Latest Stories

Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado

The Roman Holiday, served at Cindy’s in Chicago, relies on cold-brew coffee to stand up to the big flavors in both Campari and amaro.

Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential

The Southern Pig pulled pork sandwich is layered with fennel-apple slaw, mustard barbecue sauce and mayo at The Polite Pig at Disney Springs, Orlando, Fla.

Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation

Commodity boards showcase how to harness trending global flavors

Cheese, in all its glorious forms, fits into many of today’s biggest trends, from shareable to veg-centric dishes.

Six ways to maximize the popularity and versatility of cheese

Experiencing shareable food together and posting it on social media fuels the perception of craveability.

A must-have, come-back-for-more dish calls for a strategy that goes way beyond the recipe formula

Upland Miami offers a range of comfort pasta dishes including a housemade pappardelle ragù with spicy sausage and Parmesan.

Today’s comfort pasta dishes show off craveable, modern flavor builds

Piada’s LTO of a Summer Avocado Piada was so successful, it moved the handheld into a fall offering by switching out fresh corn for roasted sweet potato.

This category, known for innovation, is changing. What’s working in this space, and what’s next?

Small potatoes open up menu opportunities for elevated sides, starters and shareables, like this dish of pan-roasted herb fingerlings.

Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare

Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado

Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey

Pickled raspberries offer a surprising pop of flavor to this prawn and broccolini dish, served at StrEAT Food Trailer in Bellingham, Wash.

James Pitzer's flavor find - house-pickled raspberries

Offered at Sable in Chicago: Tônico e Porto Branco—a low-ABV wine cocktail composed of white port, magnolia oil- scented kirschwasser, tonic and frozen cherries.

Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building

HopMonk Tavern’s eponymous grilled cheese is a study in the success of attention to detail—from the housemade sourdough to the cheese blend to the crispy coating.

Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese

Bad Hunter in Chicago demonstrates aguachile’s versatility, moving its bright combination of chile, lime, cilantro and onion into a Hominy Aguachile.

Twelve ways to satiate diners’ never-ending appetite for heat

Avocado Confit at Destroyer in Los Angeles tops slow-cooked avocado with fried teff and burnt onion powder.

Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out

Global ingredients intersect in this Kimchi Barley and Fried Rice at M Café in Los Angeles, adding complexity to an otherwise simple dish.

Fried rice is versatile, economical and shareable

Street-level research reveals creative sparks that can flame menu innovation

Hasselbacks invite exploration of winning flavor systems, like Buffalo. This Hasselback Russet Potato brings Buffalo sauce, blue cheese and green onion into a new format

Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.

Highlights from the 2017 Flavor Experience show.

An annual celebration of foodservice trends, sharp insights and big flavors

Idahoan® Tater Tumbler Appetizer Mix made with bacon and cheddar

Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix

Dinosaur Bar-B-Que in New York added signature barbecue bowls to the menu, presenting a flavor forward, easy-to-eat meal.

New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu

Ashlee Aubin, executive chef of Wood in Chicago, serves his braised pork collar with cipollini onions, baby carrots, red onion and cliantro.

Brining and braising introduce moisture, complexity and nuance to modern dishes.

Tips to help you manage operations while keeping up with trends

Modern wing presentations combine sweet with hot, tapping into trending flavors or mashing them up into new experiences

Thanks to inspired flavor combinations, today's chicken wings are taking flight

Social Tap Eatery's Holy Sundae is a balance of sweet, salty, creamy and crunchy.

When it comes to sundaes, chefs are upping the flavor and textural ante, choosing intriguing combinations and pulling in on-trend ingredients.

Denver’s Vital Root menus a Cobb salad that fits its vegetarian sensibility while still delivering on the promise of that popular flavor system.

Brining and braising introduce moisture, complexity and nuance to modern dishes.

Bold flavors, signature ingredients and add-ins define the classic margarita. New interpretations riff on the traditional version.

The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.

Variety and wellness are the focus in B&I menu development. Aramark delivers with dishes like Chicken & Grape Power Salad, Pumpkin Curry Vegetable Sauté and Harvest Kale Salad.

Business & Industry innovation shines a spotlight on an evolving consumer

Global influence shines in today’s barbecue. Argentine-inspired, wood-fired meats at Ox in Portland, Oregon.

Modern barbecue trends rely on a secret sauce of authenticity and innovation

Stephanie Tyson's trifecta of milk chocolate, bourbon and CHA! by Texas Pete® Sriracha Sauce is unexpected, but certainly inviting

Charred Heirloom Carrots combine with tzatziki, spiced chickpeas and feta for a modern interpretation at American Harvest Eatery in Springfield, Ill.

Ten produce categories creating interest and flavor-forward innovation on today’s menus

The Smoked Chicken Nachos at State Fare Kitchen & Bar, served on the happy hour menu, star guajillo smoked chicken, guacamole and sour cream.

Modern nachos are showcasing unexpected flavor systems

Sam Kim's go-to flavor trifecta: cumin, ginger and Sichuan peppercorns

Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.

Tracking the evolution of menu language that resonates with diners

This Pink Moon Shandy from Omni Hotels & Resorts makes a refreshing summer sipper, sweetened with orange-blossom honey water.

A dozen trending ingredients making a splash today

Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey

Dirt Candy’s Amanda Cohen makes a spiral potato salad using Idaho Russets and Yukon Golds, quickly sautéed and dressed for optimal texture.

Spiralized or shaved fruits and vegetables add intriguing dimension to a dish

Kuro’s Corn Kakiage is served with a dipping sauce made with soy and dashi, adding depth to this corn and onion tempura.

Alex Q. Becker's flavor find is a craveable fresh corn tempura

Twin Peaks’ Buffalo Chicken Salad stars Buffalo tenders that are also featured on a sampler app, and the blue cheese also appears in another salad’s dressing.

Keeping up with flavor trends while staying true to your brand is key to stability and growth.

Michael Scelfo, executive chef at Alden & Harlow in Cambridge, Mass., showcases a modern sweet and savory combination in these pickled corn pancakes with maple buttermilk, topped with vinegary shishito peppers and salty popcorn.

Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.

CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.

Over 150 million sweetener packets are consumed every day. ecoSticks makes sweeteners and their packets more socially conscious, with a 50% reduction in filler and packaging.

Hummus is having a moment. Nestlé Minor's brings you nine ways to signaturize this craveable, wholesome Middle Eastern dip.

Saputo Cheese USA Inc. (“Saputo”) is pleased to introduce Great Midwest® Ghost Pepper CheddarCheese.

B.O.B.’s Brewery Deviled Eggs with maple bacon “fries”

Gilmore Catering offers B.O.B.’s Brewery Deviled Eggs with maple bacon “fries”

The Cuban Pulled pork and ham, Carolina gold barbecue sauce, pickles

Cottage Inn Pizza offers The Cuban - pulled pork and ham, Carolina gold barbecue sauce and pickles

Fried Oyster BLT with smoked pork belly, tomato jam and micro arugula

Bourbon House offers a Fried Oyster BLT with smoked pork belly, tomato jam and micro arugula

Pineapple Rum Cake, made with coconut sherbet and pineapple caramel

Sardella's Pineapple Rum Cake, made with coconut sherbet and pineapple caramel

RECIPES

Paella With Chicken, Chorizo, Clams And Shirred Eggs
This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.
This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.
Pear Shrimp Salad with Cilantro Yogurt Dressing
The cilantro yogurt dressing is really the difference maker in this dish. It’s so creamy, fresh and flavorful, and yet lower in calories thanks to non-fat Greek yogurt.

GALLERY

FROM OUR FRIENDS

Idahoan® Tater Tumbler Appetizer Mix made with bacon and cheddar
Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix
Stephanie Tyson's trifecta of milk chocolate, bourbon and CHA! by Texas Pete® Sriracha Sauce is unexpected, but certainly inviting
CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.
Over 150 million sweetener packets are consumed every day. ecoSticks makes sweeteners and their packets more socially conscious, with a 50% reduction in filler and packaging.

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