Metz Culinary Management has held a competition to elevate casseroles as a cost-effective, waste-reducing menu item. The contest challenged chefs to create innovative dishes using ingredients such as roasted chicken and prepared sandwiches. Carolina Gold BBQ Shrimp and Marsh Hen Mill Grits Casserole by Steve Kildow won and will be featured on Metz menus.

Damon Wise closed his Montclair, N.J., barbecue restaurant, Pineapple Express, after alcohol sales -- traditionally the most profitable part of restaurants -- sharply declined, leaving food to account for the majority of revenue. Industrywide, U.S. restaurants are seeing slumping alcohol consumption due to generational shifts, health awareness, rising prices and new trends like nonalcoholic options, while some establishments adapt by focusing on specialty drinks or unique beverage experiences.

Burger King launched the "There's A New King And It's You" ad campaign on Sunday during the Academy Awards, replacing the "Creepy King" mascot with customers as the new king. Under brand President Tom Curtis, the company has shifted its focus to customer experience and menu quality, starting with upgrades to the Whopper. The strategy is supported by significant investment from both the parent company and the franchisees, and is brought to life through a marketing campaign designed to reach a broad, diverse audience.

David Baert, pastry chef at Hof Van Cleve in Belgium, emphasizes the importance of anticipation and experience in restaurant pastry. Baert works closely with Chef Floris Van Der Veken to create desserts that prioritize flavor and simplicity, using both local and high-quality international ingredients. Baert plans to move to Dubai in the future, aiming to apply his experience from Hof Van Cleve in the UAE's growing culinary scene.

A study published in the Journal of Cachexia, Sarcopenia and Muscle found that consuming three tablespoons of peanut butter daily improved lower-body strength in older adults, as evidenced by faster sit-to-stand test times. The research involved 120 participants aged 66 to 89 over a period of six months. While the peanut butter group showed better lower-body function, the study did not find an increase in overall strength. Registered dietitian nutritionists Sandra Zhang and Christen Cooper and RDs Jessica Cording and Carissa Mondelli suggest that the protein, fat and fiber in peanut butter contribute to these benefits, although it should not be seen as a direct muscle builder.

Beans are a highly nutritious and affordable food, full of dietary fiber, which supports heart health, digestion and blood sugar control. Registered dietitians Angel Planells, a spokesperson for the Academy of Nutrition and Dietetics, and Natalie Rizzo highlight beans as a source of both soluble and insoluble fiber, which are key for maintaining a healthy gut and helping reduce the risk of chronic diseases. Despite potential digestive discomfort from increased fiber intake, the benefits of incorporating beans into the diet are significant. They outline the fiber content of various beans, such as navy, kidney and black beans, and emphasize the importance of gradual fiber intake.

Researchers at McMaster University have created a biosensing platform that allows visual detection of Escherichia coli in various foods, including milk, ready-to-eat foods and produce. The platform uses a DNAzyme-crosslinked hydrogel that changes color when E. coli is present, enabling equipment-free, on-site detection. While the sensor is cost-effective and versatile, the detection time of 18 hours and sensitivity could be improved.

Salsa negra, a dark and glossy Mexican sauce made from dried chiles, garlic and onions, is gaining popularity in the US for its smoky, savory and slightly bitter flavor profile. The sauce's versatility makes it an appealing choice for American chefs looking to add depth and complexity to dishes. American chefs continue to lean into deeply regional sauces and condiments to add instant complexity to dishes. For chefs and operators, versatile flavor builders like salsa negra can deliver bold impact with minimal menu changes, helping kitchens layer smoky, savory depth across proteins, vegetables and even cocktails.

University of Arkansas researchers are investigating rice proteins as a dairy-free alternative for plant-based cheese, which could benefit people with dairy allergies and vegans. The study finds that proteins from brown rice, rice bran and broken kernels produce cheeses with distinct textures, and these prototype cheeses contain about 12% protein, surpassing many commercial plant-based cheeses.

Despite there being more than 3,700 Michelin-starred restaurants worldwide, only a small number are led by women. Recent years have seen a gradual increase in women achieving Michelin recognition, such as Chizuko Kimura, who in 2025 became the first female sushi chef to earn a Michelin Star. Notable milestones include Anne-Sophie Pic, the only woman in France to operate a three-star Michelin restaurant; Claire Smyth, the first British woman to win three Michelin Stars; and Dominique Crenn, who was the first woman in the US to earn three stars. Garima Arora broke ground as the first Indian woman to receive a Michelin Star and now leads the only two-starred Indian restaurant run by a woman. Other notables are Lorna McNee, the only female chef to run a Michelin-starred restaurant in Scotland, and Adejoké Bakare, London's first Black woman chef to achieve Michelin status. Chefs like Nadia Santini and Ana Roš Stojan have not only achieved multiple stars but also advanced sustainable gastronomy.