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Picture for When Flavor and Science Collide
Chef Jamie Simpson uses blueberries to demonstrate the science of surprising flavor combinations
Picture for The Casualization of Duck: Modern Entrées
Turn to duck for serious menu differentiation
Picture for On-Trend Beverage Mixers
Next-level flavor combinations ensure showstopping bar offerings
Picture for Hero Dish, Zero Waste
Food waste upcycling also makes dollars and sense
Picture for Primed For Success
High-quality beef and pork are menu must-haves
Picture for Premium Value Lunch Special
Premium Aussie beef scores across the table
Picture for Lee Kum Kee
Leverage the umami-rich power of a naturally fermented soy sauce
Picture for Blueberries with a Buzz
Step up your cocktail game with consumers' favorite berry
Picture for The Snap of Ginger
4 ways to leverage the power of ginger
Picture for Trend-Spotting in Chicago
Innovative chefs use pasta to make leading-edge flavors approachable
Picture for Catch of the Day
Raised sustainably in the U.S., steelhead trout answers a number of demands
Picture for What Can A Blueberry Become?
Transforming blueberries into a one-of-a-kind chef’s tasting menu
Picture for The Sweet Spot for Younger Generations
Three ways to capture their attention
Picture for Differentiating Desserts
Small, smart moves make big differences
Picture for Mixed Berry Mousse Cake
Watch how to build this dessert in this quick video from Haliburton.
Picture for The Casualization of Duck: Global Flavors
Turn to duck for serious menu differentiation
Picture for Pasta’s Eye Appeal
Five ways to pretty up pasta dishes
Picture for Quality Ingredients, Carefully Sourced
The Original "Louisiana" Brand Hot Sauce™ and our range of sauce flavors add a kick to dishes across the menu
Picture for Sweet Devotion
Restaurants that tap into the power of a well-loved brand will not only encourage more dessert transactions, but they can also charge more for them
Picture for Whole Wild Alaska Pollock on the Menu
The flexibility and varied use of Whole Wild Alaska pollock
Picture for Flavor Postcard: Japan part 2
Lamb ramen is an evolving opportunity within the now-familiar format
Picture for Updating Mac & Cheese
Pasta makes for a unique delivery system for mac and cheese
Picture for Blueberries: Sweet Year Round
Blueberries make for comforting and nostalgic desserts
Picture for Plant-based Success with Pasta
Picture for Making Protein Count
Sourcing quality products with a great story offers a rich menu narrative
Picture for Surimi Makes Waves
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Picture for New Plant-based Hero
Offering chefs new options for today’s healthy menu demands
Picture for The Casualization of Duck: Bar Bites & Shareables
Turn to duck for serious menu differentiation
Picture for Inspire the Next Generation
7 menu ideas featuring a fresh, creative use of peanuts
Picture for Blueberries: A Family Affair
Chefs are upping their main game
Picture for Regional American Fare
LTO strategies: maximize interest in regional American fare
Picture for Keeping It Friendly
Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today
Picture for Next-Level Asian Condiments
Dial up the experience with on-trend flavor combinations
Picture for Flavor Postcard: Australia part 2
This is our second postcard from Australia, a country that boasts a food culture of global mash-ups and diners with similar tastes to the American consumer.
Picture for Lighten Up
Two trending flavors capture summer in a glass. Both Monin Lime and Coconut Concentrated Flavor help elevate beverage and culinary menu development with nuanced, natural and on-trend profiles
Picture for Potato Pro: Part 2
Tap the potato for innovative techniques in filling, binding and thickening
Picture for Potato Pro: Part 1
The potato offers operational advantages in breading, crusting and more
Picture for New Heights With Hazelnut
Chefs are tapping the rich flavor and crisp texture of this Oregon crop
Picture for Looking to Lombardia
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration