Since making a splash in 2020, streatery programs have evolved from a pandemic lifeline into a permanent fixture in cityscapes across the US, as makeshift outdoor structures have populated city streets to help restaurants survive. Over the past five years, cities have shifted to more regulated and often permanent outdoor dining solutions, balancing public demand, urban infrastructure needs and business viability. New York City has introduced a permanent program allowing year-round roadway cafes and California has extended pandemic-era flexibilities through 2029, while Washington, D.C., has implemented stricter regulations, increasing costs for operators.

Five chefs share how their global travels have shaped their culinary philosophies, emphasizing the importance of seasonality, adaptability and preservation. Thomas Zacharias learned about seasonality from the forests of Palghar, while Garima Arora observed resourcefulness in Bihar. Hussain Shehzad was inspired by preservation techniques in Goa and Portugal, Aditi Dugar values ingredient-led cooking influenced by Japanese cuisine, and Manuel Oliveira emphasizes cooking with available, seasonal ingredients.

Franchisees with Smoothie King, Hand & Stone Massage and Facial Spa and other brands discuss the journey from single unit to multiunit ownership as well as the factors that are having the biggest impact on their businesses today. Changing customer habits are a key consideration, with franchisees discussig the need to get ahead of new patterns.

Pidgin Cooperative, a worker-owned restaurant in Seattle, celebrates its first anniversary next month, showcasing a unique cooperative model where chefs, cooks, and collaborators collectively shape both the menu and the restaurant's direction. Inspired by the Filipino and Hawaiian heritage of its founders, the restaurant is located at Fishermen's Terminal and has become a community hub known for its innovative, community-driven approach to dining.

Registered dietitian nutritionists Melissa Prest, Keri Gans and Allyson Balzuweit discuss the health benefits of Greek yogurt, emphasizing its protein content, probiotics and lower sugar levels compared with regular yogurt. Greek yogurt supports muscle growth, bone health and improvements in the gut microbiome, and it may reduce the risk of Type 2 diabetes and metabolic syndrome. Its versatility makes it a valuable addition to a balanced diet.

Several commonly considered healthful foods may contain surprisingly high levels of sodium, and consuming too much sodium can lead to significant health risks. Salted nuts, whole wheat bread, canned soups and beans, cottage cheese, popcorn, salad dressings, frozen meals, deli meats, vegetable juice, pickles and frozen shrimp may be particularly high in sodium. Registered dietitians encourage consumers to check nutrition labels and serving sizes, and to consider lower-sodium options and brand comparisons to manage intake without cutting these foods out entirely.

A Salmonella Enteritidis outbreak has affected seven countries, with the UK reporting the most cases. The UK Health Security Agency has confirmed 207 cases and one death since August 2025. The European Centre for Disease Prevention and Control has reported 106 cases in the Netherlands and smaller numbers in Belgium, Austria, Denmark, France and Germany. Epidemiological investigations have linked the outbreak to imported eggs and chicken products.

Once a staple food of the eastern US, chestnuts are making a comeback as regenerative farmers and Native nations work to restore the trees and chefs rediscover their sweet, starchy qualities. From shortbread and brownies to elaborate desserts and brioche, chefs are finding creative uses for chestnut flour, purée and fresh nuts despite their limited availability and labor-intensive preparation.

Carrots are gaining attention in restaurants and bars for their versatility and customer acceptance, with notable dishes and drinks featuring carrots at establishments such as Stars, Troubadour, Tender Greens, Death & Co., and Golden Rule, writes Nancy Kruse, president of The Kruse Co. and member of the Women's Foodservice Forum. Butter is also experiencing a resurgence, driven by the popularity of bakeries and a ban on trans fats, and is featured in creative ways at restaurants such as Quality Bistro, Cassis, Sqirl, The Cheesecake Factory, and Texas Roadhouse.