Front Page

Picture for Get Ready for Hummus Bowls
Bowls are showcasing the versatility of hummus
Picture for The Smooth Moves of Hummus
The many ways in which this on-trend workhorse is carrying modern menus
Picture for A Celebration of Flavor
Celebrating 15 years of the annual Flavor Experience
Picture for Meringue’s Moment
Layered, crumbled, flavored, flamed—meringue is making an impression
Picture for 6 Ways to Extend Avo Toast
Chefs are appealing to the growing fan base of toast with creative menu builds
Picture for Where Heat Meets Sweet
Some of the fried chicken styles making the biggest impact today
Picture for Sandwich Innovation
Fresh ideas for upgrading America’s favorite handheld
Picture for Protein-Centric Handhelds
Handheld menu items drive traffic and increase sales
Picture for Sweet Favorites, Modern Flavors
15 fresh ideas for seven popular dessert categories
Picture for Flavor Playlist: Neri Giachini
Neri Giachini is the head gaucho chef and director of operations for Fogo de Chão churrascaria, a Brazilian steakhouse based in Plano, Texas
Picture for 4 Ways With Grapes: Part 2
Fresh ideas inspired by a creative usage of grapes
Picture for Signature Flavor: Crazy for Carnitas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Picture for 10 Flavor Builders: Taste of Asia
Bold condiments from this global hotspot serve as high-impact ingredients
Picture for Plant-based Success with Pasta
Picture for Ciao Italia!
A culinary adventure abroad inspires with flavor and tradition
Picture for Grill Play
Nothing conveys premium value like flavors from the grill
Picture for Making Protein Count
Sourcing quality products with a great story offers a rich menu narrative
Picture for Flavor Trifecta: Alejandro Benes
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Picture for Flavor Takeaway: Plant-based Protein
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
Picture for Surimi Makes Waves
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Picture for Burger Trends for Modern Menus
Serious innovation helps keep this category in the zeitgeist
Picture for Flavor Watch: Sticky-sweet Umami
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Picture for Meat Lovers Unite
Menu strategies in a plant-forward landscape
Picture for Cross-generational Appeal
Strategies to help attract multiple demographics
Picture for The Casualization of Duck: Bar Bites & Shareables
Turn to duck for serious menu differentiation
Picture for Flavor in Focus: Toast Takes Off
Chefs are demonstrating next-level opportunities with toast
Picture for Flavor in Focus: Sea Stars
Chefs continue their deep-water exploration of delicious seafood
Picture for Frozen Fresh Seafood
Barton Seaver dispels the myths of frozen seafood
Picture for Sugar Rush
Newly opened dessert spots showcase savvy menu opportunities
Picture for Inspire the Next Generation
7 menu ideas featuring a fresh, creative use of peanuts
Picture for 10 Beverage Builders: Fruit-forward Beverages
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Picture for Flavor ROI: Coming Online
Planting web-only menu items to attract more guests
Picture for Housemade Kombucha
How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.
Picture for Plant Power
Functional ingredients find a mainstream home in plant-forward burgers
Picture for Tropical Asian
Incorporating distinctly Southeast Asian ingredients into sandwiches, soups and stir-fry dishes is a great way to introduce patrons to a new world of culinary adventure
Picture for A Dozen Ways: Booming Brunch
Elevated guest expectations keep innovation in high gear
Picture for Barramundi 101 for Hotel F&B
Discover Australis Barramundi, "A Chef's Fish"
Picture for Signature Flavor: A Twist on Tagine
Unexpected ingredients help move the tagine into a modern American profile
Picture for Flavor Expedition 2019: Part Two
Classic ingredients enjoy flavor-forward new treatments
Picture for Around the Globe With DOLE Fruit: The Americas
Watch our 2019 Fruit Pairings tour video!
Picture for Welcome to the new issue
Welcome to the July-August 2019 issue from Cathy Holley
Picture for A World of Sandwiches
Innovations in five areas help keep this category exciting
Picture for Blueberries: A Family Affair
Chefs are upping their main game
Picture for Regional American Fare
LTO strategies: maximize interest in regional American fare
Picture for Creative Flavor Moves
Uncommon flavors and techniques that deliver surprise and delight
Picture for Plant-forward Propels Menu Innovation
Five categories emerge as proving grounds for success
Picture for Rise and Shine
Trend-forward uses of pork ensure that breakfast is good to go
Picture for Take to the Sea
Chefs showcase creative ways to highlight seafood
Picture for Potato Pro: Part 2
Tap the potato for innovative techniques in filling, binding and thickening
Picture for Potato Pro: Part 1
The potato offers operational advantages in breading, crusting and more
Picture for Betting on Chocolate
The sweet spot in desserts usually hones in on chocolate
Picture for All Cued Up
Signature pork offerings help attract BBQ lovers
Picture for Well in Hand
Protein-rich handhelds carry crave factor
Picture for 5 Herbs to Watch
Embracing new herbs creates differentiating menu experiences
Picture for Sandwich Success
Carving out differentiation in a crowded category
Picture for Targeting Tacos
Chefs hone in on what makes tacos successful for their brands
Picture for Meaty Appetizers
The snacking category offers a great place for meat-centric innovation
Picture for Beef Means Business: Flavor
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Picture for Maximizing French Toast
Deconstructing & modernizing a breakfast mainstay
Picture for 4 Ways to Go With Grapes on the Menu
Go with grapes and take your menu into bold new territory.
Picture for LTO Strategies: Tapping into Functional Foods
Answer the call for nutrient-rich dishes that power menus
Picture for Entrée Innovation
Chefs are upping their main game
Picture for Savory Solutions With Blueberries
Add richness of flavor and gorgeous color to sauces, glazes and more
Picture for Seafood at the Start
Chefs are showing off the shareable side of seafood
Picture for Bring on the Funk
Fish sauce makes a splash on menus
Picture for All About the Bowl
Next-level approaches keep this category exciting
Picture for What makes BBQ so irresistible?
What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
Picture for Build Your Best Menu
10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's
Picture for Burger Bonanza
Chefs continue to push the crave factor in burger builds
Picture for Fried Chicken Sandwiches Fly High
These three restaurant brands showcase winning moves in this fan-favorite category
Picture for Welcome to Best of Flavor 2019
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
Picture for Beef Means Business: Creativity
How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair
Picture for What’s Next in Taco Innovation
Trending flavors and ingredients that are impacting taco menu development
Picture for Unexpected Flavor Pairings
Blueberries paired with savory, acidic or herbaceous elements surprise and delight diners
Picture for Transform Authentic Dishes with the Help of Potatoes
Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
Picture for Making the Most of Corn
Trending ideas on maximizing summer’s greatest ingredient
Picture for Meatballs Make Big Moves in the Snacking Category
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Picture for Building a Better Burger
The toppings showing remarkable growth on burger menus
Picture for 4 Red-Hot Global Sauces
Condiments that bring the heat—and show significant growth on menus
Picture for LTO Strategies: Going Global with Turkey
Give guests a thrill with exciting global flavors
Picture for Seafood Flavor Adventures
Using comfort-food menu platforms to showcase seafood
Picture for 5 Ways to Combat Seafood Fraud
Here are five steps to take to help keep seafood fraud out of your operation
Picture for Flavors on the Edge
These two lesser known ingredients provide big menu impact
Picture for Easy Moves into Plant Forward
Leverage the potato’s popularity and get creative
Picture for Today’s Best Sandwiches
Three modern opportunities with memorable sandwich builds
Picture for 8 Ideas on Maximizing Premium Cuts
Chefs share flavor-forward cross-utilization ideas
Picture for The Arc of Non-alc: 10 Beverage Builders
Tap into the ongoing potential of the booze-free beverage
Picture for 5 Beverage Stars on the Horizon
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
Picture for A Burger Build For All Demographics
Peanut butter lends childhood appeal to an adult burger build.
Picture for Custom Culinary<sup>®</sup>
How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.
Picture for The Value of Middle Eastern Cuisine
Get to know this red-hot region, including ingredients and flavors on the fringe
Picture for 12 Ways with Dessert
Twelve pathways to on-trend, signature desserts
Picture for Tracking Dessert Trends
Four opportunities for the sweet side of the menu
Picture for Seaweed Sensation
Leveraging seaweed in creative applications can help build menu interest and entice modern consumers, while enhancing menu items with a functional foods halo.
Picture for Flavor Trifecta: Alan Skversky
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.
Picture for Deliver Me
How delivery helps restaurants manage customers’ brand experience
Picture for Pasta Gets a Textural Boost
Surprising textural finishes offer big impact
Picture for Global Hits with Turkey: Peru
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Picture for The Rising Tide of Seafood Menuing Raises All Boats
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
Picture for Signature Flavor: Going Green
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
Picture for Wake Up to the World
Exploration of global flavors sparks breakfast creativity
Picture for Portable Breakfast: Fuel Your Bottom Line
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Picture for Flavor ROI: Sea Island's Southern Inspired Menus
A case study in how Sea Island introduced new, global flavors to reach a younger clientele, and to appeal to global travelers.
Picture for Eastern Med Moves In
Exploring deeper into this region’s food culture serves up big opportunity
Picture for Flavor Postcard: Dubai
Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice
Picture for Hot Dogs and Sausages Linking Up
Hot dogs and sausages carry a winning combination of familiarity and street cred
Picture for Cauliflower on the Cutting Edge
Cauliflower rice serves up a world of menu possibilities.
Picture for Flavor Playlist: Elizabeth Falkner
Elizabeth Falkner is a renowned chef, author and television personality. She shares five flavors that inspire her culinary creativity.