A culinary adventure abroad inspires with flavor and tradition
Nothing conveys premium value like flavors from the grill
Sourcing quality products with a great story offers a rich menu narrative
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Serious innovation helps keep this category in the zeitgeist


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.



Barton Seaver dispels the myths of frozen seafood
How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.


We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Functional ingredients find a mainstream home in plant-forward burgers


Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Tap into the ongoing potential of the booze-free beverage


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


Strategies to help attract multiple demographics
Five categories emerge as proving grounds for success