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Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes

Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple

Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace

Egg Shop offers its Pepper Boy: Egg scramble, maple-cured pepper bacon, Gruyère, caramelized onion aïoli, bell peppers, panini roll

Roofers Union offers a Chicken BBQ Pizza: Shredded chicken and barbecue sauce topped with pickled ramp bulbs and ramp purée

The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette

The Regency Bar & Grill offers a Diavolo Pizza with activated-charcoal crust, spicy pepperoni and ’nduja

Taste Bar offers its Matcha Picchu: Matcha-infused pisco, Wray & Nephew Overproof Rum, allspice dram, coconut simple syrup, lemon

Better Half offers its Silk Handkerchief Pasta: Hand-rolled pasta, garlic-porcini cream, wild mushrooms, tomato marmalade, Cotija, snow pea shoots

Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans

Reserve Wine & Food offers its Chocolate Mondae: Dark-chocolate ganache, milk-chocolate malt foam, Averna amaro semifreddo, cherry, cocoa nibs

Idaho Potato Commission offers Idaho Potato and French Onion Soup: Baked russet potato, fontina, Asiago croutons, caramelized onions, bison stock, scallion, sour cream

Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale

Chroma Modern Bar + Kitchen offers Thai Sticky Wings topped with peanuts, green onion and crispy spring-roll wrappers

Buffalo Theory offers Sinigang Fried Chicken with vinegar, fish sauce and tamarind

Dianoia’s Eatery offers its Hot Buttered Amaro Cocktail: Amaro, vanilla ice cream, brown sugar, butter, cinnamon, shaved nutmeg; served warm

Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion

Viewhouse offers a Wasabi & Sweet Garlic Chicken Salad: Mixed greens, scallion, celery, carrots, Granny Smith apples, wasabi-aïoli dressing, chicken in chile-soy sauce

Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread

Farm Spirit offers Tetsukabuto Squash with wild stinging-nettle purée, hazelnut “yogurt,” wild cress

Compass Group North America offers a BBQ Carrot Tostada: Crispy corn tostada topped with avocado, barbecue carrots, pineapple-zucchini salsa, garnished with scallions, carrot greens and cilantro

Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus

Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki

Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro

True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula

Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction

Southfork offers a Mushroom Dashi: Oyster and shiitake mushrooms, smoked tofu, shoyu and miso butter

Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing

Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang

Curry Up Now offers a Tikka Masala Burrito: Chicken or paneer tikka masala, rice, chana and onions wrapped in a tortilla

Potatoes USA offers Campfire Potatoes: Fingerling potatoes, shiitake mushrooms, duck fat, dark soy sauce, applewood smoked sea salt, cane sugar

Riviera 31 offers a Fighter Weapon School aka top gun: Bulleit bourbon, Aperol, Amaro Nonino, lemon juice, passionfruit juice

Naiyara offers Steak and Eggs Sushi: Seared Wagyu Beef Over Rice and Kimchi, Topped With Quail Egg and Ponzu

Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.

Culver’s offers a Pretzel Haus Burger: Beef, Bacon, Wisconsin Cheddar, Cheddar-Cheese Sauce, Pickled Onions, Mustard Bistro Sauce, Served On A Pretzel Bun

Bruegger’s Bagels offers its Sweet Heat Turkey Sandwich: Marbled rye with Sriracha-honey cream cheese, roasted turkey, cheddar cheese, bell peppers, Sriracha

Público offers Baked Oysters with corn custard and smoked trout roe

100 Sails Restaurant & Bar offers Korean Fried Cauliflower: Tempura-fried cauliflower with spicy soy glaze, topped with Kewpie mayonnaise, chile threads, sesame seeds, microgreens

National Peanut Board offers a Bittersweet Chocolate Bread Pudding served with whipped cream, peanut-butter mousse and Scotch bonnet peanut brittle

Whether to contrast or complement other profiles, pickled ingredients offer a modern flavor pop

When it comes to high-impact ingredients, a pickled element should be a go-to

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FROM OUR FRIENDS

Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes
Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018
This Curried Chickpea Potato Burger serves up a veg-centric twist on the traditional burger
Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability
BelGioioso Cheesemakers won big at the prestigious 2018 World Championship Cheese Contest in Madison, Wisc., with its La Bottega di BelGioioso CreamyGorg® bringing a 1st Place Gold Medal
Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread

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