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Vegan fare is moving from functional to decadent, enticing a wider range of consumers.
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Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
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One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
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Thrilling new variations bring classic, flaky pastries into modern menu development
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Blueberries offer a meaningful connection for healthy diners
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Thanks to serious creativity, the everyday egg is moving into a high-impact category.
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Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada
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Modern pearls, dusts, powders and crystals introduce captivating texture
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Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.
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This Cantonese condiment packs an umami wallop. One of our top 10 flavor trends for 2019.
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Tap into trending global flavors while staying in your guests’ comfort zone
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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.
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New restaurants are popping up, celebrated for their creative approach that combines French technique with American ingenuity. Less about bold mash-up and more about sublime interpretation, the modern French trend opens up a new world.
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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.
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Three more ways to leverage the popularity of mac and cheese.
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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.
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The boom in Eastern Med and communal dining brings flatbreads to the table.
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This savory, crispy Chinese crêpe holds potential to be the next big handheld on American menus.
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High-impact flavor techniques leveraging the power of blueberries
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An introduction to our special Trends edition from Publisher/Editor-in-Chief Cathy Nash Holley
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Steak is premium, but the experience doesn’t have to be formal, as stand-up steak concept Ikinari Steak demonstrates
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The recent Mise Conference presented valuable and relevant content and showcased a number of creative and memorable food and beverage items that translate to on-trend opportunities. Here are four flavor-forward takeaways from the event.
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Mac and cheese serves up a great platform for innovation. More sides and shareables, cast-iron serving pans, bite-sized balls, unique add-ins, and longer noodles are also becoming the norm among trend-forward menus. Doing something different—and doing it well—is key to transforming mac and cheese from a stalwart side into a buzz-worthy bite.
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Milk Bar in New York started the cereal milk craze a few years back. Now, operators are maximizing the emotional tie most diners have to cereal, then upping the game by featuring both the cereal milk and cereal in pancakes, cocktails, desserts and more.
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Today, the snacking category is huge, and the bar bite category continues to deliver a world of flavor-forward, fun choices. Candied bacon, meatballs, tots, veg-centric dishes like Crispy Squash Blossoms are all on the menu.
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Smoke’s distinctive air is wafting into new categories, including cocktails, fruit, vegetables and honey. Here are 10 trend-forward ideas for featuring creative smoked options on your menu.
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With consumers showing hummus so much love, there’s an opportunity for menu differentiation through creative play in flavor combinations—both in the hummus and atop. Jorge Cespedes brings you five creative ways to top plant-based purées, lending flavor, texture and menu differentiation.
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What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.
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Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
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Instagrammability is becoming part of menu strategy today, particularly when trying to woo younger consumers. It’s not enough to make plate presentation appetizing. Gorgeous colors, interactivity, unexpected flourishes, tableside drama—all make the dining consumer click and share. Here are 12 ways to shine on Instagram, garnering that social-media love.
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Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity
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Mixologists continue to introduce innovative new cocktails, but the classics never go out of style. These drinks are standbys for a reason: well balanced, broadly appealing, reliably satisfying, nicely nostalgic. They’re enjoying a refresh as operators look to create new experiences with familiar favorites
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At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.
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There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.
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There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
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Sauces are the silver bullet, armed with craveability, uniqueness and, of course, flavor. Their role in plate composition isn’t new, but the opportunity today sees chefs leveraging the culinary might of sauces and wielding it in unique and memorable ways—all with the strategy of building a flavor impact that knocks their guests' socks off
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Welcome to Seafood & the Menu—with seafood-focused content brought to you by Flavor & The Menu, in partnership with seafood authority Barton Seaver. We invite you to explore this menu-development resource, and dive into the vast opportunities with seafood.