Signature flavor brings a culinary touchpoint to modern kitchens

Chefs and trend analysts weigh in on the drivers and menu opportunities with plant-based seafood

Level up your beverage menu with these cool coffee trends

New innovation casts three dishes as stars in a surge of exciting flavor play in this always-popular cuisine

Plant-based seafood is making big waves on modern menus

The rising appeal of charcuterie is being fueled by five factors

Savory hand pies are answering today’s call for comfort and portability

Chefs and trend analysts weigh in on the drivers and menu opportunities with tropical flavors

This Spanish sandwich is primed for further adaptation on American menus

Chefs are taking modern inspiration from island flavors and ingredients

Modern approaches allow this essential ingredient to take center stage

Welcome to the November/December 2021 issue from Cathy Holley

Chefs and trend analysts weigh in on the drivers and menu opportunities with Spanish bocadillos

Chefs are discovering a flavor system ripe for success

Charcuterie’s renewed popularity presents exciting opportunities across the menu

Rediscovery and reinvention are yielding new opportunities for flavor innovation

2022 insights that can help guide the way to a successful year ahead

The chefs, food & beverage experts and industry analysts who provided insights for this special issue

Three nontraditional charcuterie boards to try

Chefs and trend analysts weigh in on the drivers and menu opportunities with charcuterie

Chefs and trend analysts weigh in on the drivers and menu opportunities with cold coffee

Chefs and trend analysts weigh in on the drivers and menu opportunities with bananas

Chefs and trend analysts weigh in on the drivers and menu opportunities with savory hand pies

Chefs and trend analysts weigh in on the drivers and menu opportunities with salt

Chefs and trend analysts weigh in on the drivers and menu opportunities with Mexican comfort

Chefs and trend analysts weigh in on the drivers and menu opportunities with modern Greek