Chef AJ Tan from Brigham Young University has won first place at the National Association of College University Food Services Continental Culinary Challenge, earning a gold medal from the American Culinary Federation. Tan's winning dish featured a poached catfish roulade. "We began developing our recipe back in December 2025 and dedicated the following five months to weekly practice, continuously refining every detail with the guidance of my mentors," Tan says. "I was both surprised and deeply honored."

Chipotle is honoring educators and healthcare professionals this month by giving away up to 200,000 free entrée egift cards during Teacher Appreciation Week and National Nurses Week. Split evenly, 100,000 teachers and 100,000 healthcare workers can sign up to win these digital meal rewards, valued at up to $2 million in total.

The National Restaurant Association Show 2026 will take place from May 16 to 19 at McCormick Place in Chicago and feature a packed schedule with educational sessions on kitchen equipment, menu trends and industry innovations in categories such as smart technology and sustainability. Attendance is expected to surpass last year's nearly 58,000 participants, and the event continues to attract a diverse group of industry professionals, with independent operators comprising a significant portion of attendees seeking new trends and suppliers.

Termini Bros. implemented significant price reductions on staple items like birthday cakes, coffee cakes, pound cakes and cupcakes to ensure affordability for local residents. Birthday cakes dropped from $40 to $30, coffee cakes from $25 to $15, pound cakes from $18 to $12, and cupcakes from $5 to $3. Co-owner Joe Termini says the bakery worked with suppliers to reduce ingredient costs without altering recipes or portions. "We are not going to allow Termini Bros. to become a luxury item and not a neighborhood staple," Termini says.

Registered dietitian nutritionist Kelsey Kunik Lorencz and RD Maggie Moon emphasize the health advantages of pomegranates, which are plentiful in antioxidants and fiber, and may aid in reducing inflammation and improving heart health. They discuss the fruit's role in lowering blood pressure and enhancing workouts through increased nitric oxide bioavailability.

Australia and New Zealand have endorsed the development of a five-year National Campylobacter Action Plan to reduce foodborne Campylobacter risks. The plan will be part of the Strategic Action Plan 2025-2028 and focus on short- and long-term strategies involving food regulators, industry and research institutions. Recent studies highlight the significant economic impact of campylobacteriosis, particularly from chicken consumption.

A renaissance of wild ingredients is transforming the beverage world in 2026, as bartenders and beverage creators increasingly turn to roots, seeds, leaves, berries, flowers, and fungi to infuse, smoke and blend into drinks. This trend draws inspiration from both historical and Scandinavian preservation practices, with ingredients like spruce tips and rare mushrooms such as Matsutake making their way into innovative cocktails and coffee drinks. Old favorites like St-Germain and crème de violette are joined by newcomers like Alpeggio Hay Liqueur and cedar-infused bitters, reflecting a broader curiosity for the flavors and stories of wild-foraged and wild-now-cultivated plants.

Rhubarb, traditionally seen in desserts, has found a place in savory cuisine thanks to its tangy, citrusy flavor profile. Chefs recommend using rhubarb in glazes, sauces, mostarda and pickles, where its tartness can balance the richness of meats like lamb, chicken and pork. Its versatility extends to lighter dishes, such as grilled fish or vegetables, offering a bright, mouthwatering acidity that invigorates a range of savory meals, and its season is short, making it an ideal ingredient for spring menus.