Zeroing in on the opportunities for trend-forward menu additions
Explore herbaceous, caffeinated and “swicy” flavor profiles
Inside five restaurants’ all-star cheese dishes
Seeking willing recruits to help further the legacy of Levantine cuisine
Craftsmanship, heritage and creativity mark the trend
Dip innovations are an essential addition to expand your French fry arsenal
Sourcing meat from Australia beefs up salads with a nutrient-rich, pasture-raised protein
Premium breads with deep-rooted brand recognition can make all the difference in your next signature sandwich build
How clever garnishes and high-impact finishes elevate the modern beverage menu
Reinventing the classic dish through a symphony of global flavors
Chefs find menu success in the Hawaii-inspired trend
Beer-battered Wild Alaska Pollock fillets deliver premium flavor value and a sustainability success story
Gingerline | Charleston, South Carolina
ABA | Locations in Chicago, Miami and Austin, Texas
Sunda New Asian | Locations in Chicago, Nashville, Tenn., Tampa, Fla.
From kebabs to satays, global proteins shine in skewered formats
New ways to reimagine a crispy classic
Crafting craveable dishes to deliver lasting flavor memories
A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Chef insights on six ingredient-inspired recipes
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
Colin Mills, Senior Recipe Developer, HelloFresh
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage
First Hospitality
Meticulous flavor building underpins gold-standard innovation
Fostering a coffee culture around community, conversation and connection
Taking cues from Scandinavian café culture
Producers and restaurants alike are finding value in flavor-infused tequila.
Presenting bold, balanced takes to produce memorable flavor experiences
Nordstrom serves up seasonal LTOs starring Aussie lamb
Escape-worthy ingredients brighten menus and moods
Flavorful add-ins, contrasting textures and elevated finishes make for easy upgrades
Four inventive builds that prove burgers’ infinite potential
Are your french fries built to go the distance in take-out and delivery applications?
King’s Hawaiian makes exploring this top trend easy
Pulling in international influences to deliver dishes that invite exploration
Disrupting conventions in the crispy, craveable chicken breast game
A conversation with Dog Haus’ co-founder about agility and the creative process
A powerful pantry trifecta, lentils convey flavor, nutrition and satiety
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Colin Mills, Senior Recipe Developer, HelloFresh
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Colin Mills, Senior Recipe Developer, HelloFresh
5 classic salads transformed into handheld gold
There’s more than bourbon in the Gateway to the South
Stop 3: Oskar’s Slider Bar
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Acclaimed restaurateur Laura Ozyilmaz of San Francisco’s Dalida offers a case study on why the restaurant sources Aussie Lamb
Melding comfort, indulgence and global influences in craveable concoctions
Exploring the potential of this powerhouse flavor booster
A new foodservice initiative to capitalize on the mushroom momentum
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Often found within Korean kimbap rolls, pickled radishes can imbue an array of dishes with a refreshing kick of tart and slightly sweet notes.
Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces.
Japanese noodle dishes may call to mind hot soups, but chilled variations of both ramen and soba bring the same depth of flavor albeit at a cooler temperature.
Popular on their own or when combined, matcha and mochi are cornerstones of Japanese cuisine.
Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Global flavors, ingredients and menu concepts inspire modern menu development
From unexpected textures and flavor profiles to global spins on classic cocktails, the vast region offers much to explore.
Rose petal jam imbues floral, sweet notes to both sweet and savory dishes.
Vibrant, in-your-face colors grab attention in the social media era
Discovering the rich culinary traditions of this diverse region
This heritage ingredient brings big possibilities to the modern table
Coffees, snacks and sandwiches translate into new opportunities
Creative iterations energize the salad category
The islands’ iconic food culture expands its reach across the mainland
The food, beverages and vibe all inspire modern menus
Tapping the keener nuances of flavor with a strategic mindset
A deeper exploration yields a world of surprising opportunity
The most comforting spice shows off big flavor moves
Highlighting the opportunity with café classics
Three Hawaiian classics offer signature options
Chefs and industry experts weigh in on the flavors, ingredients and movements on the edge of the trend cycle
Trend-forward takes on Mexico’s beverage builders
Scandi-inspired flavor builders
Eight areas of opportunity for salad dressings
Culinary insights on leveraging tallow in menu development
A brief overview of the spice's two varieties
Leveraging MSG’s potential
Expert insights on Scandinavian influences and opportunities
Industry insights on cinnamon’s broad appeal and menu potential
Format transformation brings broadened opportunities
Chefs weigh in on MSG’s use as a modern flavor builder
Chefs weigh in on leveraging next-level dressings
Exploring West Africa’s popular refreshment
Chefs share insights on the trend drivers and opportunities
Creative ideas for the powerhouse flavor-builder
Insights on the opportunities with this trend
Examining the allure of this vast region
Introducing kalo and uala
The chefs, food & beverage experts, and industry analysts who provided input and insights for this special issue
Women chefs speak up and speak out about life in the culinary arts
From chicken wings to milk tea, mochi’s menu possibilities span the entire menu
Three proven classics with menu potential
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Chef insights on ingredient-inspired recipes
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
How to ring in the new year with culinary flair and keep it going all yearlong
Leveraging consumer favorites to invite exploration of unfamiliar flavors
Embracing a modern approach to menuing and marketing Australian-sourced, grass-fed beef
From mood boosters to wellness remedies, these ingredients bring a bevy of benefits, and more importantly, feel-good flavor
At Palm & Pine in New Orleans, huitlacoche butter is served alongside these "Corn Babies," a shareable buttermilk cornbread dish.
Sea salt from South America brings a singular terroir (or in this case, “merroir”) to any dish.
Global flavors, ingredients and menu concepts inspire modern menu development
According to a 2023 study by Datassential, menu mentions of cacao have increased 11 percent in the past four years.
For millennia, mastic trees have been harvested for their resin, which can be used as a spice, chewing gum and digestive aid.
Savory, cheesy, crispy rösti offers all-day menu inspiration.
With an herbaceous flavor profile, caraway seeds are an ideal ingredient for more nuanced cocktails and liqueurs.
Technically a legume, the baru nut has long been a popular snack in Brazil, but is still an untapped ingredient stateside
The plating and strict adherence to basic ingredients make oeuf mayonnaise a French bistro favorite
A case study in how high-impact ingredients can transform any dish
Japan’s yuzu kosho is a spicy citrus paste that packs a flavor punch
Tapping the global pantry to produce inventive ingredient pairings
The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices
North Italia | Based in Calabasas Hills, Calif.
Hash Kitchen | Based in Scottsdale, Ariz.
Boots & Bones | Jersey City, N.J.
OEB Breakfast Co. | Based in Calgary, Alberta
The Bungalow Kitchen | Tiburon, Calif.
Wake up to fresh menu inspiration in 2024
Lesser known than its India and Thai counterparts, Japanese curry is winning fans with its comfort food vibes and rich, savory flavor
Building an eager and appreciative audience in both the kitchen and the dining room
Whether puffed, dried or ground into a paste, makhana offers a blank canvas for both savory and sweet dishes.
Not to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Tapping into this drink’s winning flavor combination
Get to know TREHA® and get the lowdown on a high-performing “new” ingredient
Committing fully to spinning up successful flavor stories
Navigating the bold flavors of natto and koji in modern cuisine
Embrace the ease and impact of value-added onion products
Whether a seasoning, sauce or cocktail rim, al pastor imbues bold flavor across cuisines
Turn to high impact specialty cuts to elevate a craveable favorite
Highlighting specialty pasta reinforces a restaurant brand’s culinary narrative
Rich, aromatic and transformative, this Indian technique is a gamechanger
Blueberries bring sweet-tart flavor, pleasing color and familiarity to global builds
Taking a closer look at the menu possibilities with this unique crunchy sweetener
Tap into morning flavor favorites for signature evening desserts
Breaking with tradition and expectation to deliver elevated takes
Discover the added values of a fresh take on avocados
Mash-up blending the unique flavor combinations of Vietnamese cuisine with signature Cajun flavors
With a few easy add-ins, these iconic cheese products serve up trending global flavors
Bringing together the individual artistry and expertise of chefs and beekeepers
How honey can temper hot spices with just the right amount of sweetness
This humble omelette sandwich offers a world of opportunity
Strategies for creating memorable guest experiences that separate the best from the rest
This Georgian staple is ready to lend a big flavor boost to American menus
Get ready for Korea’s umami-packed flavor booster
Finding joy in the fearless embrace of culinary challenges
Three ways to leverage the popularity of Mexican comfort foods on modern menus
Meatless protein options for any cuisine and daypart
The legacy brands of foundational ingredients deliver consistent quality and peace of mind
Highlights from the 2023 Flavor Experience
Breakfast sandwiches rise and shine
Japanese mash-ups: where tradition meets innovation
Leverage the power of mushrooms with flavor-forward menu ideas
Reimagining steak and eggs into a modern main
Product innovation opens the door for menu creativity
Ember Kitchen | Austin, Texas
CORE’s mission to support restaurant families in need
Cal-Mex’s innovative spin on Mexican flavors
Playing to all the senses with flavor-forward culinary creations
“New classics” are driving excitement in the pizza category
With a sweet-and-sour flavor and crunchy texture, pickles could be the next big pizza topping
Blueberries are the must-have ingredient for trend-forward sweet-savory combos
Diving deep into flavor exploration and menu innovation
Exploring global ingredients and meat marvels
Give guests more of the sweet and spicy combination they can’t get enough of
This Georgian condiment is poised to make moves on American menus
Letting ingredients have their say and their day in inspiring new recipes
Reel in guests with trend-forward takes on a craveable classic
Getting at the root of global flavors with onions
Steeped in Italian cheesemaking tradition, BelGioioso knows the nuances of delicate and craveable soft Italian cheeses
Elevating global flavors using McCain Mini Mashers™ Potato Bites
Breakfast sandwiches rise and shine
This panel of esteemed chefs shares trend-forward builds that boost the bottom line
Mastering techniques in modern flavor balancing
Trusting intuition and expertise in making modern menu moves
Pasta serves as the familiar base in each of these innovative, flavorful dishes.
Elevating grilled items with this trending ingredient’s nutty, savory and rich flavor
Finding balance through conscientious curation of flavor-forward ingredients
This iconic spread boosts flavor and creates differentiation
Southeast Asia offers a trio of on-trend sauces primed for mainstream menus
Peanuts and chiles go hand in hand for flavor, function and authenticity
American sheep are stewards of the land
UMass Amherst | Amherst, Mass.
Salt & Straw | Based in Portland, Ore.
River And Wood | Boulder, Colo.
The Jones Oyster Co. | Greenville, S.C.
Taco John’s | Based in Cheyenne, Wyo.
Aurum | Los Altos, Calif.
Polly’s Pies | Based in Placentia, Calif.
Pink Love Donuts & More | Miami Beach and Oakland Park, Fla.
Hannah’s Bretzel | Three locations in Chicago
Pomella | Oakland, Calif.
The Bungalow Kitchen | Tiburon, Calif.
Spicy sippers tingle the palate and excite the senses
TIM HORTONS | Based in Toronto, Ontario
Yonutz! | Based in Sunrise, Fla.
International Smoke | Locations in San Francisco and Las Vegas
Pacific Catch | Based in Corte Madera, Calif.
Downstate Donuts | Chicago
Mortar & Pestle Sports Lounge | Based in San Francisco
Modern Market Eatery | Based in Denver
Tulsi Indian Eatery | Based in Los Angeles
Interstellar | Santa Monica, Calif.
Abbalé Telavivian Kitchen | Miami Beach, Fla.
North Italia | Based in Calabasas Hills, Calif.
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
First Watch | Based in Bradenton, Fla.
Jailbird | Based in Pasadena, Calif.
The Vault Steakhouse | San Francisco, Calif.
Urbane Café | Based in Ventura, Calif.
Tre Vele | Based in Sandy Springs, Ga.
Kith Treats | Based in Brooklyn, N.Y.
Lantern Pizza Co. | Downers Grove, Ill.
Papa Murphy’s | Based in Vancouver, Wash.
Colibrí Mexican Bistro | San Francisco
Saffron | Locations in San Carlos and Burlingame, Calif.
Calaca Mamas Cantina | Anaheim, Calif.
Twin Peaks Restaurants | Based in Dallas
Left Bank Brasserie | Four locations in Northern California
Shula’s Steak House | Based in Richmond, Va.
High 5ive | Oakland, Calif.
Soulmate | West Hollywood, Calif.
Blue Jay Bistro | Littleton, N.C.
Henley Modern American Brasserie | Nashville, Tenn.
Oeb Breakfast Co. | Based in Calgary, Alberta
City Barbeque | Based in Dublin, Ohio
Bodega SF | San Francisco
Happy Joe’s Pizza Ice Cream | Based in Davenport, Iowa
Setting new narratives and expectations around craveability and satisfaction
The Crack Shack | Based in San Diego
Bonchon | Based in Addison, Texas
Robeks | Based in Los Angeles
Sajj Mediterranean | Based in Menlo Park, Calif.
Qdoba Mexican Eats | Based in San Diego
Mod Pizza | Based in Bellevue, Wash.
Rosalie Italian Soul | Houston
Toppers Pizza | Based in Whitewater, Wis.
Tender Greens | Based in Los Angeles
4 Rivers Smokehouse | Based in Winter Park, Fla.
Urban Hill | Salt Lake City
Kowbird | Oakland, Calif.
Adrestia | Sunnyvale, Calif
Yum Village | Based in Detroit
One Market Restaurant | San Francisco
Dickey’s Barbecue Pit | Based in Dallas
Hash Kitchen | Based in Scottsdale, Ariz.
A culinary passion for pasta is always on trend
Flavor, sweetness, uniqueness and story make honey a modern menu-maker
Morrison Healthcare | Based in Atlanta
Tocaya Modern Mexican | Based in Los Angeles
E&O Kitchen and Bar | San Francisco
Mad Honey Culinary Studio in partnership with the U.S. Highbush Blueberry Council | Grand Rapids, Mich.
Gott’s Roadside | Based in St. Helena, Calif.
Absinthe Brasserie & Bar | San Francisco
True Food Kitchen | Based in Phoenix
Newk’s Eatery | Based in Jackson, Miss.
Rōzu | Rockville Centre, N.Y.
Sol Restaurant at Sonesta Redondo Beach & Marina | Redondo Beach, Calif.
Estiatorio Ornos | San Francisco
El Fish Marisqueria | New York
Boots & Bones | Jersey City, N.J.
Via 313 | Based in Austin, Texas
Chez Francois Poutinerie | Naperville, Ill.
Bruxie | Based in Orange, Calif.
Bojangles | Based in Charlotte, N.C.
R&R BBQ | Based in Midvale, Utah
Dos Coyotes Border Café | Based in Davis, Calif.
Eyeing opportunities to lift the flavor experience with simple but highly effective twists
Ready-to-bake batters can help you launch, expand or transform your baked goods program
Ignite menu offerings with bold Asian flavors
Explore these versatile sauces that bring a world of flavor to the table
Capturing the flavor complexity of dried peppers without any back-of-house burn
This creation yielded a trifecta of creative plant-based concepts, showcasing peanuts’ value as an alternative protein option.
Chefs showcase peanuts’ menu-building potential
Fashioning flavor combinations that both defy expectations and revere iconic origins
Six more ways to modernize the classic
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
Blueberries make Gen Z’s menu favorites stand out
Adding creative fuel to flavor innovation
Leverage an old favorite to craft new, flavor-forward dishes
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
Five creative takes on the classic cocktail
Finding inspiration in classic recipes and techniques to spin up contemporary takes
Cacio e pepe meets briny umami decadence
A culinary passion for pasta is always on trend
A quick tour of inspiring bites and sips
New frontiers in meat-centric pizza builds
TikTok opens the door to a craveable new mash-up
Versatile products that enhance flavor and reduce BOH complexity are key
Global heat introductions are a means to invigorate this evergreen category
Embracing the versatility of this plant-based protein
Building purpose around a purchase
Charting new flavor routes to menu success
Exploring layered beverages—Gen Z’s latest “arm candy”
Meat alternatives that appeal to younger generations
Seize the menu potential of new poppable potato bites
Maximizing this versatile, comfort-centric dish
Honey’s key values resonate with Gen Z consumers
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Explore the menu potential of emerging global ingredients.
Skewered meats paired with game answer the call for adventure
Seasonal appetizers featuring trend-forward meat skewers are a smart menu play
Meat on sticks bring a fun, interactive vibe to brunch
Asian stylings build a compelling flavor story on skewer-style pork dishes
A modern doughnut shop hits the sweet spot with the next generation
The new go-to beverage for Gen Z
Finding inspiration in the modern menu moves of a generous peer community
Harnessing food trends for quick-turnaround LTOs
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Unleashing the flavor potential of this classic pasta dish
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Non-alc beverage strategies that win over Gen Z
Spirit-free cocktails and nonalcoholic beverages demonstrate success in reaching a wide audience
Leading with playful invention to craft flavor-forward menus
California dairy’s planet-smart strategies deliver menu-smart advantages
Two leading chefs share their insights on how the sweet-heat trend can bring a new level of creativity and craveability to menus.
Best bets for pizza, burgers and chicken tenders
A fresh take on sweet heat, textural play and fried chicken
Give younger diners the dairy-free options they’re looking for
Off-menu items can generate buzz and increase revenue
A few creative moves take this Philly classic beyond the bun
Fire up appetites with strategic hits of heat in this always-trending format
Exploring a global flavor build with a Gen Z favorite
Maeve Webster talks to a culinary director at a top university as he shares insights on this generation’s dining preferences and flavor profiles
When creating craveable, quality handhelds, start with the bread
Casting for success by concentrating on creativity
What is driving this generation and how can brands attract them?
Amplify the pleasures of outdoor dining with craveable queso-based signatures
A relaxed afternoon off-site dining atmosphere is becoming the ideal setting for an imaginative menu mix
Expand your culinary point of view with boldly flavored premium meat toppings
Younger consumers share their dining preferences, habits and drivers
Creative, intentional approaches to flavor building provide critical points of differentiation
Providing the checks and balances to deliver next-level flavor experiences
Chef Kajsa Alger of Veggie Grill dives into effective flavor-building techniques and surprising ingredient combinations that make plant-based menu items signature and craveable.
Elevate sandwich offerings with two beloved bread brands
A combination of three intriguing ingredients
Cultivating culinary vibes during shoulder hours and late night
Shareables loaded with bacon win the day
The ideal menu item for those shoulder and late-night hours
Understanding what motivates Gen Z
Cathy Nash Holley sits down with Nate Weir, VP of Culinary for Modern Restaurant Concepts for a lively discussion on savvy flavor strategies
Chefs are spinning these craveable classics into modern menu stars
Take the express to menu success by moving avocados forward in your lineup
Exploring the opportunity within these craveable styles of pizza
Fiery bites that pack a memorable punch are a means to elevate your bar bites game
Leveraging this popular, tried-and-true flavor system and moving it into a variety of menu items
Guests can expect a balance of classic approaches and expectation-defying inspiration on today’s steakhouse menus
Letting imagination take flight and propel craveable flavors to new heights
A craveable new option for those who like to play with their food
Beekeepers and chefs can apply their skills in a partnership for the planet
Modern takes on an ancient ingredient
Make modern moves with mustard-based dressings
This familiar condiment offers serious versatility with on-trend appeal
Leveraging mustard varieties for signature meat-centric menus
Punch up dishes with these mustard-based condiments
Take inspiration from innovative salad builds
Discover the meatless advantages of mycoprotein
Chefs put their own spins on classic barbecue while introducing consumers to the country’s wide array of on-trend regional variations
Playing with flavor, form and texture in eclectic presentations
Spark onion ring innovation through creative and craveable flavor play in batters, formats and finishes.
Flavor innovation proves the sauce is still boss
This Mexican shareable is primed for American menus
Explore mash-ups with Indian, Mexican and more
12 creative ideas for three menu favorites
The next iteration leverages bold Asian flavors and spicier builds
Top tier sporting events create menu opportunities to win big with fans
Modern approaches to achieve crispy, punchy, gooey and meaty perfection
Playing with flavor, form and texture in eclectic presentations
Chefs pack a punch with pepper-driven sauces and condiments
Shoulder hours move to prime time
Easy wins with big flavor moves
This crunchy, lacy cheese is elevating menus across all dayparts
Blueberries sit at the sweet spot intersection of multiple modern menu trends
Build an extraordinary happy hour with BelGioioso Cheeses
Leveraging this classic soup as a proven flavor system
A profound flavor builder extends reach
Lifting flavor expectations with unexpected ingredients and techniques
Breakfast and brunch get a hit of inspiration from trending flavors and formats
Tapping new beverage opportunities
Menu developers and trend analysts share their ideas on leveraging next-level sweeteners
4 ingredients that promise naturally derived, dramatic color
Spice, slaws and plant-based proteins offer tactical advantages to raise your flavor game
Meeting consumers’ evolving dining preferences
Skewered meats offer new opportunities
Breaking into the trend with easy-to-execute ideas
Allowing star ingredients to shine in harmony with complementary flavors
Asian stylings are propelling a humble breakfast offering into new realms
Latin and Asian mash-ups bring new flavor experiences to morning menus
Sweet + Spicy = Monin’s new “swicy” Hot Honey Syrup
Global heat kicks this favorite format up a notch
Finding big success from the application of small swaps and signatures
Steaks share the spotlight as other premium beef dishes make moves on modern menus
Explore wholesome natural sweeteners that promise big flavor pay-off
Global varieties are driving flavor innovation
Where do you turn in the face of today’s foodservice triple threat? Say Hello to Boursin Cheese
Chefs are expanding this iconic condiment’s role
Throwing open the doors of the global pantry proves fertile ground for flavor-forward recipes
The craft of thoughtful flavor calibration makes this “borderless” cuisine one to watch
Flavor-driven cocktail trends for maximum menu impact
An introduction to Flavor & The Menu’s Top 10 Trends for 2023
Menu inspiration from chefs across the country
2023 insights to help guide the way to a successful year ahead
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Naturally derived colors make a splash
Trending flavors inspire exciting mash-ups
Flavors from this region energize the morning daypart
This retro ingredient is a modern menu star
Menu inspirations for skewered meats
Mustard’s attributes makes it the perfect workhorse ingredient for modern menu development
Chefs and trend analysts weigh in on the drivers and menu opportunities with shoulder hours
Menu developers and consultants share their ideas on leveraging the Thai mash-up trend
Chefs and trend analysts weigh in on the drivers and menu opportunities with skewered meats
Chefs and trend analysts weigh in on the drivers and menu opportunities with cider
Chefs and trend analysts weigh in on the drivers and menu opportunities with malted milk
Chefs and trend analysts weigh in on the drivers and menu opportunities with Asian breakfast offerings
Menu developers and trend analysts share their ideas on leveraging color
Chefs and trend analysts weigh in on the drivers and menu opportunities with brown butter
Chefs and trend analysts weigh in on the drivers and menu opportunities with mustard
This secret ingredient transforms sweet and savory menu items
Five easy ways to leverage the appeal of cider
A quick playbook on how to leverage this trending ingredient
Creative ways into the savory pie trend
Merquen typically sees a combination of dried and smoked aji cacho de cabra (a chile pepper also known as goat’s horn red pepper), salt and ground coriander.
Closing out the year with menu inspiration from chefs across the country
Dialing up new dimensions in craveability with thoughtful attention to flavor nuance
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Leaning into the unexpected to create next-level menu inspirations
Leveraging the textures and flavors of this street-food snack
Melted and fried goodness tops the craveability charts
No broth needed in this mix-your-own flavor explosion
Update reliable classics with modern flavor touches
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Scouting trends in this emerging food destination town
Satisfy consumers’ demand for sustainable protein with Australian grassfed beef and lamb
Smart strategies behind ingredient sourcing drive loyalty
Closing out the year with menu inspiration from chefs across the country
Gain a global edge with versatile plant-based proteins.
Crab brings its premium positioning to a craveable, trend-forward snack
Scouting trends in this emerging food destination town
Culinary creativity plus ease of execution adds up to menu success
Building next-level flavors in this comfort category
Modern menus rely on a fearless embrace of flavor
Cocktails starring this superfruit become surefire menu hits
Look to beans for global flavor play
This tropical fruit’s many dimensions serve up signature moves in creative menu development
Menuing global flavors is the pathway to this generation
Modern pasta applications carry intriguing Asian flavors and mash-ups
A bit further out of San Antonio's downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine
On the fine-dining end of the spectrum, Executive Chef Steve McHugh’s Landrace opened in San Antonio's new Thompson Hotel last year showcasing Texas ingredients
Pharm Table is equally Insta-worthy, with colorful, plant-based brunch menu options like smoked local mushroom ceviche with tamari leche de tigre
La Panaderia, which fills its bakery cases with traditional Mexican sweet breads like pan de muerto, is a must-visit morning stop in San Antonio
In a revamped former brewery complex that has become San Antonio's central culinary destination, Brasserie Mon Chou Chou is a slightly irreverent French brasserie where locals and visitors sip cocktails like the best-selling French Pink Fairy
Fusion is in evidence at Best Quality Daughter in dishes like the mochi cheddar hush puppies, featuring Japanese mochi with Brazilian pao de queijo
Discovering creative pathways to plant-forward menus
Scouting trends in this emerging food destination town
Chefs are crafting a flavor story with plant-based fish that consumers can hook into
Salmon’s mainstream popularity is spawning an influx of plant-based innovation
Plant-based shrimp satisfies seafood cravings and generates buzz
Carrots are flexing their plant power across all dayparts
Let one advantage lift another when you choose Land O’Lakes® Clarified Butter
San Antonio's Dough Pizzeria Napoletana has been serving Association of Neapolitan Pizzaioli-certified pies since 2007
At Box Street Social, which started life as a food truck in San Antonio, the all-day brunch menu gives chilaquiles an Eastern-Med makeover
Leverage the signature flavor profiles of three classic dishes
Bold flavors on pizza pies are hitting the sweet spot for Gen Z diners
Morning menu innovation is back in full force
A classic sandwich, endless innovation
Applying the value and versatility of hand-selected beef cuts across the menu
From seed to package, sustainability has multiple layers at Gills Onions
Putting flavor inspirations to work in dishes that deliver what customers demand
A fresh approach to menu engineering
New Wave Shrimp helps restaurant operators expand their plant-based offerings
A reader's perspective on a few of the topics explored in this issue
Crafting nostalgic food memories one bite at a time
This ancient fruit offers trend-forward solutions for modern menus
Trend tracking uncovers new menu opportunities: Japanese-Italian mash-ups, Nikkei cuisine and yuzu kosho
Unexpected flavor touches are introducing an exciting dimension to modern beverages
Plant-based and protein-rich noodles and pasta become menu game-changers
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Signature creations, both classic and contemporary, make for memorable meals and return visits
Celebrating pasta with trend-forward recipe builds
Trend tracking uncovers new menu opportunities: Dry-aged finfish and fat-washed cocktails
Discover the luxe charms of this oft-overlooked white fish
Reaching this demographic requires tapping into emotional connections to food
Trend tracking uncovers new menu opportunities, including a new breed of both pizza and plant-based concepts
Applying a seasonal focus can lift the flavor experience on modern menus
Morning menu innovation is back in full force
Packed with the brand’s signature qualities, these mini portions of Boursin offer big opportunity
Morning menu innovation is back in full force
Morning menu innovation is back in full force
Four breakfast condiments get a creative coffee upgrade
Next-level coffee flavors bring new excitement to dessert menus
Leveraging this versatile flavoring agent in savory menu development
Translating next-gen flavors for successful cold-coffee beverage menus
Put the power of the global pantry to work with the help of versatile proteins
Applying a deft touch in a bid for modern menu innovation
The 2022 Flavor Experience explored the power of flavor through engaging content, impactful food and beverage, and meaningful connections
The breakfast sandwich offers an ideal home for the red-hot fried chicken trend
Breakfast sandwiches rise and shineNot to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Chefs leverage key attributes of legume pastas in plant-forward menu builds
Discovering new frontiers in funky flavor profiles
Sharable appetizers should be a priority strategy for restaurants wanting to improve ticket values during this time of the year.
Six ways to bring in bold flavor touches
Cool and cutting-edge menu concepts featuring California cheese
A culinary immersion yields beef and lamb recipe inspirations
Leveraging one pantry item in three dishes that win with these customers
Gills Onions proves the humble allium is a powerhouse menu-maker with a backstory to boot
Elevating comfort classics with thoughtful approaches to flavor and presentation
Unique textural treatments and global flavors make modern salads craveable
Open-flame cooking imparts the essence of tropical cooking styles
Hitting meat-centric dishes with creative, craveable flavor combinations
Savory applications that harness the power of this popular tropical fruit
Creating a tropical getaway with bold flavored small bites
Unique textural treatments and global flavors make modern salads craveable
Using LTOs to demonstrate brand philosophy
Next-level flavor building in the non-alc category
Tell a new flavor story in celebration of National Queso Day, September 20
Playfully weaving imagination, memory and craft to produce a winning flavor narrative
Pastrami spices bring their distinct, pleasing flavors into new realms
Next-level menu inspirations to elevate popular raw seafood options
A combination of three intriguing ingredients
A reader's perspective on a few of the topics explored in this issue
Serving up something for everyone with flavor on the plate and function in the kitchen
Peanuts Inspire the Next Generation
Foodservice operations that demonstrate their own commitment to sustainability can gain a valuable advantage with a discerning clientele.
New Wave Shrimp gave us a new way to market ourselves to a vegan clientele and offer them something unique and delicious that cannot be found anywhere else.
A new wave of creative flavor approaches brings next-level burgers to the menu
Savory hand pies take patrons on flavor exploration to discover new experiences
By adding blueberries, standard sauces become standout sauces
Pimiento cheese is giving burgers a new spin on craveability
bd’s Mongolian Grill | Based in Irving, Texas
Chefs rely on pimiento cheese to work hard for them across their menus
Peeling away the layers of this menu workhorse
Taking this trending handheld to the next level
Inspiring flavor journeys that elicit raves for the crave
The Salty Donut | Based in Miami
Are you taking advantage of premium partnerships available with the California Avocado Commission and other commodity boards?
Portability and versatility make savory pies a morning star
Regional favorites rolled into savory hand pies
Two years ago, these chefs shared strategic roadmaps for a rocky future. How have strategies evolved and where is menu development headed now?
Today’s bread trends offer a world of menu opportunities
Modern seafood menus are evolving fast, showcasing an ocean of possibility
Casa Don Alfonso | St. Louis, Mo.
Balancing the unexpected with the familiar in flavor, format and function
Leveraging pasta as a foundation for global cuisines
Dig into global trends to showcase dessert innovation starring banana
Different stages yield exciting opportunities for savory menus
Six ways to upgrade this breakfast favorite with fresh banana
Contemporary builds leverage banana’s newfound celebrity status
Craveable flavors and menu versatility help make this spice-forward sausage poised to break beyond its Cajun roots
Gordon Biersch Brewery Restaurant | Based in Chattanooga, Tenn.
Give your guests the flavors they’re looking for
Craveable breakfast options hold appeal all day long
The latest trends in barbecue and smoked meats
Seafood from Norway + Lysverket
Sunda New Asian | Chicago
Versatile heat stylings pack a flavorful punch
Norway’s harsh environment offers the perfect conditions for premium seafood
Capitalize on consumers’ interest in condiments offering familiar profiles with a kick of heat
Balancing evolving back-of-house realities with customer expectations for flavor-forward menus
Chronic Tacos | Based in Aliso Viejo, Calif.
California Tortilla | Based in Rockville, Md.
Bad Mutha Clucka | Based in Pasadena, Calif.
A high-impact ingredient ideal for modern bowl builds.
Amalia | Miami Beach, Fla.
Epic Burger | Based in Chicago
Edley’s Bar-B-Que | Based in Nashville, Tenn.
Indaco | Based in Charleston, S.C.
Plant-based shrimp provides an alternative for forward-looking restaurants.
Gain the competitive edge with high-performing dairy products
Four chefs share their winning burger and sandwich builds starring Bel Brands cheese products
A willingness to break with convention drives successful culinary innovation
Food-hall concepts offer a glance at trend-forward coffee drinks
Mutts Canine Cantina | Based in Dallas
Bad Daddy’s Burger Bar | Based in Denver
Creative flavor strategies yield modern, signature pizzas
Zitz Sum | Coral Gables, Fla.
Three Greek dips offer endless menu play
Heat up summer menus with Greek-style skewered meats and dips
Modern breakfast and brunch menus practically beg for Greek flavor mash-ups
Sweetfin | Based in Los Angeles
Lure Fishbar | Based in New York
Le Pain Quotidien | Based in New York
Khan Saab Desi Craft Kitchen | Fullerton, Calif.
Jack & Charlie’s No. 118 | New York
Intero Restaurant | Austin, Texas
Idaho Potato Commission + Oakleys Bistro
Hot Johnnie’s | San Francisco
Hildee’s Dine-Inn | Wimberley, Texas
Hearth and Hill | Park City, Utah
Haywire + The Ranch at Las Colinas | Multiple locations in Texas
Greens Restaurant | San Francisco
Golden Corral | Based in Raleigh, N.C.
Frida Southwest | Oklahoma City
Fredericks at The Clift Royal Sonesta Hotel | San Francisco
Fazoli’s | Based in Lexington, Ky.
Enclave Café | Based in San Diego
Ellie’s Restaurant & Lounge | Dallas
Yogurt Mill | Based in Modesto, Calif.
Yamashiro | Hollywood, Calif.
Wienerschnitzel | Based in Newport Beach, Calif.
Wendy’s | Based in Dublin, Ohio
U.S. Highbush Blueberry Council + University of Connecticut
True Aussie Beef & Lamb + Nordstrom Restaurants
Culaccino | Franklin, Tenn.
Comedor | Laguna Beach, Calif.
Church & Union | Nashville, Tenn.
California Avocado Commission + Libelula
Buxton Hall Barbecue | Asheville, N.C.
Brookville Biscuit & Brunch | Charlottesville, Va.
Boulangerie Christophe | Washington, D.C.
Anzie Blue | Nashville, Tenn.
American Social | Five locations in Florida
Bar Louie | Based in Dallas
Ambar | Two locations in the Washington, D.C., area
The Salt Line | Washington, D.C., and Arlington, Va.
The Mermaid Inn | Three locations in New York
The Holding Company | San Diego
The Graceful Ordinary | St. Charles, Ill.
The Driskill Hotel | Austin, Texas
Taco John’s | Based in Cheyenne, Wyo.
Sushirrito | Based in San Francisco
Spring St. 2Go | Oyster Bay, N.Y.
Son of a Butcher | Based in Plano, Texas
Solstice | Locations in Newtown, Pa., and Irvine, Calif.
Seed Kitchen & Bar | Marietta, Ga.
Leverage beloved bratwurst in trend-forward global builds
How pandan, Vietnamese waffles and breakfast banh mi are reinvigorating morning menus
Sally Can Wait | New York
Rustika Café and Bakery | Based in Houston
Rooster & Rice | Based in San Francisco
Romano’s Macaroni Grill | Based in Denver
Rock Bottom Restaurant & Brewery | Based in Houston
Rasa | Based in Washington, D.C.
PB&J: Pizza, Beer and Jukebox | Chicago
Pabu Izakaya | San Francisco
Oak at Fourteenth | Boulder, Colo.
Norms | Based in Bellflower, Calif.
National Mango Board + Tesse Restaurant
National Honey Board + Garden Bar PHX
Two ingredients, endless menu applications
Thoughtful preps and pairings lead to inspired mushroom dishes
Tuning the volume for a perfect flavor balance that meets the moment
6 ways to heat up burger menus with this beloved pepper
Ma Der Lao Kitchen | Oklahoma City
Bad-Ass Breakfast Burritos | Based in Pasadena, Calif.
Amalia | Miami Beach, Fla.
Alaska Seafood Marketing Institute + Nordstrom Restaurants
Pre-cooked and line-ready, frozen pasta is Barilla’s new best-in-class innovation
The modest onion provides prep advantages for your kitchen and flavor solutions for your menu
A reader's perspective on a few of the topics explored in this issue
Global intrigue with an American favorite
Updating favorite sandwiches with trend-forward twists
Translating new inspirations into exciting and innovative culinary creations
Global salt varietals weave provenance into a flavor story
Finishing salts impart notable big flavor on small bites
Sea salts spiked with heat, smoke or citrus lend serious lift to menus
Introducing this exotic bold beauty across the menu
Three key drivers make this ingredient of the year a menu must-have
Trend tracking in New York reveals emerging menu opportunities
Inventive boozy slushies, granitas and other frozen drinks break seasonal barriers
Strategic applications of heat wake up morning menus
A winning flavor to be used across your menu
Taking guests back in time with reimagined 1980s cocktails
Consumer research sets a clear course for Dave & Buster’s
Winning big with a simple, flavor-forward philosophy to recipe development
Leverage the seasonality and premium quality of fresh California Avocados
Lean on commodity board support to kickstart innovation and energize your menu
Celebrating regional and seasonal highlights with fresh California Avocados
A look at consumer preferences and flavor innovations in this competitive arena
Intriguing melted and fried foods prove that cheese-centric comfort never goes out of style
Magic happens when cheeses perform the way chefs need them to
A singular cheese inspires a multitude of trend-forward menu ideas
Four classic sandwiches transform into modern charcuterie presentations
Charcuterie’s secret weapon may very well be its accoutrements
Inspired by charcuterie, these shareables offer guests something new
Fresh ideas for cones, cups and boxes designed for off-premise menus
Handhelds from around the world put exciting flavors within easy reach
Meeting and exceeding guest expectations with flavor-forward solutions
Taking a strategic approach to seafood-centric bowl builds
A bold flavor approach makes this seafood-centric bowl a signature dish
Five handhelds that offer global sandwich inspiration
Kick up the heat level with trending flavors and textural touches
Kick up the heat level with trending flavors and textural touches
Tapping into a wealth of vibrant flavors and multicultural influences
Proving that back-of-house efficiencies can deliver elevated flavor builds
A bold flavor approach makes this seafood-centric bowl a signature dish
Inspirations & innovations in the world of flavor
Simple and delicious, oysters are having a moment
Indian-inspired pizzas pave a pathway for flavor innovation
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Strategic use of heat makes this comfort-food favorite a flaming success
Reinventing three classic sandwiches with bold Mexican flavors
Seeking the perfect flavor marriage among ingredients
Delivering authentic flavor with a modern prep approach
Flavor play with six trending salsas
Tap Mexican-style cheeses for modern menu hits
Serving up Mexican comfort at breakfast and brunch with signature moves
Signature flavor brings a culinary touchpoint to modern kitchens
An exciting new menu-idea series from Texas Pete®
Chefs and trend analysts weigh in on the drivers and menu opportunities with plant-based seafood
Trend-forward flavor play gives these classics a fresh look
Level up your beverage menu with these cool coffee trends
Latest innovations help chefs ease labor crunch
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
Plant-based shrimp offers menu-development solutions
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
Chefs source Bel Brands’ crowd-pleasing flavors and innovative products to develop trend-forward menus
Small, strategic decisions can deliver big flavor
This Spanish sandwich is primed for further adaptation on American menus
Beans carry flavorful inspiration beyond borders
Chefs are taking modern inspiration from island flavors and ingredients
Modern approaches allow this essential ingredient to take center stage
Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
Servings: 4-6, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
New foodservice-sized lasagne sheets lay the foundation for innovation
Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
Menu magic is found in the alchemy of expectation and innovation
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
Playing with new flavors keeps culinary intellect sharp
Exploring new menu possibilities that capture the essence of this comforting Mexican favorite
Restaurant promotions showcase the versatility of sweet potatoes
Flavor inspirations from the recent Worlds of Flavor conference
Beverages make memorable impressions with modern, creative touches
Navigating a world of possibilities with this classic comfort
Soups, salads, and sandwiches combine to make memorable meals
Three ways seafood can elevate menu offerings
A new line of ready-to-use breakfast cups offers back-of-house ease
Creative bowl builds expand options for today’s discerning consumer
Introducing easy solutions for morning menus
While rarely featured on a menu marquee, marinades play a crucial supporting role in flavor builds
Innovations in quick serve are informed by a tough market yet propelled by eager consumers
Shane Schaibly uses LTOs to lean in on what is truly unique to the First Watch brand
Bringing this powerhouse spice forward
Trend-forward dips and spreads are menu powerhouses
On a mission to deliver memorable, craveable, inimitable flavor experiences
A strong showing in snacks and shareables is table stakes today
Meeting the demand for plant-based fare with vegan cheeses that taste great and melt well
Creative bowl builds expand options for today’s discerning consumer
Sauces, toppings and seasonings are key to signature bowl builds
Transforming craveable classics with a fresh, contemporary spin
A reader's perspective on a few of the topics explored in this issue
Created by Chef Chandon Clenard
Sponsor:
Barilla
Cocktails inspired by Thai tea are serving up both whimsy and intrigue
Tea and coffee cultures unite for a specialty beverage bonanza
Desserts with an exotic Thai-style beverage makeover
Bundling Thai tea with spicy dishes introduces menu pairings for a new age
Global noodle dishes offer a friendly base for pushing boundaries
Transforming favorite handhelds into bowls
Texas Pete® helps you build LTOs
Reconnecting over meaningful conversations and trend-forward tastes
Unmi Abkin's Papas Veracruz calls on the nutty, tangy, spicy profile of salsa macha to lend a unique spin to the craveable potato dish
Fish and shellfish hook diners with fresh, vibrant bowl builds
Allowing humble ingredients to burst into flavorful song
Trend-forward menu inspirations for a versatile and prep-friendly portfolio of flatbreads
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
Four fast casuals showcase the opportunity in this trending category
Building signature flavors in a bowl of comfort
Southwest flavors are made signature in this creative soup build
Welcome to the November/December 2021 issue from Cathy Holley
Quickfire tactics to home in on three quick-serve classics
Three ingredients that when combined bring out a revelatory flavor experience
Ocean-Raised Sashimi-Grade Fish High in Omega-3s
Leverage blueberries' signature qualities for unexpected applications
Grilling cheeses offer a heady dose of indulgent comfort
Signature sauces move menus
Spicy dipping sauces create a pathway to flavor innovation
Transforming comfort into signature
Celebrating the art of the surprise with unexpected ingredients
A reader's perspective on a few of the topics explored in this issue
Morning opportunities inspired by later dayparts
Meaty meets seasonal in these craveable grilled cheese sandwiches
Pork’s answer to the fried chicken sandwich
Breakfast brisket sandwiches are heating up morning menus
South American sandwiches are winning over menus
Creative sauces and condiments kickstart the morning meal
Trend-forward ideas for all-day breakfast & brunch
Four noodle dishes to bet on
Gabe Caliendo describes the current cadence of innovation as a 'need-state strategy'
Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin
Leveraging the powerful effects of gentle flavor twists
Next-level, globally inspired sauces make updating customer favorites easy
Condiments bring a Wagyu beef burger to a whole new level
A combo of three ingredients leads to an earthy and toasty result with floral and lemony tones
Courtesy of Chef Greg Basalla
Sponsor:
Barilla
Chefs take the newest Boursin cheese products for a test ride and share their takeaways
Taking a closer look at this comfort-centric format for new flavor inspirations
Sliced Idaho® Potatoes, layered with fennel and leeks and smothered in a creamy Gruyère Mornay sauce.
Savory smoked trout and fried Idaho® Potatoes on potato bread, served with Horseradish Crème Fraîche.
Three colorful layers of whipped Idaho® Potatoes, piled high on crispy Idaho® Potato chips.
Spiral-cut Idaho® Potatoes are fried to a golden brown then filled with duck confit.
Spotlighting four concepts whose menus cast light on future flavor trends
Why naan is the right food for today
Pushing flavor boundaries with a punch of global excitement
Understanding the flavor sophistication found in thoughtful simplicity
From its versatile batters and breadings to exquisite seasoning blends, Newly Weds Foods creates products that marry customization with the ultimate flavor experience
Sandwiching meat-centric builds with on-trend bread carriers
Fusion baking hits today’s mark for differentiated menus
Upscale toasts and breads are “loaded” with menu opportunity
Life beyond the traditional bread basket
Using noodles for on-trend menu offerings with back-of-house solutions
Trend tracking in Chicago spotlights emerging menu opportunities
Creative takes energize these beverage menu powerhouses
Targeted ways to tighten your meal kit strategy
Getting Ready for The Gameday Rush? Texas Pete® Is on Your Team
Creative upgrades ensure this star ingredient continues to shine
Inverting the R&D process
Storied cheesemaker brings quality and expertise to the dairy-free category
Sweet and savory blueberry solutions deliver on consumer demands
Creating next-gen transformations of familiar favorites
Combining texture and technique to maximize rice’s crave factor
Welcome to the September/October 2021 issue from Cathy Holley
Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of this croque
A combo of three ingredients leads to a versatile blend of sweet, bright, smoky heat
Finding flavor and favor in the culinary construction zone
Classic cocktails meet the bubbly personality of hard seltzer
Adding the buzz of hard seltzer to sweet treats
The best of both worlds combine to invigorate beverage menus
Adding in-house flavor touches for refreshing signaturization
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Creative applications for this bold Chinese condiment
Modern menu building looks to fruit for flavor inspiration
Making the carrier do some of the heavy lifting
Created by Chef David Viviano
Sponsor:
Barilla
Creating thrilling flavor experiences by drawing from a well of personal experiences
Trend-worthy ways to create craveable burgers
Turkey offers a lean protein choice and countless possibilities for carrying flavor
Serving a muse that demands new bold flavor takes on traditional dishes
Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine
A reader's perspective on a few of the topics explored in this issue
Pea and hempseed milks make their way into modern menu development
Exploring versatility in this trio of dairy alternatives
Exploring the potential of this versatile dairy alternative
Making dressings, dips and sauces work for flexitarian menus
Modern flavor combinations in fun formats that move
Colorful and flavorful, quick-pickled blueberries offer multiple menu wins
Mining the flavor complexity found within humble ingredients and classic techniques
Courtesy of Chef Jennifer Etzkin OBrien
Sponsor:
Bel Brands
Four chefs leverage this cheese’s broad popularity and take it in new directions
Welcome to the July-August 2021 issue from Cathy Holley
Beef Carpaccio transforms into a modern and memorable shareable
Dial up crave factor in sandwiches, soups and salads with pork
This dynamic segment is shifting again, changing the face of modern dining
Lifting spirits with a non-alc development plan
Invigorate this enduring category with fresh ideas
Global inspirations lead to inventive flavor builds that surprise and delight.
Created by Chef Jeffrey Quasha
Sponsor:
Barilla
Upgrade and upsell soup with sea greens
Dialing up flavor with a list of creative culinary strategies
Leveraging the power of seaweed on plant-forward menus
An unexpected flavor match brings out the best in each other
Romaine hearts, mixed greens, red onions, feta, honey-toasted almonds, blueberries and a lemon-blueberry vinaigrette
Rely on breakfast’s “big three” for all-day menu innovation
Exploring two growth areas for one big opportunity
Creating delicious dairy-free drinks and desserts has never been easier with Ripple
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.
Using fully-cooked meats saves time and money, helping chefs focus on menu innovation
A cross between bacon and sausage, Johnsonville Original Sausage Strips offer an easy flavor upgrade addition to almost any dish
Whoa, This Changes Everything
Lively flavor play makes salads trend-forward and memorable
Create a recipe using The Blend™ for a chance to win $10K and a showcase in Food Network Magazine
Piada Italian Street Food | Based in Columbus, Ohio
Telling bold flavor stories gives menus a sharper competitive edge
Look to these 10 global sandwiches for menu ideas and flavor inspirations
Broken Yolk Café | based in San Diego
