Chef Emeril Lagasse has revealed his "secret weapon" seasoning, which he says can be used in almost any savory dish to add depth and umami. Lagasse, known for his expertise in Cajun and Creole cuisine, has demonstrated the use of this seasoning in a variety of recipes ranging from garlic bread to burger patties. Any guesses on what this secret seasoning is?

Give guests an easy grab-and-go option with individually wrapped Fieldstone^® Bakery favorites. From breakfast service to break rooms and anytime snacking, they're an easy addition to your foodservice lineup.

The New York Times just published its 2026 list of 50 favorite US restaurants, for which a 16-person scouting team traveled across the country to find places that deliver exceptional food, hospitality and memorable experiences. The unranked list includes both new and established restaurants, with selections based on the feeling of discovering a truly special place.

President Donald Trump has announced a ban on bottled and canned Canadian alcohol, including wine, beer and spirits, starting Sept. 29. The ban, which follows 50% tariffs imposed last month, exempts some bulk products. The ban has prompted mixed reactions from Canadian industry leaders, with some seeing it as an opportunity to boost local production.

Restaurants are increasingly pushing back against smartphone use, which has become as common as tableware, to encourage human interaction. Some establishments, such as Antagonist in Charlotte, N.C., use lockable pouches to store phones, while others, including The Edge in New York City, simply do not provide Wi-Fi.

SNA is asking the federal government to address rising costs in school meal programs by using Section 32 Funds for emergency reimbursements. Nearly all directors of school meal programs report challenges related to the cost of food, labor and equipment, and more than half express concerns about financial sustainability. SNA CEO Patricia Montague said recent USDA grant activity is appreciated, but it is insufficient to address the financial crisis.

Jennifer Lefton, a registered dietitian, outlines the ideal protein intake at breakfast, suggesting 15 to 40 grams depending on individual needs such as daily protein requirements, activity levels and health goals. Incorporating protein into a carb-heavy breakfast can help with satiety and balance. While protein generally accounts for 10% to 35% of daily calories, it's important to tailor intake to personal circumstances, especially for those with conditions like kidney disease. Lefton advises prioritizing lean and plant-based proteins to minimize health risks associated with red and processed meats.

A two Michelin-starred restaurant in Seoul, Evett, was fined 15 million won ($10,965) for violating South Korea's Food Sanitation Act by using ants as a dessert garnish. The operating company also received a 10 million won fine ($7,241). Authorities discovered the violation after finding online reviews with photos of the ant-adorned dishes, and the owner has said he was unaware that ants were not among the 10 insect species approved for consumption in South Korea and them to provide a sour taste.