Chefs are staging a coup, toppling the reign of tender greens and bringing back the crunch. Driven by a more intentional approach to salad-building, romaine and iceberg are getting called up, tucking craveability and, yes, innovation, among their crisp leaves.
Thanks to the proliferation of ramen bowls, along with the new izakaya wave, chefs are discovering the flavors of comfort-forward Japanese ingredients and dishes, like karaage, katsu and okonomiyaki, promising craveable, memorable experiences.
Small potatoes are making big moves and showing off their skills as a shareable, sociable innovation platform. Minis, marbles, fingerlings—all respond beautifully to flavor techniques like roasting, blistering, smoking and smashing.
A dozen ways to leverage the fresh zing of citrus across the menu
On-trend menu builds that stand out with rich flavor stories
Best of FlavorTop 10 Trends Staplehouse in Atlanta typifies the New American restaurant: honest...
Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.
English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.
FF: #Nachos: Innovation In The Fan Favorite #TopTenTrends- t.co/88pGS6FNKK
10 Trending Tastes in #Cocktails: t.co/i1exQ8yO8L #totc #GetFlavor
Here are 10 #cocktail flavor embellishments, enhancements and adornments happening right now: t.co/MwifLZDHCx #GetFlavor #totc