Saffron stands out for its remarkable flavor complexity, offering a range of taste experiences from floral and grassy to honeyed, medicinal and even metallic or savory. This multidimensional profile is shaped by dozens of aromatic compounds that are released when saffron is heated, as well as by its pairing with other ingredients and the method of preparation. The spice's color, aroma and bitterness interact to create a sensory experience that is unique for each person, influenced by both individual palate and culinary context, writes food scientist Dan Baumgardt. Steeping saffron in different liquids and pairing it with neutral bases like rice or dairy can highlight various facets of its flavor, making it a dynamic addition to both sweet and savory dishes.

The Wake County, N.C., school board is considering a proposal to increase school meal prices by $0.25 for the 2026-27 school year to offset rising food, delivery and employee benefit costs. If approved, the price of breakfast will increase to $2.25 at elementary schools and $2.50 at middle and high schools, and the price of lunch will rise to $4 at elementary schools and $4.25 at middle and high schools.

Wolfgang Puck's culinary journey spans more than six decades, evolving from the opening of Spago in 1982 to overseeing over 100 restaurants worldwide by 2026. Wolfgang Puck shares insights from his 60-year journey, emphasizing the importance of attention to detail, continuous improvement and balancing work with family life.

KFC's Harvest Food Donation Program, in operation in the US since 1999, is designed to combat both food waste and hunger. The program, part of a broader initiative started by Yum Brands in 1992, partners with Food Donation Connection to ensure surplus, safe-to-eat food reaches local nonprofits and those in need. The dual-purpose mission reflects KFC's commitment to social responsibility and environmental stewardship. Since its inception, the program has donated more than 92 million meals across the country.

Aramark Student Nutrition has updated its menus for the 2026-27 school year to exclude 14 food dyes and additives including potassium bromate and titanium dioxide. The change affects schools participating in the National School Lunch Program, and Aramark worked with suppliers to reformulate products or find alternatives. The move comes amid growing scrutiny of food additives in school meals, with states such as Tennessee passing legislation to ban certain additives.

The Farm, Food, and National Security Act of 2026, which is under consideration in the Senate and would replace the 2018 Farm Bill, includes several food safety provisions. The bill would require the Department of Agriculture and the Department of Health and Human Services to reauthorize funding for food safety training and provide guidance on Hazard Analysis and Critical Control Points plans for small meat processors.

Chick-fil-A is testing protein-rich menu options in Louisville, Ky., Lexington, Ky., Columbia, S.C., and Chattanooga, Tenn., to meet growing consumer demand. The test includes a Protein Scramble Bowl, double protein on salads, and salads as meals. The Protein Scramble Bowl features double eggs and a choice of chicken or sausage, while the double protein option allows mix-and-match on salads.