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Picture for 10 Flavor Builders: Taste of Asia
Bold condiments from this global hotspot serve as high-impact ingredients
Picture for Plant-based Success with Pasta
Picture for Ciao Italia!
A culinary adventure abroad inspires with flavor and tradition
Picture for Grill Play
Nothing conveys premium value like flavors from the grill
Picture for Making Protein Count
Sourcing quality products with a great story offers a rich menu narrative
Picture for Flavor Trifecta: Alejandro Benes
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Picture for Flavor Takeaway: Plant-based Protein
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
Picture for Surimi Makes Waves
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Picture for Burger Trends for Modern Menus
Serious innovation helps keep this category in the zeitgeist
Picture for Flavor Watch: Sticky-sweet Umami
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Picture for Meat Lovers Unite
Menu strategies in a plant-forward landscape
Picture for New Plant-based Hero
Offering chefs new options for today’s healthy menu demands
Picture for Cross-generational Appeal
Strategies to help attract multiple demographics
Picture for Get Ready for Hummus Bowls
Bowls are showcasing the versatility of hummus
Picture for The Casualization of Duck: Bar Bites & Shareables
Turn to duck for serious menu differentiation
Picture for Flavor in Focus: Toast Takes Off
Chefs are demonstrating next-level opportunities with toast
Picture for Flavor in Focus: Sea Stars
Chefs continue their deep-water exploration of delicious seafood
Picture for Sugar Rush
Newly opened dessert spots showcase savvy menu opportunities
Picture for Inspire the Next Generation
7 menu ideas featuring a fresh, creative use of peanuts
Picture for 10 Beverage Builders: Fruit-forward Beverages
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Picture for Flavor ROI: Coming Online
Planting web-only menu items to attract more guests
Picture for Plant Power
Functional ingredients find a mainstream home in plant-forward burgers
Picture for A Dozen Ways: Booming Brunch
Elevated guest expectations keep innovation in high gear
Picture for Signature Flavor: A Twist on Tagine
Unexpected ingredients help move the tagine into a modern American profile
Picture for Flavor Expedition 2019: Part Two
Classic ingredients enjoy flavor-forward new treatments
Picture for Welcome to the new issue
Welcome to the July-August 2019 issue from Cathy Holley
Picture for A World of Sandwiches
Innovations in five areas help keep this category exciting
Picture for Blueberries: A Family Affair
Chefs are upping their main game
Picture for July/August 2019
Picture for Regional American Fare
LTO strategies: maximize interest in regional American fare
Picture for Signature Flavor: Crazy for Carnitas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
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 Creative Flavor Moves
Uncommon flavors and techniques that deliver surprise and delight
Picture for Keeping It Friendly
Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today
Picture for Next-Level Asian Condiments
Dial up the experience with on-trend flavor combinations
Picture for Flavor Postcard: Australia part 2
This is our second postcard from Australia, a country that boasts a food culture of global mash-ups and diners with similar tastes to the American consumer.
Picture for Lighten Up
Two trending flavors capture summer in a glass. Both Monin Lime and Coconut Concentrated Flavor help elevate beverage and culinary menu development with nuanced, natural and on-trend profiles
Picture for Plant-forward Propels Menu Innovation
Five categories emerge as proving grounds for success
Picture for Rise and Shine
Trend-forward uses of pork ensure that breakfast is good to go
Picture for Take to the Sea
Chefs showcase creative ways to highlight seafood
Picture for Potato Pro: Part 2
Tap the potato for innovative techniques in filling, binding and thickening
Picture for Potato Pro: Part 1
The potato offers operational advantages in breading, crusting and more
Picture for Betting on Chocolate
The sweet spot in desserts usually hones in on chocolate
Picture for All Cued Up
Signature pork offerings help attract BBQ lovers
Picture for Well in Hand
Protein-rich handhelds carry crave factor
Picture for 5 Herbs to Watch
Embracing new herbs creates differentiating menu experiences
Picture for Sandwich Success
Carving out differentiation in a crowded category
Picture for Home 2019
Picture for Targeting Tacos
Chefs hone in on what makes tacos successful for their brands
Picture for Meaty Appetizers
The snacking category offers a great place for meat-centric innovation
Picture for Entrée Innovation
Chefs are upping their main game
Picture for Seafood at the Start
Chefs are showing off the shareable side of seafood
Picture for All About the Bowl
Next-level approaches keep this category exciting
Picture for Burger Bonanza
Chefs continue to push the crave factor in burger builds
Picture for Fried Chicken Sandwiches Fly High
These three restaurant brands showcase winning moves in this fan-favorite category
Picture for Welcome to Best of Flavor 2019
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
Picture for Publisher's page May-June 2019
Welcome to the latest issue from Cathy Holley
Picture for Flavor of the Year
Monin is calling out Vanilla Spice as the “Flavor of the Year.”
Picture for Snapping up Flavor
Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10
Picture for Adobo for the Win
You know you’ve got a runaway hit when your dish wins the grand prize in a national recipe contest
Picture for Innovating With Pork
We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor
Picture for General Purpose