Dexter Lee, executive pastry chef at Bidfood Singapore and Gourmet Partner Singapore, shares insights on enhancing creativity in the pastry industry. Lee emphasizes the importance of balancing flavor and aesthetics, pushing creative boundaries without molds, leveraging technology such as 3D printing and artificial intelligence, and blending traditions and techniques from different countries.

The top 4 mixes from Krusteaz Professional^® now come in easy-open, easy-close 5-LB pouches. Same great taste. More modern convenience. It's another game-changer to drive efficiency. Available in Sweet Cream Pancake, Buttermilk Pancake, Belgian Waffle, and Buttermilk Pancake & Waffle. Request a sample.

Restaurants are preparing for Mother's Day, traditionally the busiest day of the year, by offering various promotions such as brunch deals, special menu items and bonus rewards. The National Restaurant Association expects 80 million adults to dine out this Sunday, up from 75 million last year.

Alfonsina, located on the outskirts of Oaxaca in the childhood home of chef Jorge León, has become a celebrated destination for those seeking a taste of authentic Oaxacan cuisine. Established in 2018 and named after Jorge's grandmother, the restaurant is run by chef Leon and his mother, Elvia, and showcases traditional Oaxacan cuisine with locally sourced ingredients. Jorge's culinary journey began at Casa Oaxaca and Pujol, and the restaurant has earned a Michelin Guide Bib Gourmand.

Mahomet-Seymour Community Schools in Illinois has partnered with Quest Food Management Services to launch the Little Bulldog Taste Testers program, allowing first- and second-graders to sample potential menu items and provide feedback. The program not only helps students try new foods but also builds confidence and communication skills.

Researchers at the University of Georgia have identified marigold flowers as a promising source of plant-based protein. With nearly 40% of marigold production currently wasted, the study highlights the flower's potential to address rising protein demand while reducing food waste. Marigold proteins offer strong heat stability and emulsifying properties, making them ideal for use in sauces, baked goods, and dairy alternatives. The ongoing research aims to explore further health benefits and consumer acceptance, positioning marigolds as a contender in the expanding market for sustainable proteins.

Educators across the US are using food and school lunches to teach science through hands-on lessons. Steve Chapin of St. James Public Schools in Minnesota involves students in meal planning and preparation to teach nutrition, while Lindsay Coulter at Commonwealth Charter Academy in Pennsylvania uses an indoor greenhouse to teach about agriculture and environmental science.

PepsiCo has opened a Lay's-themed restaurant in Shanghai to test experience-led brand building as it attempts to transform the brand into an immersive experience that engages consumers beyond traditional snacking. The restaurant features a farm-to-table narrative and collaborations with chefs and designers, focusing on consumer engagement rather than sales.

At its core, Kimski is defined by its inventive fusion of Polish and Korean cuisines -- a nod to the heritage of founders Ed and Mike Marszewski and chef Won Kim. From early experiments like Polish sausage topped with kimchi to signature dishes such as grilled Korean short rib pierogi, Kimski has always embraced the creative, intentional blending of cultural flavors, serving as a platform for aspiring chefs and playing a significant role in community projects. The restaurant will host an all-day party on May 16 to celebrate its 10th anniversary.