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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.
Answer the call for nutrient-rich dishes that power menus