Embracing new herbs creates differentiating menu experiences
Carving out differentiation in a crowded category
Chefs hone in on what makes tacos successful for their brands
Dial up the experience with on-trend flavor combinations
The snacking category offers a great place for meat-centric innovation
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Deconstructing & modernizing a breakfast mainstay


We welcome you to our May-June 2019 Best of Flavor issue aimed at chefs and menu developers.

Consider this a Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes, with the bonus of a playlist of emerging trends.



Go with grapes and take your menu into bold new territory.
Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility


These two lesser known ingredients provide big menu impact
Smoke’s distinctive air is wafting into new categories, including cocktails, fruit, vegetables and honey. Here are 10 trend-forward ideas for featuring creative smoked options on your menu.


Tap into the ongoing potential of the booze-free beverage
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.


Flavors and formats driving dessert innovation
Twelve pathways to on-trend, signature desserts


How delivery helps restaurants manage customers’ brand experience
Exploration of global flavors sparks breakfast creativity