Home | Flavor & The Menu

The Meat of the Matter

Sandwiching meat-centric builds with on-trend bread carriers

Next-level Breads

Fusion baking hits today’s mark for differentiated menus

Toast of the Town

Upscale toasts and breads are “loaded” with menu opportunity

The Meat of the Matter

Sandwiching meat-centric builds with on-trend bread carriers

Next-level Breads

Fusion baking hits today’s mark for differentiated menus

Toast of the Town

Upscale toasts and breads are “loaded” with menu opportunity

The Meat of the Matter

Sandwiching meat-centric builds with on-trend bread carriers

Next-level Breads

Fusion baking hits today’s mark for differentiated menus

Toast of the Town

Upscale toasts and breads are “loaded” with menu opportunity

Bountiful Bread Bundles

Life beyond the traditional bread basket

Noodling Trend-Forward Menu Solutions

Using noodles for on-trend menu offerings with back-of-house solutions

2021 Flavor Expedition

Trend tracking in Chicago spotlights emerging menu opportunities

10 Beverage Upgrades: Coffee and Tea Drinks

Creative takes energize these beverage menu powerhouses

Trio of Temptations

Soups, salads, and sandwiches combine to make memorable meals

Meal Kit Mania

Targeted ways to tighten your meal kit strategy

Getting Ready for The Gameday Rush?

Getting Ready for The Gameday Rush? Texas Pete® Is on Your Team

Flavor in Focus: The Big Cheese

Creative upgrades ensure this star ingredient continues to shine

Raising the Bar on Plant-based Cheeses

Storied cheesemaker brings quality and expertise to the dairy-free category

Blueberries are the Belle of Breakfast

Sweet and savory blueberry solutions deliver on consumer demands

Kitchen Collaborative: Alex Sadowsky

Creating next-gen transformations of familiar favorites

Flavor Makeover: Crispy Comfort

Combining texture and technique to maximize rice’s crave factor

Signature Flavor: What a Croque

Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of ...

Flavor Trifecta: Peter Farrand

A combo of three ingredients leads to a versatile blend of sweet, bright, smoky heat

Kitchen Collaborative: Barb Colucci

Finding flavor and favor in the culinary construction zone

Speed Dating For Cocktails

Classic cocktails meet the bubbly personality of hard seltzer

6 Ways To Go Hard With Desserts

Adding the buzz of hard seltzer to sweet treats

Hard Seltzer Hybrids

The best of both worlds combine to invigorate beverage menus

8 Ways To Make Hard Seltzer Your Own

Adding in-house flavor touches for refreshing signaturization

LTO Wins: Firebirds

Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus

Flavor on the Edge: Chile Crisp

Creative applications for this bold Chinese condiment

10 Flavor Builders: Being Fruitful

Modern menu building looks to fruit for flavor inspiration

Carrying Flavor

Making the carrier do some of the heavy lifting

Kitchen Collaborative: David Viviano

Creating thrilling flavor experiences by drawing from a well of personal experiences

Chicken Liver and Spring Pea Ravioli Doppio

Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano ...

Flavor in Focus: Burger Time

Trend-worthy ways to create craveable burgers

Better Burgers

Turkey offers a lean protein choice and countless possibilities for carrying flavor

Kitchen Collaborative: Jeff Mann

Serving a muse that demands new bold flavor takes on traditional dishes

Smoked Oyster & Artichoke Dip

Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices

Have Cheese, Will Travel

Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine

Be Well Salad

MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette

A Conversation With Robert Okura

A reader's perspective on a few of the topics explored in this issue

On The Workbench: Coconut, Cashew & Almond Milks

Exploring versatility in this trio of dairy alternatives

Oat Milk Makes Bigger Moves

Exploring the potential of this versatile dairy alternative

Brisket

Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw

2021 Trend Takeaways

The Meat of the Matter Sandwiching meat-centric builds with on-trend bread carriers

Sandwiching meat-centric builds with on-trend bread carriers

Next-level Breads Fusion baking hits today’s mark for differentiated menus

Fusion baking hits today’s mark for differentiated menus

Toast of the Town Upscale toasts and breads are “loaded” with menu opportunity

Upscale toasts and breads are “loaded” with menu opportunity

Bountiful Bread Bundles Life beyond the traditional bread basket

Life beyond the traditional bread basket

Speed Dating For Cocktails Classic cocktails meet the bubbly personality of hard seltzer

Classic cocktails meet the bubbly personality of hard seltzer

Spiking jams and jellies with hard seltzer takes pastries, cakes and doughnuts to a new level.

6 Ways To Go Hard With Desserts Adding the buzz of hard seltzer to sweet treats

Adding the buzz of hard seltzer to sweet treats

Hard Seltzer Hybrids The best of both worlds combine to invigorate beverage menus

The best of both worlds combine to invigorate beverage menus

This housemade hard seltzer features a trend-forward combination of blood orange, sake, fresh ginger and sparkling water.

8 Ways To Make Hard Seltzer Your Own Adding in-house flavor touches for refreshing signaturization

Adding in-house flavor touches for refreshing signaturization

Mind Your Peas… and Cues Pea and hempseed milks make their way into modern menu development

Pea and hempseed milks make their way into modern menu development

On The Workbench: Coconut, Cashew & Almond Milks Exploring versatility in this trio of dairy alternatives

Exploring versatility in this trio of dairy alternatives

VIDEOS

Trio of Temptations Soups, salads, and sandwiches combine to make memorable meals

Soups, salads, and sandwiches combine to make memorable meals

Blueberries are the Belle of Breakfast Sweet and savory blueberry solutions deliver on consumer demands

Sweet and savory blueberry solutions deliver on consumer demands

Roasted Vegetable Stuffed Poblano video Poblano peppers stuffed with fire roasted veg and served with chipotle crema and toasted pepitas

Frozen Blueberries Deliver a Delicious and Adaptable Compote Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Introducing Johnsonville Sausage Strips Whoa, This Changes Everything

Whoa, This Changes Everything

Frozen Blueberries Deliver with Cooked Grains, Salads and more Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Meats for Mornings & More Chefs share insights, ideas and recipes for using the "big 3" ingredients

Chefs share insights, ideas and recipes for using the "big 3" ingredients

Frozen Blueberries in Baked Goods Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.

King’s Hawaiian at Treaty Oak Using an iconic brand to elevate 6 dishes

Using an iconic brand to elevate 6 dishes

Leveling Up Salads With Grapes Easy menu ideas to up the salad game

Easy menu ideas to up the salad game

Ready, Filling and Delicious White Bean and Kale Soup with Smoked Sausage from Smithfield

White Bean and Kale Soup with Smoked Sausage from Smithfield

King’s Hawaiian at Crack Shack Five takes on the traditional fried chicken sandwich

Five takes on the traditional fried chicken sandwich

Prosciutto Sandwich with Slow Roasted Tomatoes A craveable sandwich layered with fresh mozzarella and prosciutto

On-trend Toast Topper Grapes add unique flair and flavor to trending toast builds

Grapes add unique flair and flavor to trending toast builds

The Benefits of Versatility Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Passion Fruit Crème Brûlée Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée

Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée

On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice See what more Haliburton International Foods can do for your menu

See what more Haliburton International Foods can do for your menu

The Surprising Ingredient for Clean, Plant-Forward Meat Alternatives Check out how simple it is to make a clean, plant-forward meat alternative using walnuts

Check out how simple it is to make a clean, plant-forward meat alternative using walnuts

Menu Workhorse: Blueberry Miso Sauce One savvy sauce carries surprising flavor and color across multiple formats

One savvy sauce carries surprising flavor and color across multiple formats

Avo University Your Educational Resource for Everything Avocados

Your Educational Resource for Everything Avocados

A Live Chef Challenge You Won’t Want to Miss Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition

Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition

Breakfast Wins Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

Plant-Forward? It’s In Our Roots. Dole is taking a plant-forward approach to menu development

Dole is taking a plant-forward approach to menu development

Why are smoked meats alluring? Join our chefs as they discuss how smoked meats can help your carryout menu

Join our chefs as they discuss how smoked meats can help your carryout menu.

Trends In Action: Grapes Go Veg-Centric Grapes bring added inspiration to veg-centric builds

Grapes bring added inspiration to veg-centric builds

Trends In Action: Bowls Abound Grapes contribute sweet surprise to bowl builds

Grapes contribute sweet surprise to bowl builds

Smoked Meats for Carryout Success Join our chefs as they discuss how smoked meats can help your carryout menu

Join our chefs as they discuss how smoked meats can help your carryout menu.

Meet Your Menu MVP Potato solutions for your operations

Potato solutions for your operations

What is Comfort Food? Chefs share what comfort food means to their guests

Chefs share what comfort food means to their guests

Craveable Crush Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie

Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie

Trends in Action: Fruit Gets Culinary Grapes showcase the culinary treatments making fruit a menu star

Grapes showcase the culinary treatments making fruit a menu star

Honey 10 Ways 10 ways to use honey in trend-forward applications

Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each

STARTER TRENDS

Uni Shot

Uni Shot with sake, ponzu, yuzu kosho, kaiso seaweed blend, scallion and quail’s egg yolk

Shareables | Snacks | Starters

Housemade Jumbo Tots

Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch

Shareables | Snacks | Starters

Charred Spring Peas

Charred Spring Peas with sauce verte and burrata

SANDWICH TRENDS

Pickled vegetables, poached garlic and onions, and olive oil

Plant-based | Sandwich

House Lacto-Fermented Giardiniera

Pickled vegetables, poached garlic and onions, and olive oil

Breakfast | Eggs | Meat-Centric

Texas Brisket-Egg Sandwich

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Bacon | Chicken | Sandwich

Newk's Q Sandwich

Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread

Produce TRENDS

Produce | Veg-Centric | Vegetarian

10 Veg-Forward Upgrades

No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.

Potatoes | Produce

Field Notes: Bringin' Hasselback

Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.

Potatoes | Produce

Dessert TRENDS

Dessert

Banana Cream Napoleon

Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream

Dessert | Ice Cream

La Bomba

Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces

Dessert

Chia-Lime Pudding

Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries

Protein TRENDS

Venison Chop with red wine venison sausage, lavender broth, diced vegetables, baby root vegetables

Game Meats | Primehouse | Protein

Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.

Ceviche | Char Siu | Chinese