The Latest

Picture for Spicy Carrot Buddha Bowl
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Picture for Kitchen Collaborative: Ian Ramirez
Playing with formats and adding unexpected flavor touches reveals new ideas
Picture for Smoking Honey Out
Trend-forward flavor combinations for signature menu items
Picture for Bringing the Heat
Chefs get fired up, building on the popularity of hot honey
Picture for Infusing Honey
Building complexity with surprising flavor combinations
Picture for Honey Butter's Next Play
Trend-forward flavor combinations for signature menu items
Picture for Crispy Sriracha Chicken Sandwich
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
Picture for Kitchen Collaborative: Jason Knoll
Thoughtful flavor combinations give breakfast, all-day and brunch a lift
Picture for Kitchen Collaborative: Jeffrey Meyer
Creative texture play takes favorites in exciting directions
Picture for Publisher's Page May-June 2020
Welcome to the May-June 2020 Best of Flavor issue from Cathy Holley
Picture for Ricotta’s Lighter Side
Spooned, piped or dolloped—whipped ricotta is a wonderful thing
Picture for Miso: A Flavor Playmaker
5 creative ways to feature this umami-packed ingredient
Picture for Comfort Zone
Potatoes offer a nourishing, familiar foundation for flavor innovation
Picture for Planting Success
This plant-based shareable sings with Eastern Med and Latin flavors
Picture for Build Your Best Menu - 10 Best Flavor Builds
Creative, easy ideas on how to key into 10 categories that represent trend-forward opportunities for flavor innovation
Picture for Taco Time: Low Cost, High Reward
Premium Aussie lamb helps you stay relevant and profitable
Picture for Kitchen Collaborative: Stephen Toevs
Strategic flavor development ensures menu hits with both plant-forward and meat-centric items
Picture for In Its Prime
The prime rib sandwich serves up opportunity for strategic flavor play
Picture for Kitchen Collaborative: Tamra Scroggins
Three creations showcase a modern American mash-up theme
Picture for Warm Asiago Bread
Warm asiago bread with whipped ’nduja pork butter and local honeycomb
Picture for Ginny’s 1888 Cocktail
Ginny’s 1888 cocktail - with Ginny’s Gin, burnt sage turbinado syrup, citrus-basil bitters, egg whites, cream and orange blossom water
Picture for Pork Toasts
Pork toasts with whipped herb goat cheese and microgreens.
Picture for Peanut Butter Pie
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Picture for Sweet & Spicy Braised Short Rib Noodles
Sweet & Spicy Braised Short Rib Noodles with seasonal vegetables and pickled peppers.
Picture for Cornmeal Crusted Yardbird
Cornmeal Crusted Yardbird with coconut rice and pickled cucumber salad.
Picture for Hanger Steak Frites
Hanger Steak Frites with Hoover sauce, blue cheese and green onion.
Picture for Mushroom Shawarma Bowl
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Picture for Marionberry Pie Shake
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Picture for Crispy Salmon
Crispy Salmon with spicy sour corn, green pea-potato purée, red chile-infused roe.
Picture for Lamb Mac n Cheese
Lamb Mac with shallot cream sauce, ancho barbecue sauce, goat cheese, fontina and roasted poblanos.
Picture for BLTE Sandwich
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Picture for Coccoli
Coccoli with prosciutto, whipped Taleggio and truffle honey
Picture for Creamy Mac & Cheese
Creamy Mac & Cheese: Cavatappi, cheddar, fontina, Gruyère and ricotta salata.
Picture for Ensalada de Col
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Picture for Duck Spring Rolls
Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.
Picture for Build-Your-Own Dessert Waffle
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
Picture for Snapper Cheeks
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Picture for Pasta With Truffles
Pasta with Truffles: Pappardelle, butter and Italian black truffles.
Picture for Chicken Schnitzel Sandwich
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Picture for Japanese Sweet Potato Agnlolotti
Japanese Sweet Potato Agnolotti with Parmesan sauce, tonka beans, matsutake, Brussels sprouts and pickled red kuri squash.
Picture for Chesapeake Blue Crab Fried Rice
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Picture for Welcome to the Junglebird Cocktail
Welcome to the Junglebird cocktail: Ron del Barrilito, mango-infused Campari, Rum-Bar overproof rum, pineapple and lime.
Picture for Jackie O Burger
Jackie O Burger: lamb, feta, baby spinach, oven-roasted tomato and tzatziki, served on a brioche bun.
Picture for Crazy Baba
Crazy Baba: Charred eggplant, feta and basil.
Picture for Shabu-Shabu for Two
Shabu-Shabu for Two.
Picture for Avocado Huarache
Avocado Huarache with jalapeño ricotta.
Picture for Ube Milk Toast
Ube Milk Toast: ube and housemade ube ice cream with “crunchy milk” on baked brioche.
Picture for Spanish Coffee
Spanish Coffee: orange liqueur, Demerara, coffee, cinnamon, malted cream float and “magic”.
Picture for Specialty Pizza Bowls
Specialty Pizza Bowls: three crustless varieties: Deluxe, All Meat and Garden.
Picture for Seared Scallops
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Picture for Cast Iron Cornbread
Cast Iron Cornbread with honey butter.
Picture for Oregon Hazelnut “Cacio e Pepe”
Oregon Hazelnut: “Cacio e Pepe” with crispy sage.
Picture for Spicy Steak and Hummus Feta Bowl
Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.
Picture for Greens & Beans Goodness
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Picture for Bacon on a Stick
Bacon on a Stick, with crispy fried onions and original barbecue sauce.
Picture for Walnut Chocolate Mole Tostada
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Picture for Slow Cooker Cassoulet
Slow Cooker Cassoulet with confit duck, Toulouse pork sausage and Tarbais beans.
Picture for Seasonal Gnocchi
Seasonal Gnocchi with morels, ramps, fava beans and fresh mint
Picture for Aromatic Marcona Almonds and California Grapes
Aromatic Marcona Almonds and California Grapes with olive oil, salami and feta
Picture for Cauliflower Gratin
Cauliflower Gratin: Gruyère, Espelette, mojo de ajo, breadcrumbs and dill.
Picture for Chocolate-coffee Cannoli
Chocolate-Coffee Cannoli with white chocolate ganache, coconut crunch, yuzu curd and chocolate ice cream.
Picture for White Mushroom Salad
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Picture for Hanamaki Fizz
Hanamaki Fizz: Mezcal, lychee purée, clarified yuzu cordial and ginger beer.
Picture for Rutabaga Tater Tots
Rutabaga Tater Tots with deviled egg dip and scallions.
Picture for Southern Honey Hot Chicken Hoagie
Southern Honey Hot Chicken Hoagie with cheesy grits, garlic dill pickle slices and honey hot sauce.
Picture for Saff-Ron Swanson
Saff-Ron Swanson: Saffron and rose-infused vodka, clover honey, sesame oil, white balsamic and lemon.
Picture for Banana Hotcakes Foster 
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Picture for Shin Ramyun Chicken Wings 
Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.
Picture for Idaho Potato Flauta
Idaho Potato Flauta with hollandaise, pickled shallot and sorrel.
Picture for Kelp Po' Boy
Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
Picture for Spicy White Shrimp Ajillo
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Picture for Smoked Beef Rib
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Picture for Crispy Salmon Skin
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Picture for Pan Roasted Chicken
Pan-Roasted Chicken with toasted spices, pomegranate glaze, pearl onions and a warm bulgur wheat salad.
Picture for Huckleberry cocktail
I’m Your Huckleberry cocktail: White rum, ruby port wine, crème de cassis and blueberry skewer.
Picture for Whole Roasted Wild Alaska Pollock
Whole Roasted Wild Alaska Pollock with charred lemon and greens.
Picture for Korean Fried Chicken
Korean Fried Chicken: deep-fried Cornish hen coated in a gochujang hot sauce
Picture for Mac and Cheese
Mac and Cheese: duck confit, housemade pasta, Gruyère, Grana Padano and breadcrumbs.
Picture for Beets + Avocado Bowl
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Picture for Elote
Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette.
Picture for Slow Cooked Duck Egg
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Picture for Tostones Con Ceviche
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Picture for Deep Dish Cauliflower Lasagna
Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.
Picture for Original Duck Wrap
Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.
Picture for Smoky Djinn Cocktail
Smoky Djinn cocktail: Bluecoat gin, Bols Genever, Velvet Falernum, toasted black sesame syrup and grapefruit juice.
Picture for 65 Dosa Wrap
65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.
Picture for Ground Chuck Norris Burger
Ground Chuck Norris Burger containing two “smashed” patties, American cheese, Louie dressing, onion strings and bacon jam.
Picture for 50/50 Bowl
50/50 Bowl: kale, farro, roasted chicken, sweet potato, dried cranberries, almonds, carrots and honey-lime dressing.
Picture for Chicken ‘N’ Watermelon ‘N’ Waffles
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Picture for Baked & Fried Russet Potato
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
Picture for Coca Sobrasada Menorquina
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Picture for Chili Cheese Fries
Chili Cheese Fries: hot, crispy fries topped with rich, hearty ingredients make for a reliably winning combination.
Picture for Biloxi Buttermilk Fried Chicken Sandwich
Biloxi Buttermilk Fried Chicken Sandwich with cabbage slaw, pickles and mustard sauce.
Picture for Deconstructed Greek Salad
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Picture for Steak & Arugula Sandwich
Steak & Arugula Sandwich: shaved prime rib, Swiss, tomato, pickled onion, arugula and horseradish mustard, served on harvest toast.
Picture for Kushari
Kushari with fried onions and spiced tomato sauce.
Picture for Park Patty Melt
Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.
Picture for Duck Confit Peirogi
Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.
Picture for Seared Diver Scallops
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Picture for Smoked Salmon Kebab
Smoked Salmon Kebab with fresh dill and mustard.
Picture for Sunchoke With Oyster Mushrooms
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Picture for Honeymoon Oyster
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Picture for Yoga Deck cocktail
Yoga Deck: Ketel One Botanical Peach & Orange Blossom, lemon juice and turmeric-ginger syrup.
Picture for Fiery Chicken Vindaloo
Fiery Chicken Vindaloo with jalapeño, habanero and bird’s eye chiles.
Picture for Australian Lamb Ragù over Ricotta Gnocchi
Australian Lamb Ragù over Ricotta Gnocchi with pickled cherry tomato-celery leaf salad.
Picture for Dungeness Crab Cake
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
Picture for The Chicken Parm Provolone Sandwich
The Chicken Parm Provolone Sandwich: Buttermilk fried chicken, fried provolone, spicy marinara, Parmesan and an herb cheese schmear.
Picture for Billionaire's Bacon Banh Mi
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
Picture for Sope Benedict
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Picture for Steamed Clams in Arrabbiata
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Picture for Emotional Intelligence cocktail
Emotional Intelligence cocktail: Fidencio Clásico mezcal, crème de cacao, allspice dram, lime juice, orange bitters and nutmeg.
Picture for Brunch Chilaquiles con Huevos
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Picture for Spitjack Sandwich
Spitjack Sandwich: Pulled rotisserie chicken, carrot, cucumber, cilantro, pâté and Pluck sauce.
Picture for Fried Brussels Sprouts
Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.
Picture for Gambas y Arroz
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Picture for Bistro Burger
Bistro Burger with chipotle avocado crema, applewood-smoked bacon, caramelized onion, arugula and smoked Gouda.
Picture for Baked Goat Cheese
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.
Picture for Kitchen Collaborative: Steven Sturm
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.
Picture for Building Meal Kits With Flavor In Focus
19 restaurant experiences designed for at-home dining
Picture for Telling a Story
Pairing rice varietals with dishes can help build compelling and authentic narratives
Picture for Eastern Med Meets Latin American
These craveable Latin favorites embrace Eastern Med flavors
Picture for Eastern Med Meets the American South
Bold flavors get a dose of Southern comfort
Picture for Eastern Med Meets Japanese
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Picture for Eastern Med Meets American Comfort
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
Picture for Seafood Celebration
Inspiring chefs and driving trends buoy today's opportunities
Picture for Skin in the Game
Prepping and serving seafood skin-on yields numerous benefits
Picture for Flavor Punch
When life gives you lemons, serve them with seafood
Picture for Seafood Brunch Bounty
10 brunch-friendly dishes primed for a seafood upgrade
Picture for Flavor ROI: Quick Thinking
Making healthy and functional competitive in quick serve
Picture for 10 Beverage Builders: Levantine Libations
Eastern Med flavors add intrigue to beverage menus
Picture for The Mexican Gateway
Plant-forward cuisine is finding inspiration in modern Mexican flavors
Picture for Premium Value: Small Plate, Big Flavor
At Istanbul Modern SF the menu transcends borders, dipping into the Eastern Med, the Balkan Peninsula and the Caucasus
Picture for Go With The Dough
Chefs take pizza to the next level with clever flavor play
Picture for Meat-Centric Comfort Food
A dozen ways to deliver dishes that soothe the soul
Picture for Pasta: The Shape of Things
Pasta’s storied traditions lead to richer menu narratives
Picture for Sheila Lucero
The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
Picture for Lindy Howell
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
Picture for Cindy Walter
The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
Picture for Sara Bradley
The Chef at Freight House in Paducah, Ky. has got her guests hooked on Asian carp
Picture for Mo Lesperance
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
Picture for Cindy Pawlcyn
The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
Picture for Virginia Willis
When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
Picture for Sarah Forman
The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
Picture for Mary Sue Milliken
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
Picture for Susan Feniger
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
Picture for Modern Moves with Pasta Salad
On-trend builds bring menu opportunity
Picture for Pantry Powerhouses
When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.
Picture for Smoke's New Draw
Chefs employ modern approaches to the art of smoke
Picture for Fry High
This fan favorite stands out when trending flavors come into play
Picture for Five Global Takes on Loaded Fries
With fries providing a guarantee of comfort, these flavor builds promise safe adventure
Picture for 10 Flavor Builders: New Deli
Refashion classic deli favorites to drive flavor opportunities
Picture for All-day Aussie Breakfast
With a strong café culture, a fresh approach to menu development holds opportunity
Picture for Savory Pie Time
Taking a cue from the Aussie tradition, new opportunities take shape in this comfort-centric build
Picture for French Dip
This timeless classic is primed for innovation
Picture for The Immeasurable Value of Hospitality
Picture for Flavor Makeover: Tropical Surprise
Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus
Picture for Global Handhelds: The World in Our Hands
Global handhelds endure as one of the most innovative menu categories
Picture for 5 Modern Handhelds
Powerhouse condiments and garnishes make the sandwich
Picture for Flavor Expedition 2020: part 1
Street-level trend tracking reveals emerging menu opportunities
Picture for Crispy Rice Plays
Leverage the toasted, crunchy texture as an unexpected snack, carrier or garnish
Picture for Flavor Trifecta: Sheamus Feeley
A blend of powdered dashi, black truffle and cashews offers flavor inspiration.
Picture for Videos
Picture for Aussie-style Comfort Bowls
Combining an all-day café culture with feel-good fare
Picture for 3 Aussie-style Toast Builds
Look to the creators of avocado toast for creative, eclectic flavor combinations
Picture for Signature Flavor: Translating Sabich
This Green Chermoula Alaska Sole Sabich riffs on an original
Picture for Potatoes Take On Latin Favorites
Creative ways to tap into trending Latin American profiles with a plant-based favorite
Picture for Chilaquiles
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Picture for Publisher's page Mar-Apr 2020
Welcome to the March-April 2020 issue from Cathy Holley
Picture for Global Savory Pancakes
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Picture for Flavor Takeaway: Puree Luxury
James Beard award-winner Zachary Engel shows off the menu potential of tahini with his black garlic version, with roasted beets and fresh dill
Picture for Flavor Watch: Kick it up a Nooch
Nutritional yeast adds a healthy boost of flavor
Picture for The State of Pasta 2020
Trends and opportunities with pasta-centric menu development
Picture for Global Benedicts
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Picture for Global Skillets
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Picture for Eastern Med’s Next Move
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
Picture for Bowl’d Intentions
A sharpening of focus is resulting in purpose-driven bowl builds
Picture for A Super Bowl
Potatoes help fuel performance while promising satisfaction
Picture for Punching Up Flavor in Bowl Builds
Haliburton helps operators build signature bowls that offer complexity of build without overtaxing back of house
Picture for Non-alc's New Groove
Creative flavor building elevates spirit-free drinks to adult beverage status
Picture for Aussie Invasion
This fun, casual dining culture offers big opportunity for easy translation
Picture for Flavor Postcard: Australia's Tavern Culture
Inspiration for casual yet inspired meat-centric dishes
Picture for High on Honey
Clever culinary techniques are deepening the impact of this beloved ingredient
Picture for Translating Trends with Turkey: Hot Honey
Flavor-packed global mash-up handheld brings the sweet heat
Picture for Forward with Fruit
Inspired by the veg-centric movement, fruit is revealing its culinary potential
Picture for Cardamom Momentum
This warm, peppery spice is game for more menu play
Picture for 3 Egg-Centric Breakfast Heroes
Quick culinary ideation inspired by trending egg dishes
Picture for Brunch's Next Frontier
New global flavors bring a fresh wave of innovation
Picture for Balkan Bounty
Just around the bend from the Eastern Med lies an abundance of new opportunity
Picture for Getting Cultured
Deeper exploration into fermentation reveals new flavor frontiers
Picture for New Heights With Hazelnuts
Chefs are tapping the rich flavor and crisp texture of this Oregon crop
Picture for Welcome!
Welcome to the Jan-Feb Trends 2020 issue from Cathy Holley
Picture for Trend 2020 Case Study: Lamb Kebab
A Cali take on Mexican-meets-Eastern Med reveals an evolving approach
Picture for Panel of Experts: Trends 2020
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Picture for Aussie Trend Insights
Insights into the Aussie invasion trend from our team of experts
Picture for Sweet Storytelling
Pair honey varietals and pollinator ingredients for impactful storytelling about bees, sustainability and sourcing
Picture for Honey Trend Insights
Find new ways to leverage the complexity, nuance and viscosity of honey
Picture for Star fruits
Easy fruit-forward menu-development ideas
Picture for Fruit Trend Insights
Insights into the fruit trend from our team of experts
Picture for Breaking Down Balkan
A primer on ingredients from this rich food culture
Picture for Balkan Trend Insights
Our team of experts weigh in on the opportunities
Picture for Cardamom Trend Insights
Insights into the cardamom trend from our team of experts
Picture for Translating Cardamom Tastes
From cocktail syrups and tinctures to spice rubs and infusions, cardamom introduces assertive, complex flavors
Picture for Eastern Med Trend Insights
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
Picture for 4 Easy Bowl Builds
Take the premise of a bowl and make it work with your brand identity
Picture for Bowls Trend Insights
Insights into the bowls trend from our panel of experts
Picture for Fermentation Trend Insights
Insights into the fermented foods trend from our team of experts
Picture for Feeling the Funk
Why you should expect to see even more fermented foods bubbling up on menus around the country
Picture for Creative Comfort
Five ways to ease into global mash-ups at brunch
Picture for Global Brunch Trend Insights
A handful of industry folks share their thoughts on the opportunity
Picture for Non-alc Trend Insights
Quick-fire thoughts on how this trend evolved, the role of CBD and more
Picture for Opportunity Calls
Areas of opportunity for beverage development in the nonalcoholic movement
Picture for Flavor Watch: Bright Prospect
Color is becoming a more significant factor in menu development
Picture for The Big Reach
Commodity boards highlight the more adventurous side of high-volume menu ideation
Picture for 7 Predictions for 2020 and Beyond
Flavor & The Menu contributors forecast trends on the foodservice horizon
Picture for Advertise
Picture for A World of Beans
These four bean dishes offer a rich pathway to plant-forward craveability
Picture for Grapefruit Delights
The tart citrus shows up on menus in surprising ways
Picture for Flavor Find: Spiraling Upward
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
Picture for Flavor in Focus: Carrying Comfort
Tostadas and quesadillas are fun formats with worlds of possibilities
Picture for Flavor in Focus: Dressing Up
Elevating a dish through the dressing calls for inspired flavor play
Picture for Looking to Lombardia
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration
Picture for Flavor Trifecta: John Baez
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
Picture for Blueberries with a Buzz
Step up your cocktail game with consumers' favorite berry
Picture for 12 Ways With Sauce
Sauces and condiments from around the world inspire new applications
Picture for When Flavor and Science Collide
Chef Jamie Simpson uses blueberries to demonstrate the science of surprising flavor combinations
Picture for 10 Flavor Builders: Center of Attention
Modern ways that chefs are featuring meat, poultry and game
Picture for Flavor Composition: Burrata + Carrots
Chef Francesco DiCaudo makes burrata a star of the season
Picture for The Casualization of Duck: Modern Entrées
Turn to duck for serious menu differentiation
Picture for Lent's Ripple Effects
Lenten menu innovations offer long-term inspiration
Picture for The Salmon Family: A Primer
The salmon category comprises a range of different species that are generally interchangeable in many recipes
Picture for On-Trend Beverage Mixers
Next-level flavor combinations ensure showstopping bar offerings
Picture for Signature Flavor: Deli Update
This Hash Brown “Spudwich” offers a spin on the Reuben sandwich
Picture for College Prep
Newfound consumer expectations are being set by progressive campus dining experiences
Picture for Hero Dish, Zero Waste
Food waste upcycling also makes dollars and sense
Picture for 10 Beverage Builders: A Better Beverage
Going that extra mile yields come-back-for-more cocktails
Picture for Flavor Demographics: Across the Board
Appeal to multiple generations through familiar formats with changeable features
Picture for Primed For Success
High-quality beef and pork are menu must-haves
Picture for Flavor Playlist: Justin Cucci
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
Picture for Tropical Flavor Innovation
Creative menu play sees new flavor combinations starring tropical fruits
Picture for Welcome to the New Issue
Welcome to the November-December 2019 issue from Cathy Holley
Picture for Flavor Makeover: Unearthing Sweetness
The humble sweet potato offers tremendous menu versatility and opportunity
Picture for Flavor ROI: Old School
A legacy brand plays up strengths while looking to the future
Picture for Premium Value Lunch Special
Premium Aussie beef scores across the table
Picture for Lee Kum Kee
Leverage the umami-rich power of a naturally fermented soy sauce
Picture for The Snap of Ginger
4 ways to leverage the power of ginger
Picture for Trend-Spotting in Chicago
Innovative chefs use pasta to make leading-edge flavors approachable
Picture for November-December 2019
Menu inspiration for Lent. Trends in global sauces. Insights from C&U, a toast to tostadas, better beverages, and center stage with meat.
Picture for Seafood's Farm to Table Story
Chefs share menu inspirations sparked by aquaculture
Picture for Catch of the Day
Raised sustainably in the U.S., steelhead trout answers a number of demands
Picture for Tips for Cold Weather Sips
Six simple strategies for shifting cocktail menus for the colder weather
Picture for The Sweet Spot for Younger Generations
Three ways to capture their attention
Picture for Differentiating Desserts
Small, smart moves make big differences
Picture for Magazine
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.
Picture for The Casualization of Duck: Global Flavors
Turn to duck for serious menu differentiation
Picture for Today's Culinary Seascape
October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future
Picture for Sustainable Seafood: An Ambassador for Change
Modern aquaculture offers a clear pathway towards a healthy population and planet
Picture for Pasta’s Eye Appeal
Five ways to pretty up pasta dishes
Picture for Seafood & the Menu September-October 2019
Picture for Get Ready for Hummus Bowls
Bowls are showcasing the versatility of hummus
Picture for Welcome to the New Issue
Welcome to the September-October 2019 issue from Cathy Holley
Picture for Signature Flavor: Going to the Greek
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
Picture for Flavor Trifecta: Travis G. Peters
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Picture for Flavor Playlist: Andrea Murdoch
Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine
Picture for Flavor Find: Green for the Gold
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
Picture for Flavor Watch: Balkan Beauty
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
Picture for Sweet Devotion
Restaurants that tap into the power of a well-loved brand will not only encourage more dessert transactions, but they can also charge more for them
Picture for Whole Wild Alaska Pollock on the Menu
The flexibility and varied use of Whole Wild Alaska pollock
Picture for Flavor Postcard: Japan part 2
Lamb ramen is an evolving opportunity within the now-familiar format
Picture for Updating Mac & Cheese
Pasta makes for a unique delivery system for mac and cheese
Picture for Blueberries: Sweet Year Round
Blueberries make for comforting and nostalgic desserts
Picture for A Celebration of Flavor
Celebrating 15 years of the annual Flavor Experience
Picture for Flavor Expedition 2019: Part Three
Live research reveals fresh ideas across menu parts
Picture for Umami's Next Move
New dimensions for the craveable fifth taste
Picture for 10 Flavor Builders: Getting Toasted
Craveable sandwich builds enliven fall and winter menus
Picture for FIF: Lots to Cluck About
Chefs are flying high with poultry
Picture for A Dozen Ways: Cheese on Top
Twelve ways to leverage cheese in unexpected flavor combinations
Picture for Homing in on Hummus
This plant-based superstar moves deeper into menu development
Picture for Influencing Flavors
Trends and patterns having an impact on food and beverage preferences
Picture for Power Couples
Commodity boards and restaurants join forces for menu magic
Picture for Get Fired Up with 10 Cold-weather Cocktails
Tap into nostalgia with premium seasonal sips
Picture for Sweet Sensations
Innovation in desserts today reimagines the familiar
Picture for Flavor ROI:  Flavor by Region
Telling a flavor story with a concentration on Italian regions
Picture for A Love Letter to Oysters
(and mussels, clams and scallops)
Picture for Oyster Icons
New Orleans offers four ways to celebrate the oyster
Picture for Danielle Leoni
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
Picture for From the Source
Ana Sortun menus both wild and farmed species, placing emphasis on the story of where they come from
Picture for Lior Hillel
The Executive Chef at Bacari in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue
Picture for Matthew Hobbs
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
Picture for Brian Wubbena
Seeing where and how his food is produced is vital to the Director of Culinary at Truluck’s Restaurant Group in Austin
Picture for Bun Lai
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
Picture for Jamie Malone
The Chef at Grand Cafe in Minneapolis helped make guests comfortable with farmed seafood via guest-server interactions
Picture for Phil Kastel
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
Picture for Glenda Galvan-Garcia
The Executive Chef at Granville, Los Angeles, offers healthful options not only for her guests, but for the environment
Picture for Jeremy Sewall
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
Picture for Meringue’s Moment
Layered, crumbled, flavored, flamed—meringue is making an impression
Picture for 6 Ways to Extend Avo Toast
Chefs are appealing to the growing fan base of toast with creative menu builds
Picture for September-October 2019
Picture for Sandwich Innovation
Fresh ideas for upgrading America’s favorite handheld
Picture for Sweet Favorites, Modern Flavors
15 fresh ideas for seven popular dessert categories
Picture for Flavor Playlist: Neri Giachini
Neri Giachini is the head gaucho chef and director of operations for Fogo de Chão churrascaria, a Brazilian steakhouse based in Plano, Texas
Picture for Signature Flavor: Crazy for Carnitas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Picture for 10 Flavor Builders: Taste of Asia
Bold condiments from this global hotspot serve as high-impact ingredients
Picture for Plant-based Success with Pasta
Picture for Ciao Italia!
A culinary adventure abroad inspires with flavor and tradition
Picture for Grill Play
Nothing conveys premium value like flavors from the grill
Picture for Making Protein Count
Sourcing quality products with a great story offers a rich menu narrative
Picture for Flavor Trifecta: Alejandro Benes
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Picture for Flavor Takeaway: Plant-based Protein
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
Picture for Surimi Makes Waves
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Picture for Burger Trends for Modern Menus
Serious innovation helps keep this category in the zeitgeist
Picture for Flavor Watch: Sticky-sweet Umami
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Picture for Meat Lovers Unite
Menu strategies in a plant-forward landscape
Picture for New Plant-based Hero
Offering chefs new options for today’s healthy menu demands
Picture for Cross-generational Appeal
Strategies to help attract multiple demographics
Picture for The Casualization of Duck: Bar Bites & Shareables
Turn to duck for serious menu differentiation
Picture for Flavor in Focus: Toast Takes Off
Chefs are demonstrating next-level opportunities with toast
Picture for Flavor in Focus: Sea Stars
Chefs continue their deep-water exploration of delicious seafood
Picture for Sugar Rush
Newly opened dessert spots showcase savvy menu opportunities
Picture for Inspire the Next Generation
7 menu ideas featuring a fresh, creative use of peanuts
Picture for 10 Beverage Builders: Fruit-forward Beverages
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Picture for Flavor ROI: Coming Online
Planting web-only menu items to attract more guests
Picture for Plant Power
Functional ingredients find a mainstream home in plant-forward burgers
Picture for A Dozen Ways: Booming Brunch
Elevated guest expectations keep innovation in high gear
Picture for Signature Flavor: A Twist on Tagine
Unexpected ingredients help move the tagine into a modern American profile
Picture for Flavor Expedition 2019: Part Two
Classic ingredients enjoy flavor-forward new treatments
Picture for Welcome to the new issue
Welcome to the July-August 2019 issue from Cathy Holley
Picture for A World of Sandwiches
Innovations in five areas help keep this category exciting
Picture for Blueberries: A Family Affair
Chefs are upping their main game
Picture for July-August 2019
Picture for Regional American Fare
LTO strategies: maximize interest in regional American fare
Picture for Creative Flavor Moves
Uncommon flavors and techniques that deliver surprise and delight
Picture for Keeping It Friendly
Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today
Picture for Next-Level Asian Condiments
Dial up the experience with on-trend flavor combinations
Picture for Flavor Postcard: Australia part 2
This is our second postcard from Australia, a country that boasts a food culture of global mash-ups and diners with similar tastes to the American consumer.
Picture for Lighten Up
Two trending flavors capture summer in a glass. Both Monin Lime and Coconut Concentrated Flavor help elevate beverage and culinary menu development with nuanced, natural and on-trend profiles
Picture for Plant-forward Propels Menu Innovation
Five categories emerge as proving grounds for success
Picture for Rise and Shine
Trend-forward uses of pork ensure that breakfast is good to go
Picture for Take to the Sea
Chefs showcase creative ways to highlight seafood
Picture for Potato Pro: Part 2
Tap the potato for innovative techniques in filling, binding and thickening
Picture for Potato Pro: Part 1
The potato offers operational advantages in breading, crusting and more
Picture for Betting on Chocolate
The sweet spot in desserts usually hones in on chocolate
Picture for All Cued Up
Signature pork offerings help attract BBQ lovers
Picture for Well in Hand
Protein-rich handhelds carry crave factor
Picture for 5 Herbs to Watch
Embracing new herbs creates differentiating menu experiences
Picture for Sandwich Success
Carving out differentiation in a crowded category
Picture for Home
Picture for Targeting Tacos
Chefs hone in on what makes tacos successful for their brands
Picture for Meaty Appetizers
The snacking category offers a great place for meat-centric innovation
Picture for Entrée Innovation
Chefs are upping their main game
Picture for Seafood at the Start
Chefs are showing off the shareable side of seafood
Picture for All About the Bowl
Next-level approaches keep this category exciting
Picture for Burger Bonanza
Chefs continue to push the crave factor in burger builds
Picture for Fried Chicken Sandwiches Fly High
These three restaurant brands showcase winning moves in this fan-favorite category
Picture for Welcome to Best of Flavor 2019
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
Picture for Publisher's page May-June 2019
Welcome to the latest issue from Cathy Holley
Picture for Flavor of the Year
Monin is calling out Vanilla Spice as the “Flavor of the Year.”
Picture for Snapping up Flavor
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
Picture for Adobo for the Win
You know you’ve got a runaway hit when your dish wins the grand prize in a national recipe contest
Picture for Innovating With Pork
We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor
Picture for About
Picture for General Purpose