Home | Flavor & The Menu

Flavor in Focus: Burger Time

Trend-worthy ways to create craveable burgers

Better Burgers

Turkey offers a lean protein choice and countless possibilities for carrying flavor

Kitchen Collaborative: Jeff Mann

Serving a muse that demands new bold flavor takes on traditional dishes

Smoked Oyster & Artichoke Dip

Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices

Oat Milk Makes Bigger Moves

Exploring the potential of this versatile dairy alternative

Have Cheese, Will Travel

Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine

Be Well Salad

MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette

2021 Trend Takeaways

Mind Your Peas… and Cues Pea and hempseed milks make their way into modern menu development

Pea and hempseed milks make their way into modern menu development

On The Workbench: Coconut, Cashew & Almond Milks Exploring versatility in this trio of dairy alternatives

Exploring versatility in this trio of dairy alternatives

Oat Milk Makes Bigger Moves Exploring the potential of this versatile dairy alternative

Exploring the potential of this versatile dairy alternative

10 Modern Uses For Plant Milks Making dressings, dips and sauces work for flexitarian menus

Making dressings, dips and sauces work for flexitarian menus

Soup’s New Flavor Builder Upgrade and upsell soup with sea greens

Upgrade and upsell soup with sea greens

Build Flavor into 5 Go-to Condiments Dialing up flavor with a list of creative culinary strategies

Dialing up flavor with a list of creative culinary strategies

Seeing Green Leveraging the power of seaweed on plant-forward menus

Leveraging the power of seaweed on plant-forward menus

The New Surf & Turf An unexpected flavor match brings out the best in each other

An unexpected flavor match brings out the best in each other

Pimento Power Double down on comfort by featuring pimento cheese on mainstream menu stars

Double down on comfort by featuring pimento cheese on mainstream menu stars

Pimento Cheese Moves Into Breakfast Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart

Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart

VIDEOS

Roasted Vegetable Stuffed Poblano video Poblano peppers stuffed with fire roasted veg and served with chipotle crema and toasted pepitas

Frozen Blueberries Deliver a Delicious and Adaptable Compote Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Introducing Johnsonville Sausage Strips Whoa, This Changes Everything

Whoa, This Changes Everything

Frozen Blueberries Deliver with Cooked Grains, Salads and more Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Meats for Mornings & More Chefs share insights, ideas and recipes for using the "big 3" ingredients

Chefs share insights, ideas and recipes for using the "big 3" ingredients

Frozen Blueberries in Baked Goods Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.

King’s Hawaiian at Treaty Oak Using an iconic brand to elevate 6 dishes

Using an iconic brand to elevate 6 dishes

Leveling Up Salads With Grapes Easy menu ideas to up the salad game

Easy menu ideas to up the salad game

Ready, Filling and Delicious White Bean and Kale Soup with Smoked Sausage from Smithfield

White Bean and Kale Soup with Smoked Sausage from Smithfield

King’s Hawaiian at Crack Shack Five takes on the traditional fried chicken sandwich

Five takes on the traditional fried chicken sandwich

Prosciutto Sandwich with Slow Roasted Tomatoes A craveable sandwich layered with fresh mozzarella and prosciutto

On-trend Toast Topper Grapes add unique flair and flavor to trending toast builds

Grapes add unique flair and flavor to trending toast builds

The Benefits of Versatility Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Passion Fruit Crème Brûlée Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée

Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée

On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice See what more Haliburton International Foods can do for your menu

See what more Haliburton International Foods can do for your menu

The Surprising Ingredient for Clean, Plant-Forward Meat Alternatives Check out how simple it is to make a clean, plant-forward meat alternative using walnuts

Check out how simple it is to make a clean, plant-forward meat alternative using walnuts

Menu Workhorse: Blueberry Miso Sauce One savvy sauce carries surprising flavor and color across multiple formats

One savvy sauce carries surprising flavor and color across multiple formats

Avo University Your Educational Resource for Everything Avocados

Your Educational Resource for Everything Avocados

A Live Chef Challenge You Won’t Want to Miss Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition

Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition

Breakfast Wins Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

Plant-Forward? It’s In Our Roots. Dole is taking a plant-forward approach to menu development

Dole is taking a plant-forward approach to menu development

Why are smoked meats alluring? Join our chefs as they discuss how smoked meats can help your carryout menu

Join our chefs as they discuss how smoked meats can help your carryout menu.

Trends In Action: Grapes Go Veg-Centric Grapes bring added inspiration to veg-centric builds

Grapes bring added inspiration to veg-centric builds

Trends In Action: Bowls Abound Grapes contribute sweet surprise to bowl builds

Grapes contribute sweet surprise to bowl builds

Smoked Meats for Carryout Success Join our chefs as they discuss how smoked meats can help your carryout menu

Join our chefs as they discuss how smoked meats can help your carryout menu.

Meet Your Menu MVP Potato solutions for your operations

Potato solutions for your operations

What is Comfort Food? Chefs share what comfort food means to their guests

Chefs share what comfort food means to their guests

Craveable Crush Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie

Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie

Trends in Action: Fruit Gets Culinary Grapes showcase the culinary treatments making fruit a menu star

Grapes showcase the culinary treatments making fruit a menu star

Honey 10 Ways 10 ways to use honey in trend-forward applications

Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each

Just Add Mango! Deliver a burst of color and flavor to the menu with ease

Deliver a burst of color and flavor to the menu with ease

Ultimate Performance Vegetable Potatoes: plant-based fuel to power your menu

Potatoes: plant-based fuel to power your menu

STARTER TRENDS

Uni Shot

Uni Shot with sake, ponzu, yuzu kosho, kaiso seaweed blend, scallion and quail’s egg yolk

Shareables | Snacks | Starters

Housemade Jumbo Tots

Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch

Shareables | Snacks | Starters

Charred Spring Peas

Charred Spring Peas with sauce verte and burrata

SANDWICH TRENDS

Pickled vegetables, poached garlic and onions, and olive oil

Plant-based | Sandwich

House Lacto-Fermented Giardiniera

Pickled vegetables, poached garlic and onions, and olive oil

Breakfast | Eggs | Meat-Centric

Texas Brisket-Egg Sandwich

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Bacon | Chicken | Sandwich

Newk's Q Sandwich

Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread

Produce TRENDS

Produce | Veg-Centric | Vegetarian

10 Veg-Forward Upgrades

No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.

Potatoes | Produce

Field Notes: Bringin' Hasselback

Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.

Potatoes | Produce

Dessert TRENDS

Dessert

Banana Cream Napoleon

Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream

Dessert | Ice Cream

La Bomba

Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces

Dessert

Chia-Lime Pudding

Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries

Protein TRENDS

Venison Chop with red wine venison sausage, lavender broth, diced vegetables, baby root vegetables

Game Meats | Primehouse | Protein

Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.

Ceviche | Char Siu | Chinese