Samuel Adams is giving its winter variety pack a sweeter edge this season. The new addition is Cherry Chocolate Stout, a 6% ABV beer that joins the brand’s annual winter mixed pack starting October 26.

What is new in this year’s winter pack

The headline change is the Cherry Chocolate Stout, which Samuel Adams is releasing only in this year’s Winter Variety Pack. Men’s Journal, citing company information distributed through Yahoo, reported that the beer blends chocolate, cherry, and vanilla flavors with a dark malt roast. The outlet also reported that the stout comes in at 6% ABV and is positioned as a limited-time winter release.

That flavor profile gives the pack a more dessert-leaning option than the usual cold-weather spice and malt lineup. The same report described the beer as reminiscent of a holiday chocolate box, which helps explain why this launch stands out from a more traditional winter lager mix.

The pack itself remains a four-beer assortment. According to Men’s Journal, the other three beers are returning selections: Winter Lager, Winter White Ale, and Old Fezziwig. That means shoppers looking for the familiar seasonal staples will still find them, but with one new can aimed at drinkers who like richer, sweeter flavors in colder months.

The returning beers and how the lineup fits the season

Samuel Adams’ winter mixed packs have long leaned on spiced and darker beer styles, and this year’s lineup keeps that pattern intact. Men’s Journal described Winter Lager as the classic entry in the pack, with hints of cinnamon and ginger. It also identified Old Fezziwig as a spiced brown ale with caramel and toffee notes.

Winter White Ale rounds out the pack. Men’s Journal reported that it is the brand’s strongest-selling winter seasonal beer, with nearly double the sales of any other winter seasonal in the lineup. That gives Samuel Adams a blend of profiles in one box: a spiced lager, a lighter winter ale, a malty brown ale, and now a stout built around cherry and chocolate notes.

Older Samuel Adams product listings also show the brand has used winter variety packs to introduce exclusive flavors before, including a Cold Brew Coffee Stout in a prior Winter Break pack. That context makes the Cherry Chocolate Stout feel less like a one-off experiment and more like an ongoing strategy for giving shoppers one pack-exclusive beer each season.

When shoppers can find it

The new winter pack became available on Monday, October 26, according to Men’s Journal. Samuel Adams’ own beer finder also lists a seasonal variety pack option, which suggests shoppers will need to check local availability rather than expect every store to carry it at once.

One point worth noting is the pack name. Samuel Adams has used “Winter Break Variety Pack” on its own site and in retail listings, while recent coverage also refers to the brand’s winter variety pack more generally. Based on the available sourcing, the key consumer takeaway is the same: Cherry Chocolate Stout is exclusive to this season’s winter mixed pack, not a standalone six-pack release.

For home shoppers planning holiday gatherings, that matters because the only way to try the new stout is to buy the seasonal assortment. If the cherry-and-chocolate profile sounds like a fit for dessert boards, cookies, or after-dinner pours, this is the Sam Adams winter box to watch for as stores roll out holiday beer sets.

A punch bowl is one of the simplest holiday hosting tricks because it turns drinks into a self-serve station instead of a running chore. The basic idea is straightforward: batch one crowd-friendly drink ahead of time, set out cups, garnishes, and ice, and let guests help themselves while you handle the food and the door.

Why a punch bowl works so well at a holiday party

Big-batch drinks have been a go-to entertaining move for years because they cut down on last-minute bartending. Epicurious framed it plainly in a holiday entertaining guide: if you want to throw a cocktail party without playing bartender all night, make a big batch of punch. Bon Appétit has made the same case, recommending batched drinks because they require little to no during-party maintenance and help guests get settled as the host finishes setting up.

That setup matters at the holidays, when kitchens tend to get crowded and hosts are juggling hot food, coats, and a steady stream of arrivals. Food Network has also recommended premixed drinks in pitchers to make bartending easier, and its holiday open house guidance points to self-serve bars as a way to keep the atmosphere relaxed.

A punch bowl also helps traffic flow. Martha Stewart’s holiday open house advice suggests setting beverages up for self-service, including cold drinks in a punch bowl or juice dispensers. When the drinks are handled in one place, guests are less likely to cluster in the kitchen asking what is available or where the glasses are.

The setup details that keep it from becoming a mess

The most practical tip is not to dump ice straight into the bowl too early. Food Network advises keeping a separate bucket of ice next to a punch bowl or drink dispenser so the drink does not get watered down as the evening goes on. That also frees up refrigerator space before guests arrive, since the base can stay ready to pour without fighting for shelf room.

Garnishes can do double duty here. Food Network’s holiday bar setup suggests punch, cider, or mulled wine for groups, with whole spices and herb garnishes used for both aroma and appearance. Epicurious has recommended leaving finishing touches like whole nutmeg and a grater nearby so guests can customize their own glasses.

It also helps to think beyond alcohol. Food Network’s holiday etiquette coverage recommends a balanced setup with alcoholic and nonalcoholic options so more guests feel included, and notes that even keeping the mixer separate can work well. In practice, that can mean one base in the bowl, a spirit bottle off to the side, and a second alcohol-free pitcher nearby.

How to make the punch bowl station feel self-running

A good punch station is less about one exact recipe and more about removing friction. Put cups, napkins, a ladle, ice, and garnishes in the same zone so guests do not have to ask where anything is. Bon Appétit has also advised keeping water in multiple pitchers around the room, which is smart for any longer party where the drinks table may stay busy.

Keep the menu tight. One punch, one alcohol-free option, and water is usually enough for a home gathering. Too many drink choices can create more work, not less, especially if every option needs separate mixers, glassware, or refills.

If you want the table to stay neat, use sturdy garnishes that hold up well, like citrus wheels, cranberries, rosemary sprigs, or cinnamon sticks. The goal is the same one entertaining editors keep coming back to: make the drink setup attractive, obvious, and easy enough that guests can serve themselves without pulling the host away from the rest of the party.

Costco shoppers tend to circle back to the same kinds of soup for a simple reason: the products that stand out are the ones that solve dinner fast. Across Costco’s current soup listings, a few formats show up again and again, especially ready-to-heat chicken tortilla soup, rotisserie chicken noodle soup, and refrigerated broccoli cheddar-style options sold in multipacks.

The soups that keep showing up in Costco’s lineup

Costco’s current assortment shows a small but telling pattern. On the shelf-stable side, the retailer lists Campbell’s Simply Chicken Noodle Soup in an 18.6 ounce, 8-count pack, while the broader soup category online also includes broth, stock, ramen, and cup noodle options. That mix suggests Costco is not trying to offer dozens of classic prepared soups online. It is leaning on a limited group of recognizable staples and bulk pantry formats.

The prepared side is even more focused. Costco’s same-day listings show Kirkland Signature Chicken Tortilla Soup in a 2 pound, 2-count package and Kirkland Signature Rotisserie Chicken Noodle Soup as a warehouse prepared item with an average weight of 2.8 pounds. Panera Broccoli Cheddar Soup also appears in a 24 ounce, 2-count refrigerated pack. Those are the kinds of soups shoppers can bring home and serve with almost no extra planning.

That narrow range helps explain why the same items get so much attention. Costco’s model is built around fewer SKUs and bigger pack sizes, so the soups that make the cut usually need broad appeal. Chicken tortilla, chicken noodle, and broccoli cheddar all fit that formula because they are familiar, family-friendly, and easy to pair with bread, salad, or a sandwich for a complete meal.

Why these soups keep landing in shoppers’ carts

Convenience is the first big reason. Costco describes its chicken tortilla soup as made without artificial flavors and says the chicken is raised without antibiotics and fed a 100% vegetarian diet. Its rotisserie chicken noodle soup calls out straightforward ingredients like rotisserie chicken, celery, onions, carrots, and egg noodles. Panera’s broccoli cheddar soup listing highlights that it is heat and serve, freezable, and keep refrigerated. Those details matter to busy shoppers deciding what can become dinner with the least work.

Familiarity is the second reason. Chicken noodle remains one of the most recognizable soup styles in American grocery shopping, and chicken tortilla offers a slightly bolder but still approachable option. Broccoli cheddar covers the creamy comfort-food side. Together, those three styles hit different cravings without asking shoppers to take a risk on something niche.

Price structure and package format also play a role, even if Costco notes that same-day grocery prices are higher than local warehouse prices and include service and delivery fees. A two-pack soup or a large prepared tray can stretch across multiple servings, which makes these items practical for households looking for an easy lunch-and-dinner option over a day or two.

Why Costco’s prepared-food strategy reinforces repeat buys

Costco has also said that unsold rotisserie chickens are used in deli items such as chicken noodle soup, pot pies, enchiladas, and fajita quesadillas, with products reflecting local tastes. That helps explain why rotisserie chicken noodle soup feels especially on-brand for the warehouse. It connects one of Costco’s best-known prepared foods to another easy family meal.

The same logic applies to chicken tortilla soup. It is hearty enough to function as a meal, not just a starter, and it works well with common add-ons many shoppers already have at home, like tortilla chips, avocado, cheese, or sour cream. That flexibility makes it more useful than a one-note soup that can only be served as is.

In practice, Costco’s most-grabbed soups are not winning because the selection is endless. They keep moving because they are dependable, easy to portion, and built for the way warehouse shoppers buy food: in larger quantities, with an eye on value, and with dinner in mind for the same night or the next day.

Cracker Barrel still builds much of its menu around the same comfort-food staples that helped define the chain in the first place. The company’s current menu pages and brand materials show that several longtime dishes remain front and center, even as limited-time items come and go.

Chicken n’ Dumplins still anchors the comfort-food lineup

Chicken n’ Dumplins remains one of the clearest examples of what Cracker Barrel wants to be in 2026. On the company’s menu materials, the dish is described as tender chicken with hand-made dumplins, simmered low and slow, and served with a classic side. The item also appears in Cracker Barrel’s broader brand language about the recipes that keep guests coming back.

That matters because Cracker Barrel is not treating the dish like a forgotten legacy option buried deep on the menu. It is still singled out on the company’s food-focused brand page, where Cracker Barrel names meatloaf and chicken n’ dumplins among the recipes tied to its idea of comfort, community, and country hospitality.

For diners, that kind of placement is a useful clue. Chains rotate specials all the time, but the dishes that show up repeatedly in official menu PDFs, takeout pages, and brand messaging are usually the ones the company sees as core to its identity. Chicken n’ Dumplins fits that pattern neatly, which helps explain why it still has a loyal following.

Hashbrown Casserole and biscuits remain signature sidekicks

Some Cracker Barrel favorites are not full entrées at all. Hashbrown Casserole continues to appear as a classic side on the chain’s current lunch and dinner menu PDF, and it also shows up in breakfast combinations and related variations on other menu materials. That repeated presence signals that it is more than a background extra.

The company’s breakfast and lunch documents also reinforce how central biscuits are to the brand. Cracker Barrel says it hand-rolls its biscuits and makes mashed potatoes and gravy from scratch all day long in each restaurant. That kind of operational claim is not casual copy, it is part of how the company explains its appeal to guests looking for a familiar, homestyle meal.

For a lot of regulars, these are the items that shape the whole meal. A plate may change, but familiar sides and bread service often drive the sense that a restaurant still tastes like itself. Hashbrown Casserole and warm buttermilk biscuits do that work at Cracker Barrel, and the chain’s own materials suggest they still matter enough to spotlight.

Country Fried Steak, meatloaf, and all-day breakfast still carry the brand

Country Fried Steak is also still easy to find. Cracker Barrel’s menu materials list it in breakfast form on Grandpa’s Country Fried Breakfast, where it is served with two eggs, sawmill gravy, biscuits and gravy, and a classic breakfast side. Older and newer company materials alike keep returning to the dish, which suggests steady demand rather than nostalgia alone.

Meatloaf has similar staying power. Cracker Barrel’s food page includes meatloaf in its short list of recipes that keep people coming back, and the company’s take-home meal page still features a Meatloaf & Mac N’ Cheese option. That shows the dish remains important not just in the dining room, but in off-premise ordering too.

Then there is the broader framework holding all of this together, breakfast all day. Cracker Barrel says on its service page that guests can get breakfast all day, with lunch and dinner starting at 11 a.m. When a chain keeps all-day breakfast in place while also highlighting country fried steak, meatloaf, biscuits, and chicken n’ dumplins, it is making a clear bet on continuity. Whatever people say online, those classics are still doing real menu work.

Breakfast is no longer just a meal. It has become a cultural preference test, and the chains winning attention are doing so for very different reasons. That is why opinions around the country feel so sharp right now.

The five chains at the center of the breakfast argument

The loudest debate circles around IHOP, Denny’s, Cracker Barrel, Waffle House, and First Watch because each chain represents a distinct version of morning dining. According to Technomic’s 2025 Top 500 ranking, IHOP, Cracker Barrel, Denny’s, and Waffle House remain among the largest family-dining brands in the United States, while First Watch has become the breakout modern breakfast specialist. That mix of old guard and newer brunch culture is what makes the rivalry feel national rather than regional.

IHOP still owns the all-day pancake identity, and Dine Brands has kept pushing growth through dual-branded IHOP-Applebee’s restaurants. Company filings show Dine Brands had 44 dual-branded domestic IHOP and Applebee’s locations as of June 28, 2026, and said in September 2026 that the concept was approaching 50 nationwide. For fans, that signals adaptability and convenience. For critics, it raises the question of whether a classic breakfast chain loses something when it stretches into a broader value platform.

Denny’s remains an icon, but it is also navigating a harder transition. AP reported in November 2025 that the company agreed to be acquired in a deal valued at $620 million, underscoring the pressure legacy family-dining brands face from newer breakfast competitors. Its footprint is still massive, with Denny’s location directory listing 1,231 U.S. locations, which means its fans can still argue from familiarity, price, and sheer availability.

Why people feel so strongly about Waffle House, Cracker Barrel, and First Watch

Waffle House inspires the kind of loyalty that sounds more like sports fandom than restaurant chatter. Its own company history says the chain has more than 2,000 locations in 25 states, and its appeal is rooted in consistency, speed, and a very specific counter-service theater. AP recently revisited the famous Waffle House Index, noting that the chain’s operating status has become a shorthand for storm severity in the South. That kind of symbolism turns a restaurant into a regional institution.

Cracker Barrel triggers a different emotional response because it sells an experience as much as a breakfast plate. The chain’s retail-store dining model, rocking-chair image, and highway-stop familiarity remain powerful, but the company has also been under real pressure. AP reported in July 2026 that Cracker Barrel’s chief executive stepped down after a turbulent stretch, and company disclosures have pointed to traffic challenges and strategic changes. Supporters still see comfort and tradition. Detractors see a brand struggling to modernize without alienating its base.

First Watch, by contrast, is the chain people cite when they want breakfast to feel fresher, lighter, and more current. AP reported in February 2025 that the company had nearly quadrupled its footprint over the prior decade to 570 locations. Its public filings show continued expansion momentum through late 2025, while recent press releases have emphasized rotating seasonal menus and premium brunch positioning. Admirers call it chef-driven and contemporary. Skeptics call it the place that turned breakfast into a lifestyle badge.

What this breakfast divide really says about American dining

The bigger story is not merely which chain serves the best pancake, biscuit, or omelet. It is that breakfast has become one of the clearest ways Americans sort themselves by taste, routine, and values. Restaurant Business reported in May 2026 that family-dining chains serving breakfast, lunch, and dinner saw average sales decline 0.3% in 2025, while breakfast-and-lunch-only brands posted average sales growth of 11.6%. That gap helps explain why old-school diners and modern brunch concepts now feel like opposing camps.

Price has sharpened the divide, too. In early 2025, AP reported that Waffle House added a 50 cent per egg surcharge during the bird flu-driven egg spike, and later reported that both Waffle House and Denny’s removed those surcharges as prices eased in July 2025. Consumers noticed every move. In a breakfast category built on perceived value, even a modest surcharge can feel personal.

That is why these five chains provoke such unusually strong reactions. IHOP stands for abundance, Denny’s for durability, Cracker Barrel for nostalgia, Waffle House for regional identity, and First Watch for the polished brunch era. None is simply selling breakfast anymore. Each is selling a worldview about how Americans want to eat in the morning.

Anthony Bourdain traveled farther and ate more adventurously than almost anyone on television. Yet the most revealing thing about his taste may be where he chose to return.

Again and again, three cities stood out: Tokyo, Mexico City, and San Sebastián. Each offered the kind of food culture Bourdain valued most—serious technique, local pride, and meals inseparable from history.

Tokyo was never just a city to him

Bourdain spoke about Tokyo with the awe of someone who never fully “solved” it, which was part of the appeal. In a CNN interview, he said he had been to Tokyo many times and made a lot of television there, while also describing his first visit as a perspective-altering shock. That mix of familiarity and disorientation helps explain why he kept going back.

He was not drawn only to prestige dining, though Tokyo gave him plenty of that. In a Condé Nast Traveler interview, Bourdain said that if he had one meal left in life, it would be in Tokyo at Sukiyabashi Jiro. The choice fit a city that still sets the global benchmark for elite dining: the Michelin Guide says Tokyo’s 2026 selection includes 160 starred restaurants, the most in the world.

But Bourdain’s deeper point about Tokyo was range. CNN’s “Perfect Dish: Asia” material highlighted his belief that a person could spend an entire year exploring just one city block of Tokyo. That is classic Bourdain: a great food city is not merely famous, it is bottomless. Tokyo’s appeal lies in the density of obsession, from sushi counters and yakitori shops to ramen specialists and neighborhood bars where mastery hides in plain sight.

Mexico City matched his love of street food and soul

Bourdain often made clear that he was happiest eating street food, especially in places where daily cooking still carried the force of tradition. In that same Condé Nast Traveler interview, he singled out Mexico as one of the places where street food made him happiest. His affection was not abstract: in a widely cited food rivalry interview, he chose Mexico City over Los Angeles for tacos, a small but telling sign of where he thought the center of gravity really was.

He also argued that much of the world still underestimated Mexican cuisine. Writing around a “Parts Unknown” Mexico episode, Bourdain said people had barely scratched the surface of what Mexican food really is and called it one of the most exciting cuisines on the planet. That view has only gained ground since his death, as Mexico’s restaurant scene has drawn broader international recognition.

The Michelin Guide’s Mexico coverage now reflects that momentum, with Mexico’s 2026 selection featuring 29 starred restaurants and multiple acclaimed entries in the capital. Still, Bourdain would likely have measured Mexico City less by awards than by vitality: tacos, markets, late-night stalls, and the feeling that extraordinary food remains woven into everyday life rather than sealed off for special occasions.

San Sebastián embodied the food culture he admired most

If Tokyo represented endless scale and Mexico City represented living street culture, San Sebastián represented concentration. In his “Parts Unknown” field notes and on-air commentary, Bourdain called the Basque city one of Europe’s great eating destinations and said you could argue there was no better place to eat in Europe. He emphasized not only its Michelin pedigree but the fact that even ordinary spots were superb.

That distinction mattered to him. Bourdain distrusted places where great food existed only at the luxury end, and San Sebastián offered the opposite model. Pintxos bars, cider houses, seafood grills, and flagship restaurants all belonged to the same civic food culture, one built on ingredients, appetite, and standards shared by locals. Even a casual crawl there can feel like a master class in restraint and excess at the same time.

Official tourism materials still lean on the same reputation, describing San Sebastián as one of the places with the most Michelin stars per inhabitant, while local convention materials cite 18 Michelin awards across the area. Bourdain kept returning to cities where food was not a performance for outsiders. In Tokyo, Mexico City, and San Sebastián, he found something better: places where eating well is simply how life is lived.

A lot of kitchen wisdom gets passed down as if it were law. But chefs know that some of the most repeated rules are exactly what keep home cooks from getting better results.

The biggest problem is not laziness or lack of talent. It is trusting habits that feel intuitive even when the science, and the food on the plate, say otherwise.

The myths that hurt flavor before dinner even starts

One of the oldest beliefs is that searing meat “seals in” juices. It does not. Food science writers including Harold McGee have long challenged that claim, and chefs now treat searing for what it really is: a way to build browned flavor through the Maillard reaction, not a waterproof barrier. If you want juicier meat, thickness, temperature control, and rest time matter far more than a hard initial crust.

Another stubborn idea is that raw chicken should be washed before cooking. USDA and FDA guidance say the opposite, because rinsing spreads bacteria around the sink, counters, and nearby utensils. CDC has cited USDA research showing that even after cleaning, kitchen sinks can still carry germs after chicken is washed. Safe cooking temperature, not rinsing, is what makes poultry safe to eat.

Home cooks also cling to the belief that doneness can be judged reliably by color, firmness, or grill marks alone. USDA warns that appearance is not a dependable safety measure, and its food thermometer guidance exists for a reason. Chicken can look done before it reaches 165 °F, while burgers can brown before they are safely cooked through. In practice, the instant-read thermometer is less a gadget than a corrective to guesswork.

A fourth belief: if a recipe says “boiling water,” pasta will behave the same no matter what you add. Major pasta makers and many chefs say adding oil to pasta water does not stop sticking. What it can do is leave the pasta slicker, which works against sauce adhesion. Salting the water and stirring early do more for texture and flavor than any oil splash ever will.

The habits that make everyday cooking harder than it needs to be

Many home cooks still believe mushrooms must never touch water. In professional kitchens, that advice is treated more as caution than commandment. A quick rinse right before cooking is usually fine, especially for dirty mushrooms, because the bigger problem is soaking them for too long or crowding them in the pan. What ruins browning is trapped steam, not a brief wash.

Another belief chefs routinely challenge is that you should not salt beans until the end or they will stay tough. Modern recipe testing has pushed back on that. Salted soaking or cooking water can actually help beans season more evenly and maintain better texture, while prolonged underseasoning leaves bland interiors no amount of finishing salt can fix. Industrial bean processing research also shows soaking meaningfully affects hydration and cooking performance.

Then there is the idea that recipes must be followed to the second, especially for meat. In reality, carryover cooking continues after food leaves the heat. USDA guidance on resting meat and standing time in microwave cooking reflects that principle directly. Pulling a roast, steak, or chicken breast at the right moment and letting it rest is often the difference between properly cooked and overcooked.

These myths survive because they simplify cooking into rigid rules. Chefs tend to replace those rules with cues: heat level, evaporation, internal temperature, and timing adjusted to the food in front of them.

What chefs want home cooks to believe instead

The better kitchen mindset is not “old wisdom is useless.” It is that every rule deserves a purpose. If a technique improves browning, tenderness, or safety, keep it. If it only survives because someone’s grandmother said so, test it against better evidence and better results.

That is why chefs consistently return to a few fundamentals. Use a thermometer for meats instead of visual guesswork. Wash produce, but do not wash raw poultry. Salt pasta water, skip the oil, and finish the pasta in sauce with a little starchy water. Brown meat for flavor, then manage temperature for juiciness.

They also urge home cooks to think in systems, not isolated tricks. A crowded pan lowers browning. A too-cool fridge shortens shelf life. A skipped rest time pushes juices onto the cutting board instead of keeping them in the meat. These are not restaurant-only concerns; they are the quiet mechanics behind consistently good food.

The chefs calling out these eight beliefs are really making a larger point. Better cooking usually begins when you stop chasing folklore and start noticing what actually changes taste, texture, and safety. That shift turns the kitchen from a place of superstition into a place of control.

Holiday meals can feel predictable fast. Mexican festive cooking offers a richer, more layered idea of celebration: soulful stews, ceremonial corn dishes, jewel-toned salads, and desserts that turn simple pantry staples into occasion food.

The savory centerpieces that define the season

In Mexico, the holiday table is rarely built around just one showpiece. Government cultural and consumer agencies regularly identify bacalao a la vizcaína, romeritos, tamales, ponche, and ensalada de Nochebuena among the dishes most associated with Christmas and New Year’s gatherings, especially around posadas, Nochebuena, and Año Nuevo. That matters because these foods are not random favorites; they are part of a repeat annual ritual that signals family, feast days, and the closing of the year.

Start with bacalao a la vizcaína, the salt cod stew that became fully naturalized in Mexican holiday cooking. Mexico’s agriculture authorities have noted that while cod comes from northern cold waters, the Mexican version is built with local ingredients and a distinctly national identity. Briny fish, tomatoes, olives, capers, potatoes, and chiles create a dish that tastes celebratory without feeling heavy, which is one reason it remains a December mainstay.

Then there are romeritos, one of the most unmistakable seasonal dishes. Mexico’s agriculture ministry describes romeritos as a traditional December food in the center of the country, usually served with mole, nopales, potatoes, and tortitas de camarón. Despite the rosemary-like name, romeritos are a native edible green from the quelite family, and that connection to pre-Hispanic foodways gives the dish unusual depth on a modern holiday table.

No list is complete without tamales, which carry both ceremonial and practical appeal. They feed a crowd, travel well, and turn communal labor into part of the celebration. From savory fillings to sweet versions, tamales bridge Christmas, New Year’s, and even Día de la Candelaria, making them one of the most enduring festive foods in Mexican culinary life.

The dishes that bring color, warmth, and contrast

A great holiday spread needs relief from all that richness, and Mexican cooking handles that expertly. Ensalada de Nochebuena brings brightness through beets, lettuce, citrus, jícama, and fruit, with older documented versions including ingredients such as peanuts, sugar syrup, and seasonal produce. Historical work published through INAH traces the salad as a long-standing Christmas and New Year preparation, reminding us that festive food in Mexico is not only about roasts and stews but also color, texture, and visual abundance.

If there is one drink that immediately evokes a December kitchen, it is ponche navideño. Traditional accounts from Mexican cultural institutions describe hot fruit punch made with tejocote, guava, sugar cane, tamarind, prunes, cinnamon, and sometimes hibiscus, often served steaming during posadas and late-night gatherings. It is fragrant, economical, and theatrical, the kind of beverage that perfumes the whole house before guests even sit down.

For those who want another deeply comforting savory option, pozole deserves a place. While it is not as universally codified as bacalao for Christmas Eve, cultural references tie pozole to major celebrations and communal feasting across the calendar, and some traditional Christmas meal accounts include it directly. Its broth, hominy, and garnishes create a dish that feels generous and restorative, especially useful if your holiday table stretches from afternoon visitors to midnight plates.

Another smart addition is pierna adobada or roast pork leg, a dish repeatedly mentioned in official holiday-food materials alongside the better-known classics. It satisfies guests who expect a carved centerpiece while still fitting comfortably into Mexico’s broader December repertoire.

The sweets that make the meal feel unmistakably festive

Holiday meals are remembered by their finish, and Mexican desserts excel at turning pantry ingredients into ritual. Buñuelos are the clearest example: crisp fried rounds or shards dusted with sugar or bathed in piloncillo syrup. Mexican cultural sources list them among the season’s essential foods, and their appeal is obvious. They deliver contrast after saucy mains, and their crackle, sweetness, and warm spice make them feel celebratory in the most immediate way.

A second dessert worth saving room for is capirotada, the bread pudding that layers toasted bread with syrup, dried fruit, nuts, and cheese in many regional versions. It is more often associated with Lent in the national imagination, but in practical holiday cooking it still works beautifully because it is thrifty, deeply flavored, and ideal for feeding a crowd. It also speaks to one of the great strengths of Mexican festive cuisine: elevating humble staples into memory-rich dishes.

To round out the list, consider atole or champurrado as a final course rather than just a beverage. Profeco’s holiday materials place atole in the orbit of seasonal sweets and tamales for good reason. Thick, corn-based, and soothing, it gives the table a closing note of warmth. Altogether, these nine dishes do more than fill plates; they tell the story of a holiday tradition shaped by Indigenous ingredients, Catholic calendars, and generations of home cooks who understand that celebration should taste abundant, comforting, and alive.

Domino’s Rewards is giving diners the biggest return among major restaurant loyalty programs in a new analysis highlighted by Nation’s Restaurant News. For people who regularly order takeout or pick up a quick meal, that makes Domino’s one of the clearest examples of a restaurant app that can pay back quickly.

What Put Domino’s at the Top

According to Nation’s Restaurant News, citing a new report from The Points Guy, Domino’s Rewards offered the cheapest path to a first reward among 10 large restaurant loyalty programs. The analysis found members could reach a reward after spending $11.56, earning 20 points that could be redeemed for a free 20-ounce soda with a stated cash value of $2.89.

That works out to a 25% return on spending, the highest figure in the group The Points Guy reviewed. Nation’s Restaurant News reported that the next best performer was MyMcDonald’s Rewards at 16.6%, based on spending $15 to earn 1,500 points for free hash browns valued at $2.49.

The Points Guy’s broader State of Loyalty 2026 report also said dining rewards tend to beat retail on raw return. In the dining group it analyzed, the median return toward a first free food reward was 12%, while retail programs returned much less on average, according to the report.

That does not mean every restaurant app works the same way. The Points Guy noted that value depends on the specific reward structure and what a member redeems for, and Nation’s Restaurant News reported that Subway’s Sub Club came in at 5% while Chipotle sat at 5.6%, both well below the middle of the pack.

Why the Best Value Is Not Always the Most Used

The strongest payback did not make Domino’s the most actively used dining program. Nation’s Restaurant News reported that Starbucks Rewards ranked first in active use among survey respondents, with 35% saying they use it, followed by MyMcDonald’s at 27%, Dunkin Rewards at 10%, Burger King Loyal Perks at 9%, and Chick-fil-A One at 8%.

Starbucks’ position is notable because its return rate was reported at 6%, far below Domino’s 25% and below the median cited in the analysis. The Points Guy concluded that consumers do not judge loyalty programs on free food alone. Simplicity and added perks can matter, and frequent coffee purchases naturally create more chances to use a rewards app.

Scale also helps. Nation’s Restaurant News noted that Starbucks has nearly 17,000 U.S. locations, which gives customers many more opportunities to earn and redeem than chains with smaller footprints. Convenience can be just as important as theoretical value when people decide which app stays on their phone.

The same report found that restaurant rewards are widely used overall. Nearly half of consumers, 47%, are enrolled in a restaurant loyalty program, and 22% regularly redeem rewards, according to The Points Guy. That places dining ahead of several other loyalty categories on active use, even if it still trails grocery and credit card rewards.

What Diners Should Take From the Report

For shoppers and diners, the practical takeaway is simple: the highest-value program on paper is not always the one that fits everyday habits. Domino’s appears to deliver the fastest first freebie, but that matters most for people who already order there often enough to make the program part of their routine.

The Points Guy also found that 84% of consumers said free food is the top reason to join a dining rewards program. Another 74% chose dollar-off discounts applied to the full bill. Those results suggest diners still respond most strongly to straightforward savings they can see and use without much effort.

At the same time, loyalty is only one part of the decision. Nation’s Restaurant News cited Technomic research showing that taste and food quality remain much more important in choosing where to eat. Portion size, order accuracy, service, cleanliness, value, and visual appeal also ranked ahead of loyalty programs.

So this is less a story about one app changing the restaurant business and more a reminder to check the math before picking a favorite. If pure reward value is the goal, Domino’s currently leads this comparison. If convenience and habit matter more, a lower-return program may still be the one diners use most often.

PLNT Burger’s next move looks less like a burger chain expansion and more like a full menu reset. The company behind the plant-based fast casual brand plans to open PLNT Café in Washington, D.C., later in 2026, giving the business a broader format that pulls together food from PLNT Burger, its virtual taco concept, and a new café menu.

What PLNT Café is and where it is headed

Nation’s Restaurant News reported on October 23, 2026, that PLNT Café is scheduled to open later this year in D.C.’s Mount Vernon Triangle neighborhood. The concept comes from the founders of PLNT Burger, the plant-based chain co-founded by Just Ice Tea founder Seth Goldman and chef Spike Mendelsohn in 2019. According to the report, the café marks what the company called a “next chapter” for the brand.

The new café is meant to widen the company’s appeal beyond a burger-first identity. Chris Treloar, PLNT Burger’s CEO, told Nation’s Restaurant News that the company had been thinking about diversifying the menu and even discussed whether the word “burger” still fit the business as it grew. Washington Business Journal similarly reported that the broader format gives the company room to move past a narrower burger label.

That shift matters for diners because the new location is intended as more of an all-day stop than a single-lane fast food counter. Nation’s Restaurant News said the 1,521-square-foot café will open in the chain’s home market, where the brand says awareness is already strong. Separate local reports from The Washington Lobbyist and PoPville identified the planned address as 655 K St. NW in Mount Vernon Triangle and said the opening is expected in November or December 2026.

What the menu will pull from across the brand

The most notable change is how many ideas PLNT Café will gather into one place. According to Nation’s Restaurant News, the menu will stay entirely plant-based, but it will be more vegetable-forward than the existing burger chain and will operate across three dayparts. Treloar described it as a one-stop shop for the company’s different concepts.

That means some familiar PLNT Burger items are expected to carry over, including the Cheeseburger and Lil Chik’n Dippers. The café will also add dishes such as a Smashed Cucumber Salad made with cucumber, chili crisp, sesame, and tamari. For customers who know the brand mostly through Whole Foods-based burger counters, that is a meaningful expansion in range.

The café will also surface food from T@ko, the company’s virtual brand, also referred to as Knockout Tacos. Nation’s Restaurant News said one featured item will be the Tropicauli Pastor Taco, made with crispy breaded cauliflower tossed in al pastor marinade and topped with mango salsa, pickled red onions, and cilantro crema. The report also said the Chik’n Funguy sandwich, once on the PLNT Burger menu, is set to return at the café.

Why the new format stands out for PLNT Burger

PLNT Burger currently has 12 units along the East Coast, most of them inside Whole Foods Market stores, according to Nation’s Restaurant News. The brand also has one freestanding location in Brookline, Massachusetts, while local and company location pages show PLNT Burger operating in Washington, D.C., Maryland, Virginia, Pennsylvania, New York, and Massachusetts. That footprint helps explain why a more flexible urban café format could be an important test.

Treloar told Nation’s Restaurant News that earlier freestanding efforts were tried in markets where the PLNT name was less established. This time, the company is returning to Washington, where the chain began and where it believes brand recognition is stronger. That makes PLNT Café less of a simple spinoff and more of a home-market experiment in how far the brand can stretch.

The broader backdrop is tougher for plant-based restaurant chains. Nation’s Restaurant News noted several retrenchments across the sector in recent years, even as Treloar argued that demand for plant-based dining remains in place. For home cooks and restaurant watchers, PLNT Café is worth following because it suggests one possible path forward: fewer single-item identities, more mixed-format menus, and plant-based food built around salads, tacos, sandwiches, and burgers instead of just one signature lane.