The National Restaurant Association's 2026 What's Hot Culinary Forecast identifies key trends set to shape the industry, including a strong emphasis on comfort and nostalgia-driven dining. Restaurants are expected to reimagine classic dishes using innovative twists and global flavors, such as transforming smashed burgers into tacos or spotlighting Caribbean curry bowls. Consumers' desire for emotional connection and novel experiences will drive the popularity of familiar favorites like soups and stews, while operators balance creativity with value to meet evolving expectations.

Eatertainment chain Chicken N Pickle recently implemented its first major menu overhaul since opening a decade ago, introducing 14 new dishes and shifting toward lighter, more globally inspired offerings. While the chain's signature brined rotisserie chicken remains the cornerstone, both on its own as a key ingredient in several new dishes, the revamped menu responds to evolving guest preferences. Shareable plates, vegetable-forward bowls and global flavors now feature more prominently, and the beverage program also includes lighter options such as a Spritz Cart and new mocktails.

José Andrés is honored for decades of innovation, mentorship, and global impact, with multiple restaurants recognized by the MICHELIN Guide and his humanitarian work serving hundreds of millions of meals. He reflects on community, connection and the power of food, emphasizing collaboration in the kitchen, bridging differences and the belief that nourishment is a universal right.

Hilton Anaheim has redefined its food and beverage identity under the leadership of Executive Chef Prabeen Prathapan, coinciding with the hotel's largest renovation in 40 years. The transformation focuses on creating memorable, locally inspired dining experiences that appeal to both travelers and the local community. Key initiatives include the launch of Poppy's, a vibrant all-day dining venue, and other concepts like Saltflower, Hansen's Market and a new Starbucks, all designed to enhance guest experience and drive revenue. Prathapan emphasizes the importance of intentional design, community engagement and mentorship in achieving long-term success.

The Senate passed the Whole Milk for Healthy Kids Act, which would allow schools to serve whole and 2% milk alongside the current options of fat-free and 1% milk. The bill is supported by dairy industry groups, and the House is expected to act quickly on the bill, which could be implemented as soon as the next school year.

Processed meats, such as bacon, ham and deli meats, are linked to an increased risk of cancer, according to registered dietitians and health organizations like the World Health Organization and the American Institute for Cancer Research. These meats contain compounds formed during processing that may cause cancer, particularly colorectal and stomach cancer. RDs Maya Vadiveloo, Natalie Rizzo and Samantha Cassetty recommend minimizing consumption of these meats and opting for more healthful alternatives like rotisserie chicken or freshly roasted turkey. Also try chickpeas, eggs and canned tuna as nutritious substitutes for processed meat, Cassetty says.

Researchers at the University of California, Davis, and Washington State University are investigating ways to enhance the antimicrobial activity of food-grade waxes used on produce. Funded by the Center for Produce Safety, the study found that adding olive pomace extract or propyl gallate to wax, combined with heat treatment, significantly reduces pathogens. However, the efficacy varies between apples and oranges, with apples showing less reduction, possibly due to different wax formulations. The researchers are exploring a two-step treatment to improve results on apples.

Cheese-based cocktails are emerging as a major trend, reflecting a culinary shift toward savory, innovative drinks that go beyond traditional sweet profiles. Mixologists are experimenting with cheese infusions and cheese-derived spirits, like French distillery Distillerie Massenez's Roquefort liqueur and Oregon's TMK Creamery's vodka made from whey, to add depth, umami and complexity to cocktails. This movement also ties into sustainability, as many of these creations utilize upcycled cheese byproducts and fo