A University of Gothenburg study has shown that common painkillers such as aspirin and lidocaine can reduce pain-like responses in Norway lobsters, suggesting they may experience pain. The study found that lobsters given these drugs before electric shocks exhibited less tail flipping, a known escape response. The findings could influence animal welfare policies and cooking methods, potentially leading to more humane treatment of crustaceans.

Connecticut's pizza culture is gaining recognition through government initiatives such as the Connecticut Pizza Trail, which features about 100 pizzerias across eight counties. Carefully curated from more than 900 establishments, the trail features a ranked top 20 and uses color-coded icons to highlight five signature pizza styles.

Tomo Takahashi launched Jinya, an upscale flagship restaurant in West Hollywood, Calif., the first fine-dining concept from the founder of the 75-unit Jinya Ramen chain. Distinct from his earlier concepts, Jinya brings a high-end experience that emphasizes wood-fired grilling, in-house dry-aging of meats and seafood and a theatrical tableside presentation. Jinya's signature dishes include: the smoked short rib served with rice, lettuce, dipping sauces and garlic chips; the A5 wagyu carpaccio topped with caviar and truffle oil; and the whole wood-grilled branzino.

Camille in Orlando, Fla., has made history as the first Vietnamese restaurant in the US to earn a Michelin star. Chef Tung Phan blends Vietnamese flavors and French techniques to create innovative dishes such as pho espuma, a foamy reinterpretation of traditional pho, and deconstructed bánh mì. Seasonal local ingredients are paired with select imports, while desserts like silken tofu with ginger syrup evoke Phan's childhood.

According to the "What's Trending in Nutrition" survey, which includes insights from 874 registered dietitian nutritionists, 10 top superfoods have been identified for providing essential nutrients like vitamins, minerals and antioxidants. These include fermented foods, berries, leafy greens, nuts, seeds, and ancient grains, which support immune health, digestion and brain function. The survey highlights a trend towards gut-friendly and plant-based foods, with cranberries, bone broth and spinach being notable mentions.

The integration of culinary arts and nutrition is reshaping how we perceive healthful eating, writes registered dietitian nutritionist Barbara Intermill. The Academy of Nutrition and Dietetics and the Culinary Institute of America are spearheading educational initiatives to teach RDs and chefs about the health effects of food combinations. The American College of Culinary Medicine also offers certification for healthcare professionals to integrate culinary knowledge into patient care. Practical tips for incorporating healthful foods into meals include adding fruits and vegetables to everyday dishes and utilizing recipes that enhance both taste and nutrition.

A study in Nature Health links pesticide exposure to cancer risk in Peru, using a geospatial model to map risks from 31 pesticides. The study finds significant cancer clusters in areas with high pesticide exposure, particularly in rural and Indigenous communities. The study highlights the need for improved environmental health policies and targeted interventions to mitigate cancer risk from pesticides.

This spring, restaurant chains are capitalizing on the growing trend of refreshers, a beverage category expected to grow 130% in the next four years, according to Datassential. Dunkin' has introduced black cherry-flavored refreshers, and Scooter's has added Red Bull Infusions. Shake Shack has introduced fruit puree lemonades, while Chili's has created a Popping Boba Margarita. Other springtime trends include floral flavors for Mother's Day and bite-sized snacks.

Maine Garum is addressing environmental issues by producing fish sauce using invasive European green crabs and upcycled eel. The company is the first domestic producer of fish sauce, which has gained popularity among chefs for its unique flavor. "It's getting back to how food systems were originally built," says Benjamin Sukle, chef and owner of Oberlin and Gift Horse, who uses the sauce. "There was very little waste. ... This is how cooking and food systems should always be."