Taco Bell is bringing back the Quesarito, a fan-favorite menu item, after years of requests through social media and online petitions. The company credits these passionate fans for keeping the Quesarito's legacy alive and influencing its comeback, emphasizing the power of fan engagement in shaping menu decisions. The Quesarito, which combines a burrito and a quesadilla, will be available nationwide for $4.99, with a special promotion for Taco Bell Rewards Members.

Chef Calvin Eng is redefining Cantonese American cuisine with deep umami, wok magic, and gluten-free versatility using Kikkoman^® Soy Sauce, Hoisin, and Panko. Explore his recipes and techniques, and request product samples at KikkomanUSA.com/Foodservice.

Temple University has introduced Kosher Corner, a dining concept in partnership with Aramark Collegiate Hospitality and Hillel at Temple. Located in Morgan Hall, the concept offers kosher options to all students, featuring deli classics, vegetarian and vegan options. The menu, developed by Aramark District Chef Todd Lean, includes popular items like matzo ball soup and turkey pastrami.

The US bubble tea market is viewed by Chinese entrepreneurs as underdeveloped and full of potential. Brands like Bobobaba, Chagee, and Mixue are customizing their offerings to make drinks sweeter and more visually appealing to attract American customers, particularly younger demographics. Companies are investing in flagships, launching campaigns to raise tea awareness and introducing new experiences like "evening tea service" to broaden appeal and differentiate tea from the established coffee culture.

Congress approved the Whole Milk for Healthy Kids Act, which would allow schools to offer whole milk and broader nondairy substitutes once districts assess interest and product availability. Diane Pratt-Heavner of the School Nutrition Association said schools welcome added flexibility but must evaluate demand, pricing and supply before updating menus.

Mindy Brashears has been reconfirmed by the Senate for a second term as USDA Under Secretary for Food Safety, a position she held during Donald Trump's first term. Sen. John Thune, R-S.D., amended Senate rules to counter a slowdown by Democrats in processing nominees, resulting in a group confirmation of 97 nominees.

Chicago restaurants such as Daisies, Cafe Yaya and Buttercup are adopting an all-day model to cater to diverse customer needs. "A contemporary restaurant needs to be different things for different people at different times," says Zach Engel, head chef at Cafe Yaya. "We wanted to maximize the building and build a model that could adapt in a few different ways: great coffee and pastries in the morning, an all-day gathering place, and then a destination for dinner at night," Daisies owner Joe Frillman says. "Labor is expensive. Rent is expensive. Everything is more expensive than ever, so your space and t