Welcome to the July-August 2019 issue from Cathy Holley
Innovations in five areas help keep this category exciting
Chefs are upping their main game
LTO strategies: maximize interest in regional American fare
Uncommon flavors and techniques that deliver surprise and delight
Five categories emerge as proving grounds for success
Trend-forward uses of pork ensure that breakfast is good to go


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

Included are menu ideas for the meat lover, cross-generational trends, brunch hits, burger trends, Asian condiments and toast 2.0.



Discover Australis Barramundi, "A Chef's Fish"
Watch our 2019 Fruit Pairings tour video!


We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Tap the potato for innovative techniques in filling, binding and thickening


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.


The sweet spot in desserts usually hones in on chocolate
Flavors and formats driving dessert innovation


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