Flavor Trends, Strategies and Solutions for Menu Development
Picture for Pasta Wins the Day…With Chef Matt Harding
Picture for Lasagna Beyond the Classic Casserole
5 fresh formats expand the menu possibilities
Picture for Pudding’s Potential for Modern Menu Moves
This enduring favorite shows culinary promise beyond the cup and spoon
Picture for Transforming Global Dishes Into Hearty Bowls
How to deconstruct and reassemble flavor-forward classics
Picture for 2 Cheesy Bar Bites With Star Power
Stealing the show with new flavors and twists
Picture for Capitalizing on Caprese as a Flavor System
6 ways to maximize the fresh mozzarella, tomato and basil trio
Picture for Modernizing Steakhouse Fare
3 meaty dishes exemplify the menu possibilities
Picture for Best of… Beef
Wagyu is having a moment—seize the opportunity
Picture for Jewel in the Crown
The best burger builds begin with the bun
Picture for 10 Salads Transformed Into Bite-Size Flavor Bombs
Cross-utilizing ingredients for fresh menu options
Picture for 3 Regions Brimming With Coffee Inspiration
How to introduce global flavors into specialty concoctions
Picture for Flavor Trailblazer: Vishu Nath
Thrilling ballpark crowds with fun, approachable, creative fare
Picture for Mole: From Mystery to Mastery
The authentic flavor of a new ready-to-use foodservice paste is the difference-maker.
Picture for A New View of BFY Pizza
Pizza is poised to polish its health halo, especially when using a high-fiber flour dough
Picture for 4: Honey-Roasted Squash & Barilla® Rigatoni
Jess Bograd, Senior Director Culinary, City Barbeque
Picture for 8: Vegan Cauliflower and Cucumber Aguachile
Christian Hallowell, Corporate Executive Chef | Senior Director of R&D, Bloomin’ Brands
Picture for 7: Latin-Roasted Pork Flatbreads
Christian Hallowell, Corporate Executive Chef | Senior Director of R&D, Bloomin’ Brands
Picture for 3: Aussie Select Lamb Pastrami and Parmesan Grits
Jess Bograd, Senior Director Culinary, City Barbeque
Picture for 1: Whipped Feta Spread with Za’atar Crostini
Matt McMillin, Chief Culinary Officer, Cooper’s Hawk Winery & Restaurants
Picture for 6: Fontina, Apple and Walnut Piadina With Thyme
Christian Hallowell, Corporate Executive Chef | Senior Director of R&D, Bloomin’ Brands
Picture for Kitchen Collaborative Recipe Roundup #6
8 summer-ready, ingredient-inspired recipes
Picture for 5: Southern-Style Mozzarella and Collard Dip
Jess Bograd, Senior Director Culinary, City Barbeque
Picture for 2: BBQ Hoisin Breaded Wings With Pickled Watermelon
Joshua Ingraham, Culinary + Wellness Director, Aramark
Picture for How Wraps Are Putting Flavor Front and Center
Exploring the carrier’s untapped potential
Picture for Making Magic with Meatballs
These savory spheres are rolling onto modern Mexican menus
Picture for Building a Better Cheese Board
Contrasting cheeses and upgraded accoutrements elevate the experience
Picture for The Secret’s in the Sear
The look and taste of char-grilled chicken leads to easy and effective elevations of menu mainstays
Picture for The Dessert Disruptors
Subverting guest expectations through surprise ingredients and unconventional twists
Picture for 2: French Dip
The menu at Denver’s Pony Up includes several variations of French dip.
Picture for 1: Philly Cheese Steak
Picture for 5 Iconic American Sandwiches Go Global
Fresh flavor systems and premium ingredients elevate these classics
Picture for 5: Pulled Barbecue Sandwich
The BBQ Cuban Sub at Firehouse Subs blends characteristics of two beloved flavor traditions
Picture for 4: Sloppy Joe
In Chicago, TriBecca’s Sandwich Shop puts an elevated spin on an iconic American comfort food
Picture for 3: Reuben
Jewish-African fusion restaurant JewFro's Reuben incorporates Ethiopian spice blends for a wholly original flavor experience that doesn’t skew too far from the classic.
Picture for When the Meat Carnival Comes to Town
Primal flavors are on display at this carnivorous food fest
Picture for Get Onboard the Gravy Train
A flavorful, cost-efficient vehicle for menu innovation
Picture for Do More with Mango
With this tropical fruit favorite in your kitchen, nothing’s off the table for flavor-forward culinary applications
Picture for 6: Sambal Shrimp Scampi
Leyla Wheelhouse, Senior Culinary Director, Food & Drink Resources
Picture for 5: Roasted Lemon Brussels Sprouts with Chili Crisp–Honey Glaze
Joshua Ingraham, Culinary + Wellness Director, Aramark
Picture for 4: Ghirardelli® Double Chocolate Pots de Crème
Matt McMillin, Chief Culinary Officer Cooper’s Hawk Winery & Restaurants
Picture for 3: Thai Red Curry with Aussie Select Lamb Prime Rib
Matt McMillin, Chief Culinary Officer, Cooper’s Hawk Winery & Restaurants
Picture for 2: Barilla® Chickpea Orzo Saffron Pilaf With Lamb
Leyla Wheelhouse, Senior Culinary Director, Food & Drink Resources
Picture for 1: Croque Madame Triple Threat
Marshall Scarborough, VP Menu & Culinary Innovation Bojangles
Picture for Kitchen Collaborative Recipe Roundup #5
Chef insights on ingredient-inspired recipes
Picture for Retro Cheeses Go Modern
Fresh iterations of nostalgic dishes for menu inspiration
Picture for Flavor Trailblazer: Alex Sadowsky
Pushing the envelope and attracting new customers
Picture for Flatbread for All
Introducing fresh flavors in a shareable format
Picture for Aussie Beef Carries Korean Comfort
Why Korean might be cuisine of the year
Picture for The Delicious Drama of Cheese
Taking dishes from standard to showstopping
Picture for New Ideas for Naan
Leading with its distinctive bubbles and char, the Indian flatbread is making menu moves
Picture for Cream of the Crop
Dairy-based sauces bring nuanced flavor power
Picture for Breakfast Croissant Sandwich
Create this unique breakfast using turkey sausage links layered with a farmer’s cheese omelet, kettle chips and fresh herbs.
Picture for TikTok Trends Hit the Menu
Five red-hot ideas from social media to add excitement to your menu
Picture for A Deep Dive Into Fish & Chips
Keenly deployed global spins cast a wide net of menu opportunity
Picture for 3: Cheesy California-Style Banh Xeo
Marshall Scarborough, VP Menu & Culinary Innovation Bojangles
Picture for 1: Peruvian-Style Chicken Tender Causa
Richard Garcia, Senior Vice President of Food & Beverage, Divisional Vice President of Hotel Operations Caribbean & Latin America | Remington Hospitality
Picture for Kitchen Collaborative Recipe Roundup #4
Chef insights on six ingredient-inspired recipes
Picture for 6: Harissa Roasted Squash with Labneh
Leyla Wheelhouse, Senior Culinary Director Food & Drink Resources
Picture for 5: Chicken in Yogurt Sauce
Leyla Wheelhouse, Senior Culinary Director Food & Drink Resources
Picture for 4: Honey Soufflé Pancakes with Honey Cracklin’ Pork Belly
Marshall Scarborough, VP Menu & Culinary Innovation, Bojangles, Remington Hospitality
Picture for 2: Soy-Mushroom Noodle Bowl
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses, Mitchell’s Fish Markets and Muer Restaurants, Landry’s Inc.
Picture for On the Plus Side
The advantages really add up when you turn to trusted, affordable pantry staples to create easy, impactful signature menu items
Picture for Flavor Trailblazer: Amy Alarcon
Modern flavor play keeps this heritage brand fresh
Picture for Under Construction: Bagel-Based Sandwich Builds
Zeroing in on the opportunities for trend-forward menu additions
Picture for Getting a Jumpstart on Lemonade Season
Explore herbaceous, caffeinated and “swicy” flavor profiles
Picture for Best of Flavor: Reworking Two Cheesy Classics
Inside five restaurants’ all-star cheese dishes
Picture for Minding Their Business
There is much to be gained when ownership is an attitude.
Picture for It’s All About the Tortilla
Craftsmanship, heritage and creativity mark the trend
Picture for Bringing Firepower to Fry Dips
Dip innovations are an essential addition to expand your French fry arsenal
Picture for Power Salads
Sourcing meat from Australia beefs up salads with a nutrient-rich, pasture-raised protein
Picture for Artisan Breads Carry the Day
Premium breads with deep-rooted brand recognition can make all the difference in your next signature sandwich build
Picture for Turning Cocktails Into Mini Works of Art
How clever garnishes and high-impact finishes elevate the modern beverage menu
Picture for Pasta Takes on the World
Reinventing the classic dish through a symphony of global flavors
Picture for Two Fresh Takes on Hawaiian Comfort Classics
Chefs find menu success in the Hawaii-inspired trend
Picture for Go Fish, Go Wild
Beer-battered Wild Alaska Pollock fillets deliver premium flavor value and a sustainability success story
Picture for Barbecue Grilled Chicken Skewers
Gingerline | Charleston, South Carolina
Picture for Lamb & Beef Kefta
ABA | Locations in Chicago, Miami and Austin, Texas
Picture for Pork Skewer with Tare, Pickled Daikon and Yuzu Aioli
PYRO | Phoenix
Picture for Tsukune
KONO | New York City
Picture for Lemongrass Beef Lollipops
Sunda New Asian | Locations in Chicago, Nashville, Tenn., Tampa, Fla.
Picture for Skewered, Roasted and Rave-Worthy
From kebabs to satays, global proteins shine in skewered formats
Picture for 4 Steps to Freshen Up Your Fried Chicken
New ways to reimagine a crispy classic
Picture for A New View of Better-for-You
A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
Picture for 6: Wagyu Beef & Belgioioso® Aperitivo Italico Cheeseburger
Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Picture for 5: Sourdough Blueberry Bread Pudding
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Picture for Kitchen Collaborative Recipe Roundup #3
Chef insights on six ingredient-inspired recipes
Picture for 4: African-Spiced Ricotta-Stuffed Acorn Squash
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America Remington Hospitality
Picture for 3: Mango-Chile-Lime Yogurt Bowl
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America Remington Hospitality
Picture for 2: Harissa Honey Naan Flatbread
Colin Mills, Senior Recipe Developer, HelloFresh
Picture for 1: Barilla® Kimchi Mac & Cheese
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage First Hospitality
Picture for Flavor Trailblazer: Jeremy Bringardner
Meticulous flavor building underpins gold-standard innovation
Picture for Sweet Escapes
Fostering a coffee culture around community, conversation and connection
Picture for On Trend: A Case Study in Fika
Taking cues from Scandinavian café culture
Picture for Catching the Wave of Flavored Tequilas
Producers and restaurants alike are finding value in flavor-infused tequila.
Picture for Lamb Takes Center Stage
Nordstrom serves up seasonal LTOs starring Aussie lamb
Picture for Tropical Flavors Break Bounds
Escape-worthy ingredients brighten menus and moods
Picture for 3 Easy Ways to Up Your Salad Game
Flavorful add-ins, contrasting textures and elevated finishes make for easy upgrades
Picture for How to Build a One-of-a-Kind Burger
Four inventive builds that prove burgers’ infinite potential
Picture for When Crispy Is Critical
Are your french fries built to go the distance in take-out and delivery applications?
Picture for Hawaii Inspires
King’s Hawaiian makes exploring this top trend easy
Picture for Up with the Chickens
Disrupting conventions in the crispy, craveable chicken breast game
Picture for Flavor Trailblazer: Hagop Giragossian
A conversation with Dog Haus’ co-founder about agility and the creative process
Picture for Lead With Lentils
A powerful pantry trifecta, lentils convey flavor, nutrition and satiety
Picture for 2: Falafel-Battered Onion Rings with Kalamata Olive Honey
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe
Picture for 6: Aussie Select® Tikka Masala Lamb Kathi
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Picture for Kitchen Collaborative Recipe Roundup #2: Six to Inspire
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 5: BelGioioso® Croque Madame
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Picture for 4: Japanese Chicken & Okonomiyaki Waffles
Colin Mills, Senior Recipe Developer, HelloFresh
Picture for 1: Jamaican Jerk Burger with Mango Salsa
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 3: Walnut-Crusted Ghirardelli Chocolate Banana Bread Cake Pops
Colin Mills, Senior Recipe Developer, HelloFresh
Picture for Catching the Chopped Sandwich Craze
5 classic salads transformed into handheld gold
Picture for Flavor Postcard: Louisville
There’s more than bourbon in the Gateway to the South
Picture for Move Over Bourbon, Bring on Botanicals
Stop 4: Pretty Decent
Picture for New Nordic Meets Slider Bar
Stop 3: Oskar’s Slider Bar
Picture for Tacos, with a Twist
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
Picture for Biscuits Go Bite-Sized
Stop 1: Biscuit Belly
Picture for 2 Lamb-tastic Menu Ideas
Acclaimed restaurateur Laura Ozyilmaz of San Francisco’s Dalida offers a case study on why the restaurant sources Aussie Lamb
Picture for MSG Momentum
Exploring the potential of this powerhouse flavor booster
Picture for The ’Shroom Boom Is Real—and Resounding
A new foodservice initiative to capitalize on the mushroom momentum
Picture for Saag Story
Picture for Getting Eggy with It: Asafoetida
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
Picture for In a Pickle: Danmuji
Often found within Korean kimbap rolls, pickled radishes can imbue an array of dishes with a refreshing kick of tart and slightly sweet notes.
Picture for Plant-based Boost: Ganjang
Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces.
Picture for Cold Comfort: Hiyashi Chuka + Zaru Soba
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.
Picture for Two to Watch: Mochi + Matcha
Popular on their own or when combined, matcha and mochi are cornerstones of Japanese cuisine.
Picture for Umami Builder: Fermented Black Beans
Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.
Picture for Smoking Hot: Mac Khen
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Picture for A Flavor Discovery, Part 2
Global flavors, ingredients and menu concepts inspire modern menu development
Picture for 5 Ways to Bring Asian-Inspired Accents to Your Beverage Menu
From unexpected textures and flavor profiles to global spins on classic cocktails, the vast region offers much to explore.
Picture for Coming Up Roses: Gulkand
Rose petal jam imbues floral, sweet notes to both sweet and savory dishes.
Picture for Color Your Menu
Vibrant, in-your-face colors grab attention in the social media era
Picture for Exploring West African Cuisine
Discovering the rich culinary traditions of this diverse region
Picture for Tallow’s Renaissance
This heritage ingredient brings big possibilities to the modern table
Picture for Vietnamese Café Vibes
Coffees, snacks and sandwiches translate into new opportunities
Picture for Modern Dressings Move In
Creative iterations energize the salad category
Picture for Homing in on Hawaii
The islands’ iconic food culture expands its reach across the mainland
Picture for Diving Into Scandi Café Culture
The food, beverages and vibe all inspire modern menus
Picture for Mexican Beverage Boom
A deeper exploration yields a world of surprising opportunity
Picture for Cinnamon Surprises
The most comforting spice shows off big flavor moves
Picture for Trend Insights: Vietnamese Café Culture
Highlighting the opportunity with café classics
Picture for Ono Inspiration
Three Hawaiian classics offer signature options
Picture for Trends on the Horizon
Chefs and industry experts weigh in on the flavors, ingredients and movements on the edge of the trend cycle
Picture for Mexican Momentum
Trend-forward takes on Mexico’s beverage builders
Picture for True North
Scandi-inspired flavor builders
Picture for Create Drama With Dressing
Eight areas of opportunity for salad dressings
Picture for Trend Insights: Tallow
Culinary insights on leveraging tallow in menu development
Picture for Cinnamon & Cassia
A brief overview of the spice's two varieties
Picture for Umami Power
Leveraging MSG’s potential
Picture for Trend Insights: Scandi Café Culture
Expert insights on Scandinavian influences and opportunities
Picture for Trend Insights: Cinnamon
Industry insights on cinnamon’s broad appeal and menu potential
Picture for Banh Mi Skillet
Format transformation brings broadened opportunities
Picture for Trend Insights: MSG
Chefs weigh in on MSG’s use as a modern flavor builder
Picture for Trend Insights: Modern Salad Dressings
Chefs weigh in on leveraging next-level dressings
Picture for The Beauty of Bissap
Exploring West Africa’s popular refreshment
Picture for From the Publisher
Picture for Trend Insights: Tortillas
Chefs share insights on the trend drivers and opportunities
Picture for Tallow Three Ways
Creative ideas for the powerhouse flavor-builder
Picture for Trend Insights: Mexican Beverages
Insights on the opportunities with this trend
Picture for Trend Insights: West African Cuisine
Examining the allure of this vast region
Picture for Island Authentics
Introducing kalo and uala
Picture for Top 10 Trends 2024: Panel of Experts
The chefs, food & beverage experts, and industry analysts who provided input and insights for this special issue
Picture for Stirring the Pot
Women chefs speak up and speak out about life in the culinary arts
Picture for Mochi 3 Ways: Savory, Sweet and Sippable
From chicken wings to milk tea, mochi’s menu possibilities span the entire menu
Picture for A Trio of Opportunity
Three proven classics with menu potential
Picture for 3: West African Egusi Soup
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Picture for 2: Nashville Hot Paneer Pita
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Picture for 5: Barilla® Thai Red Curry Shrimp Mac & Cheese
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 1: Honey Ginger Old Fashioned
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Picture for Kitchen Collaborative Recipe Roundup: Six to Inspire
Chef insights on ingredient-inspired recipes
Picture for 6: Italian Sausage Pesto Party Dip
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 4: Autumn Fig Caprese With Lee Kum Kee® Chili Crisp Pistachios
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Picture for 4 Tips for Refreshing Your Winter Menu
How to ring in the new year with culinary flair and keep it going all yearlong
Picture for A New Era for Beef on the Menu
Embracing a modern approach to menuing and marketing Australian-sourced, grass-fed beef
Picture for 10 Ingredients that Spark Joy
From mood boosters to wellness remedies, these ingredients bring a bevy of benefits, and more importantly, feel-good flavor
Picture for Maize Magic: Huitlacoche
At Palm & Pine in New Orleans, huitlacoche butter is served alongside these "Corn Babies," a shareable buttermilk cornbread dish.
Picture for Salt of the Earth: Patagonian Sea Salt
Sea salt from South America brings a singular terroir (or in this case, “merroir”) to any dish.
Picture for A Flavor Discovery, Part 1
Global flavors, ingredients and menu concepts inspire modern menu development
Picture for Pulp Fiction: Cacao Fruit
According to a 2023 study by Datassential, menu mentions of cacao have increased 11 percent in the past four years.
Picture for Tearing Up: Mastic Tears
For millennia, mastic trees have been harvested for their resin, which can be used as a spice, chewing gum and digestive aid.
Picture for Morning Inspiration: Rösti
Savory, cheesy, crispy rösti offers all-day menu inspiration.
Picture for Crazy for Caraway: Kümmel Liqueur
With an herbaceous flavor profile, caraway seeds are an ideal ingredient for more nuanced cocktails and liqueurs.
Picture for In a Nutshell: Baru Nut
Technically a legume, the baru nut has long been a popular snack in Brazil, but is still an untapped ingredient stateside
Picture for Oeuf the Charts: Oeuf Mayonnaise
The plating and strict adherence to basic ingredients make oeuf mayonnaise a French bistro favorite
Picture for How Supporting Players Become Menu Superstars
A case study in how high-impact ingredients can transform any dish
Picture for The Citrus Condiment Delivering Savory Heat
Japan’s yuzu kosho is a spicy citrus paste that packs a flavor punch
Picture for Mexico’s Answer to the Espresso Martini
The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices
Picture for Breakfast Carbonara Pasta
North Italia | Based in Calabasas Hills, Calif.
Picture for Banana Split Brioche French Toast
Hash Kitchen | Based in Scottsdale, Ariz.
Picture for French Toast Sandwich
Boots & Bones | Jersey City, N.J.
Picture for Truffle Squash Benedict
OEB Breakfast Co. | Based in Calgary, Alberta
Picture for Crème Brûlée French Toast
The Bungalow Kitchen | Tiburon, Calif.
Picture for Best of Flavor: 5 Brunch Favorites
Wake up to fresh menu inspiration in 2024
Picture for The Other, Other Curry
Lesser known than its India and Thai counterparts, Japanese curry is winning fans with its comfort food vibes and rich, savory flavor
Picture for Edible Lotus Seeds Served 3 Ways
Whether puffed, dried or ground into a paste, makhana offers a blank canvas for both savory and sweet dishes.
Picture for Fresh Steps Forward
Get to know TREHA® and get the lowdown on a high-performing “new” ingredient
Picture for Unlocking Umami
Navigating the bold flavors of natto and koji in modern cuisine
Picture for Advantage: Onions
Embrace the ease and impact of value-added onion products
Picture for Flavor in Action: Gills Diced Pickled Onions
A 30-second peek into the prep process
Picture for All Eyes on the Fries
Turn to high impact specialty cuts to elevate a craveable favorite
Picture for Artisan Pasta Stands Out…With Chef Michael Boyer
Highlighting specialty pasta reinforces a restaurant brand’s culinary narrative
Picture for Breakfast-Inspired Desserts
Tap into morning flavor favorites for signature evening desserts
Picture for Green Goodness
Discover the added values of a fresh take on avocados
Picture for Make Hospitality Your Hero Ingredient
Strategies for creating memorable guest experiences that separate the best from the rest
Picture for New Takes on Old Traditions
Three ways to leverage the popularity of Mexican comfort foods on modern menus
Picture for There’s Power in the Pantry
The legacy brands of foundational ingredients deliver consistent quality and peace of mind
Picture for Tasting Toolbox: Building on Barbacoa
Breakfast sandwiches rise and shine
Picture for Umami Inspires
Japanese mash-ups: where tradition meets innovation
Picture for 5 Super ’Shroom Trends to Watch
Leverage the power of mushrooms with flavor-forward menu ideas
Picture for Pasta Offers New Opportunity… With Chef Tom Kempsey
Product innovation opens the door for menu creativity
Picture for Serving Up Hope
CORE’s mission to support restaurant families in need
Picture for From Tradition to Trend
Cal-Mex’s innovative spin on Mexican flavors
Picture for Four Pizza Trends on the Horizon
“New classics” are driving excitement in the pizza category
Picture for Next-Level Honey
Picture for Piped Ricotta
Picture for Mortadella’s Moment
Picture for Pickles Pick Up
With a sweet-and-sour flavor and crunchy texture, pickles could be the next big pizza topping
Picture for Leveling Up Pizza
Blueberries are the must-have ingredient for trend-forward sweet-savory combos
Picture for Quality Quorn
Picture for From Spice to Sizzle
Exploring global ingredients and meat marvels
Picture for A Swicy Playbook
Give guests more of the sweet and spicy combination they can’t get enough of
Picture for All In With Ajika
This Georgian condiment is poised to make moves on American menus
Picture for Creative Ways into Seafood Cakes
Reel in guests with trend-forward takes on a craveable classic
Picture for Worldly A-Peel
Getting at the root of global flavors with onions
Picture for Behind the Sauce
Picture for Mash-Up Magic
Elevating global flavors using McCain Mini Mashers™ Potato Bites
Picture for Getting Your Just Desserts
The simple joy of sweet
Picture for Pasta Tells a Story…With Chef Leonardo Maurelli III
Pasta serves as the familiar base in each of these innovative, flavorful dishes.
Picture for Grilling With Brown Butter
Elevating grilled items with this trending ingredient’s nutty, savory and rich flavor
Picture for Color’s Evolving Role in Menu Development
Discover how color is becoming more crucial than ever, as innovative menu developers explore unconventional ways to surprise and delight diners.
Picture for Unpacking Three Peanut-Based Sauces
Southeast Asia offers a trio of on-trend sauces primed for mainstream menus
Picture for Grazing Matters
American sheep are stewards of the land
Picture for Drinks That Bring the Heat
Spicy sippers tingle the palate and excite the senses
Picture for Caribbean Fusion
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
Picture for 3 Pasta Trends to Watch
A culinary passion for pasta is always on trend
Picture for Hot Topics in Foodservice
What are the issues driving trends and sparking conversation in F&B today?
Picture for Batter Up!
Ready-to-bake batters can help you launch, expand or transform your baked goods program
Picture for Vegetables on Fire
Ignite menu offerings with bold Asian flavors
Picture for 3 Essential Latin Sauces
Explore these versatile sauces that bring a world of flavor to the table
Picture for Some Like It Hot
Capturing the flavor complexity of dried peppers without any back-of-house burn
Picture for Mushroom “Scallops” Over Lentil & Boiled Peanut Ragu
This creation yielded a trifecta of creative plant-based concepts, showcasing peanuts’ value as an alternative protein option.
Picture for Peanut Dukka-Dusted Shrimp With Peanut Tamale
Picture for Suya Beef Skewers Over Maafe Peanut Stew
Picture for Moqueca With Jaggery Peanut Sauce
Picture for Grilled Flat Iron Steak With Brown Butter Peanut Sauce
Picture for 5 Winning Builds
Chefs showcase peanuts’ menu-building potential
Picture for Sauce Innovations
Two fresh approaches to sauces
Picture for Switching Up Negronis, Part 2
Six more ways to modernize the classic
Picture for Enter the Nogroni
The classic cocktail takes on new flavors
Picture for The Summer Negroni
The classic cocktail takes on new flavors
Picture for Sippable Swaps
The classic cocktail takes on new flavors
Picture for A Fruity, Floral, Frothy Negroni
The classic cocktail takes on new flavors
Picture for A Fun, Savory, Funky Take
The classic cocktail takes on new flavors
Picture for Seriously Spirit-Free
The classic cocktail takes on new flavors
Picture for Three Flavor Systems to Watch
Adding creative fuel to flavor innovation
Picture for Elevate With Onions
Leverage an old favorite to craft new, flavor-forward dishes
Picture for Back to Its Birthplace
Picture for This Negroni is Irie
Picture for Negroni With a Twist
The classic cocktail takes on new flavors
Picture for A Negroni by Way of India
The classic cocktail takes on new flavors
Picture for A Negroni of a Different Color
Picture for Switching Up Negronis, Part 1
Five creative takes on the classic cocktail
Picture for Pizza Trends to Watch
Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.
Picture for Exploring Wafu Pasta…With Chef Ian Ramirez
Cacio e pepe meets briny umami decadence
Picture for 3 Pasta Trends to Watch
A culinary passion for pasta is always on trend
Picture for Leveling Up Classics
Picture for Going Bananas
Picture for Sandwich Star
Picture for Flavor Postcard: Amsterdam
A quick tour of inspiring bites and sips
Picture for Flavor Postcard: Amsterdam
Picture for Future Menu Trends
Picture for Future Menu Trends
Picture for Coloring It In
Picture for A Dollop of Flavor
Picture for Meat Lover’s Dream
New frontiers in meat-centric pizza builds
Picture for Finding Opportunity in the Smash Taco Craze
TikTok opens the door to a craveable new mash-up
Picture for Three Ways to Raise Your Mexican Flavor Game
Versatile products that enhance flavor and reduce BOH complexity are key
Picture for Three Trends Driving Beverage Innovation
Three beverage trends making a splash right now!
Picture for Spicing Up Salads
Global heat introductions are a means to invigorate this evergreen category
Picture for Modern Moves With Tofu
Embracing the versatility of this plant-based protein
Picture for The Case for a Good Cause
Building purpose around a purchase
Picture for Mini to the Max
Seize the menu potential of new poppable potato bites
Picture for 6 New Moves With Breakfast Hash
Maximizing this versatile, comfort-centric dish
Picture for Honey Gochujang Korean Chicken Wings
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Picture for Three Flavors to Watch
Explore the menu potential of emerging global ingredients.
Picture for A Game of Sticks
Skewered meats paired with game answer the call for adventure
Picture for Skewering Summer
Seasonal appetizers featuring trend-forward meat skewers are a smart menu play
Picture for Brunch-abilities Abound
Meat on sticks bring a fun, interactive vibe to brunch
Picture for Sticks on ‘Cue
Asian stylings build a compelling flavor story on skewer-style pork dishes
Picture for Leading By Example
Finding inspiration in the modern menu moves of a generous peer community
Picture for Catching the Trends
Harnessing food trends for quick-turnaround LTOs
Picture for Deliver the Unexpected
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Picture for Sustainability on the Menu
California dairy’s planet-smart strategies deliver menu-smart advantages
Picture for Sweet Heat's Next Moves
Two leading chefs share their insights on how the sweet-heat trend can bring a new level of creativity and craveability to menus.
Picture for Cheesesteak Remix
A few creative moves take this Philly classic beyond the bun
Picture for Blazing Breakfast Bowls
Fire up appetites with strategic hits of heat in this always-trending format
Picture for Flavor Innovator: Rafi Taherian
Maeve Webster talks to a culinary director at a top university as he shares insights on this generation’s dining preferences and flavor profiles
Picture for Bread Winner
When creating craveable, quality handhelds, start with the bread
Picture for ‘Tis the Season to Dine OUT
Amplify the pleasures of outdoor dining with craveable queso-based signatures
Picture for Down to Business
A relaxed afternoon off-site dining atmosphere is becoming the ideal setting for an imaginative menu mix
Picture for Mexican Is on the Move
Expand your culinary point of view with boldly flavored premium meat toppings
Picture for Flavor Innovator: Kajsa Alger
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.
Picture for Crafting Opportunity
Cultivating culinary vibes during shoulder hours and late night
Picture for Serious Bacon Snacks
Shareables loaded with bacon win the day
Picture for Snackable Sandwiches
The ideal menu item for those shoulder and late-night hours
Picture for Flavor Innovator: Nate Weir
Cathy Nash Holley sits down with Nate Weir, VP of Culinary for Modern Restaurant Concepts for a lively discussion on savvy flavor strategies
Picture for 3 Mexican Handhelds to Watch
Chefs are spinning these craveable classics into modern menu stars
Picture for Give Avocados the Greenlight
Take the express to menu success by moving avocados forward in your lineup
Picture for 3 Pizza Trends to Watch
Exploring the opportunity within these craveable styles of pizza
Picture for Bar Snacks on Fire
Fiery bites that pack a memorable punch are a means to elevate your bar bites game
Picture for 10 Ways with Cacio e Pepe
Leveraging this popular, tried-and-true flavor system and moving it into a variety of menu items
Picture for Evolution of the Modern Steakhouse
Guests can expect a balance of classic approaches and expectation-defying inspiration on today’s steakhouse menus
Picture for Potatoes Made for Popping
A craveable new option for those who like to play with their food
Picture for Open Sesame
Modern takes on an ancient ingredient
Picture for Serve Up Endless Satisfaction
Picture for Dress Up With Mustard
Make modern moves with mustard-based dressings
Picture for Mustard’s Super Power
This familiar condiment offers serious versatility with on-trend appeal
Picture for Next-Level Rubs and Marinades
Leveraging mustard varieties for signature meat-centric menus
Picture for Three Moves With Mustard
Punch up dishes with these mustard-based condiments
Picture for Green With Envy
Take inspiration from innovative salad builds
Picture for Trends in Barbecue Sauce
Chefs put their own spins on classic barbecue while introducing consumers to the country’s wide array of on-trend regional variations
Picture for Rings on Fire
Spark onion ring innovation through creative and craveable flavor play in batters, formats and finishes.
Picture for Barbecue Sauce Amps Up Salads
Picture for Regional Barbecue Pizza
Picture for Carolina Gold
Picture for #1 in Texas
Picture for Hit the Sauce
Picture for Saba Subs In
Picture for Hotter & Hotter
Picture for East Meets West
Picture for Something for Everyone—With a Twist
Flavor innovation proves the sauce is still boss
Picture for Get Ready for Tlayuda
This Mexican shareable is primed for American menus
Picture for Egg-centric Asian Breakfast Trends
12 creative ideas for three menu favorites
Picture for Chicken Sandwiches 3.0
The next iteration leverages bold Asian flavors and spicier builds
Picture for And the Crowd Goes Wild
Top tier sporting events create menu opportunities to win big with fans
Picture for Mastering the Grilled Cheese
Modern approaches to achieve crispy, punchy, gooey and meaty perfection
Picture for The Heat Is On
Chefs pack a punch with pepper-driven sauces and condiments
Picture for French Onion Makes Moves
Leveraging this classic soup as a proven flavor system
Picture for Asian-Inspired Handhelds Wake Up Menus
Breakfast and brunch get a hit of inspiration from trending flavors and formats
Picture for The Chicken Sandwich Wars Rage On
Spice, slaws and plant-based proteins offer tactical advantages to raise your flavor game
Picture for Turkey Reimagined
Picture for Porridge 2.0
Asian stylings are propelling a humble breakfast offering into new realms
Picture for Global Spins on Breakfast Favorites
Latin and Asian mash-ups bring new flavor experiences to morning menus
Picture for Raging Noodles
Global heat kicks this favorite format up a notch
Picture for Where’s the Beef? Everywhere!
Steaks share the spotlight as other premium beef dishes make moves on modern menus
Picture for Wafu Italian: Cross-Cultural Opportunities Abound
The craft of thoughtful flavor calibration makes this “borderless” cuisine one to watch
Picture for Flavor Discoveries: Part 2
Menu inspiration from chefs across the country
Picture for Pick-Up Sticks
Menu inspirations for skewered meats
Picture for Six Ways With Empanadas
Creative ways into the savory pie trend
Picture for Merquen
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.
Picture for Candied Jalapeño
Closing out the year with menu inspiration from chefs across the country
Picture for Truffle Basque Cheesecake
Closing out the year with menu inspiration from chefs across the country
Picture for Sapa/Saba
Closing out the year with menu inspiration from chefs across the country
Picture for Plankton Powder
Closing out the year with menu inspiration from chefs across the country
Picture for Koji-Infused Beef Fat
Closing out the year with menu inspiration from chefs across the country
Picture for Yuzu Kosho
Closing out the year with menu inspiration from chefs across the country
Picture for Old Bay
Closing out the year with menu inspiration from chefs across the country
Picture for Mad for Mazemen
No broth needed in this mix-your-own flavor explosion
Picture for 10 Beverage Builders: Brunch Cocktail Makeover
Update reliable classics with modern flavor touches
Picture for Red Shiso Leaf
Closing out the year with menu inspiration from chefs across the country
Picture for Kumquat
Closing out the year with menu inspiration from chefs across the country
Picture for Garum
Closing out the year with menu inspiration from chefs across the country
Picture for Get Inspired for Brunch
Want your restaurant to be the go-to choice for brunch? Offer flavorful dishes showcasing fresh beef and pork. You can find innovative menu ideas for entrees and side dishes at https://tysonfreshmeats.com/foodservice-news.
Picture for Pyrolysis
Closing out the year with menu inspiration from chefs across the country
Picture for Flavor Discoveries: Part 1
Scouting trends in this emerging food destination town
Picture for Purple Sweet Potato
Picture for Lentils
Closing out the year with menu inspiration from chefs across the country
Picture for World Renown
Gain a global edge with versatile plant-based proteins.
Picture for Flavor Postcard: San Antonio
Scouting trends in this emerging food destination town
Picture for Pasta Wins…With Chef Alex Hoefer
Culinary creativity plus ease of execution adds up to menu success
Picture for Giving Gen Z the World
Look to beans for global flavor play
Picture for Gen Z: Ready for the World
Menuing global flavors is the pathway to this generation
Picture for Global Pasta-bilities
Modern pasta applications carry intriguing Asian flavors and mash-ups
Picture for Salad Showstopper
A bit further out of San Antonio's downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine
Picture for Fancy Toad in the Hole
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
Picture for Mushroom Ceviche
Pharm Table is equally Insta-worthy, with colorful, plant-based brunch menu options like smoked local mushroom ceviche with tamari leche de tigre
Picture for Move Over Cruffin
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
Picture for Tableside Decadence
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
Picture for A Savory Take on Mochi
Fusion is in evidence at Best Quality Daughter in dishes like the mochi cheddar hush puppies, featuring Japanese mochi with Brazilian pao de queijo
Picture for Opportunities With Plant-Based Tuna
Discovering creative pathways to plant-forward menus
Picture for Flavor Postcard: San Antonio
Scouting trends in this emerging food destination town
Picture for A Fish Tale
Chefs are crafting a flavor story with plant-based fish that consumers can hook into
Picture for Swimming in Opportunity
Salmon’s mainstream popularity is spawning an influx of plant-based innovation
Picture for Who Ya Calling Shrimp?!
Plant-based shrimp satisfies seafood cravings and generates buzz
Picture for A Little Clarity on Clarified Butter
Let one advantage lift another when you choose Land O’Lakes® Clarified Butter
Picture for Next-Level Burrata
San Antonio's Dough Pizzeria Napoletana has been serving Association of Neapolitan Pizzaioli-certified pies since 2007
Picture for Eastern-Med Chilaquiles
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
Picture for Tapping the Traditions of the Mexican Kitchen
Leverage the signature flavor profiles of three classic dishes
Picture for Making Proteins Sing with Spicy Marinades
Picture for Piquant Pizza
Bold flavors on pizza pies are hitting the sweet spot for Gen Z diners
Picture for Trading Up with Premium Beef
Applying the value and versatility of hand-selected beef cuts across the menu
Picture for Making a Difference
From seed to package, sustainability has multiple layers at Gills Onions
Picture for Carrying Flavor With Protein-Rich Pasta
Plant-based and protein-rich noodles and pasta become menu game-changers
Picture for Breakfast Bocadillos
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Bocadillo Dippers
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Boca Bites
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Fall for Bocadillos
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Sweet Sensations
Signature creations, both classic and contemporary, make for memorable meals and return visits
Picture for National Pasta Month…With Chef Joe Natoli
Celebrating pasta with trend-forward recipe builds
Picture for Monin Culinary Creations
Add flavorful innovation across your menu with Monin
Picture for Just Add Coffee
Four breakfast condiments get a creative coffee upgrade
Picture for Buzz-Worthy Desserts
Next-level coffee flavors bring new excitement to dessert menus
Picture for Coffee Accents
Leveraging this versatile flavoring agent in savory menu development
Picture for Chilling Out
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for International Intrigue
Put the power of the global pantry to work with the help of versatile proteins
Picture for A Flavor Affair
The 2022 Flavor Experience explored the power of flavor through engaging content, impactful food and beverage, and meaningful connections
Picture for Tailor your menu to each generation
Picture for Achiote Inspirations
Breakfast sandwiches rise and shineNot to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Picture for Power Plants
Chefs leverage key attributes of legume pastas in plant-forward menu builds
Picture for Fermented Frenzy
Discovering new frontiers in funky flavor profiles
Picture for What Are the Top Appetizers in Demand This Season?
Sharable appetizers should be a priority strategy for restaurants wanting to improve ticket values during this time of the year.
Picture for Heating Up Tacos
Six ways to bring in bold flavor touches
Picture for Ingenuity in Action
Cool and cutting-edge menu concepts featuring California cheese
Picture for Gills Onions and Sustainability
Picture for The Unsung Hero
Gills Onions proves the humble allium is a powerhouse menu-maker with a backstory to boot
Picture for Pesto Possibilities
Unique textural treatments and global flavors make modern salads craveable
Picture for Fired Up
Open-flame cooking imparts the essence of tropical cooking styles
Picture for Tropical Treatments
Hitting meat-centric dishes with creative, craveable flavor combinations
Picture for Mango Mania
Savory applications that harness the power of this popular tropical fruit
Picture for 10 Mini Escapes
Creating a tropical getaway with bold flavored small bites
Picture for The Cure for the Common Salad
Unique textural treatments and global flavors make modern salads craveable
Picture for Monin Floral Blends
Make your beverages bloom!
Picture for ¿Que es Queso?
Tell a new flavor story in celebration of National Queso Day, September 20
Picture for Global Savory Pies
Savory hand pies take patrons on flavor exploration to discover new experiences
Picture for One Ingredient, Five Signatures
Chefs rely on pimiento cheese to work hard for them across their menus
Picture for Building a Better Onion
Peeling away the layers of this menu workhorse
Picture for 4 Ways to Build Crave in Fried Chicken Sandwiches
Taking this trending handheld to the next level
Picture for Kolache Collab: Brisket + Cheddar Kolaches
The Salty Donut | Based in Miami
Picture for Need a Great Sriracha Sauce? We Got CHA!
Picture for Collaborate to Innovate
Are you taking advantage of premium partnerships available with the California Avocado Commission and other commodity boards?
Picture for Hand Pies at Breakfast
Portability and versatility make savory pies a morning star
Picture for Wrap It Up
Regional favorites rolled into savory hand pies
Picture for Filipino Flavors…With Chef Roy Villacrusis
Leveraging pasta as a foundation for global cuisines
Picture for Bolder Comfort
Dig into global trends to showcase dessert innovation starring banana
Picture for The Ripe Time for Banana
Different stages yield exciting opportunities for savory menus
Picture for Bananas Take the Pancake
Six ways to upgrade this breakfast favorite with fresh banana
Picture for Banana-rific Infusions
Contemporary builds leverage banana’s newfound celebrity status
Picture for Andouille Ups the Ante
Craveable flavors and menu versatility help make this spice-forward sausage poised to break beyond its Cajun roots
Picture for Boosted Chicken Wings: 5 Ways In
Versatile heat stylings pack a flavorful punch
Picture for Sriracha Remains a Top-Trending Sauce
Capitalize on consumers’ interest in condiments offering familiar profiles with a kick of heat
Picture for Putting the OMG in LTOs: Matador Room
Australian grassfed steak and a killer presentation puts the OMG in this LTO at a Miami hot-spot
Picture for Sea Solutions
Plant-based shrimp provides an alternative for forward-looking restaurants.
Picture for Do More With Dairy
Gain the competitive edge with high-performing dairy products
Picture for Food Halls Brew Coffee Trends
Food-hall concepts offer a glance at trend-forward coffee drinks
Picture for Greek Touches, Big Impressions
Creative flavor strategies yield modern, signature pizzas
Picture for Dipping into Greek
Three Greek dips offer endless menu play
Picture for Summer of Souvlaki
Heat up summer menus with Greek-style skewered meats and dips
Picture for Greek-Style Brunch
Modern breakfast and brunch menus practically beg for Greek flavor mash-ups
Picture for Sausage for the Win
Leverage beloved bratwurst in trend-forward global builds
Picture for Good Morning, Vietnam
How pandan, Vietnamese waffles and breakfast banh mi are reinvigorating morning menus
Picture for Honey. We Like It Hot.
Two ingredients, endless menu applications
Picture for Has to Be Jalapeño
6 ways to heat up burger menus with this beloved pepper
Picture for Modern-Day Pasta Solutions
Pre-cooked and line-ready, frozen pasta is Barilla’s new best-in-class innovation
Picture for No Stress, No Tears
The modest onion provides prep advantages for your kitchen and flavor solutions for your menu
Picture for Flavors From Afar: Ice Cream
Global intrigue with an American favorite
Picture for Tell a Story with Salt
Global salt varietals weave provenance into a flavor story
Picture for 10 Ways with Salted Bar Snacks
Finishing salts impart notable big flavor on small bites
Picture for Flavor Makers: Infused Salts
Sea salts spiked with heat, smoke or citrus lend serious lift to menus
Picture for Flavor Watch: Black Lava Salt
Introducing this exotic bold beauty across the menu
Picture for Bold Breakfast Sandwiches
Strategic applications of heat wake up morning menus
Picture for Heat Up Summer Sales
A winning flavor to be used across your menu
Picture for Totally Rad Cocktails
Taking guests back in time with reimagined 1980s cocktails
Picture for Putting the OMG in LTOs: Modern Restaurant Concepts
Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Picture for The Season Provides a Reason
Leverage the seasonality and premium quality of fresh California Avocados
Picture for The Free Resource You’re Not Using Enough
Lean on commodity board support to kickstart innovation and energize your menu
Picture for Innovating with Seasonality
Celebrating regional and seasonal highlights with fresh California Avocados
Picture for Unexpectedly Boursin
A singular cheese inspires a multitude of trend-forward menu ideas
Picture for From Deli to Charcuterie
Four classic sandwiches transform into modern charcuterie presentations
Picture for Trending Condiments
Charcuterie’s secret weapon may very well be its accoutrements
Picture for Appetizer Boards
Inspired by charcuterie, these shareables offer guests something new
Picture for Charcuterie To Go
Fresh ideas for cones, cups and boxes designed for off-premise menus
Picture for Seafood's Modern Hook
Taking a strategic approach to seafood-centric bowl builds
Picture for Pizza and Beyond
Picture for Menu Trends Worth Trying
Picture for Savory Pasta Bakes…With Chef Kevin Felice
Picture for Craveable Heat
Kick up the heat level with trending flavors and textural touches
Picture for Coming in Hot: Loaded Fries
Kick up the heat level with trending flavors and textural touches
Picture for Oysters: Flavor on the Half Shell
Simple and delicious, oysters are having a moment
Picture for Global Pies
Indian-inspired pizzas pave a pathway for flavor innovation
Picture for Flavor Discovery: Laksa
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Picture for Putting the OMG in LTOs: Mi'Talia
Chef Janine Booth gives pizza night a global spin with Australian lamb
Picture for Mac and Cheese on Fire
Strategic use of heat makes this comfort-food favorite a flaming success
Picture for Sandwich Trends: Mexico Inspires
Reinventing three classic sandwiches with bold Mexican flavors
Picture for More Mexican, Please
Delivering authentic flavor with a modern prep approach
Picture for Salsa Showcase
Flavor play with six trending salsas
Picture for Cheese-centric Comfort
Tap Mexican-style cheeses for modern menu hits
Picture for Four Takes on Huevos Rancheros
Serving up Mexican comfort at breakfast and brunch with signature moves
Picture for “Simple As…” Easy Menu Builders
An exciting new menu-idea series from Texas Pete®
Picture for 5 Steak Sauces, Updated
Trend-forward flavor play gives these classics a fresh look
Picture for Optimizing Pasta
Latest innovations help chefs ease labor crunch
Picture for Whatta Catch!
Plant-based shrimp offers menu-development solutions
Picture for Monin's 2022 Flavor of the Year
Feed your passion for incredible flavor with Monin’s 2022 Flavor of the Year!
Picture for Cheese Makes the Trend
Chefs source Bel Brands’ crowd-pleasing flavors and innovative products to develop trend-forward menus
Picture for No Passport Necessary
Beans carry flavorful inspiration beyond borders
Picture for Stack Up
New foodservice-sized lasagne sheets lay the foundation for innovation
Picture for Putting the OMG in LTOs:  Sedgefield Country Club
In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment
Picture for A Roundup of Flavor Discoveries
Playing with new flavors keeps culinary intellect sharp
Picture for Sweet Skills
Restaurant promotions showcase the versatility of sweet potatoes
Picture for How a meat-obsessed chef makes plant-based dishes, well, meaty
Picture for Flavor Takeaways
Flavor inspirations from the recent Worlds of Flavor conference
Picture for Inspiring Possibilities with Blueberries
Find your new favorite blueberry format
Picture for Trio of Temptations
Soups, salads, and sandwiches combine to make memorable meals
Picture for Signature Seafood Builds
Three ways seafood can elevate menu offerings
Picture for Breakfast Scrambles
A new line of ready-to-use breakfast cups offers back-of-house ease
Picture for A.M. Quick Fix
Introducing easy solutions for morning menus
Picture for Marinade Matters
While rarely featured on a menu marquee, marinades play a crucial supporting role in flavor builds
Picture for Four Chefs: Four Cheesy Stories
Meeting the demand for plant-based fare with vegan cheeses that taste great and melt well
Picture for Twisting Thai
Cocktails inspired by Thai tea are serving up both whimsy and intrigue
Picture for Thai Tea & Coffee—10 Ways
Tea and coffee cultures unite for a specialty beverage bonanza
Picture for Sweet on Thai Tea
Desserts with an exotic Thai-style beverage makeover
Picture for Sweet And Spicy
Bundling Thai tea with spicy dishes introduces menu pairings for a new age
Picture for Channeling Comfort
Global noodle dishes offer a friendly base for pushing boundaries
Picture for Bowl-ed Over with Possibilities
Transforming favorite handhelds into bowls
Picture for 4 Tips On Winning With Your Next LTO!
Texas Pete® helps you build LTOs
Picture for Flat-Out Fantastic
Trend-forward menu inspirations for a versatile and prep-friendly portfolio of flatbreads
Picture for 4 Meat-centric Menu Hits
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
Picture for Broth Bowls Break Out
Four fast casuals showcase the opportunity in this trending category
Picture for Soup Strategies
Building signature flavors in a bowl of comfort
Picture for Fire-Roasted Tortilla Soup
Southwest flavors are made signature in this creative soup build
Picture for Feelin’ Saucy
Signature sauces move menus
Picture for The Heat of the Moment
Spicy dipping sauces create a pathway to flavor innovation
Picture for Beef Cacciatore & Fire Roasted Vegetables
Transforming comfort into signature
Picture for 3 Breakfast Wins, 3 Ways
Morning opportunities inspired by later dayparts
Picture for 8 Pork-centric Sandwiches To Fall For
Meaty meets seasonal in these craveable grilled cheese sandwiches
Picture for The Midwest’s Sandwich Star
Pork’s answer to the fried chicken sandwich
Picture for “B” is for Brisket
Breakfast brisket sandwiches are heating up morning menus
Picture for Attention Grabbing Arepas
South American sandwiches are winning over menus
Picture for Asian Noodle Inspirations
Four noodle dishes to bet on
Picture for Putting the OMG in LTOs: J. Gilbert’s
Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin
Picture for Blue Cheese Burger
Condiments bring a Wagyu beef burger to a whole new level
Picture for Boursin Brings Versatility
Chefs take the newest Boursin cheese products for a test ride and share their takeaways
Picture for The Meat of the Matter
Sandwiching meat-centric builds with on-trend bread carriers
Picture for Next-level Breads
Fusion baking hits today’s mark for differentiated menus
Picture for Toast of the Town
Upscale toasts and breads are “loaded” with menu opportunity
Picture for Bountiful Bread Bundles
Life beyond the traditional bread basket
Picture for Noodling Trend-Forward Menu Solutions
Using noodles for on-trend menu offerings with back-of-house solutions
Picture for Meal Kit Mania
Targeted ways to tighten your meal kit strategy
Picture for Getting Ready for The Gameday Rush?
Getting Ready for The Gameday Rush? Texas Pete® Is on Your Team
Picture for Blueberries are the Belle of Breakfast
Sweet and savory blueberry solutions deliver on consumer demands
Picture for Signature Flavor: What a Croque
Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of this croque
Picture for Speed Dating For Cocktails
Classic cocktails meet the bubbly personality of hard seltzer
Picture for 6 Ways To Go Hard With Desserts
Adding the buzz of hard seltzer to sweet treats
Picture for Hard Seltzer Hybrids
The best of both worlds combine to invigorate beverage menus
Picture for 8 Ways To Make Hard Seltzer Your Own
Adding in-house flavor touches for refreshing signaturization
Picture for LTO Wins: Firebirds
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Picture for Have Cheese, Will Travel
Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine
Picture for Mind Your Peas... and Cues
Pea and hempseed milks make their way into modern menu development
Picture for On The Workbench: Coconut, Cashew & Almond Milks
Exploring versatility in this trio of dairy alternatives
Picture for Oat Milk Makes Bigger Moves
Exploring the potential of this versatile dairy alternative
Picture for 10 Modern Uses For Plant Milks
Making dressings, dips and sauces work for flexitarian menus
Picture for Sweet Something To Go
Modern flavor combinations in fun formats that move
Picture for Don’t Forget Takeout. It’s Not Going Away.
Takeout continues to trend. Here’s how Texas Pete® can help.
Picture for Positively Pickled
Colorful and flavorful, quick-pickled blueberries offer multiple menu wins
Picture for Pimento Hits the Road
Four chefs leverage this cheese’s broad popularity and take it in new directions
Picture for Triple Threat
Dial up crave factor in sandwiches, soups and salads with pork
Picture for Roasted Vegetable Stuffed Poblano video
Picture for Soup's New Flavor Builder
Upgrade and upsell soup with sea greens
Picture for Build Flavor into 5 Go-to Condiments
Dialing up flavor with a list of creative culinary strategies
Picture for Seeing Green
Leveraging the power of seaweed on plant-forward menus
Picture for The New Surf & Turf
An unexpected flavor match brings out the best in each other
Picture for Frozen Blueberries Deliver a Delicious and Adaptable Compote
Cost-efficient, consistent, labor-saving solutions
Picture for Mornings & More
Rely on breakfast’s “big three” for all-day menu innovation
Picture for Breakfast Wins in Takeout
Exploring two growth areas for one big opportunity
Picture for Sun’s Out. Buns Out.
The data speaks for itself. Burgers are a hot ticket item for summer and more people are putting hot sauce on them.
Picture for Ready For Action
Using fully-cooked meats saves time and money, helping chefs focus on menu innovation
Picture for Tacos Guisados
Mexican comfort as a carrier of modern flavor and menu strategy
Picture for Introducing Johnsonville Sausage Strips
Whoa, This Changes Everything
Picture for Frozen Blueberries Deliver with Cooked Grains, Salads and more
Cost-efficient, consistent, labor-saving solutions
Picture for Meats for Mornings & More
Chefs share insights, ideas and recipes for using the "big 3" ingredients
Picture for Frozen Blueberries in Baked Goods
Cost-efficient, consistent, labor-saving solutions
Picture for King's Hawaiian at Treaty Oak
Using an iconic brand to elevate 6 dishes
Picture for Win With Mushrooms
Create a recipe using The Blend™ for a chance to win $10K and a showcase in Food Network Magazine
Picture for Pimento Power
Double down on comfort by featuring pimento cheese on mainstream menu stars
Picture for Pimento Cheese Moves Into Breakfast
Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart
Picture for Take A Dip
Leveraging pimento cheese’s crave factor in modern dip applications
Picture for Playful Pimento
Tapping into the culinary chameleon of cheese spreads
Picture for Making Texture Count
Strategic use of high-impact finishes helps ensure a winning to-go item
Picture for Mediterranean Piada
Piada Italian Street Food | Based in Columbus, Ohio
Picture for The Savory Side Of Dairy-Free Alternatives
Ripple is the plant-based dairy alternative your savory dishes have been looking for
Picture for Flavor Discovery: Kanji
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Picture for Florals are Blooming
A new trio of floral syrups adds an easy boost of exceptional flavor
Picture for Six Ways to Punch Up Flavor
Developing a host of trend-forward menu items while maximizing one new SKU
Picture for Beneficial Beverages
Immunity boosts make both non-alc and alcoholic drinks appealing
Picture for Go With Your Gut
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Picture for Marvelous Mushrooms
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Picture for Super-charged Soup
Takes on immunity-boosting soup fortifies modern menus
Picture for 5 Ways to Kick Up Modern Sauces
Flavor innovation here gives menus a competitive advantage in the to-go game
Picture for Leveling Up Salads With Grapes
Easy menu ideas to up the salad game
Picture for Dairy-free Done Right
Plant-based dairy alternative Ripple effortlessly enhances everything on your menu
Picture for Blissful Brunch Bakes
Extending the appeal of brunch menus with comforting and dynamic bakes
Picture for Back to the Future
Reinventing old school casseroles into trend-forward bakes
Picture for Interactive Bakes
Curating a personalized restaurant experience in the home of your guests
Picture for Veg-Centric Bakes
Homestyle savory bakes translate beautifully into plant-forward offerings
Picture for Next-level Slaws & Salads
Cranking up crunch and firing up flavor help deliver an optimal off-premise experience
Picture for Ready, Filling and Delicious
White Bean and Kale Soup with Smoked Sausage from Smithfield
Picture for Optimizing SKUs, Maximizing Flavor
Chef Jeffrey Quasha shares his unique—and successful—management system
Picture for King’s Hawaiian at Crack Shack
Five takes on the traditional fried chicken sandwich
Picture for Cold Sandwiches Heat Up
Trending flavors meet the enduring appeal of classic deli sandwiches
Picture for American-Chinese Takes Sides
Creative applications of these iconic flavors shine in favorite side dishes
Picture for Now Serving Brunch
Menu ideas inspired by American-Chinese twists
Picture for Triple Threat
Global powerhouse cuisines meet the Big Three of Chinese-American cuisine
Picture for Spinning Cashew Chicken
Diving deeper into a regional favorite with a devoted national following
Picture for Prosciutto Sandwich with Slow Roasted Tomatoes
Picture for Creative Crunch Offers a New Flavor Burst
Surprising textures boost craveability in sandwiches
Picture for Craveable Condiments
Turn up the takeout experience with bold flavor combinations
Picture for Texas Pete PCs Are Helping Chains Deliver Spicy Flavor In 2021
Picture for Created by a Chef, Not a Scientist
Simple ingredients and culinary versatility make new plant-based products shine
Picture for Walnuts for the Win
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
Picture for On-trend Toast Topper
Grapes add unique flair and flavor to trending toast builds
Picture for The Benefits of Versatility
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Picture for Passion Fruit Crème Brûlée
Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
Picture for Flavor On Hand
With built-in portability, hand pies are an easy menu fit
Picture for Inspirations from Global Kitchens
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
Picture for 10 Meaty Builds
Leading-edge ingredients dial up intrigue in meat-centric dishes
Picture for Getting Boozy with Cardamom
The warming charm of a powerhouse spice
Picture for Splendid Sauces
Go big on flavor with a deft touch of cardamom
Picture for On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice
See what more Haliburton International Foods can do for your menu
Picture for Simple Solutions for To-Go Sips
The Perfect Purée helps takeout cocktails succeed
Picture for Sweet on Cardamom
Leverage the full-bodied characteristics of this warm spice
Picture for Cardamom’s Play with Produce
A warm spice that complements the savory side of vegetables
Picture for The Surprising Ingredient for Clean, Plant-Forward Meat Alternatives
Check out how simple it is to make a clean, plant-forward meat alternative using walnuts
Picture for Menu Workhorse: Blueberry Miso Sauce
One savvy sauce carries surprising flavor and color across multiple formats
Picture for Flavor Upgrades for Cold-Weather Beverages
Creative ways to heat up beverage menus
Picture for A Wellness Win
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Picture for Avo University
Your Educational Resource for Everything Avocados
Picture for Flavor ROI: Setting the Bar
Stanford transitions from customizable menus to curated ones
Picture for Take Comfort
Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base
Picture for Riffing on Reuben
8 creative, trend-forward takes on this classic deli sandwich
Picture for The Final Five
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Picture for Commodity Boards: Craveable Indulgence
Commodity boards serve up trend-forward indulgence
Picture for Fermenting Ideas
Capitalizing on the feel-good momentum of fermented beverages
Picture for Soup Soothers
Double down on comfort with flavorful fermentation
Picture for Mighty Mains
Strengthening core menu features by leveraging the craveability of fermented flavors
Picture for An Affinity for Appetizers
Fermentation unlocks next-level flavors
Picture for A Live Chef Challenge You Won’t Want to Miss
Watch five top food pros go pan-to-pan during Walnuts@Work Live Plant-Forward cooking competition
Picture for Recycling Rice
Reducing food waste while maximizing innovation with this pantry staple
Picture for Breakfast Wins
Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Picture for Plant-Forward? It’s In Our Roots.
Dole is taking a plant-forward approach to menu development
Picture for Raise the Stakes
Use culinary finesse to signal premium cues in takeout meat dishes
Picture for Borek for Breakfast
Look to the Balkans for new news at breakfast
Picture for Condiment Cravings
Look to the Balkans for enticing yet familiar flavors
Picture for The Good Stuff
Taking vegetables to new heights with Balkan inspiration
Picture for Name that Theme
Translating the sentiment behind small plates in new ways
Picture for Pollinator Garden in a Glass
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
Picture for Celebrating Beekeeping
National Honey Month is the perfect time to salute this special craft
Picture for Global Sauce Play
14 fruit-centric ideas for 7 sauce categories
Picture for Salad Days
Fruit takes center stage with modern flavorings and composition
Picture for Focus on Fruit
Three fruits making a big play in trend-forward beverage development
Picture for One to Watch: Umeboshi
Flavor depth gives this fruit deep menu potential
Picture for Premium Value Lunch Special
Premium Aussie beef scores across the table
Picture for Why are smoked meats alluring?
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Rice Plants Opportunity
Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
Picture for Non-Alc’s Rising Stars
High-impact ingredients making a splash in the beverage world
Picture for A Beverage with Benefits
Picture for Fresh Takes on Lemonade
Upping the experience (again) in one of America’s most iconic beverages
Picture for Flavors to Fall for
Surprising, seasonal flavor combinations enliven non-alc offerings
Picture for 5 Steps To Optimize Menus
Brand reflection and sharpened focus help light the path to success today
Picture for Barbecue Season
Trend-forward rubs, glazes and sauces that work across the menu
Picture for Trends In Action: Grapes Go Veg-Centric
Grapes bring added inspiration to veg-centric builds
Picture for Rice Bowls Deliver The Flavor
Build modern, flavorful bowls that balance portability with craveability
Picture for 5 Fan Favorites in Bowl Format
Re-tooling successful flavor builds into signature bowls
Picture for Bowls Lean Into Latin Flavors
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Picture for Curated Bowls Take Center Stage
Chef-driven builds are finding favor with both menu developers and consumers
Picture for Sauce Styles for Modern Bowls
Look to trend-forward flavor combinations to build excitement
Picture for 4 Modern Moves with Eggs
From the unexpected to the upgraded, eggs continue to inspire innovation
Picture for Sweet Umami
Culinary ideas that explore this flavor pairing
Picture for Bringing the Heat
Chefs get fired up, building on the popularity of hot honey
Picture for Honey Butter's Next Play
Trend-forward flavor combinations for signature menu items
Picture for Smoking Honey Out
Trend-forward flavor combinations for signature menu items
Picture for Infusing Honey
Building complexity with surprising flavor combinations
Picture for Trends In Action: Bowls Abound
Grapes contribute sweet surprise to bowl builds
Picture for Ricotta’s Lighter Side
Spooned, piped or dolloped—whipped ricotta is a wonderful thing
Picture for Miso: A Flavor Playmaker
5 creative ways to feature this umami-packed ingredient
Picture for Smoked Meats for Carryout Success
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for In Its Prime
The prime rib sandwich serves up opportunity for strategic flavor play
Picture for Sope Benedict
Broken Yolk Café | based in San Diego
Picture for Building Meal Kits With Flavor In Focus
19 restaurant experiences designed for at-home dining
Picture for Eastern Med Meets Latin American
These craveable Latin favorites embrace Eastern Med flavors
Picture for Eastern Med Meets the American South
Bold flavors get a dose of Southern comfort
Picture for Eastern Med Meets Japanese
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Picture for Eastern Med Meets American Comfort
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
Picture for Meat-Centric Comfort Food
A dozen ways to deliver dishes that soothe the soul
Picture for Meet Your Menu MVP
Potato solutions for your operations
Picture for What is Comfort Food?
Chefs share what comfort food means to their guests
Picture for All-day Aussie Breakfast
With a strong café culture, a fresh approach to menu development holds opportunity
Picture for Aussie-style Comfort Bowls
Combining an all-day café culture with feel-good fare
Picture for 3 Aussie-style Toast Builds
Look to the creators of avocado toast for creative, eclectic flavor combinations
Picture for The Immeasurable Value of Hospitality
Picture for Chilaquiles
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Picture for Global Savory Pancakes
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Picture for Global Benedicts
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Picture for Global Skillets
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Picture for 3 Egg-Centric Breakfast Heroes
Quick culinary ideation inspired by trending egg dishes
Picture for Grapefruit Delights
The tart citrus shows up on menus in surprising ways
Picture for Flavor Composition: Burrata + Carrots
Chef Francesco DiCaudo makes burrata a star of the season
Picture for Around the Globe With Dole® Fruit: Europe
Watch our 2019 Fruit Pairings tour video!
Picture for Tropical Flavor Innovation
Creative menu play sees new flavor combinations starring tropical fruits
Picture for Tips for Cold Weather Sips
Six simple strategies for shifting cocktail menus for the colder weather
Picture for Around the Globe With Dole Fruit
Watch our 2019 Fruit Pairings tour video!
Picture for Get Ready for Hummus Bowls
Bowls are showcasing the versatility of hummus
Picture for The Smooth Moves of Hummus
The many ways in which this on-trend workhorse is carrying modern menus
Picture for Meringue’s Moment
Layered, crumbled, flavored, flamed—meringue is making an impression
Picture for A World of Sandwiches
Innovations in five areas help keep this category exciting
Picture for Creative Flavor Moves
Uncommon flavors and techniques that deliver surprise and delight
Picture for Take to the Sea
Chefs showcase creative ways to highlight seafood
Picture for Betting on Chocolate
The sweet spot in desserts usually hones in on chocolate
Picture for Sandwich Success
Carving out differentiation in a crowded category
Picture for Targeting Tacos
Chefs hone in on what makes tacos successful for their brands
Picture for Meaty Appetizers
The snacking category offers a great place for meat-centric innovation
Picture for Desserts: 5 Ingredients to Watch
Flavors and formats driving dessert innovation
Picture for Maximizing French Toast
Deconstructing & modernizing a breakfast mainstay
Picture for LTO Strategies: Tapping into Functional Foods
Answer the call for nutrient-rich dishes that power menus
Picture for Entrée Innovation
Chefs are upping their main game
Picture for Seafood at the Start
Chefs are showing off the shareable side of seafood
Picture for Bring on the Funk
Fish sauce makes a splash on menus
Picture for All About the Bowl
Next-level approaches keep this category exciting
Picture for Burger Bonanza
Chefs continue to push the crave factor in burger builds
Picture for Fried Chicken Sandwiches Fly High
These three restaurant brands showcase winning moves in this fan-favorite category
Picture for What’s Next in Taco Innovation
Trending flavors and ingredients that are impacting taco menu development
Picture for Making the Most of Corn
Trending ideas on maximizing summer’s greatest ingredient
Picture for Meatballs Make Big Moves in the Snacking Category
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Picture for 4 Red-Hot Global Sauces
Condiments that bring the heat—and show significant growth on menus
Picture for Seafood Flavor Adventures
Using comfort-food menu platforms to showcase seafood
Picture for Flavors on the Edge
These two lesser known ingredients provide big menu impact
Picture for Today’s Best Sandwiches
Three modern opportunities with memorable sandwich builds
Picture for 8 Ideas on Maximizing Premium Cuts
Chefs share flavor-forward cross-utilization ideas
Picture for Branzino
State-of-the-art recirculating aquaculture systems provide a clean, sustainable species
Picture for Maine Oysters
Oyster farmer Abigail Carroll and Chef David Siegal on Maine oysters
Picture for 5 Beverage Stars on the Horizon
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
Picture for A Burger Build For All Demographics
Peanut butter lends childhood appeal to an adult burger build.
Picture for The Value of Middle Eastern Cuisine
Get to know this red-hot region, including ingredients and flavors on the fringe
Picture for Seaweed Sensation
Leveraging seaweed in creative applications can help build menu interest and entice modern consumers, while enhancing menu items with a functional foods halo.
Picture for 5 Eastern-Med Flavors to Watch
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.
Picture for Mac Daddy
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.
Picture for Maximize Mac & Cheese
Three more ways to leverage the popularity of mac and cheese.
Picture for One Ingredient, Six Ways
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.
Picture for Textural Play in Desserts
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.
Picture for A Modern, Magical Flavor Combination
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.
Picture for Flavor at Work: Paul Adams
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.
Picture for Flavor at Work: Jay Perry
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.
Picture for Flavor at Work: Don Cortes
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
Picture for Using Unique Ingredients to Elevate the Cocktail Experience
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.