2016 March April

Picture for Forever Young
Key into the flavor preferences of the hugely influential younger generations.
Picture for 12 Trends from the Fryer
A dozen of today’s most exciting fried foods.
Picture for 10 Fantastic Beverage Flavor Finds
The latest ingredients bartenders are using to make a beverage pop.
Picture for Do-It-Yourself Juicing
Thinking about making more fresh juices in house? Consultant Kim Haasarud of Liquid Architecture offers these suggestions.
Picture for Sweets in Session
Shareable dessert trios, selections and flights offer mini adventures at the end of a meal.
Picture for Indian Intel
Contemporary touches are creating renewed interest in Indian cuisine
Picture for Trend Tracking at the Source: Part I
From coast to coast, new restaurants provide clues to future menu direction
Picture for Juicy Story
Fresh and profitable, juice and juice blends pack plenty of positives on a menu.
Picture for India Emerging
Picture for New-School Steakhouse
The modern steakhouse tailors its menu to today’s evolving consumer
Picture for High-Tech Flavor
Picture for Juice Behind the Bar
Picture for Produce Goes Global
Picture for Grain Salads
The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.
Picture for Flavor-Filled Partnerships