12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
10 beverage ingredients and flavors that are stirring up serious menu interest
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.



On the menu this issue: igniting the passion for flavor, with global mash-ups, menu moves for cheese, comfort pasta inspiration, and ideas to satisfy your customers’ craving for heat.

A strategic look at the evolution of fast casual and how to stay relevant in a growing market. And the second part of our On Trends article, to keep you up to speed.



Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.


Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
The potential flavor combinations and ingredients that work in compound butters are virtually endless


Infusing a brand’s personality into dessert offerings marks a sweet opportunity today
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery


Insight into five key areas for nonalcoholic menu development: soda, lemonade, coffee drinks, tea and fermented beverages
On-trend flavors in soda, lemonade and tea in 2018, according to Datassential


Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?