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Simple ingredients and culinary versatility make new plant-based products shine
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
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
See what more Haliburton International Foods can do for your menu
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
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
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
Build modern, flavorful bowls that balance portability with craveability
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Chef-driven builds are finding favor with both menu developers and consumers
Join our chefs as they discuss how smoked meats can help your carryout menu.
Pairing rice varietals with dishes can help build compelling and authentic narratives
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
With a strong café culture, a fresh approach to menu development holds opportunity
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
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration
Chef Jamie Simpson uses blueberries to demonstrate the science of surprising flavor combinations
The Original "Louisiana" Brand Hot Sauce™ and our range of sauce flavors add a kick to dishes across the menu
Answer the call for nutrient-rich dishes that power menus
These three restaurant brands showcase winning moves in this fan-favorite category
Trending flavors and ingredients that are impacting taco menu development
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
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.
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.
