As the inaugural resident of Habit Burger & Grill's new Habit & Co. program, celebrity chef Jet Tila will shape the chain's menu nationwide through mid-September. Tila, a Food Network Star and James Beard-recognized chef known for popularizing Asian cuisine, drew on his upbringing in Los Angeles' diverse neighborhoods to infuse Habit classics with the sweet heat, bold sauces and crispy textures of Korean street food. The Habit & Co. program invites renowned chefs to collaborate on limited-time menus, and is set to feature different chefs and their creations through January.

The "Market to Table Morning" series, introduced by Chef John Bender, has quickly become a Saturday staple at the farmer's market in downtown Eau Claire, Wis. The morning events offer small groups a guided experience through the market's vendor booths, highlighting the abundance of seasonal produce and fostering a deeper appreciation for local food culture. The experience culminates at Forage, where participants enjoy hands-on cooking demonstrations using ingredients gathered that morning.

Red Lobster has launched its biggest restaurant refresh in years, to create a brighter, more welcoming atmosphere while preserving signature elements such as nautical themes and live lobster tanks. The first three refreshed locations in Tennessee, Pennsylvania and Florida will be unveiled next week. The company is evaluating additional locations for the next phase, with the goal of enhancing both the customer and employee experiences while maintaining the brand's identity.

Capriotti's Sandwich Shop has opened 12 restaurants this year and awarded rights for 30 more as part of its 50th anniversary celebration. The chain entered several new markets as part of its expansion, including Lake County, Ill.; Tempe, Ariz.; Killeen, Texas; Southern Utah; Fort Wayne, Ind.; and Charleston, S.C. The new locations reflect the brand's broader strategy to bring its signature offerings to more communities across the country.

Research published in BMJ Global Health suggests that youth worldwide are not eating enough healthful, plant-based foods. Eastern and Southeastern Asia had the highest intake levels of these foods across different ages, while Southern Asia had the lowest intake across all ages. Children under 1 year old in high-income countries tended to consume the most of these foods, mainly fruit. "These findings provide an important benchmark for tracking progress and identifying opportunities to improve access to nutritious foods for children and adolescents," said researcher Sydney Yearley of Tufts University.

Chickpea pasta and whole-wheat pasta are both more healthful alternatives to traditional white pasta, offering more fiber and protein. Chickpea pasta, made from legumes, has a slight edge with 2 to 3 grams more protein and fiber per serving, and it may help manage blood sugar levels due to its resistant starch. Whole-wheat pasta, retaining its bran and germ, supports gut health and offers a familiar taste. Registered dietitian Devon Golem and registered dietitian nutritionist Kristi Ruth highlight the benefits of both options, noting chickpea pasta's gluten-free advantage and whole-wheat pasta's role in reducing the risk of Type 2 diabetes.

Prolonged heatwaves are putting cold chain storage systems under increasing strain. Extreme external temperatures increase the temperature differential between cold storage interiors and the environment, resulting in greater heat intrusion through walls, doors and loading docks. The heightened heat load makes it more challenging to preserve food, forcing refrigeration equipment to operate beyond normal capacity and driving concerns about food quality and safety.

Nostalgia is increasingly influencing global eating habits -- 40% of people seek dishes that remind them of their childhood, according to Ikea's 2026 Cooking & Eating Report. The trend reflects a desire for comfort and familiarity in a rapidly changing world, as consumers gravitate toward dishes that evoke memories and a sense of home.

Canned tomatoes and beans are chefs' top pantry staples, praised for their versatility, affordability and consistent quality. Chef Tony Biggs and Chef Billy Parisi emphasize the year-round reliability of canned tomatoes, especially San Marzano, for various dishes, while Chef Abbie Gellman highlights canned beans as a convenient source of plant-based protein.