Laura Meyer, owner of Pizzeria da Laura in Berkeley, Calif., shares tips for teaching employees to make pizza dough in a way that is easy for them to understand. Meyer emphasizes the importance of detailed recipes, sensory training and adaptability, and says that teaching staff to handle dough consistently allows pizzeria owners to focus on business growth.

Chefs Andy Ticer and Michael Hudman have introduced two distinct restaurant concepts within the same Memphis building: Josephine Estelle, an Italian-American eatery inspired by their Italian roots and Southern backgrounds, and Rosie's Tavern, an upstairs cocktail-centric bar. After recognizing the space's potential, the chefs expanded their vision from a single restaurant to a destination cocktail bar to meet local demand.

Delaware schools will continue to offer free and reduced-price meals during the 2026-2027 school year under the US Department of Agriculture's policy. The National School Lunch Program, School Breakfast Program and After School Snack Program will remain in place, with eligibility determined through forms sent to families.

Alex Santos-Cucalon, executive chef at Coeur d'Alene Casino Resort Hotel, achieved the prestigious Certified Executive Chef status from the American Culinary Federation in 2026. This certification, valid for five years, recognizes his completion of rigorous educational and professional requirements. Santos-Cucalon expressed pride in this milestone, highlighting his commitment to elevating the casino's food and beverage offerings.

A study from the French Agency for Food, Environmental and Occupational Health and Safety shows that foods rich in live microbes, such as yogurt, unpasteurized cheese, fruits and vegetables, are widely consumed by French children and adults and are associated with healthier eating patterns and better diet quality. The study, published in Nutrition Bulletin, finds that these foods contribute significant nutrients despite making up a modest share of daily energy intake.

The FDA is considering new guidance requiring food and beverage makers to label caffeine content as part of its 2026 regulatory priorities. The move comes amid increasing scrutiny of energy drinks for not adequately warning consumers, especially children, about potential health risks. Currently, only added caffeine must be listed as an ingredient, not the actual amount.

A new generation of pitmasters, many of whom are first- or second-generation immigrants, dubbed the "third wave," is redefining American barbecue by blending traditional techniques with flavors from their cultural backgrounds. Ted Liberda of Buck Tui BBQ in Kansas City infuses Thai spices into his brisket, Winnie Yee of Smoke Queen Barbecue in California incorporates Chinese flavors, and Hector Garate of Palmira Barbecue in Charleston combines Puerto Rican and Carolina styles. Their approach is not about fusion for novelty's sake, but rather about authentic self-expression, challenging the notion of what is considered "American" food.

Culinary innovation and joy were highlighted at the Summer Fancy Food Show in New York City last week. In his keynote, chef Marcus Samuelsson emphasized the key role global flavors have had and continue to have in shaping American cuisine. The event showcased companies such as True North Granola, Maine Gravy and Mr. Pickles Dillicious Lemonade, each sharing stories of growth, commitment to quality and a passion for their missions.