Immunity boosts make both non-alc and alcoholic drinks appealing
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Takes on immunity-boosting soup fortifies modern menus
Flavor innovation here gives menus a competitive advantage in the to-go game
Developing a host of trend-forward menu items while maximizing one new SKU
Easy menu ideas to up the salad game
Plant-based dairy alternative Ripple effortlessly enhances everything on your menu
Extending the appeal of brunch menus with comforting and dynamic bakes
Reinventing old school casseroles into trend-forward bakes
Curating a personalized restaurant experience in the home of your guests
Homestyle savory bakes translate beautifully into plant-forward offerings
Cranking up crunch and firing up flavor help deliver an optimal off-premise experience
White Bean and Kale Soup with Smoked Sausage from Smithfield
Chef Jeffrey Quasha shares his unique—and successful—management system
Five takes on the traditional fried chicken sandwich
Trending flavors meet the enduring appeal of classic deli sandwiches
Creative applications of these iconic flavors shine in favorite side dishes
Menu ideas inspired by American-Chinese twists
Global powerhouse cuisines meet the Big Three of Chinese-American cuisine
Diving deeper into a regional favorite with a devoted national following
Surprising textures boost craveability in sandwiches
Turn up the takeout experience with bold flavor combinations
Simple ingredients and culinary versatility make new plant-based products shine
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
Grapes add unique flair and flavor to trending toast builds
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
With built-in portability, hand pies are an easy menu fit
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
Leading-edge ingredients dial up intrigue in meat-centric dishes
The warming charm of a powerhouse spice
Go big on flavor with a deft touch of cardamom
See what more Haliburton International Foods can do for your menu
The Perfect Purée helps takeout cocktails succeed
Leverage the full-bodied characteristics of this warm spice
A warm spice that complements the savory side of vegetables
Check out how simple it is to make a clean, plant-forward meat alternative using walnuts
One savvy sauce carries surprising flavor and color across multiple formats
Creative ways to heat up beverage menus
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Your Educational Resource for Everything Avocados
Stanford transitions from customizable menus to curated ones
Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base
8 creative, trend-forward takes on this classic deli sandwich
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Commodity boards serve up trend-forward indulgence
Capitalizing on the feel-good momentum of fermented beverages
Double down on comfort with flavorful fermentation
Strengthening core menu features by leveraging the craveability of fermented flavors
Fermentation unlocks next-level flavors
Watch five top food pros go pan-to-pan during Walnuts@Work Live Plant-Forward cooking competition
Reducing food waste while maximizing innovation with this pantry staple
Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Dole is taking a plant-forward approach to menu development
Use culinary finesse to signal premium cues in takeout meat dishes
Look to the Balkans for new news at breakfast
Look to the Balkans for enticing yet familiar flavors
Taking vegetables to new heights with Balkan inspiration
Translating the sentiment behind small plates in new ways
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
National Honey Month is the perfect time to salute this special craft
14 fruit-centric ideas for 7 sauce categories
Fruit takes center stage with modern flavorings and composition
Three fruits making a big play in trend-forward beverage development
Flavor depth gives this fruit deep menu potential
Premium Aussie beef scores across the table
Join our chefs as they discuss how smoked meats can help your carryout menu.
Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
High-impact ingredients making a splash in the beverage world
Upping the experience (again) in one of America’s most iconic beverages
Surprising, seasonal flavor combinations enliven non-alc offerings
Brand reflection and sharpened focus help light the path to success today
Trend-forward rubs, glazes and sauces that work across the menu
Grapes bring added inspiration to veg-centric builds
Build modern, flavorful bowls that balance portability with craveability
Re-tooling successful flavor builds into signature bowls
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Chef-driven builds are finding favor with both menu developers and consumers
Look to trend-forward flavor combinations to build excitement
From the unexpected to the upgraded, eggs continue to inspire innovation
Culinary ideas that explore this flavor pairing
Chefs get fired up, building on the popularity of hot honey
Trend-forward flavor combinations for signature menu items
Trend-forward flavor combinations for signature menu items
Building complexity with surprising flavor combinations
Grapes contribute sweet surprise to bowl builds
Spooned, piped or dolloped—whipped ricotta is a wonderful thing
5 creative ways to feature this umami-packed ingredient
Join our chefs as they discuss how smoked meats can help your carryout menu.
The prime rib sandwich serves up opportunity for strategic flavor play
19 restaurant experiences designed for at-home dining
Pairing rice varietals with dishes can help build compelling and authentic narratives
These craveable Latin favorites embrace Eastern Med flavors
Bold flavors get a dose of Southern comfort
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
A dozen ways to deliver dishes that soothe the soul
Potato solutions for your operations
Chefs share what comfort food means to their guests
With a strong café culture, a fresh approach to menu development holds opportunity
Powerhouse condiments and garnishes make the sandwich
Leverage the toasted, crunchy texture as an unexpected snack, carrier or garnish
Combining an all-day café culture with feel-good fare
Look to the creators of avocado toast for creative, eclectic flavor combinations
Creative ways to tap into trending Latin American profiles with a plant-based favorite
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Quick culinary ideation inspired by trending egg dishes
Chefs are tapping the rich flavor and crisp texture of this Oregon crop
The tart citrus shows up on menus in surprising ways
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration
Step up your cocktail game with consumers' favorite berry
Chef Jamie Simpson uses blueberries to demonstrate the science of surprising flavor combinations
Chef Francesco DiCaudo makes burrata a star of the season
Turn to duck for serious menu differentiation
Next-level flavor combinations ensure showstopping bar offerings
Food waste upcycling also makes dollars and sense
High-quality beef and pork are menu must-haves
Watch our 2019 Fruit Pairings tour video!
Creative menu play sees new flavor combinations starring tropical fruits
Leverage the umami-rich power of a naturally fermented soy sauce
4 ways to leverage the power of ginger
Innovative chefs use pasta to make leading-edge flavors approachable
Raised sustainably in the U.S., steelhead trout answers a number of demands
Six simple strategies for shifting cocktail menus for the colder weather
Transforming blueberries into a one-of-a-kind chef’s tasting menu
Small, smart moves make big differences
Watch how to build this dessert in this quick video from Haliburton.
The Original "Louisiana" Brand Hot Sauce™ and our range of sauce flavors add a kick to dishes across the menu
Watch our 2019 Fruit Pairings tour video!
Bowls are showcasing the versatility of hummus
The many ways in which this on-trend workhorse is carrying modern menus
Layered, crumbled, flavored, flamed—meringue is making an impression
Turn to duck for serious menu differentiation
Innovations in five areas help keep this category exciting
Uncommon flavors and techniques that deliver surprise and delight
Chefs showcase creative ways to highlight seafood
The sweet spot in desserts usually hones in on chocolate
Carving out differentiation in a crowded category
Chefs hone in on what makes tacos successful for their brands
The snacking category offers a great place for meat-centric innovation
Flavors and formats driving dessert innovation
Deconstructing & modernizing a breakfast mainstay
Answer the call for nutrient-rich dishes that power menus
Chefs are upping their main game
Chefs are showing off the shareable side of seafood
Fish sauce makes a splash on menus
Next-level approaches keep this category exciting
Chefs continue to push the crave factor in burger builds
These three restaurant brands showcase winning moves in this fan-favorite category
Trending flavors and ingredients that are impacting taco menu development
Trending ideas on maximizing summer’s greatest ingredient
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Condiments that bring the heat—and show significant growth on menus
Using comfort-food menu platforms to showcase seafood
These two lesser known ingredients provide big menu impact
Three modern opportunities with memorable sandwich builds
Chefs share flavor-forward cross-utilization ideas
State-of-the-art recirculating aquaculture systems provide a clean, sustainable species
Oyster farmer Abigail Carroll and Chef David Siegal on Maine oysters
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
Peanut butter lends childhood appeal to an adult burger build.
Get to know this red-hot region, including ingredients and flavors on the fringe
Leveraging seaweed in creative applications can help build menu interest and entice modern consumers, while enhancing menu items with a functional foods halo.
Just like cardamom, coriander and ginger can lend well to a variety of cuisines, there’s more than one way to integrate these flavor-forward Eastern Mediterranean spices onto your menu.
5 ways to make your mac and cheese stand out. Consider playing up global-inspired riffs, translating a winning flavor system through this familiar platform, or making it into a snack-worthy bite at the bar.
Three more ways to leverage the popularity of mac and cheese.
Lent is a time to maximize fish and seafood offerings across your menu. Take a look at the versatility of ahi tuna and the many ways it can transform on-trend seafood items.
When it comes to desserts, dining consumers want to be surprised and delighted. Enter modern texture. In this age of complex flavor experiences, we’ve moved well beyond sprinkles and tuiles. Here are five examples of pitch-perfect textural play in modern desserts.
At Red Star Tavern, a modern American restaurant in Portland, Ore., chef Dolan Lane breathes new life into two summer staples—gazpacho and burrata with heirloom tomatoes—by merging them and adding a few tweaks.
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.
From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.
Culinary consultant Don Cortes shares with us how he views flavor as a menu strategy, using the traditional lens of culinary, but with heavy influences from his upbringing
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
