
Wolfgang Puck Serves Over 70 Dishes to 1,500 Stars at Oscars Governors Ball
For the 32nd straight year, Wolfgang Puck catered the Oscars Governors Ball, preparing more than 70 dishes for 1,500 Hollywood guests. The menu blended comfort classics such as chicken pot pie and mini Wagyu burgers with global stations like a live izakaya and an Italian gelato machine, and even featured a gold‑spraying station for miniature chocolate Oscars.
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The 4th Annual Youth Storytellers Field to Film Festival, part of Groundswell International’s Youth Storyteller Program, invites Indigenous and rural youth to document agroecological transformations in their communities. Running through March 12, the 2026 edition places a special emphasis on women farmers to honor the United Nations International Year of the Woman Farmer. Since its 2021 launch, the initiative has expanded to 11 partner organizations, engaging nearly 500 young participants and producing over 50 short nonfiction and fiction films. Participants receive equipment, training, and full creative control, amplifying their voices on gender equity and sustainable food systems.

Langan’s Brasserie is hosting a Mother’s Day Sunday feast in Mayfair, pairing seasonal British‑European dishes with a collaboration with Narciso Rodriguez. Each mother receives a Pure Musc Blanc fragrance gift, and guests can order a limited‑edition Pure Musc cocktail inspired by...
Food manufacturers facing the FSMA 204 deadline are urged to modernize legacy ERP systems, which silently generate costs in inventory waste, recall exposure, compliance labor, manual workarounds, and slow financial closes. QAD’s sponsored Business Case Builder provides fill‑in worksheets, KPI‑to‑dollar translation,...

Ranch dressing, America’s top‑selling condiment since 1992, has entered a phase of unprecedented cultural saturation, exemplified by a $3.10 ranch‑dressing milkshake at Great Wolf Lodge. Google Trends data show a sharp rise in interest beginning in 2011 that never receded...

French brasserie Ananas is set to reopen on 6 May in The Rocks, occupying a smaller, heritage‑rich space adjacent to Hunter St. Hospitality’s Sahtein. The venue, which originally operated from 2012‑2016, will seat 100 diners with a private room for...

Singular Archive, founded by veteran spirit maker Vicente Cisneros, launches a limited‑edition line of agave‑based liquids housed in handcrafted metal and crystal sculptures. The spirits are deliberately left unclassified by Mexican authorities, allowing the use of rare agave varietals such...
Frost & Sullivan and Aptean are hosting a webinar on March 26, 2026 to discuss the Industry 5.0 shift in food and beverage. The session highlights how AI‑embedded, unified platforms can replace fragmented, reactive processes across production, quality, supply chain, and finance. Speakers will illustrate...
The Lexicon of Food and BBC StoryWorks have launched a six‑episode digital film series called “Unearthing the Future,” which examines how language influences food and agriculture systems. The episodes spotlight topics such as land access, alternative proteins, and school lunches,...

Michelob ULTRA Zero, launched by Anheuser‑Busch in January 2025, became the United States' best‑selling non‑alcoholic beer within a year, according to Circana data for the 52 weeks ending January 25 2026. The product rides on the Ultra brand’s active‑lifestyle positioning and benefitted from...
Resy has added 29 new restaurants to its New York City roster, spanning neighborhoods from Prospect Heights to the Upper East Side. The lineup includes everything from New Orleans‑style barbecue at Lowerline to high‑end omakase at Coral Omakase and casual...
Chef Kim Ratcharoen curates his personal list of the five best Thai restaurants in London, blending traditional flavors with contemporary twists. The guide spotlights venues ranging from modest street‑food‑style eateries to upscale dining rooms, each praised for authenticity, ingredient quality,...

The 2026 ranking spotlights the world’s most‑decorated active chefs by total Michelin stars, with French legend Alain Ducasse leading at 18 and Yannick Alléno close behind at 17. The list spans 18 chefs across four continents, highlighting the concentration of three‑star venues—only...
The House Agriculture Committee is set to markup a farm bill draft that critics say neglects SNAP cuts and fails to protect rural seniors, prompting over 100 hunger groups to lobby for the Delivering for Rural Seniors Act. At the...
Musafir, a high‑end restaurant in Kyiv’s Podil district, has stayed open despite Russia’s invasion, relying on diesel generators and a resilient staff. The venue blends Middle‑Eastern flavors with Ukrainian ingredients, drawing locals and expatriates seeking a sense of normalcy. Owner‑chef...
The 29th FisherPoets Gathering in Astoria, Oregon, brings commercial fishers, artists, and policymakers together to share poetry, essays, and songs about a shifting seafood industry. Founded by salmon fisherman Jon Broderick in 1998, the event has grown from a single...

The European Vegetarian Union (EVU) released an analysis of the European Commission’s 2028‑2034 Common Agricultural Policy (CAP) proposals, highlighting opportunities to boost agricultural diversification and plant‑based protein crops. The paper flags eight promising measures and six areas of concern, recommending...
Bloom Ranch, a 250‑acre property in Acton, became Los Angeles County’s largest Black‑owned farm when podiatric surgeon Dr. Bill Releford bought it in 2023. The pesticide‑free operation grows collards, kale, peaches and a variety of herbs, while offering guided tours,...

Ingredion has introduced VITESSENCE® Pea 100 HD, a pea‑protein ingredient engineered for cold‑pressed nutrition bars. The formulation tackles common texture problems by keeping bars soft over shelf life while eliminating gritty and chalky sensations. Sensory tests show a clean break...
Azeem Zakir Kareem, former hip‑hop artist, co‑founded the Samad Gardens Initiative in Bloomfield, Connecticut, to train urban residents as regenerative farmers. The pandemic exposed food deserts, prompting him to launch the Liberated Land Cooperative, Connecticut’s first statewide Community Supported Agriculture...

Puris Proteins, a family‑run AgTech firm based in Minneapolis, has become the United States’ largest pea protein producer with roughly $200 million in annual revenue. The company supplies seeds to farmers across 20 states and provides pea protein ingredients to about...

Tokyo’s Seirinkan pizza, led by master chef Susumu Kakinuma, launched a limited‑time pop‑up at Tao Group’s Sake No Hana in Manhattan’s Lower East Side. The menu offered three handcrafted pies—margherita, marinara and a white with wasabi—priced at $45 each, and...

Ancient Crunch, a snack brand focused on pre‑industrial processing, is scaling its tallow‑fried masa tortilla chips from online‑only to roughly 2,000 retail doors, including Sprouts and an upcoming rollout at Whole Foods. The company’s chips use nixtamalized organic corn and...

The article explores the growing "lazy cooking" trend, highlighting how home cooks can skip onions without sacrificing flavor. Chef Stephen Chavez outlines five onion‑free dishes—scrambled eggs, cacio e pepe, pesto pasta, chicken piccata, and breaded chicken cutlet—and recommends flavor‑boosting substitutes...

Costco’s Kirkland Signature rotisserie chicken, long‑priced at $4.99, is now the subject of two class‑action lawsuits. The first, filed in California, alleges the chicken contains sodium phosphate and carrageenan despite marketing it as preservative‑free. The second, filed in Washington, claims...

Helsinki City Council approved a landmark initiative to cut the city’s meat and dairy procurement by 50 % by 2030, replacing them with plant‑based meals in schools, daycares, hospitals and other municipal venues. The motion passed 57‑23 with broad cross‑party support...

Beyond Meat announced four new flavors for its Beyond Immerse sparkling protein drink—Cherry Berry, Strawberry Lemonade, Piña Colada, and Cucumber Grapefruit. The beverages, available in 10‑gram and 20‑gram protein versions, also deliver 7 grams of fiber, antioxidants and electrolytes. Launches are limited‑time and...

Wild Izakaya opened in the City of London, converting a former Brown’s office into a sleek Tokyo‑inspired bar. Backed by the team behind Pinna, Beast, and Goodman, it offers authentic izakaya dishes led by Chef Satoru Hashimoto. The venue boasts...

A three‑year research initiative led by Prof. Dr. Stephan Drusch at TU Berlin, in partnership with the University of Hohenheim, is developing standardized methods to quantify the techno‑functional properties of plant proteins such as solubility, emulsification, gelation and foaming. The...

Happy Plant Protein, a Finnish food‑tech firm, introduced a dry‑extrusion process that converts locally sourced pea, faba bean, oat and soy flours into textured vegetable protein (TVP). The technology lets regional mills and agricultural co‑ops upgrade low‑margin flour into high‑value...
GLP-1 weight‑loss drugs are reshaping food consumption, prompting manufacturers to redesign products for smaller portions, higher protein, fiber, and micronutrients. About 10 % of U.S. adults currently use these medications, and over half meet eligibility, creating a sizable market. Companies like...
Food manufacturers are largely stuck in a hybrid, partially connected integration state, where systems like ERP and MES exchange data inconsistently. A 2025 survey shows nearly 70% of firms cite cost as the primary obstacle to deeper digital transformation, yet...
Chefs in the Schools (CITS) completed a three‑year pilot that delivered scratch‑made, plant‑based meals to nearly one million New York City public‑school children daily. The program developed 44 culturally inclusive recipes, trained cooks in over 1,000 schools, and engaged more...

Gennaro‘s brand-new cookbook is out and it’s beautiful hidden italy check it out really really nice available in all good bookstores big up Gennaro gennarocontaldo
The Financial Times published a recipe for a sauerkraut and pancetta soup designed as a hearty option for cold, rainy days. The dish combines tangy fermented cabbage with salty pork belly, creating a rich broth that promises both comfort and...

Is this the world’s most spectacular teppanyaki restaurant? Keiyo is a unique teppanyaki restaurant perched on the edge of its breathtaking cliff. 📍5-star SooriBali Resort, Bali #teppanyaki #restaurant #gastronomy #foodie #luxurytravel

The author postpones Smashed #80 to focus on launching a second newsletter, "Serving Up," for Brighton’s Best Restaurants. The new publication debuts this Friday, offering free, twice‑monthly content that blends chef interviews, cocktail recipes, and dish reviews. It coincides with...
Bruce Friedrich’s new book argues that plant‑based and cultivated meat are essential to curb animal‑agriculture harms. It reveals that creating convincing plant‑based meat is a complex scientific problem, requiring teams of biologists, chemists, and engineers rather than simple culinary tricks....

Japanese sushi master Eiji Ichimura has launched an open‑ended residency at the Studio, a nine‑seat counter perched above Eleven Madison Park in New York. The omakase menu, priced at $325 per guest, focuses on edomae‑style sushi with rare items like...
Presidents Day flash‑flood warnings inundated three Los Angeles eateries, forcing Gritz N’ Wafflez, Sala Coffee & Wine Bar, and Valley Grounds Coffee to halt service. Gritz alone anticipates $25‑30 k in repair costs and a similar amount in lost revenue, while...

Istanbul’s culinary scene is anchored by an extensive network of soup kitchens and 24‑hour eateries that keep the city humming after dark. The FT guide maps out the most iconic broth‑centric spots, from historic çorbacı houses in Beyoğlu to modern...
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Tastewise’s new eBook, “Winning the Shelf Playbook,” argues that point‑of‑sale data alone can no longer secure shelf space in 2026. Brands must leverage real‑time consumer signals—claims, usage occasions, prep contexts, and basket behavior—to craft SKU stories that resonate with empowered...

Chef Joseph "Joe" Randall, celebrated as the “Dean of Southern Cooking,” died on Feb. 14 at age 79. Over a five‑decade career he championed Black chefs, founded the African American Chefs Hall of Fame in 1993, and opened culinary schools in...

London’s long‑standing Vietnamese eatery Sông Quê has launched a dedicated phở bar on Commercial Street, expanding its 25‑year legacy. The compact venue offers a focused menu of beef, chicken, prawn and tofu phở alongside a handful of small plates such...