2017 September October
An annual celebration of foodservice trends, sharp insights and big flavors
Street-level research reveals creative sparks that can flame menu innovation
Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out
This category, known for innovation, is changing. What’s working in this space, and what’s next?
Today’s comfort pasta dishes show off craveable, modern flavor builds
A must-have, come-back-for-more dish calls for a strategy that goes way beyond the recipe formula
Six ways to maximize the popularity and versatility of cheese
Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese
Twelve ways to satiate diners’ never-ending appetite for heat
Commodity boards showcase how to harness trending global flavors
Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential
Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation
Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado
Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.
James Pitzer's flavor find - house-pickled raspberries
Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building
Fried rice is versatile, economical and shareable
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.