Welcome to the September-October 2019 issue from Cathy Holley

LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish

Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz

Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine

A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit

We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans

Celebrating 15 years of the annual Flavor Experience

Live research reveals fresh ideas across menu parts

New dimensions for the craveable fifth taste

Craveable sandwich builds enliven fall and winter menus

Chefs are flying high with poultry

Twelve ways to leverage cheese in unexpected flavor combinations

This plant-based superstar moves deeper into menu development

Trends and patterns having an impact on food and beverage preferences

Commodity boards and restaurants join forces for menu magic

Tap into nostalgia with premium seasonal sips

Innovation in desserts today reimagines the familiar

Telling a flavor story with a concentration on Italian regions