A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Chef insights on six ingredient-inspired recipes
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
Colin Mills, Senior Recipe Developer, HelloFresh
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage
First Hospitality
Meticulous flavor building underpins gold-standard innovation
Fostering a coffee culture around community, conversation and connection
Taking cues from Scandinavian café culture
Producers and restaurants alike are finding value in flavor-infused tequila.
Presenting bold, balanced takes to produce memorable flavor experiences
Nordstrom serves up seasonal LTOs starring Aussie lamb
Escape-worthy ingredients brighten menus and moods
Flavorful add-ins, contrasting textures and elevated finishes make for easy upgrades
Four inventive builds that prove burgers’ infinite potential
Are your french fries built to go the distance in take-out and delivery applications?
King’s Hawaiian makes exploring this top trend easy
Recipe courtesy of Richard Garcia
Sponsor:
Chobani®
Pulling in international influences to deliver dishes that invite exploration
Disrupting conventions in the crispy, craveable chicken breast game
A conversation with Dog Haus’ co-founder about agility and the creative process
A powerful pantry trifecta, lentils convey flavor, nutrition and satiety
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Colin Mills, Senior Recipe Developer, HelloFresh
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Colin Mills, Senior Recipe Developer, HelloFresh
5 classic salads transformed into handheld gold
There’s more than bourbon in the Gateway to the South
Stop 3: Oskar’s Slider Bar
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Acclaimed restaurateur Laura Ozyilmaz of San Francisco’s Dalida offers a case study on why the restaurant sources Aussie Lamb
Melding comfort, indulgence and global influences in craveable concoctions
Exploring the potential of this powerhouse flavor booster
A new foodservice initiative to capitalize on the mushroom momentum
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Often found within Korean kimbap rolls, pickled radishes can imbue an array of dishes with a refreshing kick of tart and slightly sweet notes.
Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces.
Japanese noodle dishes may call to mind hot soups, but chilled variations of both ramen and soba bring the same depth of flavor albeit at a cooler temperature.
Popular on their own or when combined, matcha and mochi are cornerstones of Japanese cuisine.
Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Global flavors, ingredients and menu concepts inspire modern menu development
From unexpected textures and flavor profiles to global spins on classic cocktails, the vast region offers much to explore.
Rose petal jam imbues floral, sweet notes to both sweet and savory dishes.
Vibrant, in-your-face colors grab attention in the social media era
Discovering the rich culinary traditions of this diverse region
This heritage ingredient brings big possibilities to the modern table
Coffees, snacks and sandwiches translate into new opportunities
Creative iterations energize the salad category
The islands’ iconic food culture expands its reach across the mainland
Craftsmanship, heritage and creativity mark the trend
The food, beverages and vibe all inspire modern menus
Tapping the keener nuances of flavor with a strategic mindset
A deeper exploration yields a world of surprising opportunity
The most comforting spice shows off big flavor moves
Highlighting the opportunity with café classics
Three Hawaiian classics offer signature options
Chefs and industry experts weigh in on the flavors, ingredients and movements on the edge of the trend cycle
Trend-forward takes on Mexico’s beverage builders
Scandi-inspired flavor builders
Eight areas of opportunity for salad dressings
Culinary insights on leveraging tallow in menu development
A brief overview of the spice's two varieties
Leveraging MSG’s potential
Expert insights on Scandinavian influences and opportunities
Industry insights on cinnamon’s broad appeal and menu potential
Format transformation brings broadened opportunities
Chefs weigh in on MSG’s use as a modern flavor builder
Chefs weigh in on leveraging next-level dressings
Exploring West Africa’s popular refreshment
Chefs share insights on the trend drivers and opportunities
Creative ideas for the powerhouse flavor-builder
Insights on the opportunities with this trend
Examining the allure of this vast region
Introducing kalo and uala
The chefs, food & beverage experts, and industry analysts who provided input and insights for this special issue
Women chefs speak up and speak out about life in the culinary arts
Recipe courtesy of Benjamin Lambert
Sponsor:
Ghirardelli
Recipe courtesy of Colin Mills
Sponsor:
Kikkoman
Recipe courtesy of Anthony Dee
Sponsor:
Kikkoman
Recipe courtesy of Darryl L. Mickler
Sponsor:
Kikkoman
From chicken wings to milk tea, mochi’s menu possibilities span the entire menu
Three proven classics with menu potential
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Chef insights on ingredient-inspired recipes
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Recipe courtesy of Christian Hallowell
Sponsor:
BelGioioso
Recipe courtesy of Matt Voskuil
Sponsor:
Chobani®
Recipe courtesy of Tiffany L. Sawyer
Sponsor:
BelGioioso
Recipe courtesy of Michael Israel
Sponsor:
Chobani®
Recipe courtesy of Kevin Ripley
Sponsor:
BelGioioso
Recipe courtesy of Leyla Wheelhouse
Sponsor:
Chobani®
How to ring in the new year with culinary flair and keep it going all yearlong
Recipe courtesy of Carron Harris
Sponsor:
Barilla
Leveraging consumer favorites to invite exploration of unfamiliar flavors
Embracing a modern approach to menuing and marketing Australian-sourced, grass-fed beef
From mood boosters to wellness remedies, these ingredients bring a bevy of benefits, and more importantly, feel-good flavor
At Palm & Pine in New Orleans, huitlacoche butter is served alongside these "Corn Babies," a shareable buttermilk cornbread dish.
Sea salt from South America brings a singular terroir (or in this case, “merroir”) to any dish.
Global flavors, ingredients and menu concepts inspire modern menu development
According to a 2023 study by Datassential, menu mentions of cacao have increased 11 percent in the past four years.
For millennia, mastic trees have been harvested for their resin, which can be used as a spice, chewing gum and digestive aid.
Savory, cheesy, crispy rösti offers all-day menu inspiration.
With an herbaceous flavor profile, caraway seeds are an ideal ingredient for more nuanced cocktails and liqueurs.
Technically a legume, the baru nut has long been a popular snack in Brazil, but is still an untapped ingredient stateside
The plating and strict adherence to basic ingredients make oeuf mayonnaise a French bistro favorite
A case study in how high-impact ingredients can transform any dish
Japan’s yuzu kosho is a spicy citrus paste that packs a flavor punch
Tapping the global pantry to produce inventive ingredient pairings
The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices
North Italia | Based in Calabasas Hills, Calif.
Hash Kitchen | Based in Scottsdale, Ariz.
Boots & Bones | Jersey City, N.J.
OEB Breakfast Co. | Based in Calgary, Alberta
The Bungalow Kitchen | Tiburon, Calif.
Wake up to fresh menu inspiration in 2024
Lesser known than its India and Thai counterparts, Japanese curry is winning fans with its comfort food vibes and rich, savory flavor
Building an eager and appreciative audience in both the kitchen and the dining room
Whether puffed, dried or ground into a paste, makhana offers a blank canvas for both savory and sweet dishes.
Not to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Tapping into this drink’s winning flavor combination
Get to know TREHA® and get the lowdown on a high-performing “new” ingredient
Committing fully to spinning up successful flavor stories
Navigating the bold flavors of natto and koji in modern cuisine
Embrace the ease and impact of value-added onion products
Whether a seasoning, sauce or cocktail rim, al pastor imbues bold flavor across cuisines
Turn to high impact specialty cuts to elevate a craveable favorite
Highlighting specialty pasta reinforces a restaurant brand’s culinary narrative
Rich, aromatic and transformative, this Indian technique is a gamechanger
Blueberries bring sweet-tart flavor, pleasing color and familiarity to global builds
Taking a closer look at the menu possibilities with this unique crunchy sweetener
Tap into morning flavor favorites for signature evening desserts
Breaking with tradition and expectation to deliver elevated takes
Discover the added values of a fresh take on avocados
Mash-up blending the unique flavor combinations of Vietnamese cuisine with signature Cajun flavors
With a few easy add-ins, these iconic cheese products serve up trending global flavors
Bringing together the individual artistry and expertise of chefs and beekeepers
How honey can temper hot spices with just the right amount of sweetness
This humble omelette sandwich offers a world of opportunity
Strategies for creating memorable guest experiences that separate the best from the rest
This Georgian staple is ready to lend a big flavor boost to American menus
Get ready for Korea’s umami-packed flavor booster
Finding joy in the fearless embrace of culinary challenges
Three ways to leverage the popularity of Mexican comfort foods on modern menus
Meatless protein options for any cuisine and daypart
The legacy brands of foundational ingredients deliver consistent quality and peace of mind
Highlights from the 2023 Flavor Experience
Breakfast sandwiches rise and shine
Japanese mash-ups: where tradition meets innovation
Leverage the power of mushrooms with flavor-forward menu ideas
Reimagining steak and eggs into a modern main
Product innovation opens the door for menu creativity
Ember Kitchen | Austin, Texas
CORE’s mission to support restaurant families in need
Cal-Mex’s innovative spin on Mexican flavors
Playing to all the senses with flavor-forward culinary creations
“New classics” are driving excitement in the pizza category
With a sweet-and-sour flavor and crunchy texture, pickles could be the next big pizza topping
Blueberries are the must-have ingredient for trend-forward sweet-savory combos
Diving deep into flavor exploration and menu innovation
Exploring global ingredients and meat marvels
Give guests more of the sweet and spicy combination they can’t get enough of
This Georgian condiment is poised to make moves on American menus
Letting ingredients have their say and their day in inspiring new recipes
Reel in guests with trend-forward takes on a craveable classic
Getting at the root of global flavors with onions
Steeped in Italian cheesemaking tradition, BelGioioso knows the nuances of delicate and craveable soft Italian cheeses
Elevating global flavors using McCain Mini Mashers™ Potato Bites
Breakfast sandwiches rise and shine
This panel of esteemed chefs shares trend-forward builds that boost the bottom line
Mastering techniques in modern flavor balancing
Trusting intuition and expertise in making modern menu moves
Pasta serves as the familiar base in each of these innovative, flavorful dishes.
Elevating grilled items with this trending ingredient’s nutty, savory and rich flavor
Recipe courtesy of Fernando Ortiz
Sponsor:
Texas Pete
Recipe courtesy of Tiffany L. Sawyer
Sponsor:
Bush’s Best
Finding balance through conscientious curation of flavor-forward ingredients
This iconic spread boosts flavor and creates differentiation
Southeast Asia offers a trio of on-trend sauces primed for mainstream menus
Peanuts and chiles go hand in hand for flavor, function and authenticity
American sheep are stewards of the land
UMass Amherst | Amherst, Mass.
Salt & Straw | Based in Portland, Ore.
River And Wood | Boulder, Colo.
The Jones Oyster Co. | Greenville, S.C.
Taco John’s | Based in Cheyenne, Wyo.
Aurum | Los Altos, Calif.
Polly’s Pies | Based in Placentia, Calif.
Pink Love Donuts & More | Miami Beach and Oakland Park, Fla.
Hannah’s Bretzel | Three locations in Chicago
Pomella | Oakland, Calif.
The Bungalow Kitchen | Tiburon, Calif.
Spicy sippers tingle the palate and excite the senses
TIM HORTONS | Based in Toronto, Ontario
Yonutz! | Based in Sunrise, Fla.
International Smoke | Locations in San Francisco and Las Vegas
Pacific Catch | Based in Corte Madera, Calif.
Downstate Donuts | Chicago
Mortar & Pestle Sports Lounge | Based in San Francisco
Modern Market Eatery | Based in Denver
Tulsi Indian Eatery | Based in Los Angeles
Interstellar | Santa Monica, Calif.
Abbalé Telavivian Kitchen | Miami Beach, Fla.
North Italia | Based in Calabasas Hills, Calif.
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
First Watch | Based in Bradenton, Fla.
Jailbird | Based in Pasadena, Calif.
The Vault Steakhouse | San Francisco, Calif.
Urbane Café | Based in Ventura, Calif.
Tre Vele | Based in Sandy Springs, Ga.
Kith Treats | Based in Brooklyn, N.Y.
Lantern Pizza Co. | Downers Grove, Ill.
Papa Murphy’s | Based in Vancouver, Wash.
Colibrí Mexican Bistro | San Francisco
Saffron | Locations in San Carlos and Burlingame, Calif.
Calaca Mamas Cantina | Anaheim, Calif.
Twin Peaks Restaurants | Based in Dallas
Left Bank Brasserie | Four locations in Northern California
Shula’s Steak House | Based in Richmond, Va.
High 5ive | Oakland, Calif.
Soulmate | West Hollywood, Calif.
Blue Jay Bistro | Littleton, N.C.
Henley Modern American Brasserie | Nashville, Tenn.
Oeb Breakfast Co. | Based in Calgary, Alberta
City Barbeque | Based in Dublin, Ohio
Bodega SF | San Francisco
Happy Joe’s Pizza Ice Cream | Based in Davenport, Iowa
Recipe courtesy of Chandon Clenard
Sponsor:
Ghiradelli
Setting new narratives and expectations around craveability and satisfaction
The Crack Shack | Based in San Diego
Bonchon | Based in Addison, Texas
Robeks | Based in Los Angeles
Sajj Mediterranean | Based in Menlo Park, Calif.
Qdoba Mexican Eats | Based in San Diego
Mod Pizza | Based in Bellevue, Wash.
Rosalie Italian Soul | Houston
Toppers Pizza | Based in Whitewater, Wis.
Tender Greens | Based in Los Angeles
4 Rivers Smokehouse | Based in Winter Park, Fla.
Urban Hill | Salt Lake City
Kowbird | Oakland, Calif.
Adrestia | Sunnyvale, Calif
Yum Village | Based in Detroit
One Market Restaurant | San Francisco
Dickey’s Barbecue Pit | Based in Dallas
Hash Kitchen | Based in Scottsdale, Ariz.
A culinary passion for pasta is always on trend
Flavor, sweetness, uniqueness and story make honey a modern menu-maker
Morrison Healthcare | Based in Atlanta
Tocaya Modern Mexican | Based in Los Angeles
E&O Kitchen and Bar | San Francisco
Mad Honey Culinary Studio in partnership with the U.S. Highbush Blueberry Council | Grand Rapids, Mich.
Gott’s Roadside | Based in St. Helena, Calif.
Absinthe Brasserie & Bar | San Francisco
True Food Kitchen | Based in Phoenix
Newk’s Eatery | Based in Jackson, Miss.
Rōzu | Rockville Centre, N.Y.
Sol Restaurant at Sonesta Redondo Beach & Marina | Redondo Beach, Calif.
Estiatorio Ornos | San Francisco
El Fish Marisqueria | New York
Boots & Bones | Jersey City, N.J.
Via 313 | Based in Austin, Texas
Chez Francois Poutinerie | Naperville, Ill.
Bruxie | Based in Orange, Calif.
Bojangles | Based in Charlotte, N.C.
R&R BBQ | Based in Midvale, Utah
Dos Coyotes Border Café | Based in Davis, Calif.
Eyeing opportunities to lift the flavor experience with simple but highly effective twists
Recipe courtesy of Walter Rivas
Sponsor:
Texas Pete
Ready-to-bake batters can help you launch, expand or transform your baked goods program
Ignite menu offerings with bold Asian flavors
Explore these versatile sauces that bring a world of flavor to the table
Capturing the flavor complexity of dried peppers without any back-of-house burn
This creation yielded a trifecta of creative plant-based concepts, showcasing peanuts’ value as an alternative protein option.
Chefs showcase peanuts’ menu-building potential
Fashioning flavor combinations that both defy expectations and revere iconic origins
Six more ways to modernize the classic
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
Blueberries make Gen Z’s menu favorites stand out
Adding creative fuel to flavor innovation
Leverage an old favorite to craft new, flavor-forward dishes
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
Five creative takes on the classic cocktail
Finding inspiration in classic recipes and techniques to spin up contemporary takes
Cacio e pepe meets briny umami decadence
A culinary passion for pasta is always on trend
A quick tour of inspiring bites and sips
New frontiers in meat-centric pizza builds
TikTok opens the door to a craveable new mash-up
Versatile products that enhance flavor and reduce BOH complexity are key
Global heat introductions are a means to invigorate this evergreen category
Embracing the versatility of this plant-based protein
Building purpose around a purchase
Charting new flavor routes to menu success
Exploring layered beverages—Gen Z’s latest “arm candy”
Meat alternatives that appeal to younger generations
Seize the menu potential of new poppable potato bites
Maximizing this versatile, comfort-centric dish
Honey’s key values resonate with Gen Z consumers
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Skewered meats paired with game answer the call for adventure
Seasonal appetizers featuring trend-forward meat skewers are a smart menu play
Meat on sticks bring a fun, interactive vibe to brunch
Asian stylings build a compelling flavor story on skewer-style pork dishes
A modern doughnut shop hits the sweet spot with the next generation
The new go-to beverage for Gen Z
Finding inspiration in the modern menu moves of a generous peer community
Harnessing food trends for quick-turnaround LTOs
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Unleashing the flavor potential of this classic pasta dish
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Non-alc beverage strategies that win over Gen Z
Spirit-free cocktails and nonalcoholic beverages demonstrate success in reaching a wide audience
Leading with playful invention to craft flavor-forward menus
California dairy’s planet-smart strategies deliver menu-smart advantages
Best bets for pizza, burgers and chicken tenders
A fresh take on sweet heat, textural play and fried chicken
Give younger diners the dairy-free options they’re looking for
Off-menu items can generate buzz and increase revenue
A few creative moves take this Philly classic beyond the bun
Fire up appetites with strategic hits of heat in this always-trending format
Exploring a global flavor build with a Gen Z favorite
When creating craveable, quality handhelds, start with the bread
Casting for success by concentrating on creativity
What is driving this generation and how can brands attract them?
Amplify the pleasures of outdoor dining with craveable queso-based signatures
A relaxed afternoon off-site dining atmosphere is becoming the ideal setting for an imaginative menu mix
Expand your culinary point of view with boldly flavored premium meat toppings
Younger consumers share their dining preferences, habits and drivers
Creative, intentional approaches to flavor building provide critical points of differentiation
Providing the checks and balances to deliver next-level flavor experiences
Elevate sandwich offerings with two beloved bread brands
A combination of three intriguing ingredients
Cultivating culinary vibes during shoulder hours and late night
Shareables loaded with bacon win the day
The ideal menu item for those shoulder and late-night hours
Understanding what motivates Gen Z
Chefs are spinning these craveable classics into modern menu stars
Take the express to menu success by moving avocados forward in your lineup
Exploring the opportunity within these craveable styles of pizza
Fiery bites that pack a memorable punch are a means to elevate your bar bites game
Leveraging this popular, tried-and-true flavor system and moving it into a variety of menu items
Guests can expect a balance of classic approaches and expectation-defying inspiration on today’s steakhouse menus
Letting imagination take flight and propel craveable flavors to new heights
A craveable new option for those who like to play with their food
Beekeepers and chefs can apply their skills in a partnership for the planet
Modern takes on an ancient ingredient
Make modern moves with mustard-based dressings
This familiar condiment offers serious versatility with on-trend appeal
Leveraging mustard varieties for signature meat-centric menus
Punch up dishes with these mustard-based condiments
Take inspiration from innovative salad builds
Discover the meatless advantages of mycoprotein
Chefs put their own spins on classic barbecue while introducing consumers to the country’s wide array of on-trend regional variations
Playing with flavor, form and texture in eclectic presentations
Spark onion ring innovation through creative and craveable flavor play in batters, formats and finishes.
Flavor innovation proves the sauce is still boss
This Mexican shareable is primed for American menus
Explore mash-ups with Indian, Mexican and more
12 creative ideas for three menu favorites
The next iteration leverages bold Asian flavors and spicier builds
Top tier sporting events create menu opportunities to win big with fans
Modern approaches to achieve crispy, punchy, gooey and meaty perfection
Playing with flavor, form and texture in eclectic presentations
Chefs pack a punch with pepper-driven sauces and condiments
Shoulder hours move to prime time
Easy wins with big flavor moves
This crunchy, lacy cheese is elevating menus across all dayparts
Blueberries sit at the sweet spot intersection of multiple modern menu trends
Build an extraordinary happy hour with BelGioioso Cheeses
Leveraging this classic soup as a proven flavor system
A profound flavor builder extends reach
Lifting flavor expectations with unexpected ingredients and techniques
Breakfast and brunch get a hit of inspiration from trending flavors and formats
Tapping new beverage opportunities
Menu developers and trend analysts share their ideas on leveraging next-level sweeteners
4 ingredients that promise naturally derived, dramatic color
Spice, slaws and plant-based proteins offer tactical advantages to raise your flavor game
Meeting consumers’ evolving dining preferences
Skewered meats offer new opportunities
Breaking into the trend with easy-to-execute ideas
Allowing star ingredients to shine in harmony with complementary flavors
Asian stylings are propelling a humble breakfast offering into new realms
Latin and Asian mash-ups bring new flavor experiences to morning menus
Sweet + Spicy = Monin’s new “swicy” Hot Honey Syrup
Global heat kicks this favorite format up a notch
Recipe courtesy of Chef Brad Bergaus
Sponsor:
Lee Kum Kee
Finding big success from the application of small swaps and signatures
Carrie Welt felt that the grilled lomo saltado, a traditional Peruvian stir fry, would be easily accepted by the American palate
Recipe courtesy of "Jay Z" Ziobrowski
Sponsor:
Texas Pete
Recipe courtesy of "Jay Z" Ziobrowski
Sponsor:
Bush’s Best
Steaks share the spotlight as other premium beef dishes make moves on modern menus
Explore wholesome natural sweeteners that promise big flavor pay-off
Global varieties are driving flavor innovation
Where do you turn in the face of today’s foodservice triple threat? Say Hello to Boursin Cheese
Chefs are expanding this iconic condiment’s role
Throwing open the doors of the global pantry proves fertile ground for flavor-forward recipes
The craft of thoughtful flavor calibration makes this “borderless” cuisine one to watch
Flavor-driven cocktail trends for maximum menu impact
Recipe courtesy of Chef Daniel Corey
Sponsor:
Texas Pete
Recipe courtesy of Chef Lisa Davidson
Sponsor:
Texas Pete
An introduction to Flavor & The Menu’s Top 10 Trends for 2023
Menu inspiration from chefs across the country
2023 insights to help guide the way to a successful year ahead
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Naturally derived colors make a splash
Trending flavors inspire exciting mash-ups
Flavors from this region energize the morning daypart
This retro ingredient is a modern menu star
Recipe courtesy of Chef Brian Paquette
Sponsor:
Ghirardelli
Menu inspirations for skewered meats
Mustard’s attributes makes it the perfect workhorse ingredient for modern menu development
Chefs and trend analysts weigh in on the drivers and menu opportunities with shoulder hours
Menu developers and consultants share their ideas on leveraging the Thai mash-up trend
Chefs and trend analysts weigh in on the drivers and menu opportunities with skewered meats
Chefs and trend analysts weigh in on the drivers and menu opportunities with cider
Chefs and trend analysts weigh in on the drivers and menu opportunities with malted milk
Chefs and trend analysts weigh in on the drivers and menu opportunities with Asian breakfast offerings
Menu developers and trend analysts share their ideas on leveraging color
Chefs and trend analysts weigh in on the drivers and menu opportunities with brown butter
Chefs and trend analysts weigh in on the drivers and menu opportunities with mustard
This secret ingredient transforms sweet and savory menu items
Five easy ways to leverage the appeal of cider
A quick playbook on how to leverage this trending ingredient
Creative ways into the savory pie trend
Merquen typically sees a combination of dried and smoked aji cacho de cabra (a chile pepper also known as goat’s horn red pepper), salt and ground coriander.
Closing out the year with menu inspiration from chefs across the country
Dialing up new dimensions in craveability with thoughtful attention to flavor nuance
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Leaning into the unexpected to create next-level menu inspirations
Recipe courtesy of Chef Michael Slavinr
Sponsor:
Kikkoman
Leveraging the textures and flavors of this street-food snack
Melted and fried goodness tops the craveability charts
No broth needed in this mix-your-own flavor explosion
Update reliable classics with modern flavor touches
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Scouting trends in this emerging food destination town
Satisfy consumers’ demand for sustainable protein with Australian grassfed beef and lamb
Smart strategies behind ingredient sourcing drive loyalty
Closing out the year with menu inspiration from chefs across the country
Gain a global edge with versatile plant-based proteins.
Crab brings its premium positioning to a craveable, trend-forward snack
Scouting trends in this emerging food destination town
Culinary creativity plus ease of execution adds up to menu success
Building next-level flavors in this comfort category
Modern menus rely on a fearless embrace of flavor
Cocktails starring this superfruit become surefire menu hits
Look to beans for global flavor play
This tropical fruit’s many dimensions serve up signature moves in creative menu development
Menuing global flavors is the pathway to this generation
Modern pasta applications carry intriguing Asian flavors and mash-ups
A bit further out of San Antonio's downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine
On the fine-dining end of the spectrum, Executive Chef Steve McHugh’s Landrace opened in San Antonio's new Thompson Hotel last year showcasing Texas ingredients
Pharm Table is equally Insta-worthy, with colorful, plant-based brunch menu options like smoked local mushroom ceviche with tamari leche de tigre
La Panaderia, which fills its bakery cases with traditional Mexican sweet breads like pan de muerto, is a must-visit morning stop in San Antonio
In a revamped former brewery complex that has become San Antonio's central culinary destination, Brasserie Mon Chou Chou is a slightly irreverent French brasserie where locals and visitors sip cocktails like the best-selling French Pink Fairy
Fusion is in evidence at Best Quality Daughter in dishes like the mochi cheddar hush puppies, featuring Japanese mochi with Brazilian pao de queijo
Discovering creative pathways to plant-forward menus
Scouting trends in this emerging food destination town
Chefs are crafting a flavor story with plant-based fish that consumers can hook into
Salmon’s mainstream popularity is spawning an influx of plant-based innovation
Plant-based shrimp satisfies seafood cravings and generates buzz
Carrots are flexing their plant power across all dayparts
Let one advantage lift another when you choose Land O’Lakes® Clarified Butter
San Antonio's Dough Pizzeria Napoletana has been serving Association of Neapolitan Pizzaioli-certified pies since 2007
At Box Street Social, which started life as a food truck in San Antonio, the all-day brunch menu gives chilaquiles an Eastern-Med makeover
Recipe courtesy of Venecia Willis
Sponsor:
Kikkoman
Leverage the signature flavor profiles of three classic dishes
Bold flavors on pizza pies are hitting the sweet spot for Gen Z diners
Morning menu innovation is back in full force
Recipe courtesy of Chef James Patterson
Sponsor:
Bush’s Best
A classic sandwich, endless innovation
Applying the value and versatility of hand-selected beef cuts across the menu
From seed to package, sustainability has multiple layers at Gills Onions
Putting flavor inspirations to work in dishes that deliver what customers demand
A fresh approach to menu engineering
New Wave Shrimp helps restaurant operators expand their plant-based offerings
A reader's perspective on a few of the topics explored in this issue
Crafting nostalgic food memories one bite at a time
This ancient fruit offers trend-forward solutions for modern menus
Trend tracking uncovers new menu opportunities: Japanese-Italian mash-ups, Nikkei cuisine and yuzu kosho
Unexpected flavor touches are introducing an exciting dimension to modern beverages
Plant-based and protein-rich noodles and pasta become menu game-changers
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Signature creations, both classic and contemporary, make for memorable meals and return visits
Celebrating pasta with trend-forward recipe builds
Trend tracking uncovers new menu opportunities: Dry-aged finfish and fat-washed cocktails
Discover the luxe charms of this oft-overlooked white fish
Reaching this demographic requires tapping into emotional connections to food
Trend tracking uncovers new menu opportunities, including a new breed of both pizza and plant-based concepts
Applying a seasonal focus can lift the flavor experience on modern menus
Recipe courtesy of Chef Christian Hallowell
Sponsor:
Kikkoman
Morning menu innovation is back in full force
Packed with the brand’s signature qualities, these mini portions of Boursin offer big opportunity
Morning menu innovation is back in full force
Morning menu innovation is back in full force
Four breakfast condiments get a creative coffee upgrade
Next-level coffee flavors bring new excitement to dessert menus
Leveraging this versatile flavoring agent in savory menu development
Translating next-gen flavors for successful cold-coffee beverage menus
Put the power of the global pantry to work with the help of versatile proteins
Applying a deft touch in a bid for modern menu innovation
The 2022 Flavor Experience explored the power of flavor through engaging content, impactful food and beverage, and meaningful connections
The breakfast sandwich offers an ideal home for the red-hot fried chicken trend
Breakfast sandwiches rise and shineNot to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Chefs leverage key attributes of legume pastas in plant-forward menu builds
Discovering new frontiers in funky flavor profiles
Sharable appetizers should be a priority strategy for restaurants wanting to improve ticket values during this time of the year.
Six ways to bring in bold flavor touches
Cool and cutting-edge menu concepts featuring California cheese
A culinary immersion yields beef and lamb recipe inspirations
Leveraging one pantry item in three dishes that win with these customers
Gills Onions proves the humble allium is a powerhouse menu-maker with a backstory to boot
Elevating comfort classics with thoughtful approaches to flavor and presentation
Unique textural treatments and global flavors make modern salads craveable
Open-flame cooking imparts the essence of tropical cooking styles
Hitting meat-centric dishes with creative, craveable flavor combinations
Savory applications that harness the power of this popular tropical fruit
Creating a tropical getaway with bold flavored small bites
Unique textural treatments and global flavors make modern salads craveable
Using LTOs to demonstrate brand philosophy
Next-level flavor building in the non-alc category
Tell a new flavor story in celebration of National Queso Day, September 20
Playfully weaving imagination, memory and craft to produce a winning flavor narrative
Pastrami spices bring their distinct, pleasing flavors into new realms
Next-level menu inspirations to elevate popular raw seafood options
A combination of three intriguing ingredients
A reader's perspective on a few of the topics explored in this issue
Serving up something for everyone with flavor on the plate and function in the kitchen
Peanuts Inspire the Next Generation
Foodservice operations that demonstrate their own commitment to sustainability can gain a valuable advantage with a discerning clientele.
New Wave Shrimp gave us a new way to market ourselves to a vegan clientele and offer them something unique and delicious that cannot be found anywhere else.
A new wave of creative flavor approaches brings next-level burgers to the menu
Savory hand pies take patrons on flavor exploration to discover new experiences
By adding blueberries, standard sauces become standout sauces
Pimiento cheese is giving burgers a new spin on craveability
Recipe courtesy of Dawn McClung
Sponsor:
Kikkoman
bd’s Mongolian Grill | Based in Irving, Texas
Chefs rely on pimiento cheese to work hard for them across their menus
Peeling away the layers of this menu workhorse
Taking this trending handheld to the next level
Inspiring flavor journeys that elicit raves for the crave
The Salty Donut | Based in Miami
Are you taking advantage of premium partnerships available with the California Avocado Commission and other commodity boards?
Portability and versatility make savory pies a morning star
Regional favorites rolled into savory hand pies
Recipe courtesy of Dustin Hillinski
Sponsor:
Barilla
Two years ago, these chefs shared strategic roadmaps for a rocky future. How have strategies evolved and where is menu development headed now?
Today’s bread trends offer a world of menu opportunities
Modern seafood menus are evolving fast, showcasing an ocean of possibility
Casa Don Alfonso | St. Louis, Mo.
Balancing the unexpected with the familiar in flavor, format and function
Leveraging pasta as a foundation for global cuisines
Dig into global trends to showcase dessert innovation starring banana
Different stages yield exciting opportunities for savory menus
Six ways to upgrade this breakfast favorite with fresh banana
Contemporary builds leverage banana’s newfound celebrity status
Craveable flavors and menu versatility help make this spice-forward sausage poised to break beyond its Cajun roots
Gordon Biersch Brewery Restaurant | Based in Chattanooga, Tenn.
Give your guests the flavors they’re looking for
Craveable breakfast options hold appeal all day long
The latest trends in barbecue and smoked meats
Seafood from Norway + Lysverket
Sunda New Asian | Chicago
Versatile heat stylings pack a flavorful punch
Norway’s harsh environment offers the perfect conditions for premium seafood
Capitalize on consumers’ interest in condiments offering familiar profiles with a kick of heat
Balancing evolving back-of-house realities with customer expectations for flavor-forward menus
Chronic Tacos | Based in Aliso Viejo, Calif.
California Tortilla | Based in Rockville, Md.
Bad Mutha Clucka | Based in Pasadena, Calif.
A high-impact ingredient ideal for modern bowl builds.
Amalia | Miami Beach, Fla.
Epic Burger | Based in Chicago
Edley’s Bar-B-Que | Based in Nashville, Tenn.
Indaco | Based in Charleston, S.C.
Plant-based shrimp provides an alternative for forward-looking restaurants.
Gain the competitive edge with high-performing dairy products
Four chefs share their winning burger and sandwich builds starring Bel Brands cheese products
A willingness to break with convention drives successful culinary innovation
Food-hall concepts offer a glance at trend-forward coffee drinks
Mutts Canine Cantina | Based in Dallas
Bad Daddy’s Burger Bar | Based in Denver
Creative flavor strategies yield modern, signature pizzas
Zitz Sum | Coral Gables, Fla.
Three Greek dips offer endless menu play
Heat up summer menus with Greek-style skewered meats and dips
Modern breakfast and brunch menus practically beg for Greek flavor mash-ups
Sweetfin | Based in Los Angeles
Lure Fishbar | Based in New York
Le Pain Quotidien | Based in New York
Khan Saab Desi Craft Kitchen | Fullerton, Calif.
Jack & Charlie’s No. 118 | New York
Intero Restaurant | Austin, Texas
Idaho Potato Commission + Oakleys Bistro
Hot Johnnie’s | San Francisco
Hildee’s Dine-Inn | Wimberley, Texas
Hearth and Hill | Park City, Utah
Haywire + The Ranch at Las Colinas | Multiple locations in Texas
Greens Restaurant | San Francisco
Golden Corral | Based in Raleigh, N.C.
Frida Southwest | Oklahoma City
Fredericks at The Clift Royal Sonesta Hotel | San Francisco
Fazoli’s | Based in Lexington, Ky.
Enclave Café | Based in San Diego
Ellie’s Restaurant & Lounge | Dallas
Yogurt Mill | Based in Modesto, Calif.
Yamashiro | Hollywood, Calif.
Wienerschnitzel | Based in Newport Beach, Calif.
Wendy’s | Based in Dublin, Ohio
U.S. Highbush Blueberry Council + University of Connecticut
True Aussie Beef & Lamb + Nordstrom Restaurants
Culaccino | Franklin, Tenn.
Comedor | Laguna Beach, Calif.
Church & Union | Nashville, Tenn.
California Avocado Commission + Libelula
Buxton Hall Barbecue | Asheville, N.C.
Brookville Biscuit & Brunch | Charlottesville, Va.
Boulangerie Christophe | Washington, D.C.
Anzie Blue | Nashville, Tenn.
American Social | Five locations in Florida
Bar Louie | Based in Dallas
Ambar | Two locations in the Washington, D.C., area
The Salt Line | Washington, D.C., and Arlington, Va.
The Mermaid Inn | Three locations in New York
The Holding Company | San Diego
The Graceful Ordinary | St. Charles, Ill.
The Driskill Hotel | Austin, Texas
Taco John’s | Based in Cheyenne, Wyo.
Sushirrito | Based in San Francisco
Spring St. 2Go | Oyster Bay, N.Y.
Son of a Butcher | Based in Plano, Texas
Solstice | Locations in Newtown, Pa., and Irvine, Calif.
Seed Kitchen & Bar | Marietta, Ga.
Leverage beloved bratwurst in trend-forward global builds
How pandan, Vietnamese waffles and breakfast banh mi are reinvigorating morning menus
Sally Can Wait | New York
Rustika Café and Bakery | Based in Houston
Rooster & Rice | Based in San Francisco
Romano’s Macaroni Grill | Based in Denver
Rock Bottom Restaurant & Brewery | Based in Houston
Rasa | Based in Washington, D.C.
PB&J: Pizza, Beer and Jukebox | Chicago
Pabu Izakaya | San Francisco
Oak at Fourteenth | Boulder, Colo.
Norms | Based in Bellflower, Calif.
National Mango Board + Tesse Restaurant
National Honey Board + Garden Bar PHX
Two ingredients, endless menu applications
Thoughtful preps and pairings lead to inspired mushroom dishes
Tuning the volume for a perfect flavor balance that meets the moment
6 ways to heat up burger menus with this beloved pepper
Ma Der Lao Kitchen | Oklahoma City
Bad-Ass Breakfast Burritos | Based in Pasadena, Calif.
Amalia | Miami Beach, Fla.
Alaska Seafood Marketing Institute + Nordstrom Restaurants
Pre-cooked and line-ready, frozen pasta is Barilla’s new best-in-class innovation
The modest onion provides prep advantages for your kitchen and flavor solutions for your menu
A reader's perspective on a few of the topics explored in this issue
Global intrigue with an American favorite
Updating favorite sandwiches with trend-forward twists
Translating new inspirations into exciting and innovative culinary creations
Global salt varietals weave provenance into a flavor story
Finishing salts impart notable big flavor on small bites
Sea salts spiked with heat, smoke or citrus lend serious lift to menus
Introducing this exotic bold beauty across the menu
Three key drivers make this ingredient of the year a menu must-have
Trend tracking in New York reveals emerging menu opportunities
Inventive boozy slushies, granitas and other frozen drinks break seasonal barriers
Strategic applications of heat wake up morning menus
A winning flavor to be used across your menu
Taking guests back in time with reimagined 1980s cocktails
Consumer research sets a clear course for Dave & Buster’s
Winning big with a simple, flavor-forward philosophy to recipe development
Leverage the seasonality and premium quality of fresh California Avocados
Lean on commodity board support to kickstart innovation and energize your menu
Celebrating regional and seasonal highlights with fresh California Avocados
A look at consumer preferences and flavor innovations in this competitive arena
Intriguing melted and fried foods prove that cheese-centric comfort never goes out of style
Magic happens when cheeses perform the way chefs need them to
A singular cheese inspires a multitude of trend-forward menu ideas
Four classic sandwiches transform into modern charcuterie presentations
Charcuterie’s secret weapon may very well be its accoutrements
Inspired by charcuterie, these shareables offer guests something new
Fresh ideas for cones, cups and boxes designed for off-premise menus
Handhelds from around the world put exciting flavors within easy reach
Meeting and exceeding guest expectations with flavor-forward solutions
Taking a strategic approach to seafood-centric bowl builds
A bold flavor approach makes this seafood-centric bowl a signature dish
Five handhelds that offer global sandwich inspiration
Kick up the heat level with trending flavors and textural touches
Kick up the heat level with trending flavors and textural touches
Tapping into a wealth of vibrant flavors and multicultural influences
Proving that back-of-house efficiencies can deliver elevated flavor builds
Recipe courtesy of Chef Jenn Sheppard
Sponsor:
Bush's Best
A bold flavor approach makes this seafood-centric bowl a signature dish
Inspirations & innovations in the world of flavor
Simple and delicious, oysters are having a moment
Indian-inspired pizzas pave a pathway for flavor innovation
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Strategic use of heat makes this comfort-food favorite a flaming success
Reinventing three classic sandwiches with bold Mexican flavors
Seeking the perfect flavor marriage among ingredients
Recipe courtesy of Chef Eric Stein
Sponsor:
Kikkoman
Delivering authentic flavor with a modern prep approach
Flavor play with six trending salsas
Tap Mexican-style cheeses for modern menu hits
Serving up Mexican comfort at breakfast and brunch with signature moves
Signature flavor brings a culinary touchpoint to modern kitchens
An exciting new menu-idea series from Texas Pete®
Chefs and trend analysts weigh in on the drivers and menu opportunities with plant-based seafood
Trend-forward flavor play gives these classics a fresh look
Level up your beverage menu with these cool coffee trends
Latest innovations help chefs ease labor crunch
New innovation casts three dishes as stars in a surge of exciting flavor play in this always-popular cuisine
Plant-based seafood is making big waves on modern menus
Plant-based shrimp offers menu-development solutions
The rising appeal of charcuterie is being fueled by five factors
Savory hand pies are answering today’s call for comfort and portability
Chefs and trend analysts weigh in on the drivers and menu opportunities with tropical flavors
Chefs source Bel Brands’ crowd-pleasing flavors and innovative products to develop trend-forward menus
Small, strategic decisions can deliver big flavor
This Spanish sandwich is primed for further adaptation on American menus
Beans carry flavorful inspiration beyond borders
Chefs are taking modern inspiration from island flavors and ingredients
Find stories on the Flavor & The Menu website
Modern approaches allow this essential ingredient to take center stage
Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
Servings: 4-6, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
New foodservice-sized lasagne sheets lay the foundation for innovation
Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
Menu magic is found in the alchemy of expectation and innovation
Welcome to the November/December 2021 issue from Cathy Holley
Chefs and trend analysts weigh in on the drivers and menu opportunities with Spanish bocadillos
Chefs are discovering a flavor system ripe for success
Charcuterie’s renewed popularity presents exciting opportunities across the menu
Rediscovery and reinvention are yielding new opportunities for flavor innovation
2022 insights that can help guide the way to a successful year ahead
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Three nontraditional charcuterie boards to try
Chefs and trend analysts weigh in on the drivers and menu opportunities with charcuterie
Chefs and trend analysts weigh in on the drivers and menu opportunities with cold coffee
Chefs and trend analysts weigh in on the drivers and menu opportunities with bananas
Chefs and trend analysts weigh in on the drivers and menu opportunities with savory hand pies
Chefs and trend analysts weigh in on the drivers and menu opportunities with salt
Chefs and trend analysts weigh in on the drivers and menu opportunities with Mexican comfort
Chefs and trend analysts weigh in on the drivers and menu opportunities with modern Greek
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.
Playing with new flavors keeps culinary intellect sharp
Recipe courtesy of Chef Rick Petralia
Sponsor:
Barilla
Recipe courtesy of Will Eudy and Ben Whittington
Sponsor:
Bel Brands USA
Recipe courtesy of Chef Matthew Burton
Sponsor:
Tyson
Recipe courtesy of Chef Daniel Camp
Sponsor:
Kikkoman
Exploring new menu possibilities that capture the essence of this comforting Mexican favorite
Restaurant promotions showcase the versatility of sweet potatoes
Flavor inspirations from the recent Worlds of Flavor conference
Beverages make memorable impressions with modern, creative touches
Navigating a world of possibilities with this classic comfort
Three ways seafood can elevate menu offerings
Creative bowl builds expand options for today’s discerning consumer
Introducing easy solutions for morning menus
While rarely featured on a menu marquee, marinades play a crucial supporting role in flavor builds
Innovations in quick serve are informed by a tough market yet propelled by eager consumers
Shane Schaibly uses LTOs to lean in on what is truly unique to the First Watch brand
Bringing this powerhouse spice forward
Trend-forward dips and spreads are menu powerhouses
On a mission to deliver memorable, craveable, inimitable flavor experiences
A strong showing in snacks and shareables is table stakes today
Meeting the demand for plant-based fare with vegan cheeses that taste great and melt well
Creative bowl builds expand options for today’s discerning consumer
Sauces, toppings and seasonings are key to signature bowl builds
Transforming craveable classics with a fresh, contemporary spin
A reader's perspective on a few of the topics explored in this issue
Created by Chef Chandon Clenard
Sponsor:
Barilla
Cocktails inspired by Thai tea are serving up both whimsy and intrigue
Tea and coffee cultures unite for a specialty beverage bonanza
Desserts with an exotic Thai-style beverage makeover
Bundling Thai tea with spicy dishes introduces menu pairings for a new age
Global noodle dishes offer a friendly base for pushing boundaries
Transforming favorite handhelds into bowls
Texas Pete® helps you build LTOs
Reconnecting over meaningful conversations and trend-forward tastes
Unmi Abkin's Papas Veracruz calls on the nutty, tangy, spicy profile of salsa macha to lend a unique spin to the craveable potato dish
Fish and shellfish hook diners with fresh, vibrant bowl builds
Allowing humble ingredients to burst into flavorful song
Trend-forward menu inspirations for a versatile and prep-friendly portfolio of flatbreads
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
Four fast casuals showcase the opportunity in this trending category
Building signature flavors in a bowl of comfort
Welcome to the November/December 2021 issue from Cathy Holley
Quickfire tactics to home in on three quick-serve classics
Three ingredients that when combined bring out a revelatory flavor experience
Ocean-Raised Sashimi-Grade Fish High in Omega-3s
Leverage blueberries' signature qualities for unexpected applications
Grilling cheeses offer a heady dose of indulgent comfort
Signature sauces move menus
Spicy dipping sauces create a pathway to flavor innovation
Celebrating the art of the surprise with unexpected ingredients
A reader's perspective on a few of the topics explored in this issue
Morning opportunities inspired by later dayparts
Meaty meets seasonal in these craveable grilled cheese sandwiches
Pork’s answer to the fried chicken sandwich
Breakfast brisket sandwiches are heating up morning menus
South American sandwiches are winning over menus
Creative sauces and condiments kickstart the morning meal
Trend-forward ideas for all-day breakfast & brunch
Four noodle dishes to bet on
Gabe Caliendo describes the current cadence of innovation as a 'need-state strategy'
Leveraging the powerful effects of gentle flavor twists
Next-level, globally inspired sauces make updating customer favorites easy
A combo of three ingredients leads to an earthy and toasty result with floral and lemony tones
Courtesy of Chef Greg Basalla
Sponsor:
Barilla
Chefs take the newest Boursin cheese products for a test ride and share their takeaways
Taking a closer look at this comfort-centric format for new flavor inspirations
Sliced Idaho® Potatoes, layered with fennel and leeks and smothered in a creamy Gruyère Mornay sauce.
Savory smoked trout and fried Idaho® Potatoes on potato bread, served with Horseradish Crème Fraîche.
Three colorful layers of whipped Idaho® Potatoes, piled high on crispy Idaho® Potato chips.
Spiral-cut Idaho® Potatoes are fried to a golden brown then filled with duck confit.
Spotlighting four concepts whose menus cast light on future flavor trends
Why naan is the right food for today
Pushing flavor boundaries with a punch of global excitement
Understanding the flavor sophistication found in thoughtful simplicity
From its versatile batters and breadings to exquisite seasoning blends, Newly Weds Foods creates products that marry customization with the ultimate flavor experience
Sandwiching meat-centric builds with on-trend bread carriers
Fusion baking hits today’s mark for differentiated menus
Upscale toasts and breads are “loaded” with menu opportunity
Life beyond the traditional bread basket
Using noodles for on-trend menu offerings with back-of-house solutions
Trend tracking in Chicago spotlights emerging menu opportunities
Creative takes energize these beverage menu powerhouses
Targeted ways to tighten your meal kit strategy
Getting Ready for The Gameday Rush? Texas Pete® Is on Your Team
Creative upgrades ensure this star ingredient continues to shine
Inverting the R&D process
Storied cheesemaker brings quality and expertise to the dairy-free category
Creating next-gen transformations of familiar favorites
Combining texture and technique to maximize rice’s crave factor
Welcome to the September/October 2021 issue from Cathy Holley
Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of this croque
A combo of three ingredients leads to a versatile blend of sweet, bright, smoky heat
Finding flavor and favor in the culinary construction zone
Classic cocktails meet the bubbly personality of hard seltzer
Adding the buzz of hard seltzer to sweet treats
The best of both worlds combine to invigorate beverage menus
Adding in-house flavor touches for refreshing signaturization
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Creative applications for this bold Chinese condiment
Modern menu building looks to fruit for flavor inspiration
Making the carrier do some of the heavy lifting
Created by Chef David Viviano
Sponsor:
Barilla
Creating thrilling flavor experiences by drawing from a well of personal experiences
Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce
Trend-worthy ways to create craveable burgers
Turkey offers a lean protein choice and countless possibilities for carrying flavor
Serving a muse that demands new bold flavor takes on traditional dishes
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
A reader's perspective on a few of the topics explored in this issue
Pea and hempseed milks make their way into modern menu development
Exploring versatility in this trio of dairy alternatives
Exploring the potential of this versatile dairy alternative
Making dressings, dips and sauces work for flexitarian menus
Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw
Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras
Modern flavor combinations in fun formats that move
Takeout continues to trend. Here’s how Texas Pete® can help.
Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites
Pickled vegetables, poached garlic and onions, and olive oil
Colorful and flavorful, quick-pickled blueberries offer multiple menu wins
Mining the flavor complexity found within humble ingredients and classic techniques
Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg
Courtesy of Chef Jennifer Etzkin OBrien
Sponsor:
Bel Brands
Four chefs leverage this cheese’s broad popularity and take it in new directions
Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel
Welcome to the July-August 2021 issue from Cathy Holley
Beef Carpaccio transforms into a modern and memorable shareable
Created by Michael Slavin, VP of Culinary & Menu Innovation, Houlihan’s, Inc.
Dial up crave factor in sandwiches, soups and salads with pork
This dynamic segment is shifting again, changing the face of modern dining
Lifting spirits with a non-alc development plan
Invigorate this enduring category with fresh ideas
Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions
Global inspirations lead to inventive flavor builds that surprise and delight.
Created by Chef Jeffrey Quasha
Sponsor:
Barilla
Upgrade and upsell soup with sea greens
Dialing up flavor with a list of creative culinary strategies
Leveraging the power of seaweed on plant-forward menus
An unexpected flavor match brings out the best in each other
Housemade Ricotta with olive oil and rosemary honey, served with lavosh
Romaine hearts, mixed greens, red onions, feta, honey-toasted almonds, blueberries and a lemon-blueberry vinaigrette
Signature pepperoni on housemade dough with tomato sauce and whole-milk mozzarella
Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread
Rely on breakfast’s “big three” for all-day menu innovation
Exploring two growth areas for one big opportunity
The data speaks for itself. Burgers are a hot ticket item for summer and more people are putting hot sauce on them.
Creating delicious dairy-free drinks and desserts has never been easier with Ripple
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.
Thick-cut pork belly, pimento cheese, jalapeño-bacon jam and pickled red onions on toasted sourdough bread
Using fully-cooked meats saves time and money, helping chefs focus on menu innovation
Pibil Chicken Taquitos with housemade garlic ranch, salsa verde and Cotija cheese
Mexican comfort as a carrier of modern flavor and menu strategy
A cross between bacon and sausage, Johnsonville Original Sausage Strips offer an easy flavor upgrade addition to almost any dish
Turkey Dipper: Roasted turkey, Provel cheese, flatbread and marinara sauce
Three popular builds find signature flavor moves starring turkey
Rotating selection of cured meats and cheeses served with fresh honeycomb, blood orange mostarda, crabapple and micro vegetables
Build-your-own al pastor and achiote-lime chicken tacos, served with heirloom corn tortillas, Cotija cheese, cilantro, onion, lime and salsas
Easily build big flavor with these saucy, smoky black beans
Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream
Lively flavor play makes salads trend-forward and memorable
Pulled Pork Thepla Tacos with sour cream, micro greens and pickled red onions
Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche
Fried patty of fresh vegetables, quinoa, lentils, caramelized onions, fontina, herbs and red wine reduction topped with white cheddar, on a multigrain bun with lettuce, tomato and BurgerFi sauce
Create a recipe using The Blend™ for a chance to win $10K and a showcase in Food Network Magazine
Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces
IQF blueberries take center stage, lending an assist with labor, consistency, food cost and shelf life
Double down on comfort by featuring pimento cheese on mainstream menu stars
Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart
Leveraging pimento cheese’s crave factor in modern dip applications
Tapping into the culinary chameleon of cheese spreads
Strategic use of high-impact finishes helps ensure a winning to-go item
Hand-smashed patties seared with bacon, American cheese, Hatch chile peppers, caramelized onions, pickled Fresno chiles, Hatch chile aïoli, on a challah bun
Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice
11 chefs take three new Boursin food products products for a spin
This special “Best of Flavor” issue features 100 entries from our readers that showcase the flavor-forward innovation taking place in menu development today
This modern American mash-up spins the beloved Mexican enchilada and the classic spinach and artichoke dip into Cheesy Cal-Mex Spinach & Artichoke Enchiladas
Welcome to the Best of Flavor - May-June 2021 issue of Flavor & The Menu.
Korean JJ Noodles with crispy pork belly, onions, potatoes, zucchini and fermented black bean paste
Our Famous Tomato-basil Soup with vine-ripened tomatoes, fresh cream and basil
Truffled pepperoni pizza fries with marinara and Mornay sauces
Watermelon sushi with fried shallots and lime dressing
Mezcal Verde Momento, Cocchi Rosa, umeshu, salt and grapefruit twist
A 34-oz bone-in ribeye, dry-aged for intense flavor
Roasted chicken with sweet corn soubise, Ozark Forest mushrooms, Boursin agnolotti and dark poultry jus
Braised Lentil & Vegetable Shepherd’s Pie with bourbon-braised lentils, portobello mushrooms, mashed potatoes and white cheddar
Waygu beef patty and steak slices, wasabi leaf, béchamel, Gorgonzola, provolone, housemade sansho pepper sauce, beefsteak tomato, Boston lettuce and steak-truffle salt on an onion bun
Suprema de pollo, papas rajas, poblano béchamel
BBQ Chicken-Bacon-Ranch Pizza with barbecue sauce and mozzarella cheese, topped with chicken, bacon, cilantro, red onions and a swirl of housemade ranch dressing
Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries
Crispy Rice Salad with sour sausage, baby kale, roasted peanuts and a fried egg
Wasabi Mashed Potatoes with wasabi oil, fried allium and chive tips
Hummus bowl with falafel, pita, chicken shawarma, schnitzel, vegan stir-fry, Nutella rozalach and choice of three sides
Short Rib Ropa Vieja with roasted red pepper sauce
Reposado tequila, housemade avocado cordial, Cointreau, fresh lime juice, agave syrup and a salt rim
Roasted Cauliflower with romesco sauce, toasted almonds, pine nuts, garlic, capers, chives and parsley
Cinnamon Roll with a dollop of cream cheese icing
Silver tequila with a sour mix of hibiscus, prickly pear and red jalapeño purées and lime juice
Hot Chicken Buns with Kewpie mayo slaw and a dill pickle on steamed bao buns
Bento Box with nigiri, makimono and sashimi
Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye
Kulcha Chalupa Tacos with butter chicken and vinegared onions
Spice-rubbed steak with spinach, roasted potatoes and peppers, corn, feta, mango chutney, spiralized carrots, coleslaw and green onions, served with a mango-chipotle sauce
Fried chicken thigh, spicy “mud” sauce, housemade coleslaw, pickles and comeback sauce on brioche bun
Wahoo In Corn with corn-squash-zucchini succotash and a corn-jalapeño purée
Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas
Spicy Thai currywurst topped with wild arugula, pickled jalapeños and spicy basil aïoli, served on grilled King’s Hawaiian rolls
Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes
Roasted Kabocha Squash with coconut milk glaze, fried shallots and garlic, fresh cilantro and slices of Fresno chile
Graham cracker crust filled with Key lime custard and topped with sweet whipped cream and lime zest
Featuring cochinita pibil, birria, marinated grilled chicken, wood-fired portobellos, vegan “meat” or chorizo, two sides, tortillas, toppings, housemade chips and salsas
Jerusalem Bagel with smoked salmon spread, tomatoes, capers and labneh
Seared Diver Scallops with pepita risotto, pomegranate beurre rouge and crispy Brussels sprouts leaves
Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter
White Chocolate Amaretto Cheesecake on an almond-graham crust
Flaky crust filled with crawfish, seasonal vegetables, creamy dill sauce and Cajun seasonings, served with cornbread
Avocado toast with beet-cured Alaska salmon and kale salsa verde
Walter Collective vodka, Amaro di Angostura, charred grapefruit and passionfruit cordial, Thai basil, lemon and ponzu
Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro
Beef and pork meatloaf glazed with barbecue sauce
Stone-ground white whiskey, absinthe, lemon verbena-hibiscus simple, Peychaud’s bitters
Grass-fed flank steak, cauliflower rice, chimichurri, red onion, cucumber, Kalamata olives, romaine and feta with a tahini and herb-yogurt sauce
Crispy cauliflower, coconut milk, mustard seeds and curry leaf
Passionfruit-lemongrass curd and pandan crumble with dehydrated Thai basil meringue and coconut-mascarpone mousse, served with passionfruit-lemongrass sorbet, coconut jellies, pandan tapioca pearls and passionfruit leather
Chicken Karaage with shishito peppers, wasabi aïoli, furikake and charred lemon
Toffee torte, bourbon anglaise, spiced pecans and housemade vanilla whipped cream
Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes
Spring mix topped with shrimp, apple, blue cheese, candied pecans, bacon crumbles and Tabasco-pepper jelly vinaigrette
Montelobos Espadin mezcal tequila, Hanson Habanero vodka, pineapple syrup, fresh pineapple juice, cold-pressed lime juice and jalapeño-hellfire popsicle with Ancho Reyes Verde
Goat Curry with fideos, topped with cilantro, green onions, mango yogurt and “crunchy snacks”
Slow Cooked Lamb Shank with Persian spices, caramelized onions, saffron, fava beans and dill basmati rice
Grilled Salmon With Turmeric Quinoa Pilaf and steamed asparagus
Cedar plank-smoked brownie, milk chocolate bar, marshmallows, graham cracker, Grand Marnier-infused chocolate ganache and vanilla bean ice cream
Smashed deep-fried rice cakes with chiles, fish sauce and lime, served with pork sausage, ginger, cilantro and chiles
Shaved lamb pastrami, coleslaw, Swiss cheese, Russian dressing and sautéed peppers and onions on a hoagie roll
Pizza Burger with marinara sauce, fried mozzarella and shaved Parmesan
Natural-cut cod fillet in Yuengling beer-infused batter, with American cheese and tartar sauce on a corn-dusted kaiser roll
Crème brûlée ice cream with chocolate wafer clusters and Havana Club rum
Pulled pork, corned beef, Swiss cheese, pickles, sauerkraut, yellow mustard and Russian dressing, served on grilled rye
Fried chicken, lettuce, cheddar and jalapeño-ranch, wrapped in a flour tortilla
Lebanese Labneh Dip with za’atar-spiced honey drizzle, served with honey-grilled pita
Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing
Italian meatballs, marinara, provolone, crispy pepperoni and Italian seasoning on a toasted garlic bread roll
Grilled Red Snapper Fillet with mango-Sriracha butter over mango-rice madras, raisins and almonds
Fried queso blanco, offered throughout the menu, including in the Fritanga Burger with cabbage slaw and crema, or as a side dish, served with guava ketchup
Spice-Rubbed Korean Short Ribs with smoked Gouda grits, roasted carrot, mushrooms and micro greens
Spiced crispy chicken, pickled chiles, Chihuahua cheese, “Rooster Sauce,” lettuce, tomato, pickles and avocado
Battered coconut meat, Mexican kimchi, carrot aïoli, micro greens
Pan Roasted Halibut Cheeks with artichoke hearts and Parmigiano-Reggiano
Evan Williams Bottled-in-Bond 100-proof bourbon, Nixta Licor de Elote, Aztec chocolate bitters and a roasted cinnamon stick
Pretzel Bites with Wisconsin cheddar cheese sauce
Piada Italian Street Food | Based in Columbus, Ohio
Ripple is the plant-based dairy alternative your savory dishes have been looking for
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
A new trio of floral syrups adds an easy boost of exceptional flavor
Telling bold flavor stories gives menus a sharper competitive edge
Sausage innovations bring menu excitement
Calibrating bold flavor and texture
Created by Chef Jeremy Lett
Sponsor:
Barilla
Landing on unique dishes that carry broad appeal stems from an intuitive understanding of what drives the guest connection
Culinary technique transforms this sweet treat and expands its menu possibilities
Developing a host of trend-forward menu items while maximizing one new SKU
Immunity boosts make both non-alc and alcoholic drinks appealing
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Takes on immunity-boosting soup fortifies modern menus
Flavor innovation here gives menus a competitive advantage in the to-go game
Optimizing the pathway to a thriving marketplace
Creative approaches to a favorite category
Turkey carries global flavors while keeping things familiar in modern sandwiches
Chef Mary Grace Viado showcases creative comfort while building in clever menu versatility.
Look to these 10 global sandwiches for menu ideas and flavor inspirations
Trend-forward inspirations for the to-go landscape
Say “Aloha” to craveable fried chicken sandwiches
The ice-cold comfort of creamy, blended drinks fires up beverage menus
Plant-based dairy alternative Ripple effortlessly enhances everything on your menu
Chipotle peppers, ginger and rosemary make a simple marinade
Nuance marks the flavor approach to each of these builds.
Update Mexican favorites with trend-forward, bean-centric moves
Extending the appeal of brunch menus with comforting and dynamic bakes
Reinventing old school casseroles into trend-forward bakes
Five creative approaches for building modern flavor in this Mexican classic
Curating a personalized restaurant experience in the home of your guests
Homestyle savory bakes translate beautifully into plant-forward offerings
Cranking up crunch and firing up flavor help deliver an optimal off-premise experience
This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon
Htipiti is a craveable Greek feta dip ideal for menu adaptation
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Chefs are looking to trending potato-centric dishes to drive consumer excitement
A mindful yet playful approach to flavor building yields creative and compelling menu items
Welcome to the March-April 2021 issue from Cathy Holley
Meaty comfort with broad versatility
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
How can a coffee program make all the difference to today’s operator?
Chef Jeffrey Quasha shares his unique—and successful—management system
The sweet-tart flavor of blueberries brings balance, counterpoint and intrigue to savory dishes
Expect to see growth in culinary products formulated for chefs seeking a thicker and richer dairy experience
15 ways to use this beloved SKU across the menu
A beloved brand gives sandwiches a competitive edge
Menu opportunities for modern sandwiches
Some of the most exciting flavor innovation today is being sandwiched between two slices of bread
Created by Chef Pam Smith
Sponsor:
Barilla
A strategic use of flavor building and cooking techniques promises craveability
Replace the protein with a seafood option in these classic meat-centric sandwiches
Turkey offers a versatile protein for creative flavor building
Trending flavors meet the enduring appeal of classic deli sandwiches
Creative applications of these iconic flavors shine in favorite side dishes
Menu ideas inspired by American-Chinese twists
Global powerhouse cuisines meet the Big Three of Chinese-American cuisine
Diving deeper into a regional favorite with a devoted national following
Creative interpretations of this perennial favorite
An array of dairy alternatives broaden their scope for today’s menus
Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
Menu developers are wielding fried chicken skins in wildly creative ways
This Southern staple makes a strong case as the new American cheese
Elevated handhelds take the lead in creative menu development
Modern menu builds get a boost from this cheese's iconic flavor and texture
Innovation in the hard seltzer world is moving at lightning speed
A strategic use of soft textures ensures a comfort-centric build
The elements of Thai tea emerge as a fun and versatile flavor system
Take and bakes build revenue and ease back-of-house prep
Culinary insights into the take-and-bake trend
Rocketing consumer demand inspires creative flavor development in both food and beverage
Surprising textures boost craveability in sandwiches
Created by Pam Smith, RD
Sponsor:
Barilla America
Chefs are taking Chinese-American food in unexpected, new directions
Pairing classic flavors with potatoes dials up crave
Turn up the takeout experience with bold flavor combinations
Propelled by a number of strong drivers, bread is making a comeback
Simple ingredients and culinary versatility make new plant-based products shine
Chefs discover seaweed’s depth of character and leverage its adaptability
Flavor-driven take-home bakes are a perfect fit for today’s menus
2020 insights that can help guide the way to a successful year ahead
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
Fitting it all into an on-trend handheld
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
7 trend-forward ways to leverage the power of peanuts to resonate with the next generation
Why Chinese fare presents big menu opportunity
Eight ways to showcase seaweed's unique flavor story
Understanding the rising tide behind seaweed
10 foods consumers believe could help boost immunity and/or strengthen recovery
Culinary insights on immunity
Culinary insights highlighting pimento’s menu play
New ingredients and ancient techniques
Opportunities and insights into bread on the menu
Seafood from Alaska meets consumers’ desire for wild, healthy and sustainable options
The time is ripe for menuing California avocados
Elevate menu items with immunity-boosting ingredients
Drive consumer excitement by leveraging the strength of this premium brand
Authentic Asian sauces and condiments add an on-trend flavor boost
Watermelon: Always in Season / A year-round menu resource
The hard seltzer segment has taken the world by storm
Insights and opportunities with plant-based dairy alternatives
How Thai tea delivers on the flavor experience
Insights and opportunities with Thai tea
It's a smart strategy to add something to make your canned seltzer offerings unique or special
Insights and opportunities with hard seltzer
A trio of toasts wows with big, balanced, beautiful flavors
With built-in portability, hand pies are an easy menu fit
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
Leading-edge ingredients dial up intrigue in meat-centric dishes
Leveraging the indulgent side of plant-forward menu innovation
The warming charm of a powerhouse spice
Go big on flavor with a deft touch of cardamom
Chefs are extending the reach of hummus
Grassfed quality, signature flavor
Creative flavor play lifts the already soaring
fried chicken higher and higher
Blueberries balance the bold side of global flavors with natural sweetness
Ideal for takeout, handhelds reel in the growing demand for seafood
Dessert innovations leveraging the flavors and formats consumers yearn for today
The Perfect Purée helps takeout cocktails succeed
The diner classic returns to the spotlight
Leverage the full-bodied characteristics of this warm spice
A warm spice that complements the savory side of vegetables
Miso is poised to deliver its unique, savory earthiness to brunch
Optimizing and tightening menus while keeping the innovation pipeline flowing
Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Creative ways to heat up beverage menus
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Stanford transitions from customizable menus to curated ones
Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base
8 creative, trend-forward takes on this classic deli sandwich
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Welcome to the November-December 2020 issue from Cathy Nash Holley
Commodity boards serve up trend-forward indulgence
Trending ingredients and clever techniques keep the fun flowing in coffee and tea
Win the sandwich game with Bel Brands’ flavor-packed lineup of signature cheeses
Capitalizing on the feel-good momentum of fermented beverages
Double down on comfort with flavorful fermentation
Strengthening core menu features by leveraging the craveability of fermented flavors
Fermentation unlocks next-level flavors
A spectrum of flavors and textures makes cheese a trusted go-to for innovative menu development
Lazy Dog Restaurants looks to the past as it continues to expand its takeout options
Employing a modern approach with global flavors for plant-forward menu development
Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer
This head-turning PB&B Burger levels up an American classic
Employ culinary techniques to convey premium cues in takeout fish dishes
Chefs are finding balance for the sweet side of dried fruit while leveraging its textural richness
Reducing food waste while maximizing innovation with this pantry staple
A chef turns a side hustle into a successful fried chicken joint
Smart protein solutions for today’s foodservice landscape
The Eastern Med ingredient with a long reach
With takeout and delivery in full focus, handhelds offer a practical, proven format for portability
Use culinary finesse to signal premium cues in takeout meat dishes
Turning off-premise food & beverage challenges into opportunities
Plant-based builds featuring honey find a sweet spot
Look to the Balkans for new news at breakfast
Unique flavor combinations that elevate drinks and thrill consumers
Look to the Balkans for enticing yet familiar flavors
Taking vegetables to new heights with Balkan inspiration
Translating the sentiment behind small plates in new ways
Commodity boards offer operators new solutions for the changing landscape
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
The Juice It Up! brand reaches into its past to craft a meaningful narrative today
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
Pork toasts with whipped herb goat cheese and microgreens.
National Honey Month is the perfect time to salute this special craft
14 fruit-centric ideas for 7 sauce categories
Fruit takes center stage with modern flavorings and composition
Three fruits making a big play in trend-forward beverage development
Flavor depth gives this fruit deep menu potential
Welcome to the September-October 2020 issue from Cathy Holley
This long-time favorite wins consumers over with comfort, whimsy, function and flavor
4 new flavorful, on-trend sauces – all made possible by the awe-inspiring honey bee
Premium Aussie beef scores across the table
Innovate with blueberries to make it memorable
Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
High-impact ingredients making a splash in the beverage world
Upping the experience (again) in one of America’s most iconic beverages
Surprising, seasonal flavor combinations enliven non-alc offerings
Brand reflection and sharpened focus help light the path to success today
Hearty, satisfying builds stand out with clever flavor play
Taking ingredients in unexpected directions leads to sublime discovery
Trend-forward rubs, glazes and sauces that work across the menu
Build modern, flavorful bowls that balance portability with craveability
Touchpoints of the familiar come through in these three recipes
Re-tooling successful flavor builds into signature bowls
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Plant-based additions enhance recipe development
Chef-driven builds are finding favor with both menu developers and consumers
Welcome to the July-August 2020 issue from Cathy Holley
Greek-style Meat and Three with Date-Crusted Aussie Lamb
Look to trend-forward flavor combinations to build excitement
A blend of guanabana, aji amarillo and panela offers flavor inspiration.
Unrivaled texture and guaranteed comfort extend waffles’ reach as a go-to format for innovation
It’s time to fall in love with salsa macha
High-volume chefs reflect on the steep learning curve of the past few months, and share strategies for the path forward
To-go cocktails require a thoughtful approach
Flavor innovation creates an emotional connection that is important now more than ever
The universal appeal of hot dogs, brats and sausages offers a comfort-centric platform for flavor innovation
A cross-country tasting tour leads to new pathways of menu innovation
Translating modern meatless flavor experiences into optimal off-premise options
The ultimate comfort dish for unsettling times
Commodity boards offer on-trend ideas built for portability
Deepen emotional connections while promising special flavor experiences
Chefs are creating unique and surprising flavor profiles with smoke
Chefs rely on proteins that go the distance on flavor, temperature and texture
Today’s tighter menus need SKUs that work harder
Make plant-forward menu items craveable with this versatile, wholesome ingredient
Chefs are taking this fresh cheese with big flavor in new directions
Evocative flavors turn comfort-centric and adventurous builds into stars
Bold flavors carry both light and hearty dishes
Offering comfort while still serving up menu excitement
Classic techniques with modern touches bring home memorable flavors
Comforting indulgence with a sense of place
Thoughtful approaches to the mash-up create modern, craveable flavor combinations
Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.
Two recipes that offer signature spins on beloved builds
Premium Aussie lamb helps you stay relevant and profitable
Assertive global flavors rounded out by softer tones from familiar ingredients
From the unexpected to the upgraded, eggs continue to inspire innovation
Three recipes that highlight flavor versatility and menu adaptability
Culinary ideas that explore this flavor pairing
Flavorful menu development that looks for inspiration close to home.
Creative, easy ideas on how to key into 10 categories that represent trend-forward opportunities for flavor innovation
This plant-based shareable sings with Eastern Med and Latin flavors
High impact flavor needs the right supporting players
Offering familiar ingredients in surprising, flavor-forward applications
Chefs get fired up, building on the popularity of hot honey
Trend-forward flavor combinations for signature menu items
Building crave in a comfort classic, a bright summer dish and a modern entrée
Playing with formats and adding unexpected flavor touches reveals new ideas
Trend-forward flavor combinations for signature menu items
Building complexity with surprising flavor combinations
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
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
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
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
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.
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
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.
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.
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.
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.
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.
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.
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.
Khan Saab Desi Craft Kitchen serves 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.
Broken Yolk Café | based in San Diego
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
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.
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.
Spitjack Sandwich: Pulled rotisserie chicken, carrot, cucumber, cilantro, pâté and Pluck sauce.
Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
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.
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Avocado Huarache with jalapeño ricotta.
Kushari with fried onions and spiced tomato sauce.
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.
19 restaurant experiences designed for at-home dining
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
A dozen ways to deliver dishes that soothe the soul
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
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
Chefs employ modern approaches to the art of smoke
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
A blend of powdered dashi, black truffle and cashews offers flavor inspiration.
Welcome to the March-April 2020 issue from Cathy Holley
James Beard award-winner Zachary Engel shows off the menu potential of tahini with his black garlic version, with roasted beets and fresh dill
Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus
Nutritional yeast adds a healthy boost of flavor
Street-level trend tracking reveals emerging menu opportunities
Refashion classic deli favorites to drive flavor opportunities
When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.
Chefs take pizza to the next level with clever flavor play
Plant-forward cuisine is finding inspiration in modern Mexican flavors
This fan favorite stands out when trending flavors come into play
With fries providing a guarantee of comfort, these flavor builds promise safe adventure
Pasta’s storied traditions lead to richer menu narratives
Trends and opportunities with pasta-centric menu development
This timeless classic is primed for innovation
Global handhelds endure as one of the most innovative menu categories
Eastern Med flavors add intrigue to beverage menus
Making healthy and functional competitive in quick serve
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
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
Potatoes help fuel performance while promising satisfaction
Quick culinary ideation inspired by trending egg dishes
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
This fun, casual dining culture offers big opportunity for easy translation
Insights into the Aussie invasion trend from our team of experts
Clever culinary techniques are deepening the impact of this beloved ingredient
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
Inspired by the veg-centric movement, fruit is revealing its culinary potential
Easy fruit-forward menu-development ideas
Insights into the fruit trend from our team of experts
Just around the bend from the Eastern Med lies an abundance of new opportunity
A primer on ingredients from this rich food culture
Our team of experts weigh in on the opportunities
This warm, peppery spice is game for more menu play
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
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
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
A sharpening of focus is resulting in purpose-driven bowl builds
Take the premise of a bowl and make it work with your brand identity
Insights into the bowls trend from our panel of experts
Deeper exploration into fermentation reveals new flavor frontiers
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
New global flavors bring a fresh wave of innovation
Five ways to ease into global mash-ups at brunch
A handful of industry folks share their thoughts on the opportunity
Creative flavor building elevates spirit-free drinks to adult beverage status
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
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
Sauces and condiments from around the world inspire new applications
Modern ways that chefs are featuring meat, poultry and game
Chef Francesco DiCaudo makes burrata a star of the season
Lenten menu innovations offer long-term inspiration
The salmon category comprises a range of different species that are generally interchangeable in many recipes
This Hash Brown “Spudwich” offers a spin on the Reuben sandwich
Newfound consumer expectations are being set by progressive campus dining experiences
Going that extra mile yields come-back-for-more cocktails
Appeal to multiple generations through familiar formats with changeable features
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
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
Six simple strategies for shifting cocktail menus for the colder weather
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.
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
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
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
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
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
Strategies to help attract multiple demographics
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
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
Uncommon flavors and techniques that deliver surprise and delight
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
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