Front Page

Picture for 10 Flavor Builders: New Deli
Refashion classic deli favorites to drive flavor opportunities
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 Savory Pie Time
Taking a cue from the Aussie tradition, new opportunities take shape in this comfort-centric build
Picture for French Dip
This timeless classic is primed for innovation
Picture for The Immeasurable Value of Hospitality
Picture for Flavor Makeover: Tropical Surprise
Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus
Picture for Premium Value: Small Plate, Big Flavor
At Istanbul Modern SF the menu transcends borders, dipping into the Eastern Med, the Balkan Peninsula and the Caucasus
Picture for Global Handhelds: The World in Our Hands
Global handhelds endure as one of the most innovative menu categories
Picture for 5 Modern Handhelds
Powerhouse condiments and garnishes make the sandwich
Picture for Flavor Expedition 2020: part 1
Street-level trend tracking reveals emerging menu opportunities
Picture for Crispy Rice Plays
Leverage the toasted, crunchy texture as an unexpected snack, carrier or garnish
Picture for Flavor Trifecta: Sheamus Feeley
Punch Bowl Social’s chief culinary and beverage officer talks about his flavor trifecta: powdered dashi, black truffle and cashews
Picture for Signature Flavor: Translating Sabich
This Green Chermoula Alaska Sole Sabich riffs on an original
Picture for Potatoes Take On Latin Favorites
Creative ways to tap into trending Latin American profiles with a plant-based favorite
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 Flavor Watch: Kick it up a Nooch
Nutritional yeast adds a healthy boost of flavor
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 Eastern Med’s Next Move
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
Picture for Bowl’d Intentions
A sharpening of focus is resulting in purpose-driven bowl builds
Picture for A Super Bowl
Potatoes help fuel performance while promising satisfaction
Picture for Punching Up Flavor in Bowl Builds
Haliburton helps operators build signature bowls that offer complexity of build without overtaxing back of house
Picture for Non-alc's New Groove
Creative flavor building elevates spirit-free drinks to adult beverage status
Picture for Aussie Invasion
This fun, casual dining culture offers big opportunity for easy translation
Picture for Flavor Postcard: Australia's Tavern Culture
Inspiration for casual yet inspired meat-centric dishes
Picture for High on Honey
Clever culinary techniques are deepening the impact of this beloved ingredient
Picture for Craveable Crush
Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
Picture for Trends in Action: Fruit Gets Culinary
Grapes showcase the culinary treatments making fruit a menu star
Picture for Honey 10 Ways
Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each
Picture for Translating Trends with Turkey: Hot Honey
Flavor-packed global mash-up handheld brings the sweet heat
Picture for Forward with Fruit
Inspired by the veg-centric movement, fruit is revealing its culinary potential
Picture for Cardamom Momentum
This warm, peppery spice is game for more menu play
Picture for 3 Egg-Centric Breakfast Heroes
Quick culinary ideation inspired by trending egg dishes
Picture for Brunch's Next Frontier
New global flavors bring a fresh wave of innovation
Picture for Balkan Bounty
Just around the bend from the Eastern Med lies an abundance of new opportunity
Picture for Getting Cultured
Deeper exploration into fermentation reveals new flavor frontiers
Picture for New Heights With Hazelnuts
Chefs are tapping the rich flavor and crisp texture of this Oregon crop
Picture for Just Add Mango!
Deliver a burst of color and flavor to the menu with ease
Picture for Flavor Watch: Bright Prospect
Color is becoming a more significant factor in menu development
Picture for The Big Reach
Commodity boards highlight the more adventurous side of high-volume menu ideation
Picture for Flavor & The Menu's Top 10 Trends 2020
The 10 biggest flavor trends for 2020
Picture for 7 Predictions for 2020 and Beyond
Flavor & The Menu contributors forecast trends on the foodservice horizon
Picture for A World of Beans
These four bean dishes offer a rich pathway to plant-forward craveability
Picture for Grapefruit Delights
The tart citrus shows up on menus in surprising ways
Picture for Flavor Find: Spiraling Upward
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
Picture for Flavor in Focus: Carrying Comfort
Tostadas and quesadillas are fun formats with worlds of possibilities
Picture for Ultimate Performance Vegetable
Potatoes: plant-based fuel to power your menu
Picture for Flavor in Focus: Dressing Up
Elevating a dish through the dressing calls for inspired flavor play
Picture for Looking to Lombardia
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration
Picture for Flavor Trifecta: John Baez
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
Picture for Blueberries with a Buzz
Step up your cocktail game with consumers' favorite berry
Picture for 12 Ways With Sauce
Sauces and condiments from around the world inspire new applications
Picture for When Flavor and Science Collide
Chef Jamie Simpson uses blueberries to demonstrate the science of surprising flavor combinations
Picture for 10 Flavor Builders: Center of Attention
Modern ways that chefs are featuring meat, poultry and game
Picture for Flavor Composition: Burrata + Carrots
Chef Francesco DiCaudo makes burrata a star of the season
Picture for The Casualization of Duck: Modern Entrées
Turn to duck for serious menu differentiation
Picture for Lent's Ripple Effects
Lenten menu innovations offer long-term inspiration
Picture for The Salmon Family: A Primer
The salmon category comprises a range of different species that are generally interchangeable in many recipes
Picture for On-Trend Beverage Mixers
Next-level flavor combinations ensure showstopping bar offerings
Picture for Signature Flavor: Deli Update
This Hash Brown “Spudwich” offers a spin on the Reuben sandwich
Picture for College Prep
Newfound consumer expectations are being set by progressive campus dining experiences
Picture for Hero Dish, Zero Waste
Food waste upcycling also makes dollars and sense
Picture for Idaho® Potato Mexican Tamale Sphere
Mouthwatering Mexican-style tamale spheres made with Idaho® Potato tamale dough.
Picture for 10 Beverage Builders: A Better Beverage
Going that extra mile yields come-back-for-more cocktails
Picture for Flavor Demographics: Across the Board
Appeal to multiple generations through familiar formats with changeable features
Picture for Primed For Success
High-quality beef and pork are menu must-haves
Picture for Flavor Playlist: Justin Cucci
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
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 Flavor Makeover: Unearthing Sweetness
The humble sweet potato offers tremendous menu versatility and opportunity
Picture for Vegan Deviled Idaho® Red Potatoes
This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
Picture for Trend-Spotting in Chicago
Innovative chefs use pasta to make leading-edge flavors approachable
Picture for Smashed Idaho® Fingerling Potatoes with BBQ Butter
These Idaho® Fingerling Potatoes are roasted and pressed flat on a hot skillet, then topped with a thick and zesty homemade BBQ Butter.
Picture for 4 Ways With Grapes: Part 2
Fresh ideas inspired by a creative usage of grapes
Picture for Seafood's Farm to Table Story
Chefs share menu inspirations sparked by aquaculture
Picture for Catch of the Day
Raised sustainably in the U.S., steelhead trout answers a number of demands
Picture for Tips for Cold Weather Sips
Six simple strategies for shifting cocktail menus for the colder weather
Picture for What Can A Blueberry Become?
Transforming blueberries into a one-of-a-kind chef’s tasting menu
Picture for The Sweet Spot for Younger Generations
Three ways to capture their attention
Picture for Whole Wild Alaska Pollock on the Menu
The flexibility and varied use of Whole Wild Alaska pollock
Picture for Flavor Expedition 2019: Part Three
Live research reveals fresh ideas across menu parts
Picture for Umami's Next Move
New dimensions for the craveable fifth taste
Picture for FIF: Lots to Cluck About
Chefs are flying high with poultry
Picture for A Dozen Ways: Cheese on Top
Twelve ways to leverage cheese in unexpected flavor combinations
Picture for Homing in on Hummus
This plant-based superstar moves deeper into menu development
Picture for Get Fired Up with 10 Cold-weather Cocktails
Tap into nostalgia with premium seasonal sips
Picture for Flavor ROI:  Flavor by Region
Telling a flavor story with a concentration on Italian regions