Ingredients

Picture for 10 Flavor Builders: Up in Smoke
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.
Picture for Flavor Playlist: Estevan Jimenez
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.
Picture for Flavor Find: Compressed Watermelon
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
Picture for Cheese to Please
Chefs across the country are taking something inherently craveable and familiar — cheese — and relying on it to elevate a menu item. Infinitely adaptable and universally loved, cheese offers a sound strategy in modern menu development. Here’s what’s hitting creative menus today.
Picture for Flavor Trifecta: Timothy Griffin
Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Picture for Flavor Playlist: Jonathan Rohland
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.
Picture for Flavor Playlist: Luca Brunelle
Luca Brunelle, executive chef for The Gideon Putnam in Saratoga Springs, shares his five flavors that inspire culinary creativity.
Picture for Flavor Trifecta: John State
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.

Picture for Flavors on the Edge
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
Picture for Signature Flavor: Like Butter
This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.
Picture for Flavor Find: Mole's Magic
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Picture for 10 Butter Upgrades
Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
Picture for Flavored Butter Applications
The potential flavor combinations and ingredients that work in compound butters are virtually endless
Picture for Flavor Trifecta: Joel Huff
Buttermilk + Shiso leaf + White soy sauce
Picture for Field Notes: Everybody Sambal
Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly
Picture for Flavor Playlist: Nels Storm
Nels Storm introduces five flavors that inspire culinary creativity
Picture for Texas Pete Trifecta: Cornmeal  +  Blackberries + Texas Pete® Honey Mustard Sauce
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce
Picture for Big Menu Moves for Cheese
Six ways to maximize the popularity and versatility of cheese
Picture for Flavor in Focus: Grilled Cheese, Please
Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese
Picture for Texas Pete Trifecta: Gruyere + Fresh Apple + Texas Pete Original Hot Sauce
Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple
Picture for Flavor Trifecta: Kevin Atkinson
Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado
Picture for Flavor Playlist: Lucas Clarke
Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.
Picture for Flavor Find: In a Pickle
James Pitzer's flavor find - house-pickled raspberries
Picture for Flavor Trifecta: Sam Kim
Sam Kim's go-to flavor trifecta: cumin, ginger and Sichuan peppercorns
Picture for Flavor Playlist: Eric Gabrynowicz
Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey
Picture for Flavor Find: Corn Star
Alex Q. Becker's flavor find is a craveable fresh corn tempura
Picture for 12 Modern Citrus Trends
A dozen ways to leverage the fresh zing of citrus across the menu
Picture for Umami On Top
Chefs are exploring the menu potential of furikake and togarashi, two high-impact finishes
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Picture for Grain Salads
The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.
Picture for Hot Harissa
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Picture for 12 Modern Cheese Trends
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Picture for 12 On-Trend Sauces
Picture for The Customization of Chimichurri
Bring the vibrant flavor of this fresh sauce to unexpected places
Picture for 12 Modern Flavor Builders
Picture for Looking to the East
Picture for 10 Chile Pepper Flavor Upgrades
Picture for In a Savory Jam
Picture for Maple's Moment
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Picture for Smashed, Mashed & Flashed
Picture for Grains Making Big Gains
Grains keep making inroads onto mainstream menus; here are a dozen varieties with menu versatility and staying power
Picture for American Cheese
Our big cheese culture holds its own against its international predecessors
Picture for Digging Up New Varietals
New, unusual and versatile produce varietals making their way onto menus
Picture for Cutting Edge Flavors
These distinctive ingredients delve deeper into on-trend flavor explorations
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Picture for The Big Cheese
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Picture for Work the Menu with Alliums