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roasting vegetables in coconut oil further develops flavor.

Commodity boards harness the momentum of the bowl trend

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.



Tracking the evolution of menu language that resonates with diners

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

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.



This Mole Amarillo Tostada boasts Oaxaca’s famous mole, along with pulled chicken, crema and pico de gallo, all on a corn tostada

Modern Mexican cuisine is diving into authentic cookery from different regions in Mexico - one of the regions being explored thoroughly is Oaxaca, thanks to its rich culinary heritage and its craveable cuisine

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

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

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.

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.

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

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

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

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

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

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

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

For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.

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.

Sweet Ambassador: Custom Deluxe | Biddeford, Maine



























Bacon, Maine Lobster and Tomato Sliders

These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.





































RECIPES

Bacon, Maine Lobster and Tomato Sliders
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.

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FROM OUR FRIENDS

CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.
How Haliburton creates create classic-technique reduction sauces ready to use.
A select group of chefs with ethnic expertise discuss BBQ

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