Home - Flavor & The Menu

5 Herbs to Watch

Embracing new herbs creates differentiating menu experiences

Sandwich Success

Carving out differentiation in a crowded category

Targeting Tacos

Chefs hone in on what makes tacos successful for their brands

Next-Level Asian Condiments

Dial up the experience with on-trend flavor combinations

Meaty Appetizers

The snacking category offers a great place for meat-centric innovation

Beef Means Business: Flavor

Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.

Maximizing French Toast

Deconstructing & modernizing a breakfast mainstay

Recipes

Thai Curry “Quick” Alaska Cod with Instant Basmati Rice

Wild Alaska Salmon with Masa Crunchies Breakfast Burrito

Lemon-Sumac Alaska Pink Salmon Bowl

Magazine

May-June 2019 Best of Flavor Issue

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.

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Videos

4 Ways to Go With Grapes on the Menu

Go with grapes and take your menu into bold new territory.

Alaska Salmon: Head to Tail

Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility

Ingredients

Flavors on the Edge

These two lesser known ingredients provide big menu impact

10 Flavor Builders: Up in Smoke

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.