Flavor Trends, Strategies and Solutions for Menu Development
Picture for A New View of Better-for-You
A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
Picture for 6: Wagyu Beef & Belgioioso® Aperitivo Italico Cheeseburger
Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Picture for 5: Sourdough Blueberry Bread Pudding
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Picture for Kitchen Collaborative Recipe Roundup #3
Chef insights on six ingredient-inspired recipes
Picture for 4: African-Spiced Ricotta-Stuffed Acorn Squash
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America Remington Hospitality
Picture for 3: Mango-Chile-Lime Yogurt Bowl
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America Remington Hospitality
Picture for 2: Harissa Honey Naan Flatbread
Colin Mills, Senior Recipe Developer, HelloFresh
Picture for 1: Barilla® Kimchi Mac & Cheese
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage First Hospitality
Picture for Flavor Trailblazer: Jeremy Bringardner
Meticulous flavor building underpins gold-standard innovation
Picture for Sweet Escapes
Fostering a coffee culture around community, conversation and connection
Picture for On Trend: A Case Study in Fika
Taking cues from Scandinavian café culture
Picture for Catching the Wave of Flavored Tequilas
Producers and restaurants alike are finding value in flavor-infused tequila.
Picture for Sourdough Blueberry Bread Pudding
Recipe courtesy of Anthony Dee
Sponsor: La Brea Bakery
Picture for Kitchen Collaborative: Anthony Dee
Presenting bold, balanced takes to produce memorable flavor experiences
Picture for Wagyu Beef & BelGioioso® Aperitivo Italico Cheeseburger
Recipe courtesy of Anthony Dee
Sponsor: BelGioioso®
Picture for Lamb Takes Center Stage
Nordstrom serves up seasonal LTOs starring Aussie lamb
Picture for Tropical Flavors Break Bounds
Escape-worthy ingredients brighten menus and moods
Picture for 3 Easy Ways to Up Your Salad Game
Flavorful add-ins, contrasting textures and elevated finishes make for easy upgrades
Picture for How to Build a One-of-a-Kind Burger
Four inventive builds that prove burgers’ infinite potential
Picture for When Crispy Is Critical
Are your french fries built to go the distance in take-out and delivery applications?
Picture for Hawaii Inspires
King’s Hawaiian makes exploring this top trend easy
Picture for Mango-Chile-Lime Yogurt Bowl
Recipe courtesy of Richard Garcia
Sponsor: Chobani®
Picture for Kitchen Collaborative: Richard Garcia
Pulling in international influences to deliver dishes that invite exploration
Picture for Peruvian-Style Chicken Tender Causa
Recipe courtesy of Richard Garcia
Sponsor: Tyson Foodservice
Picture for Up with the Chickens
Disrupting conventions in the crispy, craveable chicken breast game
Picture for Flavor Trailblazer: Hagop Giragossian
A conversation with Dog Haus’ co-founder about agility and the creative process
Picture for Lead With Lentils
A powerful pantry trifecta, lentils convey flavor, nutrition and satiety
Picture for 2: Falafel-Battered Onion Rings with Kalamata Olive Honey
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe
Picture for 6: Aussie Select® Tikka Masala Lamb Kathi
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Picture for Kitchen Collaborative Recipe Roundup #2: Six to Inspire
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 5: BelGioioso® Croque Madame
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Picture for 4: Japanese Chicken & Okonomiyaki Waffles
Colin Mills, Senior Recipe Developer, HelloFresh
Picture for 1: Jamaican Jerk Burger with Mango Salsa
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 3: Walnut-Crusted Ghirardelli Chocolate Banana Bread Cake Pops
Colin Mills, Senior Recipe Developer, HelloFresh
Picture for Catching the Chopped Sandwich Craze
5 classic salads transformed into handheld gold
Picture for Flavor Postcard: Louisville
There’s more than bourbon in the Gateway to the South
Picture for Move Over Bourbon, Bring on Botanicals
Stop 4: Pretty Decent
Picture for New Nordic Meets Slider Bar
Stop 3: Oskar’s Slider Bar
Picture for Tacos, with a Twist
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Picture for Biscuits Go Bite-Sized
Stop 1: Biscuit Belly
Picture for 2 Lamb-tastic Menu Ideas
Acclaimed restaurateur Laura Ozyilmaz of San Francisco’s Dalida offers a case study on why the restaurant sources Aussie Lamb
Picture for Barilla® Kimchi Mac & Cheese
Recipe courtesy of Tiffany L. Sawyer
Sponsor: Barilla for Professionals
Picture for Aussie Select® Tikka Masala Lamb Ham Kathi
Recipe courtesy of Tiffany L. Sawyer
Sponsor: Aussie Select®
Picture for Kitchen Collaborative: Tiffany L. Sawyer
Melding comfort, indulgence and global influences in craveable concoctions
Picture for MSG Momentum
Exploring the potential of this powerhouse flavor booster
Picture for The ’Shroom Boom Is Real—and Resounding
A new foodservice initiative to capitalize on the mushroom momentum
Picture for Saag Story
Picture for Getting Eggy with It: Asafoetida
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Picture for In a Pickle: Danmuji
Often found within Korean kimbap rolls, pickled radishes can imbue an array of dishes with a refreshing kick of tart and slightly sweet notes.
Picture for Plant-based Boost: Ganjang
Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces.
Picture for Cold Comfort: Hiyashi Chuka + Zaru Soba
Japanese noodle dishes may call to mind hot soups, but chilled variations of both ramen and soba bring the same depth of flavor albeit at a cooler temperature.
Picture for Two to Watch: Mochi + Matcha
Popular on their own or when combined, matcha and mochi are cornerstones of Japanese cuisine.
Picture for Umami Builder: Fermented Black Beans
Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.
Picture for Smoking Hot: Mac Khen
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Picture for A Flavor Discovery, Part 2
Global flavors, ingredients and menu concepts inspire modern menu development
Picture for 5 Ways to Bring Asian-Inspired Accents to Your Beverage Menu
From unexpected textures and flavor profiles to global spins on classic cocktails, the vast region offers much to explore.
Picture for Coming Up Roses: Gulkand
Rose petal jam imbues floral, sweet notes to both sweet and savory dishes.
Picture for Color Your Menu
Vibrant, in-your-face colors grab attention in the social media era
Picture for Exploring West African Cuisine
Discovering the rich culinary traditions of this diverse region
Picture for Tallow’s Renaissance
This heritage ingredient brings big possibilities to the modern table
Picture for Vietnamese Café Vibes
Coffees, snacks and sandwiches translate into new opportunities
Picture for Modern Dressings Move In
Creative iterations energize the salad category
Picture for Homing in on Hawaii
The islands’ iconic food culture expands its reach across the mainland
Picture for It’s All About the Tortilla
Craftsmanship, heritage and creativity mark the trend
Picture for Diving Into Scandi Café Culture
The food, beverages and vibe all inspire modern menus
Picture for Kitchen Collaborative: Colin Mills
Tapping the keener nuances of flavor with a strategic mindset
Picture for Mexican Beverage Boom
A deeper exploration yields a world of surprising opportunity
Picture for Cinnamon Surprises
The most comforting spice shows off big flavor moves
Picture for Trend Insights: Vietnamese Café Culture
Highlighting the opportunity with café classics
Picture for Ono Inspiration
Three Hawaiian classics offer signature options
Picture for Trends on the Horizon
Chefs and industry experts weigh in on the flavors, ingredients and movements on the edge of the trend cycle
Picture for Mexican Momentum
Trend-forward takes on Mexico’s beverage builders
Picture for True North
Scandi-inspired flavor builders
Picture for Create Drama With Dressing
Eight areas of opportunity for salad dressings
Picture for Trend Insights: Tallow
Culinary insights on leveraging tallow in menu development
Picture for Cinnamon & Cassia
A brief overview of the spice's two varieties
Picture for Umami Power
Leveraging MSG’s potential
Picture for Trend Insights: Scandi Café Culture
Expert insights on Scandinavian influences and opportunities
Picture for Trend Insights: Cinnamon
Industry insights on cinnamon’s broad appeal and menu potential
Picture for Banh Mi Skillet
Format transformation brings broadened opportunities
Picture for Trend Insights: MSG
Chefs weigh in on MSG’s use as a modern flavor builder
Picture for Trend Insights: Modern Salad Dressings
Chefs weigh in on leveraging next-level dressings
Picture for The Beauty of Bissap
Exploring West Africa’s popular refreshment
Picture for From the Publisher
Picture for Trend Insights: Tortillas
Chefs share insights on the trend drivers and opportunities
Picture for Tallow Three Ways
Creative ideas for the powerhouse flavor-builder
Picture for Trend Insights: Mexican Beverages
Insights on the opportunities with this trend
Picture for Trend Insights: West African Cuisine
Examining the allure of this vast region
Picture for Island Authentics
Introducing kalo and uala
Picture for Top 10 Trends 2024: Panel of Experts
The chefs, food & beverage experts, and industry analysts who provided input and insights for this special issue
Picture for Stirring the Pot
Women chefs speak up and speak out about life in the culinary arts
Picture for Ghirardelli® Chocolate Budino with Sea Salt Caramel and Brown Butter–Roasted White Chocolate Streusel
Recipe courtesy of Benjamin Lambert
Sponsor: Ghirardelli
Picture for Japanese Chicken & Okonomiyaki Waffles
Recipe courtesy of Colin Mills
Sponsor: Kikkoman
Picture for Ghirardelli® Midnight Frappé Tres Leches
Recipe courtesy of Kevin Ripley
Sponsor: Ghirardelli
Picture for Croque Madame Triple Threat
Recipe courtesy of Marshall Scarborough
Sponsor: La Brea Bakery
Picture for Walnut-Crusted Ghirardelli® Chocolate Banana Bread Cake Pops
Recipe courtesy of Colin Mills
Sponsor: Ghirardelli
Picture for Soy-Mushroom Noodle Bowl
Recipe courtesy of Anthony Dee
Sponsor: Kikkoman
Picture for Confit Chicken Wings in Lee Kum Kee® Spicy Hoisin with Seaweed Ranch
Recipe courtesy of Katy Velazquez
Sponsor: Lee Kum Kee®
Picture for Spicy Duck Bao with Lee Kum Kee® Chili Crisp Hoisin
Recipe courtesy of Christopher Lee
Sponsor: Lee Kum Kee
Picture for Crispy Brussels Sprouts, Tuscan Tomato ’Nduja Vinaigrette
Recipe courtesy of Zack Randol
Sponsor: SupHerb Farms
Picture for Pimento Sausage Dip
Recipe courtesy of Darryl L. Mickler
Sponsor: Tyson Foodservice
Picture for BBQ Hoisin Breaded Wings with Pickled Watermelon
Recipe courtesy of Joshua Ingraham
Sponsor: Tyson Foodservice
Picture for Whipped Feta Spread with Za’atar Crostini
Recipe courtesy of Matt McMillin
Sponsor: La Brea Bakery
Picture for Moroccan Harissa Grain Bowl
Recipe courtesy of Michael Boyer
Sponsor: SupHerb Farms
Picture for Ponzu-Seared Brussels Sprouts with Mirin-Glazed Peanuts
Recipe courtesy of Darryl L. Mickler
Sponsor: Kikkoman
Picture for Mortadella Focaccia with Ricotta Cheese, Pesto and Pistachios
Recipe courtesy of Christopher Lee
Sponsor: La Brea Bakery
Picture for Ghirardelli® Chocolate Lava Cakes with Smoked Sea Salt
Recipe courtesy of Michael Boyer
Sponsor: Ghirardelli
Picture for Vegan Cauliflower and Cucumber Aguachile
Recipe courtesy of Christian Hallowell
Sponsor: SupHerb Farms
Picture for Mochi 3 Ways: Savory, Sweet and Sippable
From chicken wings to milk tea, mochi’s menu possibilities span the entire menu
Picture for A Trio of Opportunity
Three proven classics with menu potential
Picture for 3: West African Egusi Soup
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Picture for 2: Nashville Hot Paneer Pita
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Picture for 5: Barilla® Thai Red Curry Shrimp Mac & Cheese
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 1: Honey Ginger Old Fashioned
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Picture for Kitchen Collaborative Recipe Roundup: Six to Inspire
Chef insights on ingredient-inspired recipes
Picture for 6: Italian Sausage Pesto Party Dip
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Picture for 4: Autumn Fig Caprese With Lee Kum Kee® Chili Crisp Pistachios
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Picture for Khao Soi with Barilla® Cellentani
Recipe courtesy of Brian Brindza
Sponsor: Barilla for Professionals
Picture for Thai Red Curry Lamb with Aussie Select Lamb Prime Rib
Recipe courtesy of Matthew McMIllin
Sponsor: Aussie Select®
Picture for Harissa Roasted Squash with Labneh
Recipe courtesy of Leyla Wheelhouse
Sponsor: Custom Culinary
Picture for Aussie Select Lamb Bacon, Fried Green Tomatoes and Basil Sandwich
Recipe courtesy of Chris Aquilino
Sponsor: Aussie Select®
Picture for African-Spiced Ricotta-Stuffed Acorn Squash
Recipe courtesy of Richard Garcia
Sponsor: California Milk Advisory Board
Picture for Fontina, Apple and Walnut Piadina with Thyme
Recipe courtesy of Christian Hallowell
Sponsor: BelGioioso
Picture for Sunshine Smoothie with Oat Milk & Honey
Recipe courtesy of Matt Voskuil
Sponsor: Chobani®
Picture for BelGioioso® Croque Madame
Recipe courtesy of Tiffany L. Sawyer
Sponsor: BelGioioso
Picture for Tomato Leaf Pesto, California Burrata & Roasted Tomato Toast
Recipe courtesy of Chris Aquilino
Sponsor: California Milk Advisory Board
Picture for Harissa Honey Naan Flatbread
Recipe courtesy of Colin Mills
Sponsor: National Honey Board
Picture for Zucchini and California Paneer Fritters with Cilantro Labneh
Recipe courtesy of Katy Velazquez
Sponsor: California Milk Advisory Board
Picture for Chile-Lime Tropical Shake
Recipe courtesy of Michael Israel
Sponsor: Chobani®
Picture for Korean Fire Chicken Taquitos
Recipe courtesy of Michael Israel
Sponsor: Custom Culinary
Picture for Jumbo Grilled Shrimp with Burrata Filling Corn Fonduta
Recipe courtesy of Kevin Ripley
Sponsor: BelGioioso
Picture for Chicken in Yogurt Sauce
Recipe courtesy of Leyla Wheelhouse
Sponsor: Chobani®
Picture for Moroccan-Style Chicken Thigh Bowl Bites
Recipe courtesy of Jay Ziobrowski
Sponsor: National Honey Board
Picture for Aussie Select Lamb Pastrami and Parmesan Grits
Recipe courtesy of Jess Bograd
Sponsor: Aussie Select®
Picture for Honey Butter Board
Recipe courtesy of Brian Brindza
Sponsor: National Honey Board
Picture for 4 Tips for Refreshing Your Winter Menu
How to ring in the new year with culinary flair and keep it going all yearlong
Picture for Jamaican Jerk Burger with Mango Salsa
Recipe courtesy of Carron Harris
Sponsor: SupHerb Farms
Picture for Italian Sausage Pesto Party Dip
Recipe courtesy of Carron Harris
Sponsor: Tyson Foodservice
Picture for Barilla® Thai Red Curry Shrimp Mac & Cheese
Recipe courtesy of Carron Harris
Sponsor: Barilla
Picture for Kitchen Collaborative: Carron Harris
Leveraging consumer favorites to invite exploration of unfamiliar flavors
Picture for A New Era for Beef on the Menu
Embracing a modern approach to menuing and marketing Australian-sourced, grass-fed beef
Picture for 10 Ingredients that Spark Joy
From mood boosters to wellness remedies, these ingredients bring a bevy of benefits, and more importantly, feel-good flavor
Picture for Maize Magic: Huitlacoche
At Palm & Pine in New Orleans, huitlacoche butter is served alongside these "Corn Babies," a shareable buttermilk cornbread dish.
Picture for Salt of the Earth: Patagonian Sea Salt
Sea salt from South America brings a singular terroir (or in this case, “merroir”) to any dish.
Picture for A Flavor Discovery, Part 1
Global flavors, ingredients and menu concepts inspire modern menu development
Picture for Pulp Fiction: Cacao Fruit
According to a 2023 study by Datassential, menu mentions of cacao have increased 11 percent in the past four years.
Picture for Tearing Up: Mastic Tears
For millennia, mastic trees have been harvested for their resin, which can be used as a spice, chewing gum and digestive aid.
Picture for Morning Inspiration: Rösti
Savory, cheesy, crispy rösti offers all-day menu inspiration.
Picture for Crazy for Caraway: Kümmel Liqueur
With an herbaceous flavor profile, caraway seeds are an ideal ingredient for more nuanced cocktails and liqueurs.
Picture for In a Nutshell: Baru Nut
Technically a legume, the baru nut has long been a popular snack in Brazil, but is still an untapped ingredient stateside
Picture for Oeuf the Charts: Oeuf Mayonnaise
The plating and strict adherence to basic ingredients make oeuf mayonnaise a French bistro favorite
Picture for How Supporting Players Become Menu Superstars
A case study in how high-impact ingredients can transform any dish
Picture for The Citrus Condiment Delivering Savory Heat
Japan’s yuzu kosho is a spicy citrus paste that packs a flavor punch
Picture for West African Egusi Soup (Vegan)
Recipe courtesy of Kajsa Alger
Sponsor: Custom Culinary
Picture for Falafel-Battered Onion Rings with Kalamata Olive Honey
Recipe courtesy of Kajsa Alger
Sponsor: National Honey Board
Picture for Kitchen Collaborative: Kajsa Alger
Tapping the global pantry to produce inventive ingredient pairings
Picture for Autumn Fig Caprese with Lee Kum Kee®  Chili Crisp Pistachios
Recipe courtesy of Kajsa Alger
Sponsor: Lee Kum Kee®
Picture for Mexico’s Answer to the Espresso Martini
The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices
Picture for Breakfast Carbonara Pasta
North Italia | Based in Calabasas Hills, Calif.
Picture for Banana Split Brioche French Toast
Hash Kitchen | Based in Scottsdale, Ariz.
Picture for French Toast Sandwich
Boots & Bones | Jersey City, N.J.
Picture for Truffle Squash Benedict
OEB Breakfast Co. | Based in Calgary, Alberta
Picture for Crème Brûlée French Toast
The Bungalow Kitchen | Tiburon, Calif.
Picture for Best of Flavor: 5 Brunch Favorites
Wake up to fresh menu inspiration in 2024
Picture for The Other, Other Curry
Lesser known than its India and Thai counterparts, Japanese curry is winning fans with its comfort food vibes and rich, savory flavor
Picture for Kitchen Collaborative: Kim Moyle
Building an eager and appreciative audience in both the kitchen and the dining room
Picture for Edible Lotus Seeds Served 3 Ways
Whether puffed, dried or ground into a paste, makhana offers a blank canvas for both savory and sweet dishes.
Picture for 9 Takes on Mexico's Aguachile
Not to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Picture for Beverage Spotlight: Mangonada
Tapping into this drink’s winning flavor combination
Picture for Fresh Steps Forward
Get to know TREHA® and get the lowdown on a high-performing “new” ingredient
Picture for Kitchen Collaborative: Matt Burton
Committing fully to spinning up successful flavor stories
Picture for Unlocking Umami
Navigating the bold flavors of natto and koji in modern cuisine
Picture for Advantage: Onions
Embrace the ease and impact of value-added onion products
Picture for Al Pastor's Untapped Menu Potential
Whether a seasoning, sauce or cocktail rim, al pastor imbues bold flavor across cuisines
Picture for All Eyes on the Fries
Turn to high impact specialty cuts to elevate a craveable favorite
Picture for Artisan Pasta Stands Out…With Chef Michael Boyer
Highlighting specialty pasta reinforces a restaurant brand’s culinary narrative
Picture for New to You: Flavor-Packed Tadka
Rich, aromatic and transformative, this Indian technique is a gamechanger
Picture for Worldly Ways
Blueberries bring sweet-tart flavor, pleasing color and familiarity to global builds
Picture for Pearl Sugar Possibilities
Taking a closer look at the menu possibilities with this unique crunchy sweetener
Picture for Breakfast-Inspired Desserts
Tap into morning flavor favorites for signature evening desserts
Picture for Braised Birria-Style Lamb with Crispy Polenta
Recipe courtesy of Juan Serrano
Sponsor: Aussie Beef & Lamb
Picture for Kitchen Collaborative: Juan Serrano
Breaking with tradition and expectation to deliver elevated takes
Picture for Ghirardelli® Chocolate Bread Pudding with Candied Walnuts
Recipe courtesy of Juan Serrano
Sponsor: Ghirardelli
Picture for Beet Napoleon with Boursin® Cheese
Recipe courtesy of Juan Serrano
Sponsor: Bel Brands USA
Picture for Green Goodness
Discover the added values of a fresh take on avocados
Picture for Exploring the Viet-Cajun Trend
Mash-up blending the unique flavor combinations of Vietnamese cuisine with signature Cajun flavors
Picture for Bel Delivers the World
With a few easy add-ins, these iconic cheese products serve up trending global flavors
Picture for Honey Craft
Bringing together the individual artistry and expertise of chefs and beekeepers
Picture for A Sweeter Burn
How honey can temper hot spices with just the right amount of sweetness
Picture for A Global Opportunity: Roti John
This humble omelette sandwich offers a world of opportunity
Picture for Make Hospitality Your Hero Ingredient
Strategies for creating memorable guest experiences that separate the best from the rest
Picture for The Next Big Condiment: Tkemali
This Georgian staple is ready to lend a big flavor boost to American menus
Picture for A Flavor to Watch: Doenjang
Get ready for Korea’s umami-packed flavor booster
Picture for Kitchen Collaborative: “Jay Z” Ziobrowski, CEC
Finding joy in the fearless embrace of culinary challenges
Picture for New Takes on Old Traditions
Three ways to leverage the popularity of Mexican comfort foods on modern menus
Picture for More Versatility for Your Menu
Meatless protein options for any cuisine and daypart
Picture for There’s Power in the Pantry
The legacy brands of foundational ingredients deliver consistent quality and peace of mind
Picture for Flavor Odyssey
Highlights from the 2023 Flavor Experience
Picture for Tasting Toolbox: Building on Barbacoa
Breakfast sandwiches rise and shine
Picture for Umami Inspires
Japanese mash-ups: where tradition meets innovation
Picture for 5 Super ’Shroom Trends to Watch
Leverage the power of mushrooms with flavor-forward menu ideas
Picture for Aussie Lamb’s Moment
Picture for Building on Bavette
Reimagining steak and eggs into a modern main
Picture for Kitchen Collaborative: Haim Asher
Picture for Pasta Offers New Opportunity… With Chef Tom Kempsey
Product innovation opens the door for menu creativity
Picture for Clear Winner: Clean Slate
Ember Kitchen | Austin, Texas
Picture for Serving Up Hope
CORE’s mission to support restaurant families in need
Picture for From Tradition to Trend
Cal-Mex’s innovative spin on Mexican flavors
Picture for Kitchen Collaborative: Eric Martinez
Playing to all the senses with flavor-forward culinary creations
Picture for Barilla® Oven-Roasted Heirloom Tomato Rigatoni
Recipe courtesy of Eric Martinez
Sponsor: Barilla for Professionals
Picture for Jamaican Curry Goat
Recipe courtesy of Eric Martinez
Sponsor: Aussie Beef & Lamb
Picture for Spiced Short Rib “Tagine”
Recipe courtesy of Haim Asher
Sponsor: Lee Kum Kee
Picture for Watermelon Soup with Crab
Recipe courtesy of Kim Moyle
Sponsor: National Watermelon Promotion Council
Picture for Four Pizza Trends on the Horizon
“New classics” are driving excitement in the pizza category
Picture for Next-Level Honey
Picture for Piped Ricotta
Picture for Mortadella’s Moment
Picture for Pickles Pick Up
With a sweet-and-sour flavor and crunchy texture, pickles could be the next big pizza topping
Picture for Leveling Up Pizza
Blueberries are the must-have ingredient for trend-forward sweet-savory combos
Picture for Kitchen Collaborative: Jessica Foust
Diving deep into flavor exploration and menu innovation
Picture for Quality Quorn
Picture for Barilla® Red Curry Noodles with Larb
Recipe courtesy of Jessica Foust
Sponsor: Barilla For Professionals
Picture for Bubble Waffle California Caprese
Picture for From Spice to Sizzle
Exploring global ingredients and meat marvels
Picture for A Swicy Playbook
Give guests more of the sweet and spicy combination they can’t get enough of
Picture for All In With Ajika
This Georgian condiment is poised to make moves on American menus
Picture for Seared Kona Kampachi, Sweet & Sour Mango Salad, Saffron, Chili, Lime
Recipe courtesy of Daniel Corey
Sponsor: National Mango Board
Picture for Kitchen Collaborative: Daniel Corey
Letting ingredients have their say and their day in inspiring new recipes
Picture for Creative Ways into Seafood Cakes
Reel in guests with trend-forward takes on a craveable classic
Picture for Worldly A-Peel
Getting at the root of global flavors with onions
Picture for Behind the Sauce
Picture for A Culture of Cheese
Steeped in Italian cheesemaking tradition, BelGioioso knows the nuances of delicate and craveable soft Italian cheeses
Picture for Mash-Up Magic
Elevating global flavors using McCain Mini Mashers™ Potato Bites
Picture for Top of the Morning
Breakfast sandwiches rise and shine
Picture for She Brings the Heat
This panel of esteemed chefs shares trend-forward builds that boost the bottom line
Picture for From Sweet to Savory
Mastering techniques in modern flavor balancing
Picture for Getting Your Just Desserts
The simple joy of sweet
Picture for Kitchen Collaborative: Fernando Ortiz
Trusting intuition and expertise in making modern menu moves
Picture for Pasta Tells a Story…With Chef Leonardo Maurelli III
Pasta serves as the familiar base in each of these innovative, flavorful dishes.
Picture for Grilling With Brown Butter
Elevating grilled items with this trending ingredient’s nutty, savory and rich flavor
Picture for Crispy Hot Chicken Sandwich
Recipe courtesy of Fernando Ortiz
Sponsor: Texas Pete
Picture for Chocolate Marquise
Recipe courtesy of Fernando Ortiz
Sponsor: Ghirardelli
Picture for Barilla® Cajun Lobster Pasta
Recipe courtesy of Fernando Ortiz
Sponsor: Barilla America
Picture for Breakfast Bean Tagine
Recipe courtesy of Tiffany L. Sawyer
Sponsor: Bush’s Best
Picture for Kitchen Collaborative: Tiffany L. Sawyer
Finding balance through conscientious curation of flavor-forward ingredients
Picture for Grilled Aussie Pineapple-Brie Burger
Recipe courtesy of Tiffany L. Sawyer
Sponsor: Aussie Beef & Lamb
Picture for The Power of Pimiento Cheese
This iconic spread boosts flavor and creates differentiation
Picture for Unpacking Three Peanut-Based Sauces
Southeast Asia offers a trio of on-trend sauces primed for mainstream menus
Picture for Power Couple
Peanuts and chiles go hand in hand for flavor, function and authenticity
Picture for Honey Ginger Old Fashioned
Recipe courtesy of Matt Burton
Sponsor: National Honey Board
Picture for Baked Bean Chakalaka
Recipe courtesy of Matt Burton
Sponsor: Bush’s Best
Picture for Grazing Matters
American sheep are stewards of the land
Picture for Nashville Hot Paneer Pita
Recipe courtesy of Matt Burton
Sponsor: California Milk Advisory Board
Picture for Top of the Class: Seared Ribeye Burger
UMass Amherst | Amherst, Mass.
Picture for Smoke Signals: Pollo Ahumado
Bombo | Los Angeles
Picture for Lavender Fields Forever: Honey Lavender
Salt & Straw | Based in Portland, Ore.
Picture for Hon Bon: Zimmer Honey Challah
River And Wood | Boulder, Colo.
Picture for Carolina Claw: Low Country Crab Rice
The Jones Oyster Co. | Greenville, S.C.
Picture for Big ‘Dila: Four Cheese Steak Quesadilla
Taco John’s | Based in Cheyenne, Wyo.
Picture for All Choked Up: Roasted Artichoke Chutney
Aurum | Los Altos, Calif.
Picture for Starring Roll: Housemade Milk Bread
Taru | New York
Picture for Summer Lovin’: Strawberry Lemonade Pie
Polly’s Pies | Based in Placentia, Calif.
Picture for Havana Good Time: Cubano
Johnston’s | San Diego
Picture for Pretty in Pink: Pink Burger
Pink Love Donuts & More | Miami Beach and Oakland Park, Fla.
Picture for Sandwich Überhaul: The Marisol
Hannah’s Bretzel | Three locations in Chicago
Picture for Next-Level Tacos: Lobster Taco Platter
Border Grill | Las Vegas
Picture for Squash the Competition: Butternut Squash Quinoa Salad
Pomella | Oakland, Calif.
Picture for Sweet on Brunch: Crème Brûlée French Toast
The Bungalow Kitchen | Tiburon, Calif.
Picture for Drinks That Bring the Heat
Spicy sippers tingle the palate and excite the senses
Picture for Sip, Sip, Hooray!: Red Velvet Cream Cold Brew
TIM HORTONS | Based in Toronto, Ontario
Picture for Smash Hits: Pebble Rebel Smashed Donut
Yonutz! | Based in Sunrise, Fla.
Picture for Flaming Success: Double Duck Wings
International Smoke | Locations in San Francisco and Las Vegas
Picture for Double the Fun: Double Rainbow Sushi Bowl
Pacific Catch | Based in Corte Madera, Calif.
Picture for Potatoes Do Pastry: Miso-Honey Butter Donut
Downstate Donuts | Chicago
Picture for Vegan for the Win: Mushroom Carnitas Tacos
Love Life Café | Miami
Picture for Ok, I'll Bite: Masala Papad 
Mortar & Pestle Sports Lounge | Based in San Francisco
Picture for Bowls of Summer: Summer Seared Ahi Salad
Modern Market Eatery | Based in Denver
Picture for Thali Order: Tulsi Thali Combo
Tulsi Indian Eatery | Based in Los Angeles
Picture for Stunning Sipper: Aji Alegre
Ruka | Boston
Picture for Butter Half: Honey Butter Toast
Interstellar | Santa Monica, Calif.
Picture for Sticking Power: Sumac-marinated Chicken Shashlik
Abbalé Telavivian Kitchen | Miami Beach, Fla.
Picture for Morning Shift: Breakfast Carbonara Pasta
North Italia | Based in Calabasas Hills, Calif.
Picture for Caribbean Fusion
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Picture for You Had Me at Hollandaise: Barbacoa Quesadilla Benedict
First Watch | Based in Bradenton, Fla.
Picture for Up in Smoke: Chipotle-Honey Wings
Jailbird | Based in Pasadena, Calif.
Picture for Top-Shelf Tots: Potato Pavé Tots
The Vault Steakhouse | San Francisco, Calif.
Picture for Super Bowl: Seared Ahi Tuna Bowl
Urbane Café | Based in Ventura, Calif.
Picture for Pasta Rustica: Lamb Ragu With Spinach Pappardelle
Tre Vele | Based in Sandy Springs, Ga.
Picture for One Fell Scoop: The Fiegster
Kith Treats | Based in Brooklyn, N.Y.
Picture for Clove-Struck: Toasted Garlic White Pizza
Lantern Pizza Co. | Downers Grove, Ill.
Picture for Just Stew It: Lahm-bi Ajine
Mamnoon | Seattle
Picture for Nacho Average Pizza: Double Bacon-Cheddar Pizza
Papa Murphy’s | Based in Vancouver, Wash.
Picture for Shanks for the Memories: Chamorro De Cordero
Colibrí Mexican Bistro | San Francisco
Picture for Street-Food Fave: Bombay Sliders
Saffron | Locations in San Carlos and Burlingame, Calif.
Picture for Dumpling to Talk About: Fufú Gnocchi
Mariel | Boston
Picture for She Sells Seashells: Concha French Toast
Calaca Mamas Cantina | Anaheim, Calif.
Picture for Play Ball: Spicy Meatball Skillet
Twin Peaks Restaurants | Based in Dallas
Picture for Meat Me in Paris: Raclette Burger
Left Bank Brasserie | Four locations in Northern California
Picture for Dynamic Duo: Churrasco-Style Steak “Frittes”
Shula’s Steak House | Based in Richmond, Va.
Picture for Deep Purple: The Beautiful Ones
High 5ive | Oakland, Calif.
Picture for Tropical Tipple: Weekend in Palm Springs
Soulmate | West Hollywood, Calif.
Picture for Timeless A-Peel: Graceland
Blue Jay Bistro | Littleton, N.C.
Picture for Southern Charmer: Ruby Trout
Henley Modern American Brasserie | Nashville, Tenn.
Picture for Morning Squash Game: Truffle Squash Benedict
Oeb Breakfast Co. | Based in Calgary, Alberta
Picture for Gold Star Barbeque: Carolina Goldmine Sandwich
City Barbeque | Based in Dublin, Ohio
Picture for Fish Upon a Star: Whole Fish Cha Ca
Bodega SF | San Francisco
Picture for Crab Collab: Crab Rangoon Pizza
Happy Joe’s Pizza Ice Cream | Based in Davenport, Iowa
Picture for Ghirardelli Chocolate Rangoons with Lingonberry Sauce
Recipe courtesy of Chandon Clenard
Sponsor: Ghiradelli
Picture for Kitchen Collaborative: Chandon Clenard
Setting new narratives and expectations around craveability and satisfaction
Picture for Thigh High: The Firebird Sandwich
The Crack Shack | Based in San Diego
Picture for Spuds With Seoul: Loaded Bulgogi Fries
Bonchon | Based in Addison, Texas
Picture for Pure Gold: Saffrodesiac
Soif | Chicago
Picture for Butternut Squash Dumplings, Truffled Pho Broth
Recipe courtesy of Chef Chandon Clenard
Sponsor: Custom Culinary
Picture for Everything All at Once: Everything Avocado Toast
Robeks | Based in Los Angeles
Picture for Command Performance: Tamarind
Sajj Mediterranean | Based in Menlo Park, Calif.
Picture for Char-Baa-Cued: Lamb-spiced Ribs
Andros Taverna | Chicago
Picture for Bet on Birria: Brisket Birria
Qdoba Mexican Eats | Based in San Diego
Picture for All About That Base: Super Shroom Pizza
Mod Pizza | Based in Bellevue, Wash.
Picture for Winning Formula: Halibut Marsala
Rosalie Italian Soul | Houston
Picture for Walk This Way: Walking Taco Topper Pizza
Toppers Pizza | Based in Whitewater, Wis.
Picture for Shrimp-ly Delicious: Thai Shrimp Bowl
Tender Greens | Based in Los Angeles
Picture for New Vieux: Banshee Queen
The Whistler | Chicago
Picture for Gimme the Blues: Blueberry BBQ Sauce
4 Rivers Smokehouse | Based in Winter Park, Fla.
Picture for Flying High: Cedar Waxwing
The Meadowlark | Chicago
Picture for Animal Attraction: Bison Ribeye
Urban Hill | Salt Lake City
Picture for Afghani Inspo: Chicken “Afghani”
Lore | Brooklyn, N.Y.
Picture for Winner Winner: Southern Bird Sandwich
Kowbird | Oakland, Calif.
Picture for Second Chances: Spanish Fried Chicken
Lírica | Chicago
Picture for Milk Bread Marvel: Lobster Sando
Adrestia | Sunnyvale, Calif
Picture for Maafe Your Way: Maafe Peanut Stew
Yum Village | Based in Detroit
Picture for Flex Your Mussels: Moules Frites
Venteux | Chicago
Picture for Fine and Dandy: Bacon-wrapped Pork Tenderloin
One Market Restaurant | San Francisco
Picture for A Spud-tacular Moment: Ultimate Loaded Barbecue Baker
Dickey’s Barbecue Pit | Based in Dallas
Picture for A Brunch With Punch: Banana Split Brioche French Toast
Hash Kitchen | Based in Scottsdale, Ariz.
Picture for 3 Pasta Trends to Watch
A culinary passion for pasta is always on trend
Picture for Sweet+Spicy+ Savory, Too
Flavor, sweetness, uniqueness and story make honey a modern menu-maker
Picture for Bacon Your Way: BLT Quinoa Bowl
Morrison Healthcare | Based in Atlanta
Picture for Bowl’d Choices: Fajita Del Rey
Tocaya Modern Mexican | Based in Los Angeles
Picture for Fritter Away: Famous Indonesian Corn Fritter Bites
E&O Kitchen and Bar | San Francisco
Picture for Pickled Blue: Seared Scottish Salmon
Mad Honey Culinary Studio in partnership with the U.S. Highbush Blueberry Council | Grand Rapids, Mich.
Picture for Shake-a-delic: Caramelized Pineapple Shake
Gott’s Roadside | Based in St. Helena, Calif.
Picture for Sole Satisfying: Petrale Sole Meunière
Absinthe Brasserie & Bar | San Francisco
Picture for A Jammin’ Burger: Tremendo Burger
Pincho | Based in Miami
Picture for Sweet Stack: Campechana
The Mexican | Dallas
Picture for Shaking Things Up: Palo Mandarina
Cavaña | San Francisco
Picture for Seas the Opportunity: Kimchi Fried Rice Bowl
True Food Kitchen | Based in Phoenix
Picture for Salad MVP: Newk’s Favorite Salad
Newk’s Eatery | Based in Jackson, Miss.
Picture for Raw Fusion: Citrus-Yuzu Hamachi Sashimi
Rōzu | Rockville Centre, N.Y.
Picture for One for the Ages: Boulevardier
Sol Restaurant at Sonesta Redondo Beach & Marina | Redondo Beach, Calif.
Picture for Mediterranean Melting Pot: Ahi Tuna Crudo
Estiatorio Ornos | San Francisco
Picture for Macha Made in Heaven: Tostada De Atún
El Fish Marisqueria | New York
Picture for Belly up to Brunch: French Toast Sandwich
Boots & Bones | Jersey City, N.J.
Picture for A Star is Born: The Cadillac
Via 313 | Based in Austin, Texas
Picture for Whey To Go: The Milwaukee
Chez Francois Poutinerie | Naperville, Ill.
Picture for Waffles FTW: Holy Chicken
Bruxie | Based in Orange, Calif.
Picture for Tender Moments: Bo’s Chicken Tenders
Bojangles | Based in Charlotte, N.C.
Picture for Something to Taco 'Bout: Brisket Tacos
R&R BBQ | Based in Midvale, Utah
Picture for Powered by Pastrami: Lardon Reuben
Lardon | Chicago
Picture for Matchmaker: Crispy & Spicy Cucumber Salad
Chi and Spy C | New York
Picture for Fajitas 2.0: Jerk Chicken Fajitas
Dos Coyotes Border Café | Based in Davis, Calif.
Picture for Pambazo Chorizo Al Pastor Torta
Recipe courtesy of Walter Rivas
Sponsor: Custom Culinary
Picture for Marinated Watermelon Ceviche
Recipe courtesy of Chef Walter Rivas
Sponsor: National Watermelon Promotion Board
Picture for Kitchen Collaborative: Walter Rivas
Eyeing opportunities to lift the flavor experience with simple but highly effective twists
Picture for Frico Carnitas Tacos
Recipe courtesy of Walter Rivas
Sponsor: Texas Pete
Picture for Seared Halloumi and Mango Tacos
Recipe courtesy of Thomas Dristas
Sponsor: National Mango Board
Picture for Batter Up!
Ready-to-bake batters can help you launch, expand or transform your baked goods program
Picture for Vegetables on Fire
Ignite menu offerings with bold Asian flavors
Picture for 3 Essential Latin Sauces
Explore these versatile sauces that bring a world of flavor to the table
Picture for Some Like It Hot
Capturing the flavor complexity of dried peppers without any back-of-house burn
Picture for Price*s Pimiento Pierogi
Recipe courtesy of Michael Krimmer
Sponsor: Bel Brands USA
Picture for Mushroom “Scallops” Over Lentil & Boiled Peanut Ragu
This creation yielded a trifecta of creative plant-based concepts, showcasing peanuts’ value as an alternative protein option.
Picture for Peanut Dukka-Dusted Shrimp With Peanut Tamale
Picture for Suya Beef Skewers Over Maafe Peanut Stew
Picture for Moqueca With Jaggery Peanut Sauce
Picture for Grilled Flat Iron Steak With Brown Butter Peanut Sauce
Picture for 5 Winning Builds
Chefs showcase peanuts’ menu-building potential
Picture for Kitchen Collaborative: Michael Krimmer
Fashioning flavor combinations that both defy expectations and revere iconic origins
Picture for Philly Roast Pork Sandwich with Lee Kum Kee® Sauce for Orange Chicken
Recipe courtesy of Michael Krimmer
Sponsor: Lee Kum Kee
Picture for California Knafeh
Deleted: Recipe courtesy of Chef Michael Krimmer
Sponsor: California Milk Advisory Board
Picture for Sweet & Social: Make It Social-Media Worthy
Picture for Switching Up Negronis, Part 2
Six more ways to modernize the classic
Picture for Enter the Nogroni
The classic cocktail takes on new flavors
Picture for The Summer Negroni
The classic cocktail takes on new flavors
Picture for Sippable Swaps
The classic cocktail takes on new flavors
Picture for A Fruity, Floral, Frothy Negroni
The classic cocktail takes on new flavors
Picture for A Fun, Savory, Funky Take
The classic cocktail takes on new flavors
Picture for Seriously Spirit-Free
The classic cocktail takes on new flavors
Picture for Delivering the Hits
Blueberries make Gen Z’s menu favorites stand out
Picture for Three Flavor Systems to Watch
Adding creative fuel to flavor innovation
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Leverage an old favorite to craft new, flavor-forward dishes
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Picture for This Negroni is Irie
Picture for Negroni With a Twist
The classic cocktail takes on new flavors
Picture for A Negroni by Way of India
The classic cocktail takes on new flavors
Picture for A Negroni of a Different Color
Picture for Switching Up Negronis, Part 1
Five creative takes on the classic cocktail
Picture for Kitchen Collaborative: Thomas Dritsas
Finding inspiration in classic recipes and techniques to spin up contemporary takes
Picture for Exploring Wafu Pasta…With Chef Ian Ramirez
Cacio e pepe meets briny umami decadence
Picture for 3 Pasta Trends to Watch
A culinary passion for pasta is always on trend
Picture for Leveling Up Classics
Picture for Going Bananas
Picture for Sandwich Star
Picture for Flavor Postcard: Amsterdam
A quick tour of inspiring bites and sips
Picture for Flavor Postcard: Amsterdam
Picture for Future Menu Trends
Picture for Future Menu Trends
Picture for Coloring It In
Picture for A Dollop of Flavor
Picture for Meat Lover’s Dream
New frontiers in meat-centric pizza builds
Picture for Finding Opportunity in the Smash Taco Craze
TikTok opens the door to a craveable new mash-up
Picture for Three Ways to Raise Your Mexican Flavor Game
Versatile products that enhance flavor and reduce BOH complexity are key
Picture for Barilla® Foraged Mushroom Lasagnette
Recipe courtesy of Thomas Dritsas
Sponsor: Barilla America
Picture for Beehive Honey Biscuits and Ham
Recipe courtesy of Thomas Dritsas
Sponsor: National Honey Board
Picture for Spicing Up Salads
Global heat introductions are a means to invigorate this evergreen category
Picture for Modern Moves With Tofu
Embracing the versatility of this plant-based protein
Picture for The Case for a Good Cause
Building purpose around a purchase
Picture for Kitchen Collaborative: Shereen Abutom
Charting new flavor routes to menu success
Picture for All About Ombré
Exploring layered beverages—Gen Z’s latest “arm candy”
Picture for Flex Your Menu Muscle
Meat alternatives that appeal to younger generations
Picture for Mini to the Max
Seize the menu potential of new poppable potato bites
Picture for 6 New Moves With Breakfast Hash
Maximizing this versatile, comfort-centric dish
Picture for Buzzing With Opportunity
Honey’s key values resonate with Gen Z consumers
Picture for Honey Gochujang Korean Chicken Wings
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
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Picture for A Game of Sticks
Skewered meats paired with game answer the call for adventure
Picture for Skewering Summer
Seasonal appetizers featuring trend-forward meat skewers are a smart menu play
Picture for Brunch-abilities Abound
Meat on sticks bring a fun, interactive vibe to brunch
Picture for Sticks on ‘Cue
Asian stylings build a compelling flavor story on skewer-style pork dishes
Picture for Finishing Notes
A modern doughnut shop hits the sweet spot with the next generation
Picture for Milk Tea Times
The new go-to beverage for Gen Z
Picture for Leading By Example
Finding inspiration in the modern menu moves of a generous peer community
Picture for Catching the Trends
Harnessing food trends for quick-turnaround LTOs
Picture for Deliver the Unexpected
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Picture for #CacioEPepe
Unleashing the flavor potential of this classic pasta dish
Picture for Mushroom Falafel Burger with Chili Crisp Labneh Spread
Recipe courtesy of Shereen Abutom
Sponsor: Lee Kum Kee
Picture for Sweet & Social: Cold Coffee Takes Over
Picture for Sweet & Social: Sweeten Up the Menu
Picture for Sweet & Social: Key Into Creator Culture
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Picture for Sweet & Social
Non-alc beverage strategies that win over Gen Z
Picture for Sweet & Social: Go Spirit-Free
Spirit-free cocktails and nonalcoholic beverages demonstrate success in reaching a wide audience
Picture for Kitchen Collaborative: Owen Klein
Leading with playful invention to craft flavor-forward menus
Picture for Sustainability on the Menu
California dairy’s planet-smart strategies deliver menu-smart advantages
Picture for Landing the Big Three
Best bets for pizza, burgers and chicken tenders
Picture for Cone Zone
A fresh take on sweet heat, textural play and fried chicken
Picture for Planting It With Gen Z
Give younger diners the dairy-free options they’re looking for
Picture for Telling Secrets
Off-menu items can generate buzz and increase revenue
Picture for Cheesesteak Remix
A few creative moves take this Philly classic beyond the bun
Picture for Blazing Breakfast Bowls
Fire up appetites with strategic hits of heat in this always-trending format
Picture for Oaxacan Wonder
Exploring a global flavor build with a Gen Z favorite
Picture for Bread Winner
When creating craveable, quality handhelds, start with the bread
Picture for Kitchen Collaborative: John Baez
Casting for success by concentrating on creativity
Picture for The State of Gen Z
What is driving this generation and how can brands attract them?
Picture for ‘Tis the Season to Dine OUT
Amplify the pleasures of outdoor dining with craveable queso-based signatures
Picture for Down to Business
A relaxed afternoon off-site dining atmosphere is becoming the ideal setting for an imaginative menu mix
Picture for Mexican Is on the Move
Expand your culinary point of view with boldly flavored premium meat toppings
Picture for Gen Z by the Numbers
Younger consumers share their dining preferences, habits and drivers
Picture for Hitting the Sauce
Creative, intentional approaches to flavor building provide critical points of differentiation
Picture for Kitchen Collaborative: Abe van Beek
Providing the checks and balances to deliver next-level flavor experiences
Picture for Rise Above
Elevate sandwich offerings with two beloved bread brands
Picture for Miso Magic Chocolate Bars
Recipe courtesy of Owen Klein
Sponsor: Ghirardelli
Picture for Kentucky Hot Hot Brown with Lee Kum Kee® Chiu Chow Style Chili Crisp Oil
Recipe courtesy of Owen Klein
Sponsor: Lee Kum Kee
Picture for Mango Halibut Tacos
Recipe courtesy of John Baez
Sponsor: National Mango Board
Picture for Roasted Poblano Chicken with Hominy Purée
Recipe courtesy of Abe Van Beek
Sponsor: Bush’s Best
Picture for Le Miel Mango Cocktail
Recipe courtesy of Tiffany Sawyer
Sponsor: National Mango Board
Picture for Mini Australian Lamb Roulades
Recipe courtesy of John Baez
Sponsor: Aussie Beef & Lamb
Picture for Chimichurri New York Strip Steak
Recipe courtesy of Haim Asher
Sponsor: Custom Culinary
Picture for Ghirardelli® Triple Chocolate Scone
Recipe courtesy of Kim Moyle
Sponsor: Ghirardelli
Picture for Vegan Autumn Salad with Boursin® Pistou
Recipe courtesy of Abe Van Beek
Sponsor: Bel Brands USA
Picture for Flavor Trifecta: Venecia Willis
A combination of three intriguing ingredients
Picture for Honey-Citrus Chicken Wings with Candied Pecan
Recipe courtesy of Chef Abe Van Beek
Sponsor: National Honey Board
Picture for Crafting Opportunity
Cultivating culinary vibes during shoulder hours and late night
Picture for Serious Bacon Snacks
Shareables loaded with bacon win the day
Picture for Snackable Sandwiches
The ideal menu item for those shoulder and late-night hours
Picture for Novelty at Play
Understanding what motivates Gen Z
Picture for 3 Mexican Handhelds to Watch
Chefs are spinning these craveable classics into modern menu stars
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Take the express to menu success by moving avocados forward in your lineup
Picture for 3 Pizza Trends to Watch
Exploring the opportunity within these craveable styles of pizza
Picture for Bar Snacks on Fire
Fiery bites that pack a memorable punch are a means to elevate your bar bites game
Picture for 10 Ways with Cacio e Pepe
Leveraging this popular, tried-and-true flavor system and moving it into a variety of menu items
Picture for Evolution of the Modern Steakhouse
Guests can expect a balance of classic approaches and expectation-defying inspiration on today’s steakhouse menus
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Picture for Kitchen Collaborative: David Bolosan
Letting imagination take flight and propel craveable flavors to new heights
Picture for Potatoes Made for Popping
A craveable new option for those who like to play with their food
Picture for Honey: A Connection of Crafts
Beekeepers and chefs can apply their skills in a partnership for the planet
Picture for Open Sesame
Modern takes on an ancient ingredient
Picture for Dress Up With Mustard
Make modern moves with mustard-based dressings
Picture for Mustard’s Super Power
This familiar condiment offers serious versatility with on-trend appeal
Picture for Next-Level Rubs and Marinades
Leveraging mustard varieties for signature meat-centric menus
Picture for Three Moves With Mustard
Punch up dishes with these mustard-based condiments
Picture for Green With Envy
Take inspiration from innovative salad builds
Picture for In the Kitchen with Quorn
Discover the meatless advantages of mycoprotein
Picture for Trends in Barbecue Sauce
Chefs put their own spins on classic barbecue while introducing consumers to the country’s wide array of on-trend regional variations
Picture for Kitchen Collaborative: Lisa Davidson
Playing with flavor, form and texture in eclectic presentations
Picture for Rings on Fire
Spark onion ring innovation through creative and craveable flavor play in batters, formats and finishes.
Picture for Barbecue Sauce Amps Up Salads
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Picture for East Meets West
Picture for Something for Everyone—With a Twist
Flavor innovation proves the sauce is still boss
Picture for Get Ready for Tlayuda
This Mexican shareable is primed for American menus
Picture for Flavor Affinities With Thai Food
Explore mash-ups with Indian, Mexican and more
Picture for Egg-centric Asian Breakfast Trends
12 creative ideas for three menu favorites
Picture for Chicken Sandwiches 3.0
The next iteration leverages bold Asian flavors and spicier builds
Picture for And the Crowd Goes Wild
Top tier sporting events create menu opportunities to win big with fans
Picture for Mastering the Grilled Cheese
Modern approaches to achieve crispy, punchy, gooey and meaty perfection
Picture for Fried Breakfast Burrito
Recipe courtesy of Brad Bergaus
Sponsor: Bush’s Best
Picture for Carrying Flavor with Comfort
Playing with flavor, form and texture in eclectic presentations
Picture for The Heat Is On
Chefs pack a punch with pepper-driven sauces and condiments
Picture for Afternoon Delight
Shoulder hours move to prime time
Picture for 10 Ideas for Asian Breakfast
Easy wins with big flavor moves
Picture for Frico FTW
This crunchy, lacy cheese is elevating menus across all dayparts
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Blueberries sit at the sweet spot intersection of multiple modern menu trends
Picture for Aperitivo, the Italian Happy Hour
Build an extraordinary happy hour with BelGioioso Cheeses
Picture for French Onion Makes Moves
Leveraging this classic soup as a proven flavor system
Picture for The Dark Side of Butter
A profound flavor builder extends reach
Picture for Habanero Pickle Dip with Spicy Paneer Chips
Recipe courtesy of Brad Bergaus
Sponsor: California Milk Advisory Board
Picture for Kitchen Collaborative: Brad Bergaus
Lifting flavor expectations with unexpected ingredients and techniques
Picture for Street Watermelon “Elote”
Recipe courtesy of David Bolosan
Sponsor: National Watermelon Promotion Board
Picture for Roasted Root Vegetable Pizza Galette with Boursin® Garlic & Fine Herbs
Recipe courtesy of Lisa Davidson
Sponsor: Bel Brands USA
Picture for Crispy Lee Kum Kee® Orange Chicken Meatloaf with Roasted Sesame Mashed Potatoes
Recipe courtesy of Lisa Davidson
Sponsor: Lee Kum Kee
Picture for Carne Asada Grilled Cheese with Birria Hollandaise
Recipe courtesy of David Bolosan
Sponsor: Custom Culinary
Picture for Asian-Inspired Handhelds Wake Up Menus
Breakfast and brunch get a hit of inspiration from trending flavors and formats
Picture for Cider Culture
Tapping new beverage opportunities
Picture for Trend Insights: Sweeteners
Menu developers and trend analysts share their ideas on leveraging next-level sweeteners
Picture for Natural Palette
4 ingredients that promise naturally derived, dramatic color
Picture for The Chicken Sandwich Wars Rage On
Spice, slaws and plant-based proteins offer tactical advantages to raise your flavor game
Picture for Afternoon Opportunity
Meeting consumers’ evolving dining preferences
Picture for Make It Stick
Skewered meats offer new opportunities
Picture for Simple Solutions with Asian Breakfast
Breaking into the trend with easy-to-execute ideas
Picture for Kitchen Collaborative: Brian Paquette
Allowing star ingredients to shine in harmony with complementary flavors
Picture for Porridge 2.0
Asian stylings are propelling a humble breakfast offering into new realms
Picture for Global Spins on Breakfast Favorites
Latin and Asian mash-ups bring new flavor experiences to morning menus
Picture for Swicy Menu Solutions
Sweet + Spicy = Monin’s new “swicy” Hot Honey Syrup
Picture for Whipped Morita Chile-Infused Honey-Glazed Tonkatsu with Honey Butter Biscuits
Recipe courtesy of Brian Paquette
Sponsor: National Honey Board
Picture for Fresh Mango Napoleon
Recipe courtesy of Brian Paquette
Sponsor: National Mango Board
Picture for Stuffed Chicken Pimento Cheese Jalapeños
Recipe courtesy of "Jay Z" Ziobrowski
Sponsor: Custom Culinary
Picture for Raging Noodles
Global heat kicks this favorite format up a notch
Picture for Black Pepper Pickled Deviled Eggs
Recipe courtesy of Chef Brad Bergaus
Sponsor: Lee Kum Kee
Picture for Kitchen Collaborative: Carrie Welt
Finding big success from the application of small swaps and signatures
Picture for Lomo Saltado Skewers with Aussie Beef
Carrie Welt felt that the grilled lomo saltado, a traditional Peruvian stir fry, would be easily accepted by the American palate
Picture for “Crustless” Spicy Candied Bacon Pumpkin Pie Bar Bites
Recipe courtesy of "Jay Z" Ziobrowski
Sponsor: Texas Pete
Picture for Bean Pot Vegetarian: Cowgirl Cornbread Casserole
Recipe courtesy of "Jay Z" Ziobrowski
Sponsor: Bush’s Best
Picture for Ancho Roasted Mushroom Toast
Recipe courtesy of Chef Jessica Foust
Sponsor: Custom Culinary
Picture for Where’s the Beef? Everywhere!
Steaks share the spotlight as other premium beef dishes make moves on modern menus
Picture for Texas Pete® Rub Grilled Ribs and ¡Sabor! BBQ Sauce
Recipe courtesy of Carrie Welt
Sponsor: Texas Pete
Picture for Emerging Sweetness
Explore wholesome natural sweeteners that promise big flavor pay-off
Picture for Next-Level Sweeteners
Global varieties are driving flavor innovation
Picture for Whipped Honey with Rosemary Crêpes
Recipe courtesy of Eric Martinez
Sponsor: National Honey Board
Picture for Pimento Cheese-Stuffed Hash Browns
Recipe courtesy of Chef Haim Asher
Sponsor: Bel Brands USA
Picture for Menu Wins With Boursin®
Where do you turn in the face of today’s foodservice triple threat? Say Hello to Boursin Cheese
Picture for Watermelon Rind Curry Stir-Fry
Recipe courtesy of "Jay Z" Ziobrowski
Sponsor: National Watermelon Promotion Board
Picture for Mustard’s Moment
Chefs are expanding this iconic condiment’s role
Picture for Watermelon Rind Mignonette and Watermelon Granita with Oysters
Recipe courtesy of Chef Jason Gronlund
Sponsor: National Watermelon Promotion Board
Picture for Marinated California Mozzarella Shokupan
Recipe courtesy of Chef Jason Gronlund
Sponsor: California Milk Advisory Board
Picture for Buttermilk Bissants (Biscuit Croissants) with Boursin® IQF Gournay Cheese Cubes
Recipe courtesy of Chef Jason Gronlund
Sponsor: Bel Brands USA
Picture for Kitchen Collaborative: Jason Gronlund
Throwing open the doors of the global pantry proves fertile ground for flavor-forward recipes
Picture for Chile Verde Seafood Posole
Recipe courtesy of Chef Shereen Abutom
Sponsor: Shereen Abutom
Picture for Wafu Italian: Cross-Cultural Opportunities Abound
The craft of thoughtful flavor calibration makes this “borderless” cuisine one to watch
Picture for Tomato Bacon Jam Lasagne
Recipe courtesy of Chef Carrie Welt
Sponsor: Barilla America
Picture for Roasted Australian Lamb Shoulder
Recipe courtesy of Chef David Bolosan
Sponsor: Aussie Beef & Lamb
Picture for Red Lentil Penne, Pork Sugo, Delicata Squash and Pecorino
Recipe courtesy of Chef Chandon Clenard
Sponsor: Barilla America
Picture for That's the Spirit
Flavor-driven cocktail trends for maximum menu impact
Picture for Texas Pete® Duck Confit Mulitas
Recipe courtesy of Chef Daniel Corey
Sponsor: Texas Pete
Picture for Texas Pete® Zesty Pickled Tempura with Spiked Tonkatsu Sauce
Recipe courtesy of Chef Lisa Davidson
Sponsor: Texas Pete
Picture for From the Publisher
An introduction to Flavor & The Menu’s Top 10 Trends for 2023
Picture for Flavor Discoveries: Part 2
Menu inspiration from chefs across the country
Picture for Trends on the Horizon
2023 insights to help guide the way to a successful year ahead
Picture for Milk & Rooftop Hot Honey Flatbread with Whipped Ricotta & Fino Verde Basil
Recipe courtesy of Chef Daniel Corey
Sponsor: California Milk Advisory Board
Picture for Panel of Experts: Trends 2023
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Picture for True Colors
Naturally derived colors make a splash
Picture for Time for Thai
Trending flavors inspire exciting mash-ups
Picture for Asian Breakfast Wakes Up
Flavors from this region energize the morning daypart
Picture for Malted Milk’s Big Moves
This retro ingredient is a modern menu star
Picture for Watermelon Fattoush
Recipe courtesy of Chef Shereen Abutom
Sponsor: National Watermelon Promotion Board
Picture for Tamales del Rey/Honeycomb Banana Tamales
Recipe courtesy of Chef John Baez
Sponsor: National Honey Board
Picture for Mango Chutney with Peppercorn-Crusted Wagyu Steak
Recipe courtesy of Chef Kim Moyle
Sponsor: National Mango Board
Picture for Chocolate Marbled Pound Cake Sundae
Recipe courtesy of Chef Brian Paquette
Sponsor: Ghirardelli
Picture for Pick-Up Sticks
Menu inspirations for skewered meats
Picture for Mustard Menu Mania
Mustard’s attributes makes it the perfect workhorse ingredient for modern menu development
Picture for Trend Insights: Afternoon Delight
Chefs and trend analysts weigh in on the drivers and menu opportunities with shoulder hours
Picture for Trend Insights: Thai Mash-up
Menu developers and consultants share their ideas on leveraging the Thai mash-up trend
Picture for Trend Insights: Meat on Sticks
Chefs and trend analysts weigh in on the drivers and menu opportunities with skewered meats
Picture for Trend Insights: Cider
Chefs and trend analysts weigh in on the drivers and menu opportunities with cider
Picture for Trend Insights: Malted Milk
Chefs and trend analysts weigh in on the drivers and menu opportunities with malted milk
Picture for Trend Insights: Asian Breakfast
Chefs and trend analysts weigh in on the drivers and menu opportunities with Asian breakfast offerings
Picture for Trend Insights: Color
Menu developers and trend analysts share their ideas on leveraging color
Picture for Trend Insights: Brown Butter
Chefs and trend analysts weigh in on the drivers and menu opportunities with brown butter
Picture for Trend Insights: Mustard
Chefs and trend analysts weigh in on the drivers and menu opportunities with mustard
Picture for Menu Magic With Malted Milk
This secret ingredient transforms sweet and savory menu items
Picture for Cider Tales
Five easy ways to leverage the appeal of cider
Picture for 12 Ways With Brown Butter
A quick playbook on how to leverage this trending ingredient
Picture for Six Ways With Empanadas
Creative ways into the savory pie trend
Picture for Merquen
Merquen typically sees a combination of dried and smoked aji cacho de cabra (a chile pepper also known as goat’s horn red pepper), salt and ground coriander.
Picture for Candied Jalapeño
Closing out the year with menu inspiration from chefs across the country
Picture for Kitchen Collaborative: James Patterson
Dialing up new dimensions in craveability with thoughtful attention to flavor nuance
Picture for Carolina Baked Seafood Dip with Boursin®
Recipe courtesy of Chef James Patterson
Sponsor: Bel Brands USA
Picture for Truffle Basque Cheesecake
Closing out the year with menu inspiration from chefs across the country
Picture for Bacon-Wrapped Scallops & Dates with Fig Cola Jam
Recipe courtesy of Chef Micheal Slavin
Sponsor: Tyson Foodservice
Picture for Sapa/Saba
Closing out the year with menu inspiration from chefs across the country
Picture for Plankton Powder
Closing out the year with menu inspiration from chefs across the country
Picture for Koji-Infused Beef Fat
Closing out the year with menu inspiration from chefs across the country
Picture for Yuzu Kosho
Closing out the year with menu inspiration from chefs across the country
Picture for Old Bay
Closing out the year with menu inspiration from chefs across the country
Picture for Kitchen Collaborative: Michael Slavin
Leaning into the unexpected to create next-level menu inspirations
Picture for Unagi Sauce Balsamic Syrup and Wasabi Ice Cream
Recipe courtesy of Chef Michael Slavinr
Sponsor: Kikkoman
Picture for Baked California Cheesy Bistro Dip with Toasted Truffle Crumbs
Recipe courtesy of Chef Michael Slavin
Sponsor: California Milk Advisory Board
Picture for Flavor on the Edge: Chaat
Leveraging the textures and flavors of this street-food snack
Picture for Hot Potatoes
Melted and fried goodness tops the craveability charts
Picture for Mad for Mazemen
No broth needed in this mix-your-own flavor explosion
Picture for 10 Beverage Builders: Brunch Cocktail Makeover
Update reliable classics with modern flavor touches
Picture for Red Shiso Leaf
Closing out the year with menu inspiration from chefs across the country
Picture for Kumquat
Closing out the year with menu inspiration from chefs across the country
Picture for Garum
Closing out the year with menu inspiration from chefs across the country
Picture for Pyrolysis
Closing out the year with menu inspiration from chefs across the country
Picture for Flavor Discoveries: Part 1
Scouting trends in this emerging food destination town
Picture for Purple Sweet Potato
Picture for Sustainability The Aussie Way
Satisfy consumers’ demand for sustainable protein with Australian grassfed beef and lamb
Picture for Sustainability Matters
Smart strategies behind ingredient sourcing drive loyalty
Picture for Lentils
Closing out the year with menu inspiration from chefs across the country
Picture for World Renown
Gain a global edge with versatile plant-based proteins.
Picture for Fit for a King
Crab brings its premium positioning to a craveable, trend-forward snack
Picture for Flavor Postcard: San Antonio
Scouting trends in this emerging food destination town
Picture for Pasta Wins…With Chef Alex Hoefer
Culinary creativity plus ease of execution adds up to menu success
Picture for Pasta Possibilities
Building next-level flavors in this comfort category
Picture for Idaho® Potato Waffle, Tuna Tartare, Crème Fraiche and Caviar
Recipe courtesy of Chef Christophe Joignant
Sponsor: Idaho Potato Commission
Picture for Kitchen Collaborative: Christophe Joignant
Modern menus rely on a fearless embrace of flavor
Picture for Beef Short Rib with Onion Jam and Provolone on a King’s Hawaiian® Sweet Slider Bun
Recipe courtesy of Chef Christophe Joignant
Sponsor: King’s Hawaiian
Picture for Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet
Recipe courtesy of Chef Christophe Joignant
Sponsor: National Mango Board
Picture for Boozy With Blueberries
Cocktails starring this superfruit become surefire menu hits
Picture for Giving Gen Z the World
Look to beans for global flavor play
Picture for Flavor Makeover: Magnificent Mango
This tropical fruit’s many dimensions serve up signature moves in creative menu development
Picture for Gen Z: Ready for the World
Menuing global flavors is the pathway to this generation
Picture for Global Pasta-bilities
Modern pasta applications carry intriguing Asian flavors and mash-ups
Picture for Salad Showstopper
A bit further out of San Antonio's downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine
Picture for Fancy Toad in the Hole
On the fine-dining end of the spectrum, Executive Chef Steve McHugh’s Landrace opened in San Antonio's new Thompson Hotel last year showcasing Texas ingredients
Picture for Mushroom Ceviche
Pharm Table is equally Insta-worthy, with colorful, plant-based brunch menu options like smoked local mushroom ceviche with tamari leche de tigre
Picture for Move Over Cruffin
La Panaderia, which fills its bakery cases with traditional Mexican sweet breads like pan de muerto, is a must-visit morning stop in San Antonio
Picture for Tableside Decadence
In a revamped former brewery complex that has become San Antonio's central culinary destination, Brasserie Mon Chou Chou is a slightly irreverent French brasserie where locals and visitors sip cocktails like the best-selling French Pink Fairy
Picture for A Savory Take on Mochi
Fusion is in evidence at Best Quality Daughter in dishes like the mochi cheddar hush puppies, featuring Japanese mochi with Brazilian pao de queijo
Picture for Opportunities With Plant-Based Tuna
Discovering creative pathways to plant-forward menus
Picture for Flavor Postcard: San Antonio
Scouting trends in this emerging food destination town
Picture for A Fish Tale
Chefs are crafting a flavor story with plant-based fish that consumers can hook into
Picture for Swimming in Opportunity
Salmon’s mainstream popularity is spawning an influx of plant-based innovation
Picture for Who Ya Calling Shrimp?!
Plant-based shrimp satisfies seafood cravings and generates buzz
Picture for Flavor Makeover: Carrots
Carrots are flexing their plant power across all dayparts
Picture for A Little Clarity on Clarified Butter
Let one advantage lift another when you choose Land O’Lakes® Clarified Butter
Picture for Next-Level Burrata
San Antonio's Dough Pizzeria Napoletana has been serving Association of Neapolitan Pizzaioli-certified pies since 2007
Picture for Eastern-Med Chilaquiles
At Box Street Social, which started life as a food truck in San Antonio, the all-day brunch menu gives chilaquiles an Eastern-Med makeover
Picture for Thai Chili Sticky Chicken Scallion Pancake Taco
Recipe courtesy of Venecia Willis
Sponsor: Kikkoman
Picture for Tapping the Traditions of the Mexican Kitchen
Leverage the signature flavor profiles of three classic dishes
Picture for Making Proteins Sing with Spicy Marinades
Picture for Piquant Pizza
Bold flavors on pizza pies are hitting the sweet spot for Gen Z diners
Picture for Flavor Trifecta: John Russ
Morning menu innovation is back in full force
Picture for South of the Border Bush’s® Three Bean Chili
Recipe courtesy of Chef James Patterson
Sponsor: Bush’s Best
Picture for Chilaquiles Verdes con Pollo
Recipe courtesy of Chef James Patterson
Sponsor: Tyson Foodservice
Picture for Grilled Cheese, Please!
A classic sandwich, endless innovation
Picture for Trading Up with Premium Beef
Applying the value and versatility of hand-selected beef cuts across the menu
Picture for Making a Difference
From seed to package, sustainability has multiple layers at Gills Onions
Picture for Kitchen Collaborative: Brian Robertson
Putting flavor inspirations to work in dishes that deliver what customers demand
Picture for Roasted Greek Idaho® Potatoes with Tzatziki, Fried Capers and Dill
Recipe courtesy of Chef Brian Robertson
Sponsor: Idaho Potato Commission
Picture for Australian Lamb T-Bones with Mint and Chile Crisp Chimichurri
Recipe courtesy of Chef Brian Robertson
Sponsor: True Aussie Beef & Lamb
Picture for Boursin® Dairy-Free Cheese Spread Crostini with Cannellini Beans, Heirloom Tomatoes and Thyme
Recipe courtesy of Chef Brian Robertson
Sponsor: Bel Brands USA
Picture for LTO Wins: Lemonade
A fresh approach to menu engineering
Picture for Sea Solutions
New Wave Shrimp helps restaurant operators expand their plant-based offerings
Picture for A Conversation with Kajsa Alger
A reader's perspective on a few of the topics explored in this issue
Picture for Kitchen Collaborative: Kevin Felice
Crafting nostalgic food memories one bite at a time
Picture for Flavor on the Edge: Dates
This ancient fruit offers trend-forward solutions for modern menus
Picture for Flavor Expedition: Los Angeles, Part 3
Trend tracking uncovers new menu opportunities: Japanese-Italian mash-ups, Nikkei cuisine and yuzu kosho
Picture for 10 Beverage Builders: Savory Sippers
Unexpected flavor touches are introducing an exciting dimension to modern beverages
Picture for Carrying Flavor With Protein-Rich Pasta
Plant-based and protein-rich noodles and pasta become menu game-changers
Picture for Breakfast Bocadillos
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Bocadillo Dippers
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Boca Bites
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Fall for Bocadillos
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for Sweet Sensations
Signature creations, both classic and contemporary, make for memorable meals and return visits
Picture for National Pasta Month…With Chef Joe Natoli
Celebrating pasta with trend-forward recipe builds
Picture for Flavor Expedition: Los Angeles, Part 2
Trend tracking uncovers new menu opportunities: Dry-aged finfish and fat-washed cocktails
Picture for Give the Nod to Cod
Discover the luxe charms of this oft-overlooked white fish
Picture for Gen Z: Redefining Comfort
Reaching this demographic requires tapping into emotional connections to food
Picture for Korean Beef Bowl
Recipe courtesy of Chef Kevin Felice
Sponsor: True Aussie Beef & Lamb
Picture for Fall Into Honey
Recipe courtesy of Kevin Felice
Sponsor: National Honey Board
Picture for California Cheesy Short Rib Crunch Wrap
Recipe courtesy of Kevin Felice
Sponsor: California Milk Advisory Board
Picture for Flavor Expedition: Los Angeles, Part 1
Trend tracking uncovers new menu opportunities, including a new breed of both pizza and plant-based concepts
Picture for Kitchen Collaborative: Christian Hallowell
Applying a seasonal focus can lift the flavor experience on modern menus
Picture for Soy-Glazed Red Grape Caponata and Butternut Squash
Recipe courtesy of Chef Christian Hallowell
Sponsor: Kikkoman
Picture for Boursin® Garlic & Fine Herbs Cheese Summer Vegetable Tart
Recipe courtesy of Chef Christian Hallowell
Sponsor: Bel Brands USA
Picture for Barilla® Mardi Gras Pasta
Recipe courtesy of Chef Christian Hallowell
Sponsor: Barilla America
Picture for To-Go Breakfast Wakes Up
Morning menu innovation is back in full force
Picture for Small Size, Big Flavor
Packed with the brand’s signature qualities, these mini portions of Boursin offer big opportunity
Picture for Flavor Trifecta: Pablo Zitzmann
Morning menu innovation is back in full force
Picture for A Better Breakfast
Morning menu innovation is back in full force
Picture for Just Add Coffee
Four breakfast condiments get a creative coffee upgrade
Picture for Buzz-Worthy Desserts
Next-level coffee flavors bring new excitement to dessert menus
Picture for Coffee Accents
Leveraging this versatile flavoring agent in savory menu development
Picture for Chilling Out
Translating next-gen flavors for successful cold-coffee beverage menus
Picture for International Intrigue
Put the power of the global pantry to work with the help of versatile proteins
Picture for Honey-Roasted Acorn Squash with Honey-Lemon Ricotta and Spicy Hazelnut Granola
Recipe courtesy of Chef Ashfer Bijou
Sponsor: National Honey Board
Picture for Kitchen Collaborative: Ashfer Biju
Applying a deft touch in a bid for modern menu innovation
Picture for Campanelle Pasta with Butternut Squash, Maitake Mushrooms, Sage & Chiles
Recipe courtesy of Chef Ashfer Biju
Sponsor: Barilla America
Picture for Mango & Frisée “Chaat” Salad with Cilantro & Mint Chutney, Kale-Chickpea Chips, Pomegranate Seeds, Chiles
Recipe courtesy of Chef Ashfer Biju
Sponsor: National Mango Board
Picture for A Flavor Affair
The 2022 Flavor Experience explored the power of flavor through engaging content, impactful food and beverage, and meaningful connections
Picture for Fried Chicken Moves to Mornings
The breakfast sandwich offers an ideal home for the red-hot fried chicken trend
Picture for Achiote Inspirations
Breakfast sandwiches rise and shineNot to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Picture for Power Plants
Chefs leverage key attributes of legume pastas in plant-forward menu builds
Picture for Fermented Frenzy
Discovering new frontiers in funky flavor profiles
Picture for What Are the Top Appetizers in Demand This Season?
Sharable appetizers should be a priority strategy for restaurants wanting to improve ticket values during this time of the year.
Picture for Heating Up Tacos
Six ways to bring in bold flavor touches
Picture for Ingenuity in Action
Cool and cutting-edge menu concepts featuring California cheese
Picture for Skewering the Competition
A culinary immersion yields beef and lamb recipe inspirations
Picture for On Trend with Gen Z
Leveraging one pantry item in three dishes that win with these customers
Picture for The Unsung Hero
Gills Onions proves the humble allium is a powerhouse menu-maker with a backstory to boot
Picture for Kitchen Collaborative: Thomas Horner
Elevating comfort classics with thoughtful approaches to flavor and presentation
Picture for Pesto Possibilities
Unique textural treatments and global flavors make modern salads craveable
Picture for Fired Up
Open-flame cooking imparts the essence of tropical cooking styles
Picture for Tropical Treatments
Hitting meat-centric dishes with creative, craveable flavor combinations
Picture for Mango Mania
Savory applications that harness the power of this popular tropical fruit
Picture for 10 Mini Escapes
Creating a tropical getaway with bold flavored small bites
Picture for Ranchero Baked Bean Pie
Recipe courtesy of Chef Thomas Horner
Sponsor: Bush's Beans
Picture for Bone Marrow Duchess Idaho® Potatoes with Braised Beef Cheeks
Recipe courtesy of Chef Thomas Horner
Sponsor: Idaho Potato Commission
Picture for Tyson Cheesesteak Rotolo di Pasta
Recipe courtesy of Chef Thomas Horner
Sponsor: Tyson Foodservice
Picture for The Cure for the Common Salad
Unique textural treatments and global flavors make modern salads craveable
Picture for LTO Wins: Rōti
Using LTOs to demonstrate brand philosophy
Picture for 10 Beverage Builders: Non-Alc, Refreshing and On Trend
Next-level flavor building in the non-alc category
Picture for ¿Que es Queso?
Tell a new flavor story in celebration of National Queso Day, September 20
Picture for Kitchen Collaborative: Brandon Cook
Playfully weaving imagination, memory and craft to produce a winning flavor narrative
Picture for Modern Pastrami: Smoked & Spiced
Pastrami spices bring their distinct, pleasing flavors into new realms
Picture for Cold & Cutting Edge
Next-level menu inspirations to elevate popular raw seafood options
Picture for Flavor Trifecta: Sayat Ozyilmaz
A combination of three intriguing ingredients
Picture for A Conversation With Matt Harding
A reader's perspective on a few of the topics explored in this issue
Picture for Kitchen Collaborative: Dawn McClung
Serving up something for everyone with flavor on the plate and function in the kitchen
Picture for Peanuts Inspire the Next Generation
Peanuts Inspire the Next Generation
Picture for Sustainable Seafood From the Source
Foodservice operations that demonstrate their own commitment to sustainability can gain a valuable advantage with a discerning clientele.
Picture for Sea Solutions
New Wave Shrimp gave us a new way to market ourselves to a vegan clientele and offer them something unique and delicious that cannot be found anywhere else.
Picture for Mango Sushi Roll
Recipe courtesy of Brandon Cook
Sponsor: National Mango Board
Picture for Italian Fried
Recipe courtesy of Brandon Cook
Sponsor: Barilla America
Picture for Garlic Shrimp Katsu Slider
Recipe courtesy of Brandon Cook
Sponsor: King’s Hawaiian
Picture for 10 Flavor Builders: Burger Up
A new wave of creative flavor approaches brings next-level burgers to the menu
Picture for Global Savory Pies
Savory hand pies take patrons on flavor exploration to discover new experiences
Picture for Small Wonders
By adding blueberries, standard sauces become standout sauces
Picture for Burger Buddy
Pimiento cheese is giving burgers a new spin on craveability
Picture for Honey Grapefruit Shrub
Recipe courtesy of Dawn McClung Sponsor: National Honey Board
Picture for Plant-Based
Recipe courtesy of Dawn McClung Sponsor: Kikkoman
Picture for Fiery Fusion: Korean Quesadilla
bd’s Mongolian Grill | Based in Irving, Texas
Picture for One Ingredient, Five Signatures
Chefs rely on pimiento cheese to work hard for them across their menus
Picture for Building a Better Onion
Peeling away the layers of this menu workhorse
Picture for 4 Ways to Build Crave in Fried Chicken Sandwiches
Taking this trending handheld to the next level
Picture for Kitchen Collaborative: Dustin Hilinski
Inspiring flavor journeys that elicit raves for the crave
Picture for Kolache Collab: Brisket + Cheddar Kolaches
The Salty Donut | Based in Miami
Picture for Need a Great Sriracha Sauce? We Got CHA!
Picture for Collaborate to Innovate
Are you taking advantage of premium partnerships available with the California Avocado Commission and other commodity boards?
Picture for The King Birria-Style Cheeseburger
Recipe courtesy of Dustin Hilinski Sponsor: King’s Hawaiian
Picture for Hand Pies at Breakfast
Portability and versatility make savory pies a morning star
Picture for Wrap It Up
Regional favorites rolled into savory hand pies
Picture for Miso Orecchiette with Garlicky Asian Vegetables and Furikake
Recipe courtesy of Dustin Hillinski
Sponsor: Barilla
Picture for Fried Mango Sticky Coconut Rice with Mango Dipping Sauce
Recipe courtesy of Dustin Hillinski
Sponsor: National Mango Board
Picture for What Happened Next
Two years ago, these chefs shared strategic roadmaps for a rocky future. How have strategies evolved and where is menu development headed now?
Picture for Make It Grain
Today’s bread trends offer a world of menu opportunities
Picture for Sea Change
Modern seafood menus are evolving fast, showcasing an ocean of possibility
Picture for Well Rounded: Salsiccia Broccoli Pizza
Casa Don Alfonso | St. Louis, Mo.
Picture for Kitchen Collaborative: Venecia Willis
Balancing the unexpected with the familiar in flavor, format and function
Picture for Filipino Flavors…With Chef Roy Villacrusis
Leveraging pasta as a foundation for global cuisines
Picture for Bolder Comfort
Dig into global trends to showcase dessert innovation starring banana
Picture for The Ripe Time for Banana
Different stages yield exciting opportunities for savory menus
Picture for Bananas Take the Pancake
Six ways to upgrade this breakfast favorite with fresh banana
Picture for Banana-rific Infusions
Contemporary builds leverage banana’s newfound celebrity status
Picture for Andouille Ups the Ante
Craveable flavors and menu versatility help make this spice-forward sausage poised to break beyond its Cajun roots
Picture for Crossover King: Street Style Ribs
Gordon Biersch Brewery Restaurant | Based in Chattanooga, Tenn.
Picture for Goat Bolognese
Recipe courtesy of Venecia Willis
Sponsor: True Aussie Beef & Lamb
Picture for Crispy Fried Idaho Potato Stacks
Recipe courtesy of Venecia Willis
Sponsor: Idaho Potato Commission
Picture for Pizza & Beyond
Give your guests the flavors they’re looking for
Picture for Time for Breakfast
Craveable breakfast options hold appeal all day long
Picture for Q It Up
The latest trends in barbecue and smoked meats
Picture for Rich Tradition: Bergen Fish Chowder
Seafood from Norway + Lysverket
Picture for Happy Hour: Okonomiyaki Waffle
Sunda New Asian | Chicago
Picture for Boosted Chicken Wings: 5 Ways In
Versatile heat stylings pack a flavorful punch
Picture for Cold-Fashioned Seafood
Norway’s harsh environment offers the perfect conditions for premium seafood
Picture for Sriracha Remains a Top-Trending Sauce
Capitalize on consumers’ interest in condiments offering familiar profiles with a kick of heat
Picture for Kitchen Collaborative: David Cox
Balancing evolving back-of-house realities with customer expectations for flavor-forward menus
Picture for Ground Pork Banh Mi Sliders
Recipe courtesy of David Cox Sponsor: King’s Hawaiian
Picture for Spicy Black Bean Cakes
Recipe courtesy of David Cox Sponsor: Bush’s Best
Picture for Baked Boursin® Artichoke Dip
Recipe courtesy of David Cox Sponsor: Bel Brands USA
Picture for One in a Melon: Crispy Rice
Planta | Based in Miami
Picture for By Land and Sea: Surf & Turf Burrito
Chronic Tacos | Based in Aliso Viejo, Calif.
Picture for Hitting the Sauce: Korean BBQ Tacos
California Tortilla | Based in Rockville, Md.
Picture for Hot Chick: Cheesy Chicken Sandwich
Bad Mutha Clucka | Based in Pasadena, Calif.
Picture for Going Bowl’d with Blueberries
A high-impact ingredient ideal for modern bowl builds.
Picture for Sauce Crisscross: Flip the Bird Bowl
Roti | Based in Chicago
Picture for Turning a New Leaf: Fried Brussels Sprouts
Amalia | Miami Beach, Fla.
Picture for Flavor Explosion: Jalapeño-Cheese Bomb Burger
Epic Burger | Based in Chicago
Picture for Hometown Hero: Nashville-Style BBQ Hot Pork Sandwich
Edley’s Bar-B-Que | Based in Nashville, Tenn.
Picture for Crowning Touch: Tagliatelle
Indaco | Based in Charleston, S.C.
Picture for Sea Solutions
Plant-based shrimp provides an alternative for forward-looking restaurants.
Picture for Do More With Dairy
Gain the competitive edge with high-performing dairy products
Picture for Sandwiches Showcase the Best of Bel Brands
Four chefs share their winning burger and sandwich builds starring Bel Brands cheese products
Picture for Kitchen Collaborative: Rick Petralia
A willingness to break with convention drives successful culinary innovation
Picture for Food Halls Brew Coffee Trends
Food-hall concepts offer a glance at trend-forward coffee drinks
Picture for The Sauce Is Boss: Mutts Original Chicken Sandwich
Mutts Canine Cantina | Based in Dallas
Picture for Eye-Popping: Duroc Pork Belly Lollipops
Rye | Dallas
Picture for Wild Idea: Salmon Teriyaki Sandwich
Bad Daddy’s Burger Bar | Based in Denver
Picture for Honey-Miso Salmon with Peruvian Risotto
Recipe courtesy of Chef Rick Petralia
Sponsor: National Honey Board
Picture for Greek Touches, Big Impressions
Creative flavor strategies yield modern, signature pizzas
Picture for Elegant Equation: Charred Cabbage
Zitz Sum | Coral Gables, Fla.
Picture for Dipping into Greek
Three Greek dips offer endless menu play
Picture for Summer of Souvlaki
Heat up summer menus with Greek-style skewered meats and dips
Picture for Greek-Style Brunch
Modern breakfast and brunch menus practically beg for Greek flavor mash-ups
Picture for From Bowl to Box: Salmon & Tuna Poke
Sweetfin | Based in Los Angeles
Picture for Dumplings To Talk About: Pork & Shrimp Potstickers
Lure Fishbar | Based in New York
Picture for Pulpo Perfection: Octopus Carpaccio
Leku | Miami
Picture for Seeding Success: Gluten-Free Super Seed Bread
Le Pain Quotidien | Based in New York
Picture for Street Sensation: Pomegranate Bhel Puri
Khan Saab Desi Craft Kitchen | Fullerton, Calif.
Picture for Game On: “Bone-In” Duck Meatloaf
Jack & Charlie’s No. 118 | New York
Picture for Whole In One: Charred Cabbage
Intero Restaurant | Austin, Texas
Picture for Umami Boost: Fingerling Potatoes
Indo | St. Louis, Mo.
Picture for Layering for the Season: Chilled Summer Idaho Potato Lasagna
Idaho Potato Commission + Oakleys Bistro
Picture for Dutch Crunch Delight: Smoked Pastrami Sandwich
Hot Johnnie’s | San Francisco
Picture for Bar None: Hildee Bar
Hildee’s Dine-Inn | Wimberley, Texas
Picture for Pastrami Flip: Mushroom Rueben
Hearth and Hill | Park City, Utah
Picture for Game Play: Roasted American Bison Filet
Haywire + The Ranch at Las Colinas | Multiple locations in Texas
Picture for Inside Scoop: Twice-Baked Bone Marrow Potato
Harper’s | Dallas
Picture for Spanako-Pizza: Greek Spinach & Feta Pizza
Greens Restaurant | San Francisco
Picture for Winning Chicken: Ranch-Seasoned Fried Chicken
Golden Corral | Based in Raleigh, N.C.
Picture for Reuben Reimagined: Swordfish Pastrami
Funkenhausen | Chicago
Picture for Sweet Mem'ries: Southwest S’mores
Frida Southwest | Oklahoma City
Picture for Cali-Med: California Shakshuka
Fredericks at The Clift Royal Sonesta Hotel | San Francisco
Picture for Snack Wave: Fried Mozzarella Skewers
Fazoli’s | Based in Lexington, Ky.
Picture for It’s Good to Be King: Pho ‘King’ Delicious Dip Sandwich
Enclave Café | Based in San Diego
Picture for Colorful Classic: Roasted Cauliflower Soup
Ellie’s Restaurant & Lounge | Dallas
Picture for Farm To Glass: Un Dia Cocktail
Duende | Oakland, Calif.
Picture for Leveling Up: Mercado Margarita
dLeña | Washington, D.C.
Picture for Spicy Sweet: Outrageous Chamoy Cup
Yogurt Mill | Based in Modesto, Calif.
Picture for Gateway Dish: Sushi Pizza
Yamashiro | Hollywood, Calif.
Picture for Rolling in Dough: Dire Wolf Chicken Wrap
Wolfnights | New York
Picture for Loaded with Possibility: BBQ Brisket Fries
Wienerschnitzel | Based in Newport Beach, Calif.
Picture for Work of Art: Porchetta Roast
Whino | Arlington, Va.
Picture for How Sweet It Is: Hot Honey Chicken Sandwich
Wendy’s | Based in Dublin, Ohio
Picture for Tail of Whimsy: Vestry Cheesecake
Vestry | New York
Picture for Seafood Special: Spaghetti with Blue Crab
Vestal | Lafayette, La.
Picture for Getting Saucy: Blueberry Bourbon Chipotle BBQ Sauce
U.S. Highbush Blueberry Council + University of Connecticut
Picture for Seasonal Spice: 5-Alarm Fall Vegetable-Grain Bowl
True Aussie Beef & Lamb + Nordstrom Restaurants
Picture for Atwitter for Fritters: Asparagus Fritters
Culaccino | Franklin, Tenn.
Picture for Spanish Comfort: Rossejat De Fideos
Comedor | Laguna Beach, Calif.
Picture for Soup for the Soul: French Onion Agnolotti
Church & Union | Nashville, Tenn.
Picture for Umami Bombs: Yuzu-Xilli Dumplings
Camp | Greenville, S.C.
Picture for Sizing Up: California Avocado Burrito
California Avocado Commission + Libelula
Picture for Saucy Mocktail: BBQ Pineapple Shrub
Buxton Hall Barbecue | Asheville, N.C.
Picture for Morning Fix: The Hangover Cure Fried Chicken Sandwich
Brookville Biscuit & Brunch | Charlottesville, Va.
Picture for Confection Perfection: French Raspberry Cheesecake
Boulangerie Christophe | Washington, D.C.
Picture for Flower Power: Lavender Lemonade Rosé
Anzie Blue | Nashville, Tenn.
Picture for Balancing Act: Horseradish-Cheddar Burger
American Social | Five locations in Florida
Picture for Jam Session: That's My Jam! Burger
Bar Louie | Based in Dallas
Picture for Balkans' Best: Sarma Pork Belly Stuffed Cabbage
Ambar | Two locations in the Washington, D.C., area
Picture for Signature Stamp: Espresso Martinique
Apothecary | Dallas
Picture for Hook, Line and Sinker: Kanpachi Crudo
The Salt Line | Washington, D.C., and Arlington, Va.
Picture for Knuckle Down: Lobster Knuckles “Escargot Style”
The Mermaid Inn | Three locations in New York
Picture for Use Your Noodle: Chicken Curry Ramen
The Holding Company | San Diego
Picture for Mussel Magic: Mussels with Lobster-Butter Broth
The Graceful Ordinary | St. Charles, Ill.
Picture for Treasure Chest: Scallop en Croûte
The Driskill Hotel | Austin, Texas
Picture for Roman Expansion: Mezze Maniche al Sugo di Manzo
Testaccio | Chicago
Picture for Griller Thriller: Spicy Steak & Potato Griller
Taco John’s | Based in Cheyenne, Wyo.
Picture for Life Gives You Lemons: Smoked Half Chicken
Sweetbriar | New York
Picture for On a Roll: Latin Ninja Sushi Burrito
Sushirrito | Based in San Francisco
Picture for Well Traveled: Little Tokyo Sandwich
Spring St. 2Go | Oyster Bay, N.Y.
Picture for Aïoli Upgrade: Pink Fries
Spark | Oklahoma City
Picture for Child's Play: PB&J Slider
Son of a Butcher | Based in Plano, Texas
Picture for 'Tis the Season: Citrus-Olive Oil Cake
Solstice | Locations in Newtown, Pa., and Irvine, Calif.
Picture for Schnitzel Delight: Chicken Schnitzel
Seed Kitchen & Bar | Marietta, Ga.
Picture for Sausage for the Win
Leverage beloved bratwurst in trend-forward global builds
Picture for Good Morning, Vietnam
How pandan, Vietnamese waffles and breakfast banh mi are reinvigorating morning menus
Picture for Taco Transformations: Chicharrón Tacos
Sally Can Wait | New York
Picture for Fill 'er Up: Empanadas
Rustika Café and Bakery | Based in Houston
Picture for Original Icon: Khao Mun Gai
Rooster & Rice | Based in San Francisco
Picture for High Steaks: Steak Gorgonzola
Romano’s Macaroni Grill | Based in Denver
Picture for Camera Ready: Roasted Tika Cauliflower
Rock Bottom Restaurant & Brewery | Based in Houston
Picture for 'Rita Rave: Tamarind Margarita
Rasa | Based in Washington, D.C.
Picture for Free-Range Flavors: Country Chicken Sandwich
PB&J: Pizza, Beer and Jukebox | Chicago
Picture for Seafood Stacks: Monterey Squid Okonomiyaki
Pabu Izakaya | San Francisco
Picture for Dramatic Drink: West Side Crusta Cocktail
Ophelia | New York
Picture for Going Green: Wagyu Beef Tartare
Oak at Fourteenth | Boulder, Colo.
Picture for Carnival of Flavor: Mussel + Beer + Cotton Candy
NR | New York
Picture for Hybrid Hit: Braised Beef Chilaquiles
Norms | Based in Bellflower, Calif.
Picture for Clean & Classic: Yellowtail Jalapeño
Nobu | Based in New York
Picture for Sunrise, Sunset: Dusk til Dawn Cocktail
Nina’s | New York
Picture for Monkey Around: Mango Monkey Bread
National Mango Board + Tesse Restaurant
Picture for For the Love of Bees: Queen Bee Cocktail
National Honey Board + Garden Bar PHX
Picture for Honey. We Like It Hot.
Two ingredients, endless menu applications
Picture for Umami King
Thoughtful preps and pairings lead to inspired mushroom dishes
Picture for Kitchen Collaborative: Molly McGrath
Tuning the volume for a perfect flavor balance that meets the moment
Picture for Vegan Boursin® and Eggplant Lasagna
Recipe courtesy of Chef Molly McGrath
Sponsor: Bel Brands USA
Picture for Shawarma Spiced Flank Steak with Crispy Mushrooms
Recipe courtesy of Chef Molly McGrath
Sponsor: True Aussie Beef & Lamb
Picture for Has to Be Jalapeño
6 ways to heat up burger menus with this beloved pepper
Picture for Kashmiri Hot: Kashmiri Fried Chicken
Mister Mao | New Orleans
Picture for Dragon Takes Flight: The Little Dragon Cocktail
Ma Der Lao Kitchen | Oklahoma City
Picture for That's A Wrap: Bronco Burrito
Bad-Ass Breakfast Burritos | Based in Pasadena, Calif.
Picture for Turning a New Leaf: Fried Brussels Sprouts
Amalia | Miami Beach, Fla.
Picture for Rock'n Rice Bowl: Pineapple Adobo Alaska Rockfish & Brown Rice Bowl
Alaska Seafood Marketing Institute + Nordstrom Restaurants
Picture for Modern-Day Pasta Solutions
Pre-cooked and line-ready, frozen pasta is Barilla’s new best-in-class innovation
Picture for No Stress, No Tears
The modest onion provides prep advantages for your kitchen and flavor solutions for your menu
Picture for A Conversation With Becca McIntyre
A reader's perspective on a few of the topics explored in this issue
Picture for Flavors From Afar: Ice Cream
Global intrigue with an American favorite
Picture for 10 Flavor Builders: Sandwiches 2.0
Updating favorite sandwiches with trend-forward twists
Picture for Kitchen Collaborative: Daniel Camp
Translating new inspirations into exciting and innovative culinary creations
Picture for North African Bean Stew with Farro and Lentils
Recipe courtesy of Chef Dan Camp
Sponsor: Bush's Best
Picture for Grilled Panela in Roasted Tomato Sauce
Recipe courtesy of Chef Dan Camp
Sponsor: California Milk Advisory Board
Picture for Tell a Story with Salt
Global salt varietals weave provenance into a flavor story
Picture for 10 Ways with Salted Bar Snacks
Finishing salts impart notable big flavor on small bites
Picture for Flavor Makers: Infused Salts
Sea salts spiked with heat, smoke or citrus lend serious lift to menus
Picture for Flavor Watch: Black Lava Salt
Introducing this exotic bold beauty across the menu
Picture for Mushrooms' Moment
Three key drivers make this ingredient of the year a menu must-have
Picture for Flavor Expedition: New York
Trend tracking in New York reveals emerging menu opportunities
Picture for 10 Beverage Builders: Frozen Assets
Inventive boozy slushies, granitas and other frozen drinks break seasonal barriers
Picture for Bold Breakfast Sandwiches
Strategic applications of heat wake up morning menus
Picture for Heat Up Summer Sales
A winning flavor to be used across your menu
Picture for Totally Rad Cocktails
Taking guests back in time with reimagined 1980s cocktails
Picture for LTO Wins: Dave & Buster’s
Consumer research sets a clear course for Dave & Buster’s
Picture for Mango Mojo Grilled Flounder
Recipe courtesy of Chef Alex Hoefer
Sponsor: National Mango Board
Picture for Roasted Aussie Lamb Sandwich with Fontina, Sweet Peppers and Harissa Mayo
Recipe courtesy of Chef Alex Hoefer
Sponsor: True Aussie Beef & Lamb
Picture for Kitchen Collaborative: Alex Hoefer
Winning big with a simple, flavor-forward philosophy to recipe development
Picture for Hillshire Farm® Fully Cooked Split Smoked Sausage Kolaches with Roasted Chile and Onion
Recipe courtesy of Chef Alex Hoefer
Sponsor: Tyson Foodservice
Picture for The Season Provides a Reason
Leverage the seasonality and premium quality of fresh California Avocados
Picture for The Free Resource You’re Not Using Enough
Lean on commodity board support to kickstart innovation and energize your menu
Picture for Innovating with Seasonality
Celebrating regional and seasonal highlights with fresh California Avocados
Picture for Today's Pizza Game
A look at consumer preferences and flavor innovations in this competitive arena
Picture for Ooey, Gooey, Crispy, Crunchy
Intriguing melted and fried foods prove that cheese-centric comfort never goes out of style
Picture for The Perfect Melt
Magic happens when cheeses perform the way chefs need them to
Picture for Unexpectedly Boursin
A singular cheese inspires a multitude of trend-forward menu ideas
Picture for From Deli to Charcuterie
Four classic sandwiches transform into modern charcuterie presentations
Picture for Trending Condiments
Charcuterie’s secret weapon may very well be its accoutrements
Picture for Appetizer Boards
Inspired by charcuterie, these shareables offer guests something new
Picture for Charcuterie To Go
Fresh ideas for cones, cups and boxes designed for off-premise menus
Picture for The Upper Hand: Global Sandwiches
Handhelds from around the world put exciting flavors within easy reach
Picture for Kitchen Collaborative: Matt Burton
Meeting and exceeding guest expectations with flavor-forward solutions
Picture for Seafood's Modern Hook
Taking a strategic approach to seafood-centric bowl builds
Picture for Braised Smokey Bacony Garlic Short Rib Slamwich
Recipe courtesy of Chef Matthew Burton
Sponsor: King’s Hawaiian
Picture for Chicken Skins
A bold flavor approach makes this seafood-centric bowl a signature dish
Picture for Menu Trends Worth Trying
Picture for Handhelds on the Horizon
Five handhelds that offer global sandwich inspiration
Picture for Savory Pasta Bakes…With Chef Kevin Felice
Picture for Craveable Heat
Kick up the heat level with trending flavors and textural touches
Picture for Coming in Hot: Loaded Fries
Kick up the heat level with trending flavors and textural touches
Picture for 10 Flavor Builders: Caribbean Cravers
Tapping into a wealth of vibrant flavors and multicultural influences
Picture for Kitchen Collaborative: Jenn Sheppard
Proving that back-of-house efficiencies can deliver elevated flavor builds
Picture for Feta, Tomato and Herb Pasta Bake
Recipe courtesy of Chef Jenn Sheppard
Sponsor: Barilla America
Picture for Sous Vide Ribeye with Texas Ranchero Beans
Recipe courtesy of Chef Jenn Sheppard
Sponsor: Bush's Best
Picture for California Manchego Ice Cream
Recipe courtesy of Chef Jenn Sheppard
Sponsor: California Milk Advisory Board
Picture for Kunefe with Orange Blossom Honey Syrup
Recipe courtesy of Chef Jenn Sheppard
Sponsor: National Honey Board
Picture for Vietnamese Vibe
A bold flavor approach makes this seafood-centric bowl a signature dish
Picture for Flavor Trifecta: Walter Rivas
Inspirations & innovations in the world of flavor
Picture for Oysters: Flavor on the Half Shell
Simple and delicious, oysters are having a moment
Picture for Global Pies
Indian-inspired pizzas pave a pathway for flavor innovation
Picture for Flavor Discovery: Laksa
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Picture for Mac and Cheese on Fire
Strategic use of heat makes this comfort-food favorite a flaming success
Picture for Sandwich Trends: Mexico Inspires
Reinventing three classic sandwiches with bold Mexican flavors
Picture for Ginger Mangonada
Recipe courtesy of Chef Eric Stein
Sponsor: National Mango Board
Picture for Kitchen Collaborative: Eric Stein
Seeking the perfect flavor marriage among ingredients
Picture for Rock Shrimp Cheesecake with Creamy Salsa Verde
Recipe courtesy of Chef Eric Stein
Sponsor: California Milk Advisory Board
Picture for Honey Teriya-Q Katsu Sando
Recipe courtesy of Chef Eric Stein
Sponsor: Kikkoman
Picture for More Mexican, Please
Delivering authentic flavor with a modern prep approach
Picture for Salsa Showcase
Flavor play with six trending salsas
Picture for Cheese-centric Comfort
Tap Mexican-style cheeses for modern menu hits
Picture for Four Takes on Huevos Rancheros
Serving up Mexican comfort at breakfast and brunch with signature moves
Picture for 2022 Trends: A Case Study
Signature flavor brings a culinary touchpoint to modern kitchens
Picture for “Simple As…” Easy Menu Builders
An exciting new menu-idea series from Texas Pete®
Picture for Trend Insights: Plant-based Seafood
Chefs and trend analysts weigh in on the drivers and menu opportunities with plant-based seafood
Picture for 5 Steak Sauces, Updated
Trend-forward flavor play gives these classics a fresh look
Picture for Cold Front
Level up your beverage menu with these cool coffee trends
Picture for Optimizing Pasta
Latest innovations help chefs ease labor crunch
Picture for Mexican Comfort
New innovation casts three dishes as stars in a surge of exciting flavor play in this always-popular cuisine
Picture for Sea Change
Plant-based seafood is making big waves on modern menus
Picture for Whatta Catch!
Plant-based shrimp offers menu-development solutions
Picture for All Aboard!
The rising appeal of charcuterie is being fueled by five factors
Picture for Flavor In Hand
Savory hand pies are answering today’s call for comfort and portability
Picture for Trend Insights: Tropical
Chefs and trend analysts weigh in on the drivers and menu opportunities with tropical flavors
Picture for Cheese Makes the Trend
Chefs source Bel Brands’ crowd-pleasing flavors and innovative products to develop trend-forward menus
Picture for Hillshire Farm® Fully Cooked Split Smoked Sausage Frittata
Recipe courtesy of Daniel Van Etten Sponsor: Tyson Foodservice
Picture for Autumn Idaho® Potato Croquettes
Recipe courtesy of Daniel Van Etten Sponsor: Idaho Potato Commission
Picture for Kitchen Collaborative: Daniel Van Etten
Small, strategic decisions can deliver big flavor
Picture for Bocadillo’s Moment
This Spanish sandwich is primed for further adaptation on American menus
Picture for No Passport Necessary
Beans carry flavorful inspiration beyond borders
Picture for Tropic Like It's Hot
Chefs are taking modern inspiration from island flavors and ingredients
Picture for Search
Find stories on the Flavor & The Menu website
Picture for Worth Its Salt
Modern approaches allow this essential ingredient to take center stage
Picture for Greek Lasagne Roll
Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
Picture for Charcuterie Board with Terrine of Lasagne
Servings: 4-6, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
Picture for Stack Up
New foodservice-sized lasagne sheets lay the foundation for innovation
Picture for Beurre Monté Pasta with Salt-cured Produce
Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb
Picture for Kitchen Collaborative: Will Eudy & Ben Whittington
Menu magic is found in the alchemy of expectation and innovation
Picture for Publisher's Page
Welcome to the November/December 2021 issue from Cathy Holley
Picture for Trend Insights: Bocadillos
Chefs and trend analysts weigh in on the drivers and menu opportunities with Spanish bocadillos
Picture for Going Bananas
Chefs are discovering a flavor system ripe for success
Picture for Above Board
Charcuterie’s renewed popularity presents exciting opportunities across the menu
Picture for Greek To Me
Rediscovery and reinvention are yielding new opportunities for flavor innovation
Picture for On the Horizon
2022 insights that can help guide the way to a successful year ahead
Picture for Panel of Experts: Trends 2022
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Picture for Springboard
Three nontraditional charcuterie boards to try
Picture for Trend Insights: Charcuterie
Chefs and trend analysts weigh in on the drivers and menu opportunities with charcuterie
Picture for Trend Insights: Cold Coffee
Chefs and trend analysts weigh in on the drivers and menu opportunities with cold coffee
Picture for Trend Insights: Bananas
Chefs and trend analysts weigh in on the drivers and menu opportunities with bananas
Picture for Trend Insights: Hand Pies
Chefs and trend analysts weigh in on the drivers and menu opportunities with savory hand pies
Picture for Trend Insights: Salt
Chefs and trend analysts weigh in on the drivers and menu opportunities with salt
Picture for Trend Insights: Mexican Comfort
Chefs and trend analysts weigh in on the drivers and menu opportunities with Mexican comfort
Picture for Trend Insights: Modern Greek
Chefs and trend analysts weigh in on the drivers and menu opportunities with modern Greek
Picture for Simple Strategies for Modern Moves
Picture for Mindful Moves
Picture for Coffee Contemplation
Picture for A Delicious Direction
Picture for Tropical 10
Picture for Simple Signatures
Picture for Signature Salts
Picture for Do Your Homework
Picture for Banana Takes on Beverages
Picture for Pie-Eyed
Picture for Plant-Based Seafood by the Numbers
Picture for Sweet Swaps
Picture for Five Easy Ways to Get Salty
Picture for Opa!
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 A Roundup of Flavor Discoveries
Playing with new flavors keeps culinary intellect sharp
Picture for Crispy Lasagna Chips with ’Nduja Fonduta
Recipe courtesy of Chef Rick Petralia
Sponsor: Barilla
Picture for Seared Queso Panela Cal-Mex Style Tacos
Recipe courtesy of Chef Rick Petralia
Sponsor: California Milk Advisory Board
Picture for Schmaltz Roasted Idaho® Potatoes with Crispy Capers and Parsley
Recipe courtesy of Chef Molly McGrath
Sponsor: Idaho Potato Commission
Picture for Lebanese/Greek Lamb Bowl
Recipe courtesy of Chef Matthew Burton
Sponsor: True Aussie Beef & Lamb
Picture for Pimento Beer Cheese Fritters
Recipe courtesy of Will Eudy and Ben Whittington
Sponsor: Bel Brands USA
Picture for Good For You Moroccan Greek Yogurt Chicken Salad
Recipe courtesy of Chef Matthew Burton
Sponsor: Tyson
Picture for Honey, Peanut Butter & Banana Smoothie
Recipe courtesy of Will Eudy and Ben Whittington
Sponsor: National Honey Board
Picture for Spam Loco Moco Hoagie
Recipe courtesy of Will Eudy and Ben Whittington
Sponsor: King's Hawaiian
Picture for Southwest Stuffed Chicken Poblano Peppers
Recipe courtesy of Dawn McClung
Sponsor: Bush's Best
Picture for Tamari Salted Caramel & Smoky Peanut Butter Adult Shake with Tamari Peanut Brittle
Recipe courtesy of Chef Daniel Camp
Sponsor: Kikkoman
Picture for Flavor on the Edge: Horchata
Exploring new menu possibilities that capture the essence of this comforting Mexican favorite
Picture for Sweet Skills
Restaurant promotions showcase the versatility of sweet potatoes
Picture for How a meat-obsessed chef makes plant-based dishes, well, meaty
Picture for Flavor Takeaways
Flavor inspirations from the recent Worlds of Flavor conference
Picture for 10 Beverage Builders: Flourishes and Finishes
Beverages make memorable impressions with modern, creative touches
Picture for 10 Flavor Builders: New Takes on Bakes
Navigating a world of possibilities with this classic comfort
Picture for Signature Seafood Builds
Three ways seafood can elevate menu offerings
Picture for Breakfast Bowls
Creative bowl builds expand options for today’s discerning consumer
Picture for A.M. Quick Fix
Introducing easy solutions for morning menus
Picture for Marinade Matters
While rarely featured on a menu marquee, marinades play a crucial supporting role in flavor builds
Picture for Quick Thinking
Innovations in quick serve are informed by a tough market yet propelled by eager consumers
Picture for LTO Wins: First Watch
Shane Schaibly uses LTOs to lean in on what is truly unique to the First Watch brand
Picture for Flavor on the Edge: Cardamom
Bringing this powerhouse spice forward
Picture for Dipping into Flavor
Trend-forward dips and spreads are menu powerhouses
Picture for Kitchen Collaborative: Jay Smith
On a mission to deliver memorable, craveable, inimitable flavor experiences
Picture for The Ultimate California Mozzarella Meatball Salad
Created by Chef Jay Smith
Sponsor: California Milk Advisory Board
Picture for Just a Few Bites
A strong showing in snacks and shareables is table stakes today
Picture for Four Chefs: Four Cheesy Stories
Meeting the demand for plant-based fare with vegan cheeses that taste great and melt well
Picture for Bowl’ed Moves
Creative bowl builds expand options for today’s discerning consumer
Picture for Bowled Over
Sauces, toppings and seasonings are key to signature bowl builds
Picture for Kitchen Collaborative: Chandon Clenard
Transforming craveable classics with a fresh, contemporary spin
Picture for A Conversation With Quinn Adkins
A reader's perspective on a few of the topics explored in this issue
Picture for Taco Fiesta Black Bean Breakfast Bowl recipe
Courtesy of Chef Chandon Clenard
Sponsor: Bush’s Best
Picture for Mac and Cheese with Turmeric and Roasted Cauliflower
Created by Chef Chandon Clenard
Sponsor: Barilla
Picture for Twisting Thai
Cocktails inspired by Thai tea are serving up both whimsy and intrigue
Picture for Thai Tea & Coffee—10 Ways
Tea and coffee cultures unite for a specialty beverage bonanza
Picture for Sweet on Thai Tea
Desserts with an exotic Thai-style beverage makeover
Picture for Sweet And Spicy
Bundling Thai tea with spicy dishes introduces menu pairings for a new age
Picture for Channeling Comfort
Global noodle dishes offer a friendly base for pushing boundaries
Picture for Bowl-ed Over with Possibilities
Transforming favorite handhelds into bowls
Picture for 4 Tips On Winning With Your Next LTO!
Texas Pete® helps you build LTOs
Picture for Flavor Reunion: The Flavor Experience 2021
Reconnecting over meaningful conversations and trend-forward tastes
Picture for Signature Flavor: Mad for Macha
Unmi Abkin's Papas Veracruz calls on the nutty, tangy, spicy profile of salsa macha to lend a unique spin to the craveable potato dish
Picture for Next-level Seafood Bowls
Fish and shellfish hook diners with fresh, vibrant bowl builds
Picture for Kitchen Collaborative: Jonathan Buckholz
Allowing humble ingredients to burst into flavorful song
Picture for Flat-Out Fantastic
Trend-forward menu inspirations for a versatile and prep-friendly portfolio of flatbreads
Picture for Honey, Herb Goat Cheese & Walnut Crostini
Recipe courtesy of Chef Jonathan Buckholz Sponsor: National Honey Board
Picture for Spicy Price*s® Pimiento Cheese Breakfast Biscuit
Recipe courtesy of Chef Jonathan Buckholz Sponsor: Bel Brands USA
Picture for 4 Meat-centric Menu Hits
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
Picture for Broth Bowls Break Out
Four fast casuals showcase the opportunity in this trending category
Picture for Soup Strategies
Building signature flavors in a bowl of comfort
Picture for Publisher's Page
Welcome to the November/December 2021 issue from Cathy Holley
Picture for Elevating Flavor
Quickfire tactics to home in on three quick-serve classics
Picture for Flavor Trifecta: Mark Casale
Three ingredients that when combined bring out a revelatory flavor experience
Picture for Bring Next Generation Sustainably Delicious Seafood to Restaurants
Ocean-Raised Sashimi-Grade Fish High in Omega-3s
Picture for 7 Wins With Blueberries
Leverage blueberries' signature qualities for unexpected applications
Picture for Flavor Makeover: Charred and Cheesy
Grilling cheeses offer a heady dose of indulgent comfort
Picture for Feelin’ Saucy
Signature sauces move menus
Picture for The Heat of the Moment
Spicy dipping sauces create a pathway to flavor innovation
Picture for Australian Goat Bulgogi Tacos
Courtesy of Chef Jessica Tomlinson
Sponsor: True Aussie Beef & Lamb
Picture for Warm Idaho® Potato Chorizo Salad
Created by Chef Jessica Tomlinson
Sponsor: Idaho Potato Commission
Picture for Kitchen Collaborative: Chef Jessica Tomlinson
Celebrating the art of the surprise with unexpected ingredients
Picture for A Conversation With Jeremy Bringardner
A reader's perspective on a few of the topics explored in this issue
Picture for 3 Breakfast Wins, 3 Ways
Morning opportunities inspired by later dayparts
Picture for 8 Pork-centric Sandwiches To Fall For
Meaty meets seasonal in these craveable grilled cheese sandwiches
Picture for The Midwest’s Sandwich Star
Pork’s answer to the fried chicken sandwich
Picture for “B” is for Brisket
Breakfast brisket sandwiches are heating up morning menus
Picture for Attention Grabbing Arepas
South American sandwiches are winning over menus
Picture for Wake Up to Flavor
Creative sauces and condiments kickstart the morning meal
Picture for Let's Do Brunch
Trend-forward ideas for all-day breakfast & brunch
Picture for Asian Noodle Inspirations
Four noodle dishes to bet on
Picture for LTO Wins: Gabe Caliendo at Lazy Dog
Gabe Caliendo describes the current cadence of innovation as a 'need-state strategy'
Picture for Kitchen Collaborative: Greg Basalla
Leveraging the powerful effects of gentle flavor twists
Picture for Flavor in Focus: Awesome Sauce
Next-level, globally inspired sauces make updating customer favorites easy
Picture for Flavor Trifecta: Kaegan Welch
A combo of three ingredients leads to an earthy and toasty result with floral and lemony tones
Picture for Smoky Seafood Barilla Pasta Salad
Courtesy of Chef Greg Basalla Sponsor: Barilla
Picture for California-Style Chile Rellenos con Chilaquiles
Courtesy of Chef Greg Basalla Sponsor: California Milk Advisory Board
Picture for Wood-Fired Beef Pide
Courtesy of Chef Greg Basalla Sponsor: Tyson Foodservice
Picture for Boursin Brings Versatility
Chefs take the newest Boursin cheese products for a test ride and share their takeaways
Picture for Flavor Makeover: Stew
Taking a closer look at this comfort-centric format for new flavor inspirations
Picture for Fennel Leek Idaho® Potato Gratin
Sliced Idaho® Potatoes, layered with fennel and leeks and smothered in a creamy Gruyère Mornay sauce.
Picture for Idaho® Potato Bread with Matchstick Idaho® Potatoes
Savory smoked trout and fried Idaho® Potatoes on potato bread, served with Horseradish Crème Fraîche.
Picture for Red, White and Blue Idaho® Potato Stacks
Three colorful layers of whipped Idaho® Potatoes, piled high on crispy Idaho® Potato chips.
Picture for Idaho® Potato Roulade
Spiral-cut Idaho® Potatoes are fried to a golden brown then filled with duck confit.
Picture for Trend Incubators
Spotlighting four concepts whose menus cast light on future flavor trends
Picture for Flatbreads Rise to the Challenge
Why naan is the right food for today
Picture for 10 Flavor Builders: Seasonings
Pushing flavor boundaries with a punch of global excitement
Picture for Kitchen Collaborative: Brandon Hudson
Understanding the flavor sophistication found in thoughtful simplicity
Picture for Aussie Beef Tartare with Kimchi
Courtesy of Chef Brandon Hudson
Sponsor: True Aussie Beef & Lamb
Picture for Honey Roasted Carrots with Ras el Hanout
Courtesy of Chef Brandon Hudson
Sponsor: National Honey Board
Picture for Idaho® Red Potato Salad with White Anchovy Dressing
Created by Chef Brandon Hudson
Sponsor: Idaho Potato Commission
Picture for Inspiring New Tastes
From its versatile batters and breadings to exquisite seasoning blends, Newly Weds Foods creates products that marry customization with the ultimate flavor experience
Picture for The Meat of the Matter
Sandwiching meat-centric builds with on-trend bread carriers
Picture for Next-level Breads
Fusion baking hits today’s mark for differentiated menus
Picture for Toast of the Town
Upscale toasts and breads are “loaded” with menu opportunity
Picture for Bountiful Bread Bundles
Life beyond the traditional bread basket
Picture for Noodling Trend-Forward Menu Solutions
Using noodles for on-trend menu offerings with back-of-house solutions
Picture for 2021 Flavor Expedition
Trend tracking in Chicago spotlights emerging menu opportunities
Picture for 10 Beverage Upgrades: Coffee and Tea Drinks
Creative takes energize these beverage menu powerhouses
Picture for Meal Kit Mania
Targeted ways to tighten your meal kit strategy
Picture for Getting Ready for The Gameday Rush?
Getting Ready for The Gameday Rush? Texas Pete® Is on Your Team
Picture for Flavor in Focus: The Big Cheese
Creative upgrades ensure this star ingredient continues to shine
Picture for Inspiration Flip: Food Halls
Inverting the R&D process
Picture for Raising the Bar on Plant-based Cheeses
Storied cheesemaker brings quality and expertise to the dairy-free category
Picture for Kitchen Collaborative: Alex Sadowsky
Creating next-gen transformations of familiar favorites
Picture for Flavor Makeover: Crispy Comfort
Combining texture and technique to maximize rice’s crave factor
Picture for Publisher's Page
Welcome to the September/October 2021 issue from Cathy Holley
Picture for Signature Flavor: What a Croque
Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of this croque
Picture for Smoked Watermelon Salad
Courtesy of Chef Alex Sadowsky
Sponsor: National Watermelon Promotion Board
Picture for Cheesy Cal-Mex Spinach and Artichoke Enchiladas
Courtesy of Chef Alex Sadowsky
Sponsor: California Milk Advisory Board
Picture for Merkts Beer Cheese Nachos
Courtesy of Chef Alex Sadowsky
Sponsor: Bel Brands USA
Picture for Flavor Trifecta: Peter Farrand
A combo of three ingredients leads to a versatile blend of sweet, bright, smoky heat
Picture for Kitchen Collaborative: Barb Colucci
Finding flavor and favor in the culinary construction zone
Picture for Speed Dating For Cocktails
Classic cocktails meet the bubbly personality of hard seltzer
Picture for 6 Ways To Go Hard With Desserts
Adding the buzz of hard seltzer to sweet treats
Picture for Hard Seltzer Hybrids
The best of both worlds combine to invigorate beverage menus
Picture for 8 Ways To Make Hard Seltzer Your Own
Adding in-house flavor touches for refreshing signaturization
Picture for Honey-Lemon Heirloom Tomato & Mozzarella Panzanella-Style Salad
Courtesy of Chef Barb Colucci Sponsor: National Honey Board
Picture for Taco Fiesta Black Bean Breakfast Torta
Courtesy of Chef Barb Colucci Sponsor: Bush’s Best
Picture for LTO Wins: Firebirds
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Picture for Flavor on the Edge: Chile Crisp
Creative applications for this bold Chinese condiment
Picture for 10 Flavor Builders: Being Fruitful
Modern menu building looks to fruit for flavor inspiration
Picture for Carrying Flavor
Making the carrier do some of the heavy lifting
Picture for Tyson Pulled Chicken Long Rice
Created by Chef David Viviano
Sponsor: Tyson Foodservice
Picture for Handheld Barilla Pasta Frittata
Created by Chef David Viviano
Sponsor: Barilla
Picture for Watermelon Poke Bowl
Created by Chef David Viviano
Sponsor: National Watermelon Promotion Board

Picture for Kitchen Collaborative: David Viviano
Creating thrilling flavor experiences by drawing from a well of personal experiences
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 Flavor in Focus: Burger Time
Trend-worthy ways to create craveable burgers
Picture for Better Burgers
Turkey offers a lean protein choice and countless possibilities for carrying flavor
Picture for Kitchen Collaborative: Jeff Mann
Serving a muse that demands new bold flavor takes on traditional dishes
Picture for Smoked Oyster & Artichoke Dip
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
Picture for Have Cheese, Will Travel
Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine
Picture for Be Well Salad
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
Picture for Idaho® Potato Braised Vegetable Shepherd’s Pie
Created by Chef Jeff Mann
Sponsor: Idaho Potato Commission
Picture for Smashed Ranchero Beans & Veggie Torta
Courtesy of Chef Jeff Mann Sponsor: Bush’s Best
Picture for A Conversation With Robert Okura
A reader's perspective on a few of the topics explored in this issue
Picture for Mind Your Peas... and Cues
Pea and hempseed milks make their way into modern menu development
Picture for On The Workbench: Coconut, Cashew & Almond Milks
Exploring versatility in this trio of dairy alternatives
Picture for Oat Milk Makes Bigger Moves
Exploring the potential of this versatile dairy alternative
Picture for 10 Modern Uses For Plant Milks
Making dressings, dips and sauces work for flexitarian menus
Picture for Brisket
Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw
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 Sweet Something To Go
Modern flavor combinations in fun formats that move
Picture for Don’t Forget Takeout. It’s Not Going Away.
Takeout continues to trend. Here’s how Texas Pete® can help.
Picture for Pollo Chilango
Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites
Picture for House Lacto-Fermented Giardiniera
Pickled vegetables, poached garlic and onions, and olive oil
Picture for Positively Pickled
Colorful and flavorful, quick-pickled blueberries offer multiple menu wins
Picture for Kitchen Collaborative: Jennifer Etzkin OBrien
Mining the flavor complexity found within humble ingredients and classic techniques
Picture for Garlic and Cheddar Biscuits
Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg
Picture for Aussie Lamb Tinga Tostada
Courtesy of Chef Jennifer Etzkin OBrien Sponsor: True Aussie Beef & Lamb
Picture for Tyson Foodservice: Roasted Chicken Farro Salad
Courtesy of Chef Jennifer Etzkin OBrien Sponsor: Tyson Foodservice
Picture for Roasted Vegetables with Dairy Free Boursin® Crema
Courtesy of Chef Jennifer Etzkin OBrien Sponsor: Bel Brands
Picture for Pimento Hits the Road
Four chefs leverage this cheese’s broad popularity and take it in new directions
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 Publisher's Page
Welcome to the July-August 2021 issue from Cathy Holley
Picture for Signature Flavor: Beefing Up
Beef Carpaccio transforms into a modern and memorable shareable
Picture for Australian Grass-fed Beef Carpaccio Recipe
Created by Michael Slavin, VP of Culinary & Menu Innovation, Houlihan’s, Inc.
Picture for Triple Threat
Dial up crave factor in sandwiches, soups and salads with pork
Picture for Deep Dive: The Evolution of Food Halls
This dynamic segment is shifting again, changing the face of modern dining
Picture for 10 Beverage Upgrades: Bevs with a Boost
Lifting spirits with a non-alc development plan
Picture for Flavor in Focus: Spinning Salads
Invigorate this enduring category with fresh ideas
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 Kitchen Collaborative: Jeffrey Quasha
Global inspirations lead to inventive flavor builds that surprise and delight.
Picture for Indian Spiced Baked Beans Dal
Courtesy of Chef Jeffrey Quasha Sponsor: Bush’s Best
Picture for Barilla Cellentani Huevos Diablos with Sambal
Created by Chef Jeffrey Quasha
Sponsor: Barilla
Picture for Soup's New Flavor Builder
Upgrade and upsell soup with sea greens
Picture for Build Flavor into 5 Go-to Condiments
Dialing up flavor with a list of creative culinary strategies
Picture for Seeing Green
Leveraging the power of seaweed on plant-forward menus
Picture for The New Surf & Turf
An unexpected flavor match brings out the best in each other
Picture for Housemade Ricotta
Housemade Ricotta with olive oil and rosemary honey, served with lavosh
Picture for We Have The Blues Salad
Romaine hearts, mixed greens, red onions, feta, honey-toasted almonds, blueberries and a lemon-blueberry vinaigrette
Picture for Crispy Curly Pepperoni Pizza
Signature pepperoni on housemade dough with tomato sauce and whole-milk mozzarella
Picture for Newk's Q Sandwich
Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread
Picture for Mornings & More
Rely on breakfast’s “big three” for all-day menu innovation
Picture for Breakfast Wins in Takeout
Exploring two growth areas for one big opportunity
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 The Sweeter Side of Dairy Free Alternatives
Creating delicious dairy-free drinks and desserts has never been easier with Ripple
Picture for Kitchen Collaborative: Bob Gallagher
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.
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 Ready For Action
Using fully-cooked meats saves time and money, helping chefs focus on menu innovation
Picture for Pabil Chicken Taquitos
Pibil Chicken Taquitos with housemade garlic ranch, salsa verde and Cotija cheese
Picture for Tacos Guisados
Mexican comfort as a carrier of modern flavor and menu strategy
Picture for Sausage Strips Transform Menus
A cross between bacon and sausage, Johnsonville Original Sausage Strips offer an easy flavor upgrade addition to almost any dish
Picture for Seared Aussie Lamb & Moroccan Spiced Sweet Potato Gnocchi
Courtesy of Chef Bob Gallagher Sponsor: True Aussie Beef & Lamb
Picture for California Cheesy Yucatán Poutine
Created by Chef Bob Gallagher Sponsor: California Milk Advisory Board
Picture for Turkey Dipper
Turkey Dipper: Roasted turkey, Provel cheese, flatbread and marinara sauce
Picture for The Best of Sandwiches
Three popular builds find signature flavor moves starring turkey
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 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 Bean Around The World
Easily build big flavor with these saucy, smoky black beans
Picture for Banana Cream Napoleon
Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream
Picture for Kitchen Collaborative: Chef Amy Smith
Lively flavor play makes salads trend-forward and memorable
Picture for Pulled Pork Thepla Tacos
Pulled Pork Thepla Tacos with sour cream, micro greens and pickled red onions
Picture for Mustang Burger
Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche
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 Win With Mushrooms
Create a recipe using The Blend™ for a chance to win $10K and a showcase in Food Network Magazine
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 Arugula Salad with Crispy Boursin® Bites
Created by Chef Amy Smith
Sponsor: Bel Brands USA
Picture for Chile-Lime Watermelon Salad with Queso Fresco
Created by Chef Amy Smith
Sponsor: National Watermelon Promotion Board

Picture for Frozen Assets
IQF blueberries take center stage, lending an assist with labor, consistency, food cost and shelf life
Picture for Pimento Power
Double down on comfort by featuring pimento cheese on mainstream menu stars
Picture for Pimento Cheese Moves Into Breakfast
Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart
Picture for Take A Dip
Leveraging pimento cheese’s crave factor in modern dip applications
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 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 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 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 Wasabi Mashed Potatoes
Wasabi Mashed Potatoes with wasabi oil, fried allium and chive tips
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 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 Cinnamon Roll
Cinnamon Roll with a dollop of cream cheese icing
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 Bento Box
Bento Box with nigiri, makimono and sashimi
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 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 Wishful Thinking cocktail
Walter Collective vodka, Amaro di Angostura, charred grapefruit and passionfruit cordial, Thai basil, lemon and ponzu
Picture for Duck
Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro
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 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 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 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 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 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 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 Mediterranean Piada
Piada Italian Street Food | Based in Columbus, Ohio
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 Sausage Flavor, Bacon Form
Sausage innovations bring menu excitement
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 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 10 Flavor Upgrades: Hand me the World
Look to these 10 global sandwiches for menu ideas and flavor inspirations
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 Mar-Apr 2020 template
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
 Possibilities
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 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 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 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 Sope Benedict
Broken Yolk Café | based in San Diego
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 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 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 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 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 3 Egg-Centric Breakfast Heroes
Quick culinary ideation inspired by trending egg dishes
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 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 12 Ways With Sauce
Sauces and condiments from around the world inspire new applications
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 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 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 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 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 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 Tips for Cold Weather Sips
Six simple strategies for shifting cocktail menus for the colder weather
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 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 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 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 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 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 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 Cross-generational Appeal
Strategies to help attract multiple demographics
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 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 July-August 2019
Picture for Creative Flavor Moves
Uncommon flavors and techniques that deliver surprise and delight
Picture for Grilled Chilean Salmon, Cured Tomato and Olive Vinaigrette, Shishito Pepper
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 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 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