We’ve teamed up with The Perfect Purée of Napa Valley to challenge our community of chefs and pastry chefs to explore the full potential of fruit purée in both savory and pastry kitchens. From composed desserts and baked goods to sauces, glazes, marinades, and beyond, we’re looking for recipes that highlight technique, balance, and thoughtful use of fruits across the menu. Request your samples today for your chance to win.

Even when the rest of the country looks elsewhere, powerful cooking is happening smack-dab in the heart of the Rust Belt. Back in the region for the first time in almost a decade, we were struck by the vibrant culinary communities of Cleveland, Pittsburgh, and Detroit. Our time on the ground was a lesson in humility, grit, and collaboration. Even more exciting was how different each city felt. Though bonded by a shared industrial history, each showcased the cultures and traditions that define them in new, innovative ways. The Rust Belt hospitality community may be smaller in size, but it has energy and enthusiasm to spare. There’s room for growth, fresh perspectives, and people eager to keep building on what’s already been started.

Calling all restaurateurs and chefs—we’ve teamed up with the American Lamb Board to learn more about how you work with lamb in your kitchens. How often do you menu it? Where do you source it? What are your thoughts on domestic versus imported lamb? Share your insights and you’ll be entered to win.