Unexpected ingredients help move the tagine into a modern American profile
Classic ingredients enjoy flavor-forward new treatments
Watch our 2019 Fruit Pairings tour video!
Welcome to the July-August 2019 issue from Cathy Holley
Innovations in five areas help keep this category exciting
Chefs are upping their main game
LTO strategies: maximize interest in regional American fare
Uncommon flavors and techniques that deliver surprise and delight
Five categories emerge as proving grounds for success
Trend-forward uses of pork ensure that breakfast is good to go
Chefs showcase creative ways to highlight seafood
Tap the potato for innovative techniques in filling, binding and thickening
The potato offers operational advantages in breading, crusting and more
The sweet spot in desserts usually hones in on chocolate
Signature pork offerings help attract BBQ lovers
Protein-rich handhelds carry crave factor
Embracing new herbs creates differentiating menu experiences
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
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Deconstructing & modernizing a breakfast mainstay
Go with grapes and take your menu into bold new territory.
Answer the call for nutrient-rich dishes that power menus
Chefs are upping their main game
Add richness of flavor and gorgeous color to sauces, glazes and more
Chefs are showing off the shareable side of seafood
Fish sauce makes a splash on menus
Next-level approaches keep this category exciting
What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's
Chefs continue to push the crave factor in burger builds
These three restaurant brands showcase winning moves in this fan-favorite category
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair
Trending flavors and ingredients that are impacting taco menu development
Blueberries paired with savory, acidic or herbaceous elements surprise and delight diners
Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
Trending ideas on maximizing summer’s greatest ingredient
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
The toppings showing remarkable growth on burger menus
Condiments that bring the heat—and show significant growth on menus
Give guests a thrill with exciting global flavors
Using comfort-food menu platforms to showcase seafood
Here are five steps to take to help keep seafood fraud out of your operation
These two lesser known ingredients provide big menu impact
Leverage the potato’s popularity and get creative
Three modern opportunities with memorable sandwich builds
Chefs share flavor-forward cross-utilization ideas
Tap into the ongoing potential of the booze-free beverage
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.
How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.
Get to know this red-hot region, including ingredients and flavors on the fringe
Twelve pathways to on-trend, signature desserts
Four opportunities for the sweet side of the menu
Leveraging seaweed in creative applications can help build menu interest and entice modern consumers, while enhancing menu items with a functional foods halo.
Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
How delivery helps restaurants manage customers’ brand experience
Surprising textural finishes offer big impact
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Chefs opting to serve more seafood helps fishing communities thrive, provides a place for fishermen and their families to live, and gives consumers better opportunity to enjoy the fruits of the industry’s labor
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors
Exploration of global flavors sparks breakfast creativity
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
A case study in how Sea Island introduced new, global flavors to reach a younger clientele, and to appeal to global travelers.
Exploring deeper into this region’s food culture serves up big opportunity
Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice
Hot dogs and sausages carry a winning combination of familiarity and street cred
Cauliflower rice serves up a world of menu possibilities.
Elizabeth Falkner is a renowned chef, author and television personality. She shares five flavors that inspire her culinary creativity.