Chef Joseph Chatman, food service director for Elior School Dining at the SEED School of Maryland, has made a Maryland crab soup that features Old Bay seasoning, bacon fat and a variety of fresh local vegetables. The soup, which won first place at the Maryland Seafood Festival, requires four to five hours of simmering and is garnished with fresh parsley.

National Restaurant Association President and CEO Michelle Korsmo discusses the association's 2026 State of the Industry report in this video interview with Restaurant Business, noting that the industry is expected to grow to $1.55 trillion in sales and add 100,000 employees this year. "We think that '26 will be cautiously strong for restaurant operators," Korsmo said, noting that operators continue to be resilient and "continue to be innovative in how they find efficiencies."

Sweet corn cake, known as corn pudding at Tex-Mex chains such as Chi-Chi's, Chevy's and El Torito, has been a beloved side dish for generations. The dish, which originated from Mexican pan de elote, has become a staple, with Chi-Chi's recently reintroducing it after customer demand.

Registered dietitian Natalie Rizzo breaks down the differences between avocado toast and peanut butter toast, highlighting their nutritional benefits. Avocado toast offers more fiber, supporting digestion and heart health, while peanut butter toast provides more protein, aiding muscle repair and satiety. Both options contain healthful fats and contribute to a balanced diet, with avocado having an edge for heart health due to its lack of added sugars and salts. Rizzo suggests incorporating both into a daily diet for variety and balanced nutrition.

The updated 2025-2030 Dietary Guidelines for Americans could complicate school meal planning for the more than 30 million children served by the National School Lunch Program, with experts from Johns Hopkins Bloomberg School of Public Health citing the guidance as shorter, less specific and potentially inconsistent. SNA noted that districts will need additional funding, staff, culinary training and equipment to expand scratch cooking and reduce reliance on ultra-processed foods as they work to meet the new expectations.

Utah lawmakers are considering legislation that would add titanium dioxide to the list of chemicals banned from public school lunches, building on a 2025 law that restricted several petroleum-based additives. Bill sponsor Rep. Kristen Chevrier said the effort is intended to support student health. If passed, the proposal would require large districts to comply in the 2026-27 school year and smaller districts the following year.

TGI Fridays has launched the "Fondue-It" menu, offering guests the chance to upgrade five classic dishes with a warm cheese pour for an additional $3. Served on hot cast-iron skillets, the Fondue-It experience is designed to enhance both the flavor and presentation of items like Loaded Potato Skins and burgers.

Artificial intelligence is increasingly being integrated into kitchens -- from restaurants like Woohoo in Dubai to companies such as Spiceology -- but technology works best as a collaborator that enhances, rather than replaces, human creativity and judgment in crafting memorable dining experiences, writes Janet Forgrieve. Examples including IBM's Chef Watson, Nosh Robotics' cooking robot and Spiceology's in-house chatbot REMI show how AI can analyze data, suggest recipes and streamline information, while human chefs and teams remain essential for flavor development, oversight and meaningful customer connection.

When circumstances at work frustrate you, Kristin Hendrix suggests letting go of attachment to specific outcomes to reduce stress. Instead of trying to control every result, focus on what's within your influence -- such as the quality of your contributions and your engagement. "Letting go of attachment to outcomes doesn't mean caring less. It means redefining what success looks like so it's within your control," Hendrix writes.