Time magazine has included chefs Mashama Bailey, Nancy Silverton and Vikas Khanna on its 2026 Time 100 list for their influence on food, culture and community. Bailey has redefined Southern cuisine, bridging regional foodways with French technique; Silverton pioneered the artisan bread movement and Khanna has expanded the global understanding of Indian cuisine through his work as chef, author and humanitarian.

Chili's Grill & Bar has leveraged a playful and bold social media presence to drive restaurant traffic and achieve a cultural resurgence. The approach has earned the brand the Best Brand Social Media title at Ad Age's 2026 Creativity Awards, highlighting its effective engagement and competitive spirit. 

Wisconsin's butter law, still in effect as of 2026, prohibits restaurants and public institutions from serving margarine as a substitute for butter unless specifically requested by the customer. This statute, rooted in the state's dairy pride, was originally enacted to protect Wisconsin's dairy industry from competition and to preserve butter as the default table spread. While enforcement is rare today, the law remains on the books and ensures that butter maintains its iconic status in Wisconsin dining establishments.

Jersey Mike's has confidentially submitted a draft registration statement for an initial public stock offering, marking the first step toward becoming a publicly traded company. The chain operates over 3,000 locations, making it the third-largest US sandwich chain behind Subway and Arby's. Over a year ago, private equity giant Blackstone acquired a majority stake in Jersey Mike's, after which the company named former Wingstop CEO Charlie Morrison as its new chief executive.

The US Department of Agriculture awarded nearly $20 million to 52 projects in the first round of its 2026 Farm to School Grant Program and opened applications for additional equipment grants to support school meal programs. A survey by SNA found that 93% of school nutrition professionals need more staff, training and equipment to reduce reliance on ultra-processed foods.

A multidrug-resistant strain of Salmonella Infantis, REPJFX01, has become increasingly prevalent in the US since 2016, according to a study by the CDC and the USDA's Food Safety and Inspection Service. The strain, which is resistant to several commonly used antibiotics, has been found in 97% of Salmonella Infantis isolates from poultry and has caused a rise in human infections, with a hospitalization rate of 30%.

The American steakhouse is evolving, with restaurants like Cote, Animae, Maroon and Cuerno blending traditional steakhouse elements with diverse cultural influences. This shift reflects a broader vision of America, embracing immigrant and minority histories while maintaining the classic appeal of steakhouse dining. "The steakhouse is the staid, protective nostalgia of the old, and the steakhouse can also be the tradition-pushing promise of the new," writes Bettina Makalintal.

Japanese-style sharp pours, a technique popularized by Asahi in the late 1990s, are gaining traction in the US craft beer scene, appearing in cities such as Seattle, Chicago and Philadelphia. The method involves pouring beer without foam and then capping it with a 30% foam head, which enhances aroma and maintains effervescence. Brewers like Ryan Dunlap of Argenta Brewing and Jenny Pfäfflin of Dovetail Brewery are adopting the technique, citing its ability to improve the beer-drinking experience and its alignment with growing interest in Japanese culture.