Flavor Trends, Strategies and Solutions for Menu Development


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“Old fashioneds have become so popular—as has bourbon in general—but if you’re a first timer, oh, it burns! Many love that burn, but others want it rounded out,” says Matt Burton, Director of R&D/Corporate Executive Chef for Dickey’s Barbecue Restaurants. “We have been working to mellow the burn. The honey is the hero ingredient here. It not only adds sweetness, its emulsification properties ‘glue’ the alcohols together.”

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