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.

READ MORE | SUBSCRIBE

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

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

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