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roasting vegetables in coconut oil further develops flavor.

Commodity boards harness the momentum of the bowl trend

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.

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

Sweet Ambassador: Custom Deluxe | Biddeford, Maine

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

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

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.

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.

Tracking the evolution of menu language that resonates with diners

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.

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.

Achieving a remarkable flavor experience

Parmesan crisps are sheer umami on their own, but sprinkle savory furikake seasoning over top and the flavor effect is exponential.

Chefs are exploring the menu potential of furikake and togarashi, two high-impact finishes

A Chicken Pesto sandwich at Which Wich gets additional texture and freshness from an olive salad, with a range of other vegetable add-ins for customization.

The success of the banh mi has demonstrated the importance of high-impact produce in sandwiches

Korean Fried Broccoli at Dirt Candy in New York takes the no-fail appeal of deep-fried, battered broccoli florets and makes them more craveable with a sweet and garlicky Korean barbecue-style sauce.

Extend the flavor stories behind some of the most craveable and successful profiles today

Garam Masala Pork Belly at Chauhan Ale & Masala House in Nashville consists of smaller portions of the rich meat prepared with an intensely flavored dry rub of garam masala and brown sugar.

The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront

New Trends Outside the Big Easy

Follow our new weekly column for unique perspectives on flavor

Flavor: an indication of the essential character of something

The dramatic presentation combined with umami-laden truffles turns a baked potato into a flavor knockout.

A new take on eggs Benedict, with salmon and crisp fried potato leek cakes.

Maximize the rich, craveable flavor system of French onion soup with a whole baked potato.

Il Palio in Chapel Hill, N.C., offers a shareable selection of 12 wood-grilled crostini, topped with ingredients like tomato and anchovy or marinated olives.

Key into the flavor preferences of the hugely influential younger generations.

Who says a Shepherd's Pie has to be a pie? Why not a savory tart instead.

When we strip every conversation away from our food experiences, it all comes down to Flavor.

Grilled cheese finds unconventional applications that showcase its texture, such as these bread and cheese kabobs with balsamic dressing. Juustoleipa, a Scandinavian pressed curd cheese, lends itself to grilling or frying.

Peet’s Coffee & Tea added the Coconut Black Tie as a summer LTO, made with coconut-infused simple syrup. Based on the equally successful coffee-based Black Tie (sweetened condensed milk, cold-brew coffee and chicory syrup), the drink was such a hit that the chain plans more seasonal variations.

Thanks to younger consumers—raised with single-varietal coffees, a rainbow of black, green, white and red tea shades, and curious about anything that smacks of the new—innovative methods, like cold-brew have found little customer resistance.

Al’s Place in San Francisco is on top of the pickled fries trend with its mouth-watering Brine-Fermented French Fries.

A dozen of today’s most exciting fried foods.

The latest ingredients bartenders are using to make a beverage pop.

Two nostalgic favorites in one: S’mores Baked Alaska at Atwood in Chicago is topped with housemade marshmallow fluff—torched to campfire perfection.

As more chefs modernize nostalgic desserts, both consumer expectation and menu opportunity go up.

Clockwise from top left: Vegan Carolina “pork” barbecue using green jackfruit; chawanmushi egg custard at Cassia in Santa Monica, Calif.; LocoL’s cheeseburger with Jack-scallion relish and “awesome sauce,” and assorted paratha “tacos” from Goa Taco.

A fun way to have poke: on wonton chips and topped with three different sauces. Yard House’s Carlito Jocson was inspired to create this seafood snack after a visit to Hawaii.

Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.

Iconic Original: Columbia Restaurant | Based in Tampa, Fla.

2016 Wolds of Flavor chefs


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.



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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