Flavor Trends, Strategies and Solutions for Menu Development
Picture for Why are smoked meats alluring?
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Meat-Centric Comfort Food
A dozen ways to deliver dishes that soothe the soul
Picture for 10 Flavor Builders: Center of Attention
Modern ways that chefs are featuring meat, poultry and game
Picture for Burger Trends for Modern Menus
Serious innovation helps keep this category in the zeitgeist
Picture for Meaty Appetizers
The snacking category offers a great place for meat-centric innovation
Picture for Flavor Postcard: Australia
Modern takes on traditional Turkish small plates
Picture for 8 Ideas on Maximizing Premium Cuts
Chefs share flavor-forward cross-utilization ideas
Picture for Flavor Postcard: South Korea
Steak in a Cup... yes, that’s right—steak is supremely portable and snackable in South Korea’s steak stalls
Picture for 10 Flavor Builders: Meaty Matters
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
Picture for Signature Flavor: Like Butter
This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.
Picture for 'Cue Up Flavor
Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.
Picture for Elemental Success
Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace
Picture for Old School
Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus
Picture for Short Order
Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction
Picture for Star Burger
Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche
Picture for French Trifecta
Db Bistro Moderne offers its Beef Rossini: Filet mignon served over pommes lyonnaise, topped with foie gras, truffles and beef jus
Picture for The Name’s Bavette
Gianni’s Steakhouse & Seafood offers a Bavette House-cut Limousin beef with roasted garlic and Béarnaise sauce
Picture for Not Your Mama’s Meatloaf
Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans
Picture for Spanish Translation
Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli
Picture for Mad About Mole
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate
Picture for Sky-High Flavor
Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich
Picture for Grass-Fed Goodness
Urban Plates offers a Chimichurri Grass-Fed Steak Plate served with hot or chilled sides and char-grilled bread
Picture for Doubling Up
Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
Picture for Totally Awesome Dog
Doghaus offers a Sooo Cali Beef hot dog with wild arugula, avocado, tomato, fried onions, spicy basil aïoli on King’s Hawaiian rolls
Picture for Rolling With Rice
Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for Burger Nation
Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field