Dial up the experience with on-trend flavor combinations
Modern takes on traditional Turkish small plates
Trending flavors and ingredients that are impacting taco menu development
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Exploring deeper into this region’s food culture serves up big opportunity
Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus
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
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.
With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.
Differentiate your menu with creative takes on authentic regional dishes of Mexico.
Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery
Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Try these add-ins to keep this condiment on the cutting edge.
Ideas and inspiration for how to use yogurt creatively in your menus.
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Sorghum is finally going national. Here are five ways to feature it on your menu.
Traditional falafel dishes are evolving - here are four new formats to consider
Global protein treatments with on-trend opportunity and complex, craveable flavor
Extend the flavor stories behind some of the most craveable and successful profiles today
Chefs are exploring the menu potential of furikake and togarashi, two high-impact finishes
Contemporary touches are creating renewed interest in Indian cuisine
Where did this sauce come from, and where is it headed?
Poutine has become ubiquitous, offering a craveable platform for customization
Ongoing research reveals inspired ingredient and flavor innovation—with a sweet finish
The next generation of global inspiration brings big, diverse flavors to protein dishes
Nationwide flavor trends get their start at emerging regional chains
Regional Italian food and drink at its best can be found in the traditions of the Piedmont region
Accessible flavors and comforting dishes bring “new” global cuisines closer to home
Growing Hispanic and Asian populations make their mark on today’s American menus