Tap the potato for innovative techniques in filling, binding and thickening
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.
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
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.
Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.
The veg-centric movement built the road that led to a world of stunning innovation in vegetable cookery. Here are 12 ways into the trend, all serving up creativity and craveability with every delicious forkful.
Chefs today are stretching the potato's capability, bending it to glide seamlessly into modern snacks, sides and shareables while counting on its steady stance as one of America’s favorite comfort foods
No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.
12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
Inspirations for salad builds with a modern flavor narrative
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.
Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
Brining and braising introduce moisture, complexity and nuance to modern dishes.
Ten produce categories creating interest and flavor-forward innovation on today’s menus
Spiralized or shaved fruits and vegetables add intriguing dimension to a dish
A dozen ways to leverage the fresh zing of citrus across the menu
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
The success of the banh mi has demonstrated the importance of high-impact produce in sandwiches
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.
The vegetable-centric movement has taken hold, with opportunity growing in leaps and bounds
Earthy, meaty, smoky or woodsy, mushrooms bring depth to the plate
No more limp leaf of lettuce—produce is the creative force in today’s sandwich builds
When chefs make produce craveable, customers come back for more
Untapped opportunities for produce can fill menu gaps with flavor
New, unusual and versatile produce varietals making their way onto menus
Produce holds the key to flavor innovation in bar bites and small plates
Produce adds fresh and wholesome cues, but with the right treatment, it can add premium value to your menu.