Brutø, a fine-dining restaurant in Denver, is known for its experimental approach to cuisine, combining Colorado agriculture with Latin American influences. Culinary Director Carolina Zubiate incorporates her Peruvian heritage into the menu, working closely with Executive Chef Kelly Whitaker and Beverage Director Caroline Clark. The restaurant features a research and development lab, Studiø, where new ideas are tested and fermentation is explored.

Stonefire flatbread turns everyday dishes into high-margin menu stars. Versatile, oven-ready, and made with authentic ingredients, it's the easy way to boost check averages and wow diners. Request free samples and see why chefs are adding Stonefire to their menus.

The California Farm to School Incubator Grant Program generates $2.10 in economic activity for every $1 invested, according to a report by researchers from the University of California, Cornell University and Food Insight Group. The program has led farmers to expand production and sales without replacing existing markets, and the report highlights the need for continued investment in staffing and infrastructure to sustain progress.

Milwaukee has emerged as a culinary destination, attracting attention from the Michelin Guide and the James Beard Foundation. The city's food scene has expanded beyond its German-inspired roots to include a diverse array of cuisines, with restaurants like 1033 Omakase and Ca'Lucchenzo receiving national recognition. The inclusion of Milwaukee in the Great Lakes Michelin Guide is expected to further elevate its status as a food destination.

Registered dietitian nutritionist Julie Stefanski, a spokesperson for the Academy of Nutrition and Dietetics, highlights broccoli as an underrated vegetable. She emphasizes its affordability and nutritional benefits, including fiber, folate, potassium, calcium, and vitamins C and K. Despite being overshadowed by trendy "superfoods," broccoli offers cancer-fighting properties and can be prepared in various ways to enhance its appeal. Stefanski also recommends other overlooked foods, such as raisins, cabbage, apples and pears, for their health benefits.

The Vacaville Unified School District in California held a grand opening for its new Central Kitchen facility, part of an effort to improve student nutrition with more fresh, made-from-scratch foods. The idea for the kitchen came about during the COVID-19 pandemic, when universal meal measures prompted the district to widen meal eligibility to all students.

The National Restaurant Association and ServSafe have launched the 2026 National Food Safety Month campaign with the theme "Recipe for Food Safety Success," providing weekly bundles of resources such as checklists, meeting briefs and quizzes to reinforce fundamental food safety practices. The campaign aims to build a strong food safety culture through education and daily practices.

IHOP has reintroduced its limited-time Stuffed French Toast nationwide after a six-year absence, giving the popular menu item greater prominence by featuring it as its own menu category. The relaunch includes two varieties, Strawberry Vanilla and Blueberry Vanilla, and is part of IHOP's strategy to harness nostalgia and its core strengths to drive customer traffic. By offering a premium, indulgent breakfast item alongside its everyday value platform, IHOP aims to drive traffic through both affordability and signature experiences.