The Wolf's Tailor in Denver is redefining the tasting menu by focusing on local ingredients, collaboration and sustainability. Executive Chef Kelly Whitaker and Beverage Director Caroline Clark emphasize a waste management approach, utilizing farmed and foraged produce, house-milled grains and whole animals. The restaurant's philosophy, "In Defense of the Maker," celebrates the contributions of various craftspeople. The menu, which is ever-evolving, currently highlights a partnership with the Masa Seed Foundation to promote heirloom corn varieties. The beverage program also supports small producers and sustainable practices.

Anthony Bourdain once called rouille a "magical condiment," describing it as punchy, garlicky and rich. The Provencal sauce, traditionally paired with seafood dishes such as bouillabaisse, is versatile enough to elevate a variety of dishes, from roasted pork to sandwiches. "Use good saffron," Bourdain advised in his recipe.

Cura Hospitality recently hosted an Argentine barbecue at Longwood at Oakmont in Verona, Pa., featuring live-fire cooking and dishes such as slow-roasted short ribs and house-made chorizo. The event reflects a trend in senior living for upscale dining experiences. "I am immensely proud of our culinary staff whose hard work and mastery brought this vision to life. We look forward to continuing to push culinary boundaries and delivering extraordinary dining experiences across all of our Cura Hospitality communities," says Jason Clark, corporate executive chef at Cura.

Officials in England are introducing new school meal standards that will take effect in 2027, banning deep-fried foods, limiting high-sugar ones and increasing fruit, vegetables, whole grains and fiber in student meals. The regulations, aimed at improving students' diets and tackling childhood obesity, require breakfast nutrition rules to be followed as well, and schools will be monitored to ensure compliance. Education Secretary Lucy Powell referred to the new rules as "once-in-a-generation changes."

Registered dietitian nutritionist Samantha Peterson and RDs Keri Gans and Emer Delaney compare the health benefits of wheat and rye bread, noting both have distinct nutritional profiles. Wheat bread, particularly when made with 100% whole wheat, offers more fiber and nutrients such as B vitamins and magnesium, supporting digestion and heart health. However, not all wheat bread is whole grain, and some may contain refined flour and sweeteners. Rye bread, known for its fiber and plant compounds such as lignans, can help stabilize blood sugar levels and promote satiety. The choice between the two depends on personal preference and dietary goals, with both being good options for a healthy diet.

US health officials have declared an end to the largest cyclospora food poisoning outbreak in the country's history with nearly 13,000 cases, mostly linked to iceberg lettuce from Taylor Farms in Mexico. The Food and Drug Administration is confident all contaminated lettuce has been recalled, but the origin of the contamination remains unknown.

Salt Hank's signature French dip sandwich, featuring prime rib, onions, aioli and provolone, quickly became a standout item at the 2026 US Open. Fans were drawn by its reputation, with many citing both the sandwich's quality and the widespread buzz as reasons to wait up to 20 minutes in line. The sandwich's popularity resulted in Salt Hank's selling three times their usual daily volume at their West Village shop, while maintaining quality despite the high demand.

Kawakawa, a native New Zealand plant with a peppery, citrusy flavor, is gaining popularity in contemporary cuisine, particularly among Maori chefs. Chef Joe McLeod emphasizes the cultural significance of kawakawa, highlighting its role in connecting people to the land and ancestral knowledge. Chef Harry Tahana uses kawakawa as a versatile seasoning, while Jamie Williams recalls its use in traditional Maori dishes like boil-up. The resurgence of kawakawa reflects a broader movement to preserve and celebrate Maori food traditions.