Flavor Trends, Strategies and Solutions for Menu Development
Picture for Pimento Power
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Picture for Take A Dip
Leveraging pimento cheese’s crave factor in modern dip applications
Picture for Pimento Cheese Moves Into Breakfast
Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart
Picture for Playful Pimento
Tapping into the culinary chameleon of cheese spreads
Picture for Making Texture Count
Strategic use of high-impact finishes helps ensure a winning to-go item
Picture for Sun’s Out. Buns Out.
The data speaks for itself. Burgers are a hot ticket item for summer and more people are putting hot sauce on them.
Picture for Bacon Smashed Hatch Chile Burger
Hand-smashed patties seared with bacon, American cheese, Hatch chile peppers, caramelized onions, pickled Fresno chiles, Hatch chile aïoli, on a challah bun
Picture for Chimichurri Bowl
Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice
Picture for Yes, Please!
11 chefs take three new Boursin food products products for a spin
Picture for Welcome to Best of Flavor 2021
This special “Best of Flavor” issue features 100 entries from our readers that showcase the flavor-forward innovation taking place in menu development today
Picture for Signature Flavor: Dairy Beloved
This modern American mash-up spins the beloved Mexican enchilada and the classic spinach and artichoke dip into Cheesy Cal-Mex Spinach & Artichoke Enchiladas
Picture for Publisher's Page
Welcome to the Best of Flavor - May-June 2021 issue of Flavor & The Menu.
Picture for Korean JJ Noodles
Korean JJ Noodles with crispy pork belly, onions, potatoes, zucchini and fermented black bean paste
Picture for Our Famous Tomato-Basil Soup
Our Famous Tomato-basil Soup with vine-ripened tomatoes, fresh cream and basil
Picture for Truffled Pepperoni Pizza Fries
Truffled pepperoni pizza fries with marinara and Mornay sauces
Picture for Watermelon Sushi
Watermelon sushi with fried shallots and lime dressing
Picture for Garlic and Cheddar Biscuits
Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg
Picture for Esteban cocktail
Mezcal Verde Momento, Cocchi Rosa, umeshu, salt and grapefruit twist
Picture for Dry Aged Tomahawk Steak
A 34-oz bone-in ribeye, dry-aged for intense flavor
Picture for Roasted Chicken
Roasted chicken with sweet corn soubise, Ozark Forest mushrooms, Boursin agnolotti and dark poultry jus
Picture for Braised Lentil and Vegetable Shepherd's Pie
Braised Lentil & Vegetable Shepherd’s Pie with bourbon-braised lentils, portobello mushrooms, mashed potatoes and white cheddar
Picture for Miyazaki A5 Wasabi Steak Burger
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
Picture for Chicken Poblano
Suprema de pollo, papas rajas, poblano béchamel
Picture for Curry Nikutama Udon
Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions
Picture for BBQ Chicken-Bacon-Ranch Pizza
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
Picture for Chia-Lime Pudding
Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries
Picture for Crispy Rice Salad
Crispy Rice Salad with sour sausage, baby kale, roasted peanuts and a fried egg
Picture for Mediterranean Piada
Mediterranean Piada: Garlic hummus, harissa brown rice and quinoa, cucumber salad, bruschetta tomatoes, arugula, crumbled feta and basil aïoli, wrapped in toasted piada dough
Picture for Turkey Dipper
Turkey Dipper: Roasted turkey, Provel cheese, flatbread and marinara sauce
Picture for Wasabi Mashed Potatoes
Wasabi Mashed Potatoes with wasabi oil, fried allium and chive tips
Picture for Pulled Pork Thepla Tacos
Pulled Pork Thepla Tacos with sour cream, micro greens and pickled red onions
Picture for Landwer Family Meal
Hummus bowl with falafel, pita, chicken shawarma, schnitzel, vegan stir-fry, Nutella rozalach and choice of three sides
Picture for Pabil Chicken Taquitos
Pibil Chicken Taquitos with housemade garlic ranch, salsa verde and Cotija cheese
Picture for Short Rib Ropa Vieja
Short Rib Ropa Vieja with roasted red pepper sauce
Picture for AVOrita
Reposado tequila, housemade avocado cordial, Cointreau, fresh lime juice, agave syrup and a salt rim
Picture for Roasted Cauliflower
Roasted Cauliflower with romesco sauce, toasted almonds, pine nuts, garlic, capers, chives and parsley
Picture for Taco Kit
Build-your-own al pastor and achiote-lime chicken tacos, served with heirloom corn tortillas, Cotija cheese, cilantro, onion, lime and salsas
Picture for Cinnamon Roll
Cinnamon Roll with a dollop of cream cheese icing
Picture for
Romaine hearts, mixed greens, red onions, feta, honey-toasted almonds, blueberries and a lemon-blueberry vinaigrette
Picture for La Bomba
Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces
Picture for Jalisco Summer
Silver tequila with a sour mix of hibiscus, prickly pear and red jalapeño purées and lime juice
Picture for Hot Chicken Buns
Hot Chicken Buns with Kewpie mayo slaw and a dill pickle on steamed bao buns
Picture for Pork Belly Grilled Cheese
Thick-cut pork belly, pimento cheese, jalapeño-bacon jam and pickled red onions on toasted sourdough bread
Picture for Bento Box
Bento Box with nigiri, makimono and sashimi
Picture for Crispy Curly Pepperoni Pizza
Signature pepperoni on housemade dough with tomato sauce and whole-milk mozzarella
Picture for Smoked Oyster & Artichoke Dip
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
Picture for Deli Benedict
Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye
Picture for Kulcha Chalupa Taco
Kulcha Chalupa Tacos with butter chicken and vinegared onions
Picture for Mumbai Mariachi Bowl
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
Picture for Hot Chicken Sandwich
Fried chicken thigh, spicy “mud” sauce, housemade coleslaw, pickles and comeback sauce on brioche bun
Picture for Wahoo in Corn
Wahoo In Corn with corn-squash-zucchini succotash and a corn-jalapeño purée
Picture for Green Chorizo Quesadilla
Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas
Picture for Thai Fighter
Spicy Thai currywurst topped with wild arugula, pickled jalapeños and spicy basil aïoli, served on grilled King’s Hawaiian rolls
Picture for Chicken N’ Biscuits
Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes
Picture for Newk's Q Sandwich
Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread
Picture for Housemade Ricotta
Housemade Ricotta with olive oil and rosemary honey, served with lavosh
Picture for Roasted Kabocha Squash
Roasted Kabocha Squash with coconut milk glaze, fried shallots and garlic, fresh cilantro and slices of Fresno chile
Picture for Key Lime Pie Bars
Graham cracker crust filled with Key lime custard and topped with sweet whipped cream and lime zest
Picture for Family Taco Kit
Featuring cochinita pibil, birria, marinated grilled chicken, wood-fired portobellos, vegan “meat” or chorizo, two sides, tortillas, toppings, housemade chips and salsas
Picture for Jerusalem Bagel
Jerusalem Bagel with smoked salmon spread, tomatoes, capers and labneh
Picture for Seared Diver Scallops
Seared Diver Scallops with pepita risotto, pomegranate beurre rouge and crispy Brussels sprouts leaves
Picture for Pineapple Upside-Down Pancakes
Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter
Picture for White Chocolate Amaretto Cheesecake
White Chocolate Amaretto Cheesecake on an almond-graham crust
Picture for Crawfish Pot Pie
Flaky crust filled with crawfish, seasonal vegetables, creamy dill sauce and Cajun seasonings, served with cornbread
Picture for Avocado Toast with Beet-Cured Alaska Salmon
Avocado toast with beet-cured Alaska salmon and kale salsa verde
Picture for Brisket
Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw
Picture for Wishful Thinking cocktail
Walter Collective vodka, Amaro di Angostura, charred grapefruit and passionfruit cordial, Thai basil, lemon and ponzu
Picture for Crab Tostada Benedict
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
Picture for Duck
Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro
Picture for Texas Brisket-Egg Sandwich
Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel
Picture for Ray's BBQ Meatloaf
Beef and pork meatloaf glazed with barbecue sauce
Picture for Enzo Ferrari White Whiskey Sazerac
Stone-ground white whiskey, absinthe, lemon verbena-hibiscus simple, Peychaud’s bitters
Picture for Mediterranean Bowl
Grass-fed flank steak, cauliflower rice, chimichurri, red onion, cucumber, Kalamata olives, romaine and feta with a tahini and herb-yogurt sauce
Picture for Gobhi Bezule
Crispy cauliflower, coconut milk, mustard seeds and curry leaf
Picture for Mustang Burger
Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche
Picture for Thai Dyed Pie
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
Picture for Pollo Chilango
Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites
Picture for Be Well Salad
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
Picture for Chicken Karaage
Chicken Karaage with shishito peppers, wasabi aïoli, furikake and charred lemon
Picture for Whiskey Cake
Toffee torte, bourbon anglaise, spiced pecans and housemade vanilla whipped cream
Picture for Omelette Evangeline
Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes
Picture for Avery Island Salad
Spring mix topped with shrimp, apple, blue cheese, candied pecans, bacon crumbles and Tabasco-pepper jelly vinaigrette
Picture for Meat and Cheese Farm Board
Rotating selection of cured meats and cheeses served with fresh honeycomb, blood orange mostarda, crabapple and micro vegetables
Picture for Spiced Pineapple Mezcal Margarita
Montelobos Espadin mezcal tequila, Hanson Habanero vodka, pineapple syrup, fresh pineapple juice, cold-pressed lime juice and jalapeño-hellfire popsicle with Ancho Reyes Verde
Picture for Vege Fi Burger
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
Picture for Goat Curry
Goat Curry with fideos, topped with cilantro, green onions, mango yogurt and “crunchy snacks”
Picture for Slow Cooked Lamb Shank
Slow Cooked Lamb Shank with Persian spices, caramelized onions, saffron, fava beans and dill basmati rice
Picture for Grilled Salmon with Turmeric Quinoa Pilaf
Grilled Salmon With Turmeric Quinoa Pilaf and steamed asparagus
Picture for Cedar Plank Chocolate Brownie S'mores
Cedar plank-smoked brownie, milk chocolate bar, marshmallows, graham cracker, Grand Marnier-infused chocolate ganache and vanilla bean ice cream
Picture for Chicken Liver and Spring Pea Ravioli Doppio
Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce
Picture for Khao Tod Nam Sod
Smashed deep-fried rice cakes with chiles, fish sauce and lime, served with pork sausage, ginger, cilantro and chiles
Picture for Lambstrami Sandwich
Shaved lamb pastrami, coleslaw, Swiss cheese, Russian dressing and sautéed peppers and onions on a hoagie roll
Picture for Pizza Burger
Pizza Burger with marinara sauce, fried mozzarella and shaved Parmesan
Picture for Beer Battered Cod Sandwich
Natural-cut cod fillet in Yuengling beer-infused batter, with American cheese and tartar sauce on a corn-dusted kaiser roll
Picture for The South Beach
Crème brûlée ice cream with chocolate wafer clusters and Havana Club rum
Picture for Newman's Jewban
Pulled pork, corned beef, Swiss cheese, pickles, sauerkraut, yellow mustard and Russian dressing, served on grilled rye
Picture for Jalapeño Ranch Fried Chicken Taco
Fried chicken, lettuce, cheddar and jalapeño-ranch, wrapped in a flour tortilla
Picture for Lebanese Labneh Dip
Lebanese Labneh Dip with za’atar-spiced honey drizzle, served with honey-grilled pita
Picture for Impossible Taco Salad
Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing
Picture for Pepperoni Pizza Meatball Sub
Italian meatballs, marinara, provolone, crispy pepperoni and Italian seasoning on a toasted garlic bread roll
Picture for Grilled Red Snapper Fillet
Grilled Red Snapper Fillet with mango-Sriracha butter over mango-rice madras, raisins and almonds
Picture for Queso Frito
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
Picture for House Lacto-Fermented Giardiniera
Pickled vegetables, poached garlic and onions, and olive oil
Picture for Spice-Rubbed Korean Short Ribs
Spice-Rubbed Korean Short Ribs with smoked Gouda grits, roasted carrot, mushrooms and micro greens
Picture for Big Red Torta
Spiced crispy chicken, pickled chiles, Chihuahua cheese, “Rooster Sauce,” lettuce, tomato, pickles and avocado
Picture for Coconut Taco
Battered coconut meat, Mexican kimchi, carrot aïoli, micro greens
Picture for Pan-Roasted Halibut Cheeks
Pan Roasted Halibut Cheeks with artichoke hearts and Parmigiano-Reggiano
Picture for Xocolatl Maize Cocktail
Evan Williams Bottled-in-Bond 100-proof bourbon, Nixta Licor de Elote, Aztec chocolate bitters and a roasted cinnamon stick
Picture for Pretzel Bites
Pretzel Bites with Wisconsin cheddar cheese sauce
Picture for Banana Cream Napoleon
Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream
Picture for The Savory Side Of Dairy-Free Alternatives
Ripple is the plant-based dairy alternative your savory dishes have been looking for
Picture for Flavor Discovery: Kanji
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Picture for Florals are Blooming
A new trio of floral syrups adds an easy boost of exceptional flavor
Picture for Kitchen Collaborative: Chef Dave Woolley
Telling bold flavor stories gives menus a sharper competitive edge
Picture for Mole-Style Beans with Shredded Chicken Tacos
Courtesy of Chef Dave Woolley Sponsor: Bush’s Best
Picture for Burnt Honey-Lime Cauliflower Tacos
Created by Chef Dave Woolley
Sponsor: National Honey Board
Picture for Chimayo Chile Grassfed Australian Beef with New Mexico Farmhouse Salad
Courtesy of Chef Dave Woolley Sponsor: True Aussie Beef & Lamb
Picture for Duck Fat Crisped Idaho® Fingerlings
Created by Chef Dave Woolley Sponsor: Idaho Potato Commission
Picture for Frozen Assets
IQF blueberries take center stage, lending an assist with labor, consistency, food cost and shelf life
Picture for Sausage Flavor, Bacon Form
Sausage innovations bring menu excitement
Picture for Bean Around The World
Easily build big flavor with these saucy, smoky black beans
Picture for The Best of Sandwiches
Three popular builds find signature flavor moves starring turkey
Picture for Thinking it Through
Calibrating bold flavor and texture
Picture for Grilled Cheese With Boursin®, Apples & Fig Jam
Created by Chef Jeremy Lett
Sponsor: Bel Brands USA
Picture for Barilla Sausage & Spinach Orecchiette
Created by Chef Jeremy Lett
Sponsor: Barilla
Picture for Tyson Foodservice: Spanish Omelette with Aidells Chicken and Apple Sausage
Created by Chef Jeremy Lett
Sponsor: Tyson Foodservice
Picture for Kitchen Collaborative: Chef Jeremy Lett
Landing on unique dishes that carry broad appeal stems from an intuitive understanding of what drives the guest connection
Picture for Flavor on the Edge: Toasted White Chocolate
Culinary technique transforms this sweet treat and expands its menu possibilities
Picture for Six Ways to Punch Up Flavor
Developing a host of trend-forward menu items while maximizing one new SKU
Picture for Beneficial Beverages
Immunity boosts make both non-alc and alcoholic drinks appealing
Picture for Go With Your Gut
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Picture for Marvelous Mushrooms
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Picture for Super-charged Soup
Takes on immunity-boosting soup fortifies modern menus
Picture for 5 Ways to Kick Up Modern Sauces
Flavor innovation here gives menus a competitive advantage in the to-go game
Picture for Deep Dive: Virtual Reality
Optimizing the pathway to a thriving marketplace
Picture for Flavor in Focus: In Pizza We Crust
Creative approaches to a favorite category
Picture for 10 Flavor Upgrades: Hand me the World
Look to these 10 global sandwiches for menu ideas and flavor inspirations
Picture for World View
Turkey carries global flavors while keeping things familiar in modern sandwiches
Picture for California Queso Patacones
Created by Chef Mary Grace Viado Sponsor: California Milk Advisory Board
Picture for Thrice-Baked Cheesy Idaho® Potatoes
Created by Chef Mary Grace Viado Sponsor: Idaho Potato Commission
Picture for Tyson Foodservice: Chorizo Birria Stacked Tacos
Created by Chef Mary Grace Viado
Sponsor: Tyson Foodservice
Picture for Kitchen Collaborative: Chef Mary Grace Viado
Chef Mary Grace Viado showcases creative comfort while building in clever menu versatility.
Picture for Take It Away
Trend-forward inspirations for the to-go landscape
Picture for Carry the Trend: Fried Chicken
Say “Aloha” to craveable fried chicken sandwiches
Picture for 10 Beverage Upgrades: Smooth Operators
The ice-cold comfort of creamy, blended drinks fires up beverage menus
Picture for Dairy-free Done Right
Plant-based dairy alternative Ripple effortlessly enhances everything on your menu
Picture for Flavor Trifecta: Tracey Macrae
Chipotle peppers, ginger and rosemary make a simple marinade
Picture for Kitchen Collaborative: Justin Fields
Nuance marks the flavor approach to each of these builds.
Picture for Plant Power
Update Mexican favorites with trend-forward, bean-centric moves
Picture for Wildflower Honey-Turmeric Greek Yogurt Dip
Created by Chef Justin Fields
Sponsor: National Honey Board
Picture for Smoky Mezcal Watermelon Mojito Recipe
Created by Chef Justin Fields
Sponsor: National Watermelon Promotion Board

Picture for Chiles Rellenos Stuffed with California Queso Fresco and Elote Recipe
Created by Chef Justin Fields
Sponsor: California Milk Advisory Board
Picture for Blissful Brunch Bakes
Extending the appeal of brunch menus with comforting and dynamic bakes
Picture for Back to the Future
Reinventing old school casseroles into trend-forward bakes
Picture for Flavor Makeover: Kicking Up The Quesadilla
Five creative approaches for building modern flavor in this Mexican classic
Picture for Interactive Bakes
Curating a personalized restaurant experience in the home of your guests
Picture for Veg-Centric Bakes
Homestyle savory bakes translate beautifully into plant-forward offerings
Picture for Next-level Slaws & Salads
Cranking up crunch and firing up flavor help deliver an optimal off-premise experience
Picture for Signature Flavor: Out To Sea
This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon
Picture for Flavor Find: Htipiti
Htipiti is a craveable Greek feta dip ideal for menu adaptation
Picture for Plant-based Food With Attitude
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Picture for Flavor in Focus: Dig It
Chefs are looking to trending potato-centric dishes to drive consumer excitement
Picture for Kitchen Collaborative: Quinn Adkins
A mindful yet playful approach to flavor building yields creative and compelling menu items
Picture for Publisher's Page
Welcome to the March-April 2021 issue from Cathy Holley
Picture for Get to Know Kleftiko
Meaty comfort with broad versatility
Picture for New Consumer Behavior Trends Are Shaping Future Opportunity
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
Picture for Coffee All Day, All Night
How can a coffee program make all the difference to today’s operator?
Picture for Honey-infused “Super Muesli” recipe
Courtesy of Chef Quinn Adkins Sponsor: National Honey Board
Picture for Herb-roasted Aussie Leg of Lamb with Hazelnut Demi-glace recipe
Courtesy of Chef Quinn Adkins Sponsor: True Aussie Beef & Lamb
Picture for Spinach and Kale Salad with Baked Bean “Caviar” recipe
Courtesy of Chef Quinn Adkins Sponsor: Bush’s Best
Picture for Optimizing SKUs, Maximizing Flavor
Chef Jeffrey Quasha shares his unique—and successful—management system
Picture for Center Stage
The sweet-tart flavor of blueberries brings balance, counterpoint and intrigue to savory dishes
Picture for Plant-based Evolution
Expect to see growth in culinary products formulated for chefs seeking a thicker and richer dairy experience
Picture for Optimizing Pimento Cheese
15 ways to use this beloved SKU across the menu
Picture for Carry The Trend
A beloved brand gives sandwiches a competitive edge
Picture for Trend Insights: Sandwiches
Menu opportunities for modern sandwiches
Picture for 5 Paths to Sandwich Sophistication
Some of the most exciting flavor innovation today is being sandwiched between two slices of bread
Picture for Tyson Foodservice: Pulled Chicken On Southwest Stacked Salad
Created by Chef Pam Smith
Sponsor: Tyson Foodservice
Picture for Crispy Prosciutto Watermelon Poppers
Created by Chef Pam Smith
Sponsor: National Watermelon Promotion Board

Picture for Toasted Orzo Salad with Citrus-Seared Salmon
Created by Chef Pam Smith
Sponsor: Barilla
Picture for Kitchen Collaborative: Pam Smith
A strategic use of flavor building and cooking techniques promises craveability
Picture for Sea of
Replace the protein with a seafood option in these classic meat-centric sandwiches
Picture for Stepping Up the Sandwich
Turkey offers a versatile protein for creative flavor building
Picture for Cold Sandwiches Heat Up
Trending flavors meet the enduring appeal of classic deli sandwiches
Picture for American-Chinese Takes Sides
Creative applications of these iconic flavors shine in favorite side dishes
Picture for Now Serving Brunch
Menu ideas inspired by American-Chinese twists
Picture for Triple Threat
Global powerhouse cuisines meet the Big Three of Chinese-American cuisine
Picture for Spinning Cashew Chicken
Diving deeper into a regional favorite with a devoted national following
Picture for General Tso's Broad Reach
Creative interpretations of this perennial favorite
Picture for Making a Splash
An array of dairy alternatives broaden their scope for today’s menus
Picture for Ch-ch-ch-churros
Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
Picture for Skin Deep
Menu developers are wielding fried chicken skins in wildly creative ways
Picture for Pimento Makes a Play
This Southern staple makes a strong case as the new American cheese
Picture for The Sandwich Revolution
Elevated handhelds take the lead in creative menu development
Picture for Say
Modern menu builds get a boost from this cheese's iconic flavor and texture
Picture for Hit Refresh
Innovation in the hard seltzer world is moving at lightning speed
Picture for Idaho® Potato Bialys with Tomato Chutney
Created by Chef Brad Kent
Sponsor: Idaho Potato Commission
Picture for Boursin® Bagel Bites
Created by Chef Brad Kent
Sponsor: Bel Brands USA
Picture for Kitchen Collaborative: Brad Kent
A strategic use of soft textures ensures a comfort-centric build
Picture for Tea it Up
The elements of Thai tea emerge as a fun and versatile flavor system
Picture for 5 Takes on Bakes
Take and bakes build revenue and ease back-of-house prep
Picture for Trend Insights: Bakes
Culinary insights into the take-and-bake trend
Picture for Immunity On the Menu
Rocketing consumer demand inspires creative flavor development in both food and beverage
Picture for Creative Crunch Offers a New Flavor Burst
Surprising textures boost craveability in sandwiches
Picture for Roasted Vegetables with Dairy Free Boursin® Crema
Created by Chef Jennifer O’Brien Sponsor: Bel Brands
Picture for Indian Spiced Baked Beans Dal
Created by Chef Jeffrey Quasha Sponsor: Bush’s Best
Picture for Cheesy Cal-Mex Spinach & Artichoke Enchiladas
Created by Chef Alex Sadowsky Sponsor: California Milk Advisory Board
Picture for Idaho® Potato Braised Vegetable Shepherd’s Pie
Created by Chef Jeff Mann Sponsor: Idaho® Potato Commission
Picture for Australian Grassfed Beef Tartare with Kimchi and Furikake
Created by Chef Brandon Hudson Sponsor: True Aussie Beef & Lamb
Picture for Tyson Pulled Chicken Long Rice
Created by Chef David Viviano
Sponsor: Tyson Foodservice
Picture for Smoky Watermelon and Carnitas Tacos
Created by Chef Jay Smith Sponsor: National Watermelon Promotion Board
Picture for Toasted Orzo with Citrus-Seared Salmon
Created by Pam Smith, RD Sponsor: Barilla America
Picture for Found in Translation
Chefs are taking Chinese-American food in unexpected, new directions
Picture for Chinese-American Comfort
Pairing classic flavors with potatoes dials up crave
Picture for Craveable Condiments
Turn up the takeout experience with bold flavor combinations
Picture for Bread Love
Propelled by a number of strong drivers, bread is making a comeback
Picture for Texas Pete PCs Are Helping Chains Deliver Spicy Flavor In 2021
Picture for Created by a Chef, Not a Scientist
Simple ingredients and culinary versatility make new plant-based products shine
Picture for In the Weeds
Chefs discover seaweed’s depth of character and leverage its adaptability
Picture for Easy Bake
Flavor-driven take-home bakes are a perfect fit for today’s menus
Picture for On The Horizon
2020 insights that can help guide the way to a successful year ahead
Picture for Walnuts for the Win
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
Picture for From the Publisher
Picture for 2021 Trends: A Case Study
Fitting it all into an on-trend handheld
Picture for Panel of Experts: Trends 2021
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Picture for Inspiring the Next Generation
7 trend-forward ways to leverage the power of peanuts to resonate with the next generation
Picture for Trend Insights: Modern Chinese
Why Chinese fare presents big menu opportunity
Picture for Seaweed Starters
Eight ways to showcase seaweed's unique flavor story
Picture for Trend Insights: Seaweed
Understanding the rising tide behind seaweed
Picture for Top 10 Immunity Boosting Foods
10 foods consumers believe could help boost immunity and/or strengthen recovery
Picture for Trend Insights: Immunity
Culinary insights on immunity
Picture for Trend Insights: Pimento
Culinary insights highlighting pimento’s menu play
Picture for Freshly Baked
New ingredients and ancient techniques
Picture for Trend Insights: Bread
Opportunities and insights into bread on the menu
Picture for Menu Alaska
Seafood from Alaska meets consumers’ desire for wild, healthy and sustainable options
Picture for The Best Avocados Have California In Them
The time is ripe for menuing California avocados
Picture for A Refined Touch of Flavor
Elevate menu items with immunity-boosting ingredients
Picture for Made With Ghirardelli
Drive consumer excitement by leveraging the strength of this premium brand
Picture for The Flavor is Kee
Authentic Asian sauces and condiments add an on-trend flavor boost
Picture for Watermelon: It's Always in Season
Watermelon: Always in Season / A year-round menu resource
Picture for Riding The Wave
The hard seltzer segment has taken the world by storm
Picture for Trend Insights: Plant-based Milks
Insights and opportunities with plant-based dairy alternatives
Picture for Strong & Sweet
How Thai tea delivers on the flavor experience
Picture for Trend Insights: Thai Tea
Insights and opportunities with Thai tea
Picture for Refreshing Simplicity
It's a smart strategy to add something to make your canned seltzer offerings unique or special
Picture for Trend Insights: Hard Seltzer
Insights and opportunities with hard seltzer
Picture for Signature Flavor: Raise a Toast
A trio of toasts wows with big, balanced, beautiful flavors
Picture for Flavor On Hand
With built-in portability, hand pies are an easy menu fit
Picture for Inspirations from Global Kitchens
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
Picture for 10 Meaty Builds
Leading-edge ingredients dial up intrigue in meat-centric dishes
Picture for Planting Comfort
Leveraging the indulgent side of plant-forward menu innovation
Picture for Getting Boozy with Cardamom
The warming charm of a powerhouse spice
Picture for Splendid Sauces
Go big on flavor with a deft touch of cardamom
Picture for Flavor Find: Smooth Move
Chefs are extending the reach of hummus
Picture for The Value Equation
Grassfed quality, signature flavor
Picture for Flavor in Focus: Fried Chicken
Creative flavor play lifts the already soaring 
fried chicken higher and higher
Picture for Bridging the World
Blueberries balance the bold side of global flavors with natural sweetness
Picture for 10 Flavor Builders: Seafood
Ideal for takeout, handhelds reel in the growing demand for seafood
Picture for Flavor in Focus: Desserts
Dessert innovations leveraging the flavors and formats consumers yearn for today
Picture for Simple Solutions for To-Go Sips
The Perfect Purée helps takeout cocktails succeed
Picture for Flavor Workbench: Patty Melt
The diner classic returns to the spotlight
Picture for Sweet on Cardamom
Leverage the full-bodied characteristics of this warm spice
Picture for Cardamom’s Play with Produce
A warm spice that complements the savory side of vegetables
Picture for Flavor Makeover: Miso
Miso is poised to deliver its unique, savory earthiness to brunch
Picture for Deep Dive: SKU-ed Perspectives
Optimizing and tightening menus while keeping the innovation pipeline flowing
Picture for Making the Cut
Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus
Picture for Flavor Trifecta: Loay Alhindi
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Picture for Flavor Upgrades for Cold-Weather Beverages
Creative ways to heat up beverage menus
Picture for A Wellness Win
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Picture for Flavor ROI: Setting the Bar
Stanford transitions from customizable menus to curated ones
Picture for Take Comfort
Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base
Picture for Adjarian Khachapuri
Picture for Riffing on Reuben
8 creative, trend-forward takes on this classic deli sandwich
Picture for The Final Five
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Picture for Publisher's Page
Welcome to the November-December 2020 issue from Cathy Nash Holley
Picture for Commodity Boards: Craveable Indulgence
Commodity boards serve up trend-forward indulgence
Picture for 10 Beverage Builders: New Brews
Trending ingredients and clever techniques keep the fun flowing in coffee and tea
Picture for Cheese Makes Champions
Win the sandwich game with Bel Brands’ flavor-packed lineup of signature cheeses
Picture for Fermenting Ideas
Capitalizing on the feel-good momentum of fermented beverages
Picture for Soup Soothers
Double down on comfort with flavorful fermentation
Picture for Mighty Mains
Strengthening core menu features by leveraging the craveability of fermented flavors
Picture for An Affinity for Appetizers
Fermentation unlocks next-level flavors
Picture for Flavor in Focus: The Cheese Advantage
A spectrum of flavors and textures makes cheese a trusted go-to for innovative menu development
Picture for Going Old School
Lazy Dog Restaurants looks to the past as it continues to expand its takeout options
Picture for Worldly Ways
Employing a modern approach with global flavors for plant-forward menu development
Picture for Flavor Find: Pass the Paneer
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
Picture for Signature Flavor: Team Player
This head-turning PB&B Burger levels up an American classic
Picture for Sea Level
Employ culinary techniques to convey premium cues in takeout fish dishes
Picture for Flavor Makeover: Concentrated Flavor
Chefs are finding balance for the sweet side of dried fruit while leveraging its textural richness
Picture for Recycling Rice
Reducing food waste while maximizing innovation with this pantry staple
Picture for Flavor ROI: Taking the Bet
A chef turns a side hustle into a successful fried chicken joint
Picture for Trust in Turkey
Smart protein solutions for today’s foodservice landscape
Picture for Flavor Workbench: Tahini's Time
The Eastern Med ingredient with a long reach
Picture for Give Me Something to Hold Onto
With takeout and delivery in full focus, handhelds offer a practical, proven format for portability
Picture for -DEMO ALFREDO - Innovating Within Ubiquity
Picture for Raise the Stakes
Use culinary finesse to signal premium cues in takeout meat dishes
Picture for Deep Dive: Carried Away
Turning off-premise food & beverage challenges into opportunities
Picture for Eyes on Beegan
Plant-based builds featuring honey find a sweet spot
Picture for Borek for Breakfast
Look to the Balkans for new news at breakfast
Picture for 10 Beverage Builders: Dynamic Duos
Unique flavor combinations that elevate drinks and thrill consumers
Picture for Condiment Cravings
Look to the Balkans for enticing yet familiar flavors
Picture for The Good Stuff
Taking vegetables to new heights with Balkan inspiration
Picture for Name that Theme
Translating the sentiment behind small plates in new ways
Picture for Commodity Boards: Taking Stock
Commodity boards offer operators new solutions for the changing landscape
Picture for 10 Flavor Upgrades: Far Out Flavors
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
Picture for Flavor ROI: Juice It Up!
The Juice It Up! brand reaches into its past to craft a meaningful narrative today
Picture for Flavor Trifecta: John J. O’Leary
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
Picture for -DEMO CURRY- Innovating Within Ubiquity
Picture for Pollinator Garden in a Glass
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
Picture for Pork Toasts
Pork toasts with whipped herb goat cheese and microgreens.
Picture for Celebrating Beekeeping
National Honey Month is the perfect time to salute this special craft
Picture for Global Sauce Play
14 fruit-centric ideas for 7 sauce categories
Picture for Salad Days
Fruit takes center stage with modern flavorings and composition
Picture for Focus on Fruit
Three fruits making a big play in trend-forward beverage development
Picture for One to Watch: Umeboshi
Flavor depth gives this fruit deep menu potential
Picture for Publisher's Page
Welcome to the September-October 2020 issue from Cathy Holley
Picture for Flavor in Focus: Breakfast is Calling
This long-time favorite wins consumers over with comfort, whimsy, function and flavor
Picture for Essential Sauces for Every Menu
4 new flavorful, on-trend sauces – all made possible by the awe-inspiring honey bee
Picture for Premium Value Lunch Special
Premium Aussie beef scores across the table
Picture for Breakout Breakfast: Anytime, Anywhere
Innovate with blueberries to make it memorable
Picture for Rice Plants Opportunity
Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
Picture for Non-Alc’s Rising Stars
High-impact ingredients making a splash in the beverage world
Picture for A Beverage with Benefits
Picture for Fresh Takes on Lemonade
Upping the experience (again) in one of America’s most iconic beverages
Picture for Flavors to Fall for
Surprising, seasonal flavor combinations enliven non-alc offerings
Picture for 5 Steps To Optimize Menus
Brand reflection and sharpened focus help light the path to success today
Picture for Kitchen Collaborative: Renate DeGeorge
Hearty, satisfying builds stand out with clever flavor play
Picture for Kitchen Collaborative: James Musser
Taking ingredients in unexpected directions leads to sublime discovery
Picture for Barbecue Season
Trend-forward rubs, glazes and sauces that work across the menu
Picture for Idaho® Potato Curry and Noodles
Picture for Idaho® Potato Larder Latkes & Koji Cultured Cream
Picture for Idaho® Potato Samosadilla and Cilantro Lime Chutney
Picture for Crispy Lemon & Herb Idaho® Fingerling Potatoes
Picture for Rice Bowls Deliver The Flavor
Build modern, flavorful bowls that balance portability with craveability
Picture for Kitchen Collaborative: Michael Israel
Touchpoints of the familiar come through in these three recipes
Picture for 5 Fan Favorites in Bowl Format
Re-tooling successful flavor builds into signature bowls
Picture for Bowls Lean Into Latin Flavors
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Picture for Kitchen Collaborative: Chef Jamie Carawan
Plant-based additions enhance recipe development
Picture for Curated Bowls Take Center Stage
Chef-driven builds are finding favor with both menu developers and consumers
Picture for Publisher's Page Jul-Aug 2020
Welcome to the July-August 2020 issue from Cathy Holley
Picture for Signature Flavor: Meat+3 Moves In
Greek-style Meat and Three with Date-Crusted Aussie Lamb
Picture for Sauce Styles for Modern Bowls
Look to trend-forward flavor combinations to build excitement
Picture for Flavor Trifecta: Valeria Molinelli
A blend of guanabana, aji amarillo and panela offers flavor inspiration.
Picture for Flavor Makeover: Waffles
Unrivaled texture and guaranteed comfort extend waffles’ reach as a go-to format for innovation
Picture for Flavor Watch: Macha Madness
It’s time to fall in love with salsa macha
Picture for Deep Dive: What Comes Next?
High-volume chefs reflect on the steep learning curve of the past few months, and share strategies for the path forward
Picture for 5 Best Practices for to-go Cocktails
To-go cocktails require a thoughtful approach
Picture for Innovation Is an Essential Business
Flavor innovation creates an emotional connection that is important now more than ever
Picture for 10 Flavor Upgrades: Sausages
The universal appeal of hot dogs, brats and sausages offers a comfort-centric platform for flavor innovation
Picture for Flavor Expedition 2020: Part 2
A cross-country tasting tour leads to new pathways of menu innovation
Picture for Plant Forward on the Move
Translating modern meatless flavor experiences into optimal off-premise options
Picture for Flavor Workbench: Pasta Carbonara
The ultimate comfort dish for unsettling times
Picture for Make Mine to Go
Commodity boards offer on-trend ideas built for portability
Picture for Take Comfort
Deepen emotional connections while promising special flavor experiences
Picture for Smoke Signals
Chefs are creating unique and surprising flavor profiles with smoke
Picture for It's Go Time
Chefs rely on proteins that go the distance on flavor, temperature and texture
Picture for Smarter Flavor Innovation
Today’s tighter menus need SKUs that work harder
Picture for Go Further With California Walnuts
Make plant-forward menu items craveable with this versatile, wholesome ingredient
Picture for Build Your Flavor Story With Boursin
Chefs are taking this fresh cheese with big flavor in new directions
Picture for Kitchen Collaborative: Farley Kaiser
Evocative flavors turn comfort-centric and adventurous builds into stars
Picture for Kitchen Collaborative: Jeffrey Hanak
Bold flavors carry both light and hearty dishes
Picture for Kitchen Collaborative: Chef Matt Harding
Offering comfort while still serving up menu excitement
Picture for Kitchen Collaborative: Pascal Beaute
Classic techniques with modern touches bring home memorable flavors
Picture for Kitchen Collaborative: Joe Natoli
Comforting indulgence with a sense of place
Picture for Julie Tobias
Picture for Katie Ayoub
Picture for Cathy Nash Holley
Picture for Kitchen Collaborative: Chef Michael Slavin
Thoughtful approaches to the mash-up create modern, craveable flavor combinations
Picture for Shin Ramyun Chicken Wings 
Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.
Picture for Kitchen Collaborative: Chef Keith Brunell
Two recipes that offer signature spins on beloved builds
Picture for Taco Time: Low Cost, High Reward
Premium Aussie lamb helps you stay relevant and profitable
Picture for Kitchen Collaborative: Olivier Gaupin
Assertive global flavors rounded out by softer tones from familiar ingredients
Picture for 4 Modern Moves with Eggs
From the unexpected to the upgraded, eggs continue to inspire innovation
Picture for Kitchen Collaborative: Nate Weir
Three recipes that highlight flavor versatility and menu adaptability
Picture for Sweet Umami
Culinary ideas that explore this flavor pairing
Picture for Kitchen Collaborative: Paul Muller
Flavorful menu development that looks for inspiration close to home.
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 Planting Success
This plant-based shareable sings with Eastern Med and Latin flavors
Picture for Kitchen Collaborative: Grant Morgan
High impact flavor needs the right supporting players
Picture for Kitchen Collaborative: Aaron Brooks
Offering familiar ingredients in surprising, flavor-forward applications
Picture for Bringing the Heat
Chefs get fired up, building on the popularity of hot honey
Picture for Honey Butter's Next Play
Trend-forward flavor combinations for signature menu items
Picture for Kitchen Collaborative: David Stadtmiller
Building crave in a comfort classic, a bright summer dish and a modern entrée
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 Infusing Honey
Building complexity with surprising flavor combinations
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 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 Baked & Fried Russet Potato
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
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 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 Crispy Sriracha Chicken Sandwich
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
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 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 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 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 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 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 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
Khan Saab Desi Craft Kitchen serves 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 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 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 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 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 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 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 Chicken Schnitzel Sandwich
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Picture for Brunch Chilaquiles con Huevos
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Picture for Ensalada de Col
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
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 Mushroom Shawarma Bowl
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Picture for Avocado Huarache
Avocado Huarache with jalapeño ricotta.
Picture for Kushari
Kushari with fried onions and spiced tomato sauce.
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 Meat-Centric Comfort Food
A dozen ways to deliver dishes that soothe the soul
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 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 Smoke's New Draw
Chefs employ modern approaches to the art of smoke
Picture for 5 Modern Handhelds
Powerhouse condiments and garnishes make the sandwich
Picture for Crispy Rice Plays
Leverage the toasted, crunchy texture as an unexpected snack, carrier or garnish
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 Flavor Trifecta: Sheamus Feeley
A blend of powdered dashi, black truffle and cashews offers flavor inspiration.
Picture for Publisher's page Mar-Apr 2020
Welcome to the March-April 2020 issue from Cathy Holley
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 Makeover: Tropical Surprise
Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus
Picture for Flavor Watch: Kick it up a Nooch
Nutritional yeast adds a healthy boost of flavor
Picture for Flavor Expedition 2020: part 1
Street-level trend tracking reveals emerging menu opportunities
Picture for 10 Flavor Builders: New Deli
Refashion classic deli favorites to drive flavor opportunities
Picture for Pantry Powerhouses
When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.
Picture for Go With The Dough
Chefs take pizza to the next level with clever flavor play
Picture for The Mexican Gateway
Plant-forward cuisine is finding inspiration in modern Mexican flavors
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 Pasta: The Shape of Things
Pasta’s storied traditions lead to richer menu narratives
Picture for The State of Pasta 2020
Trends and opportunities with pasta-centric menu development
Picture for The Immeasurable Value of Hospitality
Picture for French Dip
This timeless classic is primed for innovation
Picture for Global Handhelds: The World in Our Hands
Global handhelds endure as one of the most innovative menu categories
Picture for 10 Beverage Builders: Levantine Libations
Eastern Med flavors add intrigue to beverage menus
Picture for Flavor ROI: Quick Thinking
Making healthy and functional competitive in quick serve
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 Modern Moves with Pasta Salad
On-trend builds bring menu opportunity
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 Global Savory Pancakes
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
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 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 Flavor Postcard: Australia's Tavern Culture
Inspiration for casual yet inspired meat-centric dishes
Picture for Translating Trends with Turkey: Hot Honey
Flavor-packed global mash-up handheld brings the sweet heat
Picture for 3 Egg-Centric Breakfast Heroes
Quick culinary ideation inspired by trending egg dishes
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 Invasion
This fun, casual dining culture offers big opportunity for easy translation
Picture for Aussie Trend Insights
Insights into the Aussie invasion trend from our team of experts
Picture for High on Honey
Clever culinary techniques are deepening the impact of this beloved ingredient
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 Forward with Fruit
Inspired by the veg-centric movement, fruit is revealing its culinary potential
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 Balkan Bounty
Just around the bend from the Eastern Med lies an abundance of new opportunity
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 Momentum
This warm, peppery spice is game for more menu play
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’s Next Move
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
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 Bowl’d Intentions
A sharpening of focus is resulting in purpose-driven bowl builds
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 Getting Cultured
Deeper exploration into fermentation reveals new flavor frontiers
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 Brunch's Next Frontier
New global flavors bring a fresh wave of innovation
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's New Groove
Creative flavor building elevates spirit-free drinks to adult beverage status
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 Idaho® Potato Mexican Tamale Sphere
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 Vegan Deviled Idaho® Red Potatoes
Picture for Flavor ROI: Old School
A legacy brand plays up strengths while looking to the future
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 Idaho® Potato Gnocchi with Peas
Picture for Smashed Idaho® Fingerling Potatoes with BBQ Butter
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 Grilled Chilean Salmon, Cured Tomato and Olive Vinaigrette, Shishito Pepper
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 Thai Curry “Quick” Alaska Cod with Instant Basmati Rice
Picture for Wild Alaska Salmon with Masa Crunchies Breakfast Burrito
Picture for Lemon-Sumac Alaska Pink Salmon Bowl
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 Buffalo Chicken and Avocado Blue Cheese Sandwich
Picture for Campfire Fingerling Potatoes
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 Lamb Scottadito with Walnut Anchovy Salsa and Broccolini
Picture for Grilled Mango & Goat Cheese Salad
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 Middle Eastern Alaska Fish Cakes With Green Tahini Sauce
Picture for Aussie Grassfed Beef Banh Mi
Picture for Black Soy Bean Burgers
Picture for Pambazo Idaho Potatoes Sandwich
Picture for Bulgogi Marinated Cheesesteak with Oaxaca Cheese
Picture for Honey Tandoori Chicken Flatbread Sandwich
Picture for Spanish-Style Striped Bass Sandwich with Walnut Harissa
Picture for Tex-Mex Steak Torta
Picture for Wild Alaska Salmon Banh Mi
Picture for Idaho® Potato Chorizo Au Gratin
Picture for Idaho® Potato Hash Baes
Picture for Idaho® Potato Wrap Spring Rolls
Picture for Idaho® Potato Dahi Puri
Picture for Roasted Lebanese Potato Shawarma
Picture for Savory Rice Waffles
Picture for Roasted Pear, Spinach & Gorgonzola Omelet
Picture for Blueberry Breakfast Smoothie Bowl
Picture for Fresh Mango & Sweet Potato Breakfast Hash
Picture for Loaded Hash Brown Packets
Picture for Avocado Chicharrones with Steak & Eggs
Picture for Wild Alaska Salmon and Egg Breakfast Tacos
Picture for Bacon, Maine Lobster and Tomato Sliders
Picture for Beer Braised German Bratwurst With Onions in a Tortilla
Picture for Hotel Allegro Short Rib Potato Hash
Picture for Idaho Potato Pig Fries
Picture for Butchertown Gnocchi with Wild Mushrooms
Picture for Chicken Vesuvio
Picture for Paella With Chicken, Chorizo, Clams And Shirred Eggs
Picture for Mediterranean Egg Strata With Swiss Chard, Olives And Mozzarella
Picture for About
Picture for Pear Shrimp Salad with Cilantro Yogurt Dressing
Picture for Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews
Picture for Crab and Avocado Quesadilla
Picture for Crispy Microbrew Onion Rings
Picture for Yamhattan Cocktail
Picture for Fluffy Sweet Potato Bourbon Pie
Picture for Garlic Grilled Salmon Salad
Picture for Chili Garlic Pollock Fillet
Picture for Ceviche-Style Sole & Snow Crab Salad
Picture for Dukkah Dusted Rockfish
Picture for Toasted Almond Gnocchi with Braised Chicken Thighs and Rapini
Picture for Baked Goat Cheese with Almonds, Caramelized Onion, and Figs
Picture for Almond Toffee Martini
Picture for Honey Pot Cider
Picture for Honey Whiskey Popcorn
Picture for Gluten-Free Pumpkin Honey Spice Cookies
Picture for Breakfast Enchiladas
Picture for Lamb Belly & Arugula on Flatbread
Picture for General Purpose