Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Playing with formats and adding unexpected flavor touches reveals new ideas
Trend-forward flavor combinations for signature menu items
Chefs get fired up, building on the popularity of hot honey
Building complexity with surprising flavor combinations
Trend-forward flavor combinations for signature menu items
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
Thoughtful flavor combinations give breakfast, all-day and brunch a lift
Creative texture play takes favorites in exciting directions
Welcome to the May-June 2020 Best of Flavor issue from Cathy Holley
Spooned, piped or dolloped—whipped ricotta is a wonderful thing
5 creative ways to feature this umami-packed ingredient
Potatoes offer a nourishing, familiar foundation for flavor innovation
This plant-based shareable sings with Eastern Med and Latin flavors
Creative, easy ideas on how to key into 10 categories that represent trend-forward opportunities for flavor innovation
Premium Aussie lamb helps you stay relevant and profitable
Strategic flavor development ensures menu hits with both plant-forward and meat-centric items
The prime rib sandwich serves up opportunity for strategic flavor play
Three creations showcase a modern American mash-up theme
Warm asiago bread with whipped ’nduja pork butter and local honeycomb
Ginny’s 1888 cocktail - with Ginny’s Gin, burnt sage turbinado syrup, citrus-basil bitters, egg whites, cream and orange blossom water
Pork toasts with whipped herb goat cheese and microgreens.
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Sweet & Spicy Braised Short Rib Noodles with seasonal vegetables and pickled peppers.
Cornmeal Crusted Yardbird with coconut rice and pickled cucumber salad.
Hanger Steak Frites with Hoover sauce, blue cheese and green onion.
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Crispy Salmon with spicy sour corn, green pea-potato purée, red chile-infused roe.
Lamb Mac with shallot cream sauce, ancho barbecue sauce, goat cheese, fontina and roasted poblanos.
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Coccoli with prosciutto, whipped Taleggio and truffle honey
Creamy Mac & Cheese: Cavatappi, cheddar, fontina, Gruyère and ricotta salata.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Pasta with Truffles: Pappardelle, butter and Italian black truffles.
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Japanese Sweet Potato Agnolotti with Parmesan sauce, tonka beans, matsutake, Brussels sprouts and pickled red kuri squash.
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Welcome to the Junglebird cocktail: Ron del Barrilito, mango-infused Campari, Rum-Bar overproof rum, pineapple and lime.
Jackie O Burger: lamb, feta, baby spinach, oven-roasted tomato and tzatziki, served on a brioche bun.
Crazy Baba: Charred eggplant, feta and basil.
Shabu-Shabu for Two.
Avocado Huarache with jalapeño ricotta.
Ube Milk Toast: ube and housemade ube ice cream with “crunchy milk” on baked brioche.
Spanish Coffee: orange liqueur, Demerara, coffee, cinnamon, malted cream float and “magic”.
Specialty Pizza Bowls: three crustless varieties: Deluxe, All Meat and Garden.
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Cast Iron Cornbread with honey butter.
Oregon Hazelnut: “Cacio e Pepe” with crispy sage.
Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Bacon on a Stick, with crispy fried onions and original barbecue sauce.
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Slow Cooker Cassoulet with confit duck, Toulouse pork sausage and Tarbais beans.
Seasonal Gnocchi with morels, ramps, fava beans and fresh mint
Aromatic Marcona Almonds and California Grapes with olive oil, salami and feta
Cauliflower Gratin: Gruyère, Espelette, mojo de ajo, breadcrumbs and dill.
Chocolate-Coffee Cannoli with white chocolate ganache, coconut crunch, yuzu curd and chocolate ice cream.
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Hanamaki Fizz: Mezcal, lychee purée, clarified yuzu cordial and ginger beer.
Rutabaga Tater Tots with deviled egg dip and scallions.
Southern Honey Hot Chicken Hoagie with cheesy grits, garlic dill pickle slices and honey hot sauce.
Saff-Ron Swanson: Saffron and rose-infused vodka, clover honey, sesame oil, white balsamic and lemon.
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.
Idaho Potato Flauta with hollandaise, pickled shallot and sorrel.
Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Pan-Roasted Chicken with toasted spices, pomegranate glaze, pearl onions and a warm bulgur wheat salad.
I’m Your Huckleberry cocktail: White rum, ruby port wine, crème de cassis and blueberry skewer.
Whole Roasted Wild Alaska Pollock with charred lemon and greens.
Korean Fried Chicken: deep-fried Cornish hen coated in a gochujang hot sauce
Mac and Cheese: duck confit, housemade pasta, Gruyère, Grana Padano and breadcrumbs.
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette.
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.
Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.
Smoky Djinn cocktail: Bluecoat gin, Bols Genever, Velvet Falernum, toasted black sesame syrup and grapefruit juice.
65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.
Ground Chuck Norris Burger containing two “smashed” patties, American cheese, Louie dressing, onion strings and bacon jam.
50/50 Bowl: kale, farro, roasted chicken, sweet potato, dried cranberries, almonds, carrots and honey-lime dressing.
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Chili Cheese Fries: hot, crispy fries topped with rich, hearty ingredients make for a reliably winning combination.
Biloxi Buttermilk Fried Chicken Sandwich with cabbage slaw, pickles and mustard sauce.
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Steak & Arugula Sandwich: shaved prime rib, Swiss, tomato, pickled onion, arugula and horseradish mustard, served on harvest toast.
Kushari with fried onions and spiced tomato sauce.
Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.
Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Smoked Salmon Kebab with fresh dill and mustard.
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Yoga Deck: Ketel One Botanical Peach & Orange Blossom, lemon juice and turmeric-ginger syrup.
Fiery Chicken Vindaloo with jalapeño, habanero and bird’s eye chiles.
Australian Lamb Ragù over Ricotta Gnocchi with pickled cherry tomato-celery leaf salad.
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
The Chicken Parm Provolone Sandwich: Buttermilk fried chicken, fried provolone, spicy marinara, Parmesan and an herb cheese schmear.
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Emotional Intelligence cocktail: Fidencio Clásico mezcal, crème de cacao, allspice dram, lime juice, orange bitters and nutmeg.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Spitjack Sandwich: Pulled rotisserie chicken, carrot, cucumber, cilantro, pâté and Pluck sauce.
Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Bistro Burger with chipotle avocado crema, applewood-smoked bacon, caramelized onion, arugula and smoked Gouda.
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.
19 restaurant experiences designed for at-home dining
Pairing rice varietals with dishes can help build compelling and authentic narratives
These craveable Latin favorites embrace Eastern Med flavors
Bold flavors get a dose of Southern comfort
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
Inspiring chefs and driving trends buoy today's opportunities
Prepping and serving seafood skin-on yields numerous benefits
When life gives you lemons, serve them with seafood
10 brunch-friendly dishes primed for a seafood upgrade
Making healthy and functional competitive in quick serve
Eastern Med flavors add intrigue to beverage menus
Plant-forward cuisine is finding inspiration in modern Mexican flavors
At Istanbul Modern SF the menu transcends borders, dipping into the Eastern Med, the Balkan Peninsula and the Caucasus
Chefs take pizza to the next level with clever flavor play
A dozen ways to deliver dishes that soothe the soul
Pasta’s storied traditions lead to richer menu narratives
The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
The Lead Chef at Dega Catering and Southern Ground Studios in Nashville, Tenn. works tirelessly to find the best products wherever she lands, sourcing local seafood whenever feasible
The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
The Chef at Freight House in Paducah, Ky. has got her guests hooked on Asian carp
The Executive Chef at Jack O’Neill Restaurant & Lounge in Santa Cruz, Calif. serves a scallop dish paired with lentils, chanterelles, escarole and a caviar beurre blanc
The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California is inspired by her travels in Bali and other places
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California menus ceviches and a poke, as well as Veracruzana and fish tacos
On-trend builds bring menu opportunity
When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.
Chefs employ modern approaches to the art of smoke
This fan favorite stands out when trending flavors come into play
With fries providing a guarantee of comfort, these flavor builds promise safe adventure
Refashion classic deli favorites to drive flavor opportunities
With a strong café culture, a fresh approach to menu development holds opportunity
Taking a cue from the Aussie tradition, new opportunities take shape in this comfort-centric build
This timeless classic is primed for innovation
Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus
Global handhelds endure as one of the most innovative menu categories
Powerhouse condiments and garnishes make the sandwich
Street-level trend tracking reveals emerging menu opportunities
Leverage the toasted, crunchy texture as an unexpected snack, carrier or garnish
A blend of powdered dashi, black truffle and cashews offers flavor inspiration.
Combining an all-day café culture with feel-good fare
Look to the creators of avocado toast for creative, eclectic flavor combinations
This Green Chermoula Alaska Sole Sabich riffs on an original
Creative ways to tap into trending Latin American profiles with a plant-based favorite
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Welcome to the March-April 2020 issue from Cathy Holley
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
James Beard award-winner Zachary Engel shows off the menu potential of tahini with his black garlic version, with roasted beets and fresh dill
Nutritional yeast adds a healthy boost of flavor
Trends and opportunities with pasta-centric menu development
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
A sharpening of focus is resulting in purpose-driven bowl builds
Potatoes help fuel performance while promising satisfaction
Haliburton helps operators build signature bowls that offer complexity of build without overtaxing back of house
Creative flavor building elevates spirit-free drinks to adult beverage status
This fun, casual dining culture offers big opportunity for easy translation
Inspiration for casual yet inspired meat-centric dishes
Clever culinary techniques are deepening the impact of this beloved ingredient
Flavor-packed global mash-up handheld brings the sweet heat
Inspired by the veg-centric movement, fruit is revealing its culinary potential
This warm, peppery spice is game for more menu play
Quick culinary ideation inspired by trending egg dishes
New global flavors bring a fresh wave of innovation
Just around the bend from the Eastern Med lies an abundance of new opportunity
Deeper exploration into fermentation reveals new flavor frontiers
Chefs are tapping the rich flavor and crisp texture of this Oregon crop
Welcome to the Jan-Feb Trends 2020 issue from Cathy Holley
A Cali take on Mexican-meets-Eastern Med reveals an evolving approach
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Insights into the Aussie invasion trend from our team of experts
Pair honey varietals and pollinator ingredients for impactful storytelling about bees, sustainability and sourcing
Find new ways to leverage the complexity, nuance and viscosity of honey
Easy fruit-forward menu-development ideas
Insights into the fruit trend from our team of experts
A primer on ingredients from this rich food culture
Our team of experts weigh in on the opportunities
Insights into the cardamom trend from our team of experts
From cocktail syrups and tinctures to spice rubs and infusions, cardamom introduces assertive, complex flavors
Four of our go-to industry experts share rapid-fire takeaways about why the trend is taking shape, where the opportunities lie and what flavors promise broad guest appeal
Take the premise of a bowl and make it work with your brand identity
Insights into the bowls trend from our panel of experts
Insights into the fermented foods trend from our team of experts
Why you should expect to see even more fermented foods bubbling up on menus around the country
Five ways to ease into global mash-ups at brunch
A handful of industry folks share their thoughts on the opportunity
Quick-fire thoughts on how this trend evolved, the role of CBD and more
Areas of opportunity for beverage development in the nonalcoholic movement
Color is becoming a more significant factor in menu development
Commodity boards highlight the more adventurous side of high-volume menu ideation
Flavor & The Menu contributors forecast trends on the foodservice horizon
These four bean dishes offer a rich pathway to plant-forward craveability
The tart citrus shows up on menus in surprising ways
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
Tostadas and quesadillas are fun formats with worlds of possibilities
Elevating a dish through the dressing calls for inspired flavor play
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
Step up your cocktail game with consumers' favorite berry
Sauces and condiments from around the world inspire new applications
Chef Jamie Simpson uses blueberries to demonstrate the science of surprising flavor combinations
Modern ways that chefs are featuring meat, poultry and game
Chef Francesco DiCaudo makes burrata a star of the season
Turn to duck for serious menu differentiation
Lenten menu innovations offer long-term inspiration
The salmon category comprises a range of different species that are generally interchangeable in many recipes
Next-level flavor combinations ensure showstopping bar offerings
This Hash Brown “Spudwich” offers a spin on the Reuben sandwich
Newfound consumer expectations are being set by progressive campus dining experiences
Food waste upcycling also makes dollars and sense
Going that extra mile yields come-back-for-more cocktails
Appeal to multiple generations through familiar formats with changeable features
High-quality beef and pork are menu must-haves
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
Creative menu play sees new flavor combinations starring tropical fruits
Welcome to the November-December 2019 issue from Cathy Holley
The humble sweet potato offers tremendous menu versatility and opportunity
A legacy brand plays up strengths while looking to the future
Premium Aussie beef scores across the table
Leverage the umami-rich power of a naturally fermented soy sauce
4 ways to leverage the power of ginger
Innovative chefs use pasta to make leading-edge flavors approachable
Menu inspiration for Lent. Trends in global sauces. Insights from C&U, a toast to tostadas, better beverages, and center stage with meat.
Chefs share menu inspirations sparked by aquaculture
Raised sustainably in the U.S., steelhead trout answers a number of demands
Six simple strategies for shifting cocktail menus for the colder weather
Three ways to capture their attention
Small, smart moves make big differences
View the current and past issues of Flavor & the Menu, featuring valuable and insightful information on the top trends in the food and beverage industry.
Turn to duck for serious menu differentiation
October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future
Modern aquaculture offers a clear pathway towards a healthy population and planet
Five ways to pretty up pasta dishes
Bowls are showcasing the versatility of hummus
Welcome to the September-October 2019 issue from Cathy Holley
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
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
The flexibility and varied use of Whole Wild Alaska pollock
Lamb ramen is an evolving opportunity within the now-familiar format
Pasta makes for a unique delivery system for mac and cheese
Blueberries make for comforting and nostalgic desserts
Celebrating 15 years of the annual Flavor Experience
Live research reveals fresh ideas across menu parts
New dimensions for the craveable fifth taste
Craveable sandwich builds enliven fall and winter menus
Chefs are flying high with poultry
Twelve ways to leverage cheese in unexpected flavor combinations
This plant-based superstar moves deeper into menu development
Trends and patterns having an impact on food and beverage preferences
Commodity boards and restaurants join forces for menu magic
Tap into nostalgia with premium seasonal sips
Innovation in desserts today reimagines the familiar
Telling a flavor story with a concentration on Italian regions
(and mussels, clams and scallops)
New Orleans offers four ways to celebrate the oyster
The chef/owner of The Breadfruit in Arizona considers carefully where her products came from and buys those with a story she can believe in
Ana Sortun menus both wild and farmed species, placing emphasis on the story of where they come from
The Executive Chef at Bacari in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue
The Executive Sous Chef at Blue Duck Tavern in Washington, D.C. regards it as a responsibility to be knowledgeable about the sourcing of ingredients
Seeing where and how his food is produced is vital to the Director of Culinary at Truluck’s Restaurant Group in Austin
The Chef at Miya’s Sushi in New Haven believes that choosing to eat sustainably farmed seafood is one of the most important choices a seafood lover can make
The Chef at Grand Cafe in Minneapolis helped make guests comfortable with farmed seafood via guest-server interactions
The Executive Chef at The Milky Way in Los Angeles teaches his servers everything there is to know about farm-raised as well as wild seafood so that they can share the pros and cons of both
The Executive Chef at Granville, Los Angeles, offers healthful options not only for her guests, but for the environment
The Executive Chef/owner at Row 34, Boston, is eager to share his passion for seafood with customers, using it as an opportunity to make a connection
Layered, crumbled, flavored, flamed—meringue is making an impression
Chefs are appealing to the growing fan base of toast with creative menu builds
Fresh ideas for upgrading America’s favorite handheld
15 fresh ideas for seven popular dessert categories
Neri Giachini is the head gaucho chef and director of operations for Fogo de Chão churrascaria, a Brazilian steakhouse based in Plano, Texas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Bold condiments from this global hotspot serve as high-impact ingredients
A culinary adventure abroad inspires with flavor and tradition
Nothing conveys premium value like flavors from the grill
Sourcing quality products with a great story offers a rich menu narrative
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Serious innovation helps keep this category in the zeitgeist
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Menu strategies in a plant-forward landscape
Offering chefs new options for today’s healthy menu demands
Strategies to help attract multiple demographics
Turn to duck for serious menu differentiation
Chefs are demonstrating next-level opportunities with toast
Chefs continue their deep-water exploration of delicious seafood
Newly opened dessert spots showcase savvy menu opportunities
7 menu ideas featuring a fresh, creative use of peanuts
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Planting web-only menu items to attract more guests
Functional ingredients find a mainstream home in plant-forward burgers
Elevated guest expectations keep innovation in high gear
Unexpected ingredients help move the tagine into a modern American profile
Classic ingredients enjoy flavor-forward new treatments
Welcome to the July-August 2019 issue from Cathy Holley
Innovations in five areas help keep this category exciting
Chefs are upping their main game
LTO strategies: maximize interest in regional American fare
Uncommon flavors and techniques that deliver surprise and delight
Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today
Dial up the experience with on-trend flavor combinations
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.
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
Five categories emerge as proving grounds for success
Trend-forward uses of pork ensure that breakfast is good to go
Chefs showcase creative ways to highlight seafood
Tap the potato for innovative techniques in filling, binding and thickening
The potato offers operational advantages in breading, crusting and more
The sweet spot in desserts usually hones in on chocolate
Signature pork offerings help attract BBQ lovers
Protein-rich handhelds carry crave factor
Embracing new herbs creates differentiating menu experiences
Carving out differentiation in a crowded category
Chefs hone in on what makes tacos successful for their brands
The snacking category offers a great place for meat-centric innovation
Chefs are upping their main game
Chefs are showing off the shareable side of seafood
Next-level approaches keep this category exciting
Chefs continue to push the crave factor in burger builds
These three restaurant brands showcase winning moves in this fan-favorite category
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
Welcome to the latest issue from Cathy Holley
Monin is calling out Vanilla Spice as the “Flavor of the Year.”
Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10
You know you’ve got a runaway hit when your dish wins the grand prize in a national recipe contest
We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor