Next-level approaches keep this category exciting
What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's
Chefs continue to push the crave factor in burger builds
These three restaurant brands showcase winning moves in this fan-favorite category
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair


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.



Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
The toppings showing remarkable growth on burger menus


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.


Twelve pathways to on-trend, signature desserts
Four opportunities for the sweet side of the menu


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