Our cover story, Rethinking the Negative, looks at how carbon negative foods like beans, oysters and mushrooms can help professional kitchens to reduce their carbon footprint and become more sustainable.
Our 2026 food service trends take a closer look at Emerging Flavors, where global cuisines and bold ingredients are shaping more dynamic, sensory-driven dishes. And we also examine how demand for low- and no-alcohol options is pushing pastry chefs to rethink teatime as a modern, experience-led alternative to happy hour.
In On the Side, we dig into kimchi, a living ingredient that brings acidity, depth and balance across the menu. In Classical vs. Modern: Concha, the traditional Mexican sweet bread gets a contemporary update.
Our editor-in-chief speaks with newly certified ACF Master Chefs Geo Lanez and Luis Young, while Segment Spotlight looks at the renewed conversation around kitchen culture following recent discussions around Rene Redzepi’s leadership at Noma.
