We welcome you to our September-October 2019 issue aimed at chefs and menu developers. Included are stories about umami, hummus, cheese trends, hot sandwiches, dessert's sweet spot and highlights from the Flavor Experience. READ MORE | SUBSCRIBE

We welcome you to our July-August 2019 Best of Flavor issue aimed at chefs and menu developers. Included are menu ideas for the meat lover, cross-generational trends, brunch hits, burger trends, Asian condiments and toast 2.0. READ MORE | SUBSCRIBE

We welcome you to our May-June 2019 Best of Flavor issue aimed at chefs and menu developers. Consider this a Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes, with the bonus of a playlist of emerging trends. READ MORE | SUBSCRIBE

We welcome you to our March to April 2019 issue aimed at chefs and menu developers. This issue includes: street-level trends 2019, Eastern Med, hot cheese, Gen Z, dessert trends and flavor in delivery. READ MORE | SUBSCRIBE

We welcome you to our 2019 Top 10 Trends issue, our annual collection of 10 trends influencing menus over the coming years. In all, these trends showcase the trajectory of flavors and concepts newly embraced by American consumers. Our predicted trends for 2019 include: The rise of the jianbing, eggs in new and unusual formats, indulgent vegan food, XO sauce, flatbreads, rice in all sorts of formats, French cuisine, flaky pastry and beautiful creative use of textures. READ MORE | SUBSCRIBE

This issue includes Street Level Trends part 2 from Gerry Ludwig. There’s also more about Gen Z, ramen, white bread, cheese trends, coffee cocktails, and plant-based menu ideas. We have 10 non-alcoholic cocktail inspirations, and 10 ways to build flavor with meat. And from commodity boards we have deep flavor impacts. Also, read the second article in our new Flavor ROI section. READ MORE | SUBSCRIBE