Flavor Trends, Strategies and Solutions for Menu Development


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We are starting to use a Vietnamese peppercorn called mac khen. It has similar characteristics to the Sichuan pepper, with a mildly pungent and unmistakable citrus flavor that becomes stronger and sweeter when the pepper is heated.

—Matt Ho, Owner, Bodega SF, San Francisco

In the second half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.

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