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

Premium Aussie beef scores across the table

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.