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roasting vegetables in coconut oil further develops flavor.

Commodity boards harness the momentum of the bowl trend

In Washington, D.C., Espita Mezcaleria invites diners to try new flavors—such as a selection of adventurous salsas—and to dive into shareable dishes, a hallmark of the Millennial generation.

The priorities of a generation continue to shape our industry in profound ways

This “Magical” Cheese Soup from Hearthstone Bistro Bar & Grill in Muskegon, Mich., is garnished with cheese popcorn.

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.

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

Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.

Tracking the evolution of menu language that resonates with diners

Sweet Ambassador: Custom Deluxe | Biddeford, Maine



Boasting butter’s flavor- carrying virtues (clockwise from top left): beet butter, whole-grain mustard butter, Sriracha butter, olive and sun-dried tomato butter, and roasted poblano butter.



Crispy Pork Belly rubbed with salt, sugar, cumin and coriander, and roasted until the pork insanely crispy and layered with a Salsa Negra. Blistered guajillo, roasted poblanos, roasted garlic, cumin, coriander, allspice, salt and cider vinegar come together in this salsa.

On-trend menu builds that stand out with rich flavor stories

Watermelon Salad - Compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette

Hen Quarter's Watermelon Salad - compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.

Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws

Olga’s Kitchen offers Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws

Staplehouse in Atlanta typifies the New American restaurant: honest food, a casual vibe, and a menu that unabashedly pulls from whatever global pantry it fancies—as long as it helps tell a good flavor story.



At Oregon State University, Job’s tears, also known as Chinese pearl barley, are cooked in dashi broth with shoyu pork, pickled mushroom, green chickpeas and poached egg.

Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers

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

Citrus appetizers, like whipped goat cheese with preserved lemons and Marcona almonds, wake the palate with bright, tart flavors.

A dozen ways to leverage the fresh zing of citrus across the menu

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.

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

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.

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.

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

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.

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

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.

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.

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

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

Cebiche de Mango Verde y Langostinos

Andina offers a Cebiche de Mango Verde y Langostinos

Oysters, Bacon & Brie - fried oysters, Brie, creamed spinach, bacon, yellow pepper coulis, citrus- honey gastrique, microgreens

Copeland’s of New Orleans offers Oysters, Bacon & Brie - fried oysters, Brie, creamed spinach, bacon, yellow pepper coulis, citrus- honey gastrique, microgreens

Festival! Fried dough with tamarind glaze, coconut ice cream and coconut flakes

Vital Dining's Festival! Fried dough with tamarind glaze, coconut ice cream and coconut flakes

Japanese Sticky Wing with sambal teriyaki and dynamite, pickled beet salad, fried ramen garnish

Storm King Lounge offers Japanese Sticky Wing with sambal teriyaki and dynamite, pickled beet salad, fried ramen garnish

Pepperoni Rolls with pepperoni and provolone, fresh-made dough, with pizza or ranch sauce

Mr. Gatti’s Pizza - Pepperoni Rolls with pepperoni and provolone, fresh-made dough, with pizza or ranch sauce

St. Paul Grill Crab Cake - colossal blue crab served with citrus-tarragon aïoli

The St. Paul Grill offers a St. Paul Grill Crab Cake - colossal blue crab served with citrus-tarragon aïoli

Spicy Bacon Avocado Gyro

The Gyro Shack offers a Spicy Bacon Avocado Gyro

Pho - Wagyu beef, basil, jalapeño, noodles, bean sprouts, micro cilantro and basil

Claudia Restaurant's Pho - Wagyu beef, basil, jalapeño, noodles, bean sprouts, micro cilantro and basil

Coastal Crab Burger topped with spinach salad, crab dip, tortilla strips

Coastal Grill & Bar offers a Coastal Crab Burger topped with spinach salad, crab dip, tortilla strips

Grapefruit + Mint Raspberry Shrub

Cava offers a Grapefruit + Mint Raspberry Shrub

Braised Beef Rib Sliders - Xingu beer-braised beef topped with caramelized onions and melted smoked provolone on toasted brioche buns

Fogo de Chão's Braised Beef Rib Sliders - Xingu beer-braised beef topped with caramelized onions and melted smoked provolone on toasted brioche buns

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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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