Italian pizza is a major export, with pizzerias across the US offering authentic flavors from Naples and Rome. Francesco Martucci's Miami restaurant showcases his technical dough-making skills, while L'Antica Pizzeria da Michele in Los Angeles offers a taste of Naples. Trapizzino in New York City introduces Roman street food, while Bonci Pizzeria in Chicago offers pizza al taglio. Eataly, with 13 US locations, has played a significant role in introducing Americans to premium Italian pizza culture.

Denise Covert's Lentils Paella, which won the 2026 Kitchen Collaborative competition, stands out for its creative reimagining of a classic Spanish dish. By replacing rice with whole red lentils, the culinary innovation chef at Applebee's transformed paella into a heartier, protein-rich and more nutritious meal without sacrificing its coastal charm. The lentils provide a different texture and earthiness and absorb the aromatics and spices, allowing the dish to remain true to its roots while feeling fresh and innovative. "I think the future of menu innovation is making healthier choices feel exciting, rather than restrictive," Covert says.

Burnt ends require a meticulous preparation process involving hours of low-and-slow smoking, careful trimming, and the perfect balance of seasoning and caramelization, says chef Dennis Littley. Exceptional burnt ends should have a rich bark, smoky flavor and melt-in-your-mouth tenderness, he says. The best barbecue restaurant chains achieve this by slow-cooking the beef until it's caramelized on the outside and juicy on the inside, finishing with just enough sauce to enhance the natural flavors. Littley highlights five restaurant chains that excel in this dish: Famous Dave's, 4 Rivers Smokehouse, Joe's Kansas City Bar-B-Que, Corky's BBQ and Smokey Mo's BBQ.

Utah schools are implementing a law banning some synthetic dyes and additives from meals as students return to campus this month. The law, driven by parent advocate Emily Stembridge, requires parental permission for classroom food containing the substances. Nutrition services director Buffy Swensen of the Granite School District notes that only minimal menu changes were needed because of the district's ongoing efforts to reduce sugar, sodium and saturated fat.

English muffins, a staple breakfast item, can be part of a healthy diet, according to registered dietitian nutritionist Elizabeth Klingbeil, a spokesperson for the Academy of Nutrition and Dietetics, and RD Laura Bellows. They emphasize that whole-grain varieties offer more fiber and nutrients such as iron and magnesium than refined versions. However, the healthfulness of English muffins depends on their type and toppings, as some can be high in sodium and added sugars. Moderation is key, and pairing them with protein-providing foods can enhance their nutritional value.

A widespread salmonella outbreak in 2026 has sickened hundreds across 27 states, with the CDC identifying jalapeño peppers as the source. Illnesses were notably linked to Chipotle and Qdoba restaurants, though the CDC now considers these restaurants no longer an ongoing risk.

Dining out is the top priority for Americans traveling this summer, with 98% of travelers planning to visit restaurants, according to a National Restaurant Association survey. The survey also found that 93% of respondents plan to eat inside restaurants, and 90% expect to use takeout, delivery or drive-thru.

Soft serve ice cream is enjoying a resurgence this summer, driven by innovative flavors and formats. Millennials, now in their 30s and 40s, are fueling the nostalgia-driven resurgence by seeking out the treats of their youth, while new generations are discovering its appeal through social media trends. Limited-time offerings and seasonal rotations keep consumers coming back for novel experiences, and upscale touches like butter-dipped shells or mix-in sundaes push the boundaries of what soft serve can be.

Keep your messages to your team simple and concise, free of jargon and two-dollar words when short, clear words will do, writes Bernard Coleman, leader of people operations at Descript, who also recommends not assuming that everyone you speak to knows as much as you do about the issue at hand. "Bridge the gap. Use analogies. Tell stories. Connect new information to what people already understand," Coleman suggests.