Strategic use of high-impact finishes helps ensure a winning to-go item
Hand-smashed patties seared with bacon, American cheese, Hatch chile peppers, caramelized onions, pickled Fresno chiles, Hatch chile aïoli, on a challah bun
Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice
This special “Best of Flavor” issue features 100 entries from our readers that showcase the flavor-forward innovation taking place in menu development today
11 chefs take three new Boursin food products products for a spin
This modern American mash-up spins the beloved Mexican enchilada and the classic spinach and artichoke dip into Cheesy Cal-Mex Spinach & Artichoke Enchiladas
Welcome to the Best of Flavor - May-June 2021 issue of Flavor & The Menu.
Korean JJ Noodles with crispy pork belly, onions, potatoes, zucchini and fermented black bean paste
Our Famous Tomato-basil Soup with vine-ripened tomatoes, fresh cream and basil
Truffled pepperoni pizza fries with marinara and Mornay sauces
Watermelon sushi with fried shallots and lime dressing
Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg
Mezcal Verde Momento, Cocchi Rosa, umeshu, salt and grapefruit twist
A 34-oz bone-in ribeye, dry-aged for intense flavor
Roasted chicken with sweet corn soubise, Ozark Forest mushrooms, Boursin agnolotti and dark poultry jus
Braised Lentil & Vegetable Shepherd’s Pie with bourbon-braised lentils, portobello mushrooms, mashed potatoes and white cheddar
Waygu beef patty and steak slices, wasabi leaf, béchamel, Gorgonzola, provolone, housemade sansho pepper sauce, beefsteak tomato, Boston lettuce and steak-truffle salt on an onion bun
Suprema de pollo, papas rajas, poblano béchamel
Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions
BBQ Chicken-Bacon-Ranch Pizza with barbecue sauce and mozzarella cheese, topped with chicken, bacon, cilantro, red onions and a swirl of housemade ranch dressing
Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries
Crispy Rice Salad with sour sausage, baby kale, roasted peanuts and a fried egg
Mediterranean Piada: Garlic hummus, harissa brown rice and quinoa, cucumber salad, bruschetta tomatoes, arugula, crumbled feta and basil aïoli, wrapped in toasted piada dough
Turkey Dipper: Roasted turkey, Provel cheese, flatbread and marinara sauce
Wasabi Mashed Potatoes with wasabi oil, fried allium and chive tips
Pulled Pork Thepla Tacos with sour cream, micro greens and pickled red onions
Hummus bowl with falafel, pita, chicken shawarma, schnitzel, vegan stir-fry, Nutella rozalach and choice of three sides
Pibil Chicken Taquitos with housemade garlic ranch, salsa verde and Cotija cheese
Short Rib Ropa Vieja with roasted red pepper sauce
Reposado tequila, housemade avocado cordial, Cointreau, fresh lime juice, agave syrup and a salt rim
Roasted Cauliflower with romesco sauce, toasted almonds, pine nuts, garlic, capers, chives and parsley
Build-your-own al pastor and achiote-lime chicken tacos, served with heirloom corn tortillas, Cotija cheese, cilantro, onion, lime and salsas
Cinnamon Roll with a dollop of cream cheese icing
Romaine hearts, mixed greens, red onions, feta, honey-toasted almonds, blueberries and a lemon-blueberry vinaigrette
Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces
Silver tequila with a sour mix of hibiscus, prickly pear and red jalapeño purées and lime juice
Hot Chicken Buns with Kewpie mayo slaw and a dill pickle on steamed bao buns
Thick-cut pork belly, pimento cheese, jalapeño-bacon jam and pickled red onions on toasted sourdough bread
Bento Box with nigiri, makimono and sashimi
Signature pepperoni on housemade dough with tomato sauce and whole-milk mozzarella
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye
Kulcha Chalupa Tacos with butter chicken and vinegared onions
Spice-rubbed steak with spinach, roasted potatoes and peppers, corn, feta, mango chutney, spiralized carrots, coleslaw and green onions, served with a mango-chipotle sauce
Fried chicken thigh, spicy “mud” sauce, housemade coleslaw, pickles and comeback sauce on brioche bun
Wahoo In Corn with corn-squash-zucchini succotash and a corn-jalapeño purée
Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas
Spicy Thai currywurst topped with wild arugula, pickled jalapeños and spicy basil aïoli, served on grilled King’s Hawaiian rolls
Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes
Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread
Housemade Ricotta with olive oil and rosemary honey, served with lavosh
Roasted Kabocha Squash with coconut milk glaze, fried shallots and garlic, fresh cilantro and slices of Fresno chile
Graham cracker crust filled with Key lime custard and topped with sweet whipped cream and lime zest
Featuring cochinita pibil, birria, marinated grilled chicken, wood-fired portobellos, vegan “meat” or chorizo, two sides, tortillas, toppings, housemade chips and salsas
Jerusalem Bagel with smoked salmon spread, tomatoes, capers and labneh
Seared Diver Scallops with pepita risotto, pomegranate beurre rouge and crispy Brussels sprouts leaves
Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter
White Chocolate Amaretto Cheesecake on an almond-graham crust
Flaky crust filled with crawfish, seasonal vegetables, creamy dill sauce and Cajun seasonings, served with cornbread
Avocado toast with beet-cured Alaska salmon and kale salsa verde
Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw
Walter Collective vodka, Amaro di Angostura, charred grapefruit and passionfruit cordial, Thai basil, lemon and ponzu
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
Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro
Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel
Beef and pork meatloaf glazed with barbecue sauce
Stone-ground white whiskey, absinthe, lemon verbena-hibiscus simple, Peychaud’s bitters
Grass-fed flank steak, cauliflower rice, chimichurri, red onion, cucumber, Kalamata olives, romaine and feta with a tahini and herb-yogurt sauce
Crispy cauliflower, coconut milk, mustard seeds and curry leaf
Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche
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
Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
Chicken Karaage with shishito peppers, wasabi aïoli, furikake and charred lemon
Toffee torte, bourbon anglaise, spiced pecans and housemade vanilla whipped cream
Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes
Spring mix topped with shrimp, apple, blue cheese, candied pecans, bacon crumbles and Tabasco-pepper jelly vinaigrette
Rotating selection of cured meats and cheeses served with fresh honeycomb, blood orange mostarda, crabapple and micro vegetables
Montelobos Espadin mezcal tequila, Hanson Habanero vodka, pineapple syrup, fresh pineapple juice, cold-pressed lime juice and jalapeño-hellfire popsicle with Ancho Reyes Verde
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
Goat Curry with fideos, topped with cilantro, green onions, mango yogurt and “crunchy snacks”
Slow Cooked Lamb Shank with Persian spices, caramelized onions, saffron, fava beans and dill basmati rice
Grilled Salmon With Turmeric Quinoa Pilaf and steamed asparagus
Cedar plank-smoked brownie, milk chocolate bar, marshmallows, graham cracker, Grand Marnier-infused chocolate ganache and vanilla bean ice cream
Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce
Smashed deep-fried rice cakes with chiles, fish sauce and lime, served with pork sausage, ginger, cilantro and chiles
Shaved lamb pastrami, coleslaw, Swiss cheese, Russian dressing and sautéed peppers and onions on a hoagie roll
Pizza Burger with marinara sauce, fried mozzarella and shaved Parmesan
Natural-cut cod fillet in Yuengling beer-infused batter, with American cheese and tartar sauce on a corn-dusted kaiser roll
Crème brûlée ice cream with chocolate wafer clusters and Havana Club rum
Pulled pork, corned beef, Swiss cheese, pickles, sauerkraut, yellow mustard and Russian dressing, served on grilled rye
Fried chicken, lettuce, cheddar and jalapeño-ranch, wrapped in a flour tortilla
Lebanese Labneh Dip with za’atar-spiced honey drizzle, served with honey-grilled pita
Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing
Italian meatballs, marinara, provolone, crispy pepperoni and Italian seasoning on a toasted garlic bread roll
Grilled Red Snapper Fillet with mango-Sriracha butter over mango-rice madras, raisins and almonds
Fried queso blanco, offered throughout the menu, including in the Fritanga Burger with cabbage slaw and crema, or as a side dish, served with guava ketchup
Pickled vegetables, poached garlic and onions, and olive oil
Spice-Rubbed Korean Short Ribs with smoked Gouda grits, roasted carrot, mushrooms and micro greens
Spiced crispy chicken, pickled chiles, Chihuahua cheese, “Rooster Sauce,” lettuce, tomato, pickles and avocado
Battered coconut meat, Mexican kimchi, carrot aïoli, micro greens
Pan Roasted Halibut Cheeks with artichoke hearts and Parmigiano-Reggiano
Evan Williams Bottled-in-Bond 100-proof bourbon, Nixta Licor de Elote, Aztec chocolate bitters and a roasted cinnamon stick
Pretzel Bites with Wisconsin cheddar cheese sauce
Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream
Ripple is the plant-based dairy alternative your savory dishes have been looking for
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
A new trio of floral syrups adds an easy boost of exceptional flavor
Telling bold flavor stories gives menus a sharper competitive edge
IQF blueberries take center stage, lending an assist with labor, consistency, food cost and shelf life
Sausage innovations bring menu excitement
Easily build big flavor with these saucy, smoky black beans
Three popular builds find signature flavor moves starring turkey
Calibrating bold flavor and texture
Created by Chef Jeremy Lett
Landing on unique dishes that carry broad appeal stems from an intuitive understanding of what drives the guest connection
Culinary technique transforms this sweet treat and expands its menu possibilities
Developing a host of trend-forward menu items while maximizing one new SKU
Immunity boosts make both non-alc and alcoholic drinks appealing
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Takes on immunity-boosting soup fortifies modern menus
Flavor innovation here gives menus a competitive advantage in the to-go game
Optimizing the pathway to a thriving marketplace
Creative approaches to a favorite category
Look to these 10 global sandwiches for menu ideas and flavor inspirations
Turkey carries global flavors while keeping things familiar in modern sandwiches
Chef Mary Grace Viado showcases creative comfort while building in clever menu versatility.
Trend-forward inspirations for the to-go landscape
Say “Aloha” to craveable fried chicken sandwiches
The ice-cold comfort of creamy, blended drinks fires up beverage menus
Plant-based dairy alternative Ripple effortlessly enhances everything on your menu
Chipotle peppers, ginger and rosemary make a simple marinade
Nuance marks the flavor approach to each of these builds.
Update Mexican favorites with trend-forward, bean-centric moves
Extending the appeal of brunch menus with comforting and dynamic bakes
Reinventing old school casseroles into trend-forward bakes
Five creative approaches for building modern flavor in this Mexican classic
Curating a personalized restaurant experience in the home of your guests
Homestyle savory bakes translate beautifully into plant-forward offerings
Cranking up crunch and firing up flavor help deliver an optimal off-premise experience
This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon
Htipiti is a craveable Greek feta dip ideal for menu adaptation
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Chefs are looking to trending potato-centric dishes to drive consumer excitement
A mindful yet playful approach to flavor building yields creative and compelling menu items
Welcome to the March-April 2021 issue from Cathy Holley
Meaty comfort with broad versatility
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
How can a coffee program make all the difference to today’s operator?
Chef Jeffrey Quasha shares his unique—and successful—management system
The sweet-tart flavor of blueberries brings balance, counterpoint and intrigue to savory dishes
Expect to see growth in culinary products formulated for chefs seeking a thicker and richer dairy experience
15 ways to use this beloved SKU across the menu
A beloved brand gives sandwiches a competitive edge
Menu opportunities for modern sandwiches
Some of the most exciting flavor innovation today is being sandwiched between two slices of bread
Created by Chef Pam Smith
A strategic use of flavor building and cooking techniques promises craveability
Replace the protein with a seafood option in these classic meat-centric sandwiches
Turkey offers a versatile protein for creative flavor building
Trending flavors meet the enduring appeal of classic deli sandwiches
Creative applications of these iconic flavors shine in favorite side dishes
Menu ideas inspired by American-Chinese twists
Global powerhouse cuisines meet the Big Three of Chinese-American cuisine
Diving deeper into a regional favorite with a devoted national following
Creative interpretations of this perennial favorite
An array of dairy alternatives broaden their scope for today’s menus
Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
Menu developers are wielding fried chicken skins in wildly creative ways
This Southern staple makes a strong case as the new American cheese
Elevated handhelds take the lead in creative menu development
Modern menu builds get a boost from this cheese's iconic flavor and texture
Innovation in the hard seltzer world is moving at lightning speed
A strategic use of soft textures ensures a comfort-centric build
The elements of Thai tea emerge as a fun and versatile flavor system
Take and bakes build revenue and ease back-of-house prep
Culinary insights into the take-and-bake trend
Rocketing consumer demand inspires creative flavor development in both food and beverage
Surprising textures boost craveability in sandwiches
Created by Chef Jennifer O’Brien
Sponsor: Bel Brands
Created by Pam Smith, RD
Sponsor: Barilla America
Chefs are taking Chinese-American food in unexpected, new directions
Pairing classic flavors with potatoes dials up crave
Turn up the takeout experience with bold flavor combinations
Propelled by a number of strong drivers, bread is making a comeback
Simple ingredients and culinary versatility make new plant-based products shine
Chefs discover seaweed’s depth of character and leverage its adaptability
Flavor-driven take-home bakes are a perfect fit for today’s menus
2020 insights that can help guide the way to a successful year ahead
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
Fitting it all into an on-trend handheld
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
7 trend-forward ways to leverage the power of peanuts to resonate with the next generation
Why Chinese fare presents big menu opportunity
Eight ways to showcase seaweed's unique flavor story
Understanding the rising tide behind seaweed
10 foods consumers believe could help boost immunity and/or strengthen recovery
Culinary insights on immunity
Culinary insights highlighting pimento’s menu play
New ingredients and ancient techniques
Opportunities and insights into bread on the menu
Seafood from Alaska meets consumers’ desire for wild, healthy and sustainable options
The time is ripe for menuing California avocados
Elevate menu items with immunity-boosting ingredients
Drive consumer excitement by leveraging the strength of this premium brand
Authentic Asian sauces and condiments add an on-trend flavor boost
Watermelon: Always in Season / A year-round menu resource
The hard seltzer segment has taken the world by storm
Insights and opportunities with plant-based dairy alternatives
How Thai tea delivers on the flavor experience
Insights and opportunities with Thai tea
It's a smart strategy to add something to make your canned seltzer offerings unique or special
Insights and opportunities with hard seltzer
A trio of toasts wows with big, balanced, beautiful flavors
With built-in portability, hand pies are an easy menu fit
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
Leading-edge ingredients dial up intrigue in meat-centric dishes
Leveraging the indulgent side of plant-forward menu innovation
The warming charm of a powerhouse spice
Go big on flavor with a deft touch of cardamom
Chefs are extending the reach of hummus
Grassfed quality, signature flavor
Creative flavor play lifts the already soaring
fried chicken higher and higher
Blueberries balance the bold side of global flavors with natural sweetness
Ideal for takeout, handhelds reel in the growing demand for seafood
Dessert innovations leveraging the flavors and formats consumers yearn for today
The Perfect Purée helps takeout cocktails succeed
The diner classic returns to the spotlight
Leverage the full-bodied characteristics of this warm spice
A warm spice that complements the savory side of vegetables
Miso is poised to deliver its unique, savory earthiness to brunch
Optimizing and tightening menus while keeping the innovation pipeline flowing
Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Creative ways to heat up beverage menus
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Stanford transitions from customizable menus to curated ones
Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base
8 creative, trend-forward takes on this classic deli sandwich
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Welcome to the November-December 2020 issue from Cathy Nash Holley
Commodity boards serve up trend-forward indulgence
Trending ingredients and clever techniques keep the fun flowing in coffee and tea
Win the sandwich game with Bel Brands’ flavor-packed lineup of signature cheeses
Capitalizing on the feel-good momentum of fermented beverages
Double down on comfort with flavorful fermentation
Strengthening core menu features by leveraging the craveability of fermented flavors
Fermentation unlocks next-level flavors
A spectrum of flavors and textures makes cheese a trusted go-to for innovative menu development
Lazy Dog Restaurants looks to the past as it continues to expand its takeout options
Employing a modern approach with global flavors for plant-forward menu development
Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer
This head-turning PB&B Burger levels up an American classic
Employ culinary techniques to convey premium cues in takeout fish dishes
Chefs are finding balance for the sweet side of dried fruit while leveraging its textural richness
Reducing food waste while maximizing innovation with this pantry staple
A chef turns a side hustle into a successful fried chicken joint
Smart protein solutions for today’s foodservice landscape
The Eastern Med ingredient with a long reach
With takeout and delivery in full focus, handhelds offer a practical, proven format for portability
Use culinary finesse to signal premium cues in takeout meat dishes
Turning off-premise food & beverage challenges into opportunities
Plant-based builds featuring honey find a sweet spot
Look to the Balkans for new news at breakfast
Unique flavor combinations that elevate drinks and thrill consumers
Look to the Balkans for enticing yet familiar flavors
Taking vegetables to new heights with Balkan inspiration
Translating the sentiment behind small plates in new ways
Commodity boards offer operators new solutions for the changing landscape
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
The Juice It Up! brand reaches into its past to craft a meaningful narrative today
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
Pork toasts with whipped herb goat cheese and microgreens.
National Honey Month is the perfect time to salute this special craft
14 fruit-centric ideas for 7 sauce categories
Fruit takes center stage with modern flavorings and composition
Three fruits making a big play in trend-forward beverage development
Flavor depth gives this fruit deep menu potential
Welcome to the September-October 2020 issue from Cathy Holley
This long-time favorite wins consumers over with comfort, whimsy, function and flavor
4 new flavorful, on-trend sauces – all made possible by the awe-inspiring honey bee
Premium Aussie beef scores across the table
Innovate with blueberries to make it memorable
Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
High-impact ingredients making a splash in the beverage world
Upping the experience (again) in one of America’s most iconic beverages
Surprising, seasonal flavor combinations enliven non-alc offerings
Brand reflection and sharpened focus help light the path to success today
Hearty, satisfying builds stand out with clever flavor play
Taking ingredients in unexpected directions leads to sublime discovery
Trend-forward rubs, glazes and sauces that work across the menu
Build modern, flavorful bowls that balance portability with craveability
Touchpoints of the familiar come through in these three recipes
Re-tooling successful flavor builds into signature bowls
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Plant-based additions enhance recipe development
Chef-driven builds are finding favor with both menu developers and consumers
Welcome to the July-August 2020 issue from Cathy Holley
Greek-style Meat and Three with Date-Crusted Aussie Lamb
Look to trend-forward flavor combinations to build excitement
A blend of guanabana, aji amarillo and panela offers flavor inspiration.
Unrivaled texture and guaranteed comfort extend waffles’ reach as a go-to format for innovation
It’s time to fall in love with salsa macha
High-volume chefs reflect on the steep learning curve of the past few months, and share strategies for the path forward
To-go cocktails require a thoughtful approach
Flavor innovation creates an emotional connection that is important now more than ever
The universal appeal of hot dogs, brats and sausages offers a comfort-centric platform for flavor innovation
A cross-country tasting tour leads to new pathways of menu innovation
Translating modern meatless flavor experiences into optimal off-premise options
The ultimate comfort dish for unsettling times
Commodity boards offer on-trend ideas built for portability
Deepen emotional connections while promising special flavor experiences
Chefs are creating unique and surprising flavor profiles with smoke
Chefs rely on proteins that go the distance on flavor, temperature and texture
Today’s tighter menus need SKUs that work harder
Make plant-forward menu items craveable with this versatile, wholesome ingredient
Chefs are taking this fresh cheese with big flavor in new directions
Evocative flavors turn comfort-centric and adventurous builds into stars
Bold flavors carry both light and hearty dishes
Offering comfort while still serving up menu excitement
Classic techniques with modern touches bring home memorable flavors
Comforting indulgence with a sense of place
Thoughtful approaches to the mash-up create modern, craveable flavor combinations
Shin Ramyun Chicken Wings with gochujang glaze, buttermilk dressing, scallions and sesame seeds.
Two recipes that offer signature spins on beloved builds
Premium Aussie lamb helps you stay relevant and profitable
Assertive global flavors rounded out by softer tones from familiar ingredients
From the unexpected to the upgraded, eggs continue to inspire innovation
Three recipes that highlight flavor versatility and menu adaptability
Culinary ideas that explore this flavor pairing
Flavorful menu development that looks for inspiration close to home.
Creative, easy ideas on how to key into 10 categories that represent trend-forward opportunities for flavor innovation
This plant-based shareable sings with Eastern Med and Latin flavors
High impact flavor needs the right supporting players
Offering familiar ingredients in surprising, flavor-forward applications
Chefs get fired up, building on the popularity of hot honey
Trend-forward flavor combinations for signature menu items
Building crave in a comfort classic, a bright summer dish and a modern entrée
Playing with formats and adding unexpected flavor touches reveals new ideas
Trend-forward flavor combinations for signature menu items
Building complexity with surprising flavor combinations
Thoughtful flavor combinations give breakfast, all-day and brunch a lift
Creative texture play takes favorites in exciting directions
Welcome to the May-June 2020 Best of Flavor issue from Cathy Holley
Spooned, piped or dolloped—whipped ricotta is a wonderful thing
5 creative ways to feature this umami-packed ingredient
Potatoes offer a nourishing, familiar foundation for flavor innovation
Strategic flavor development ensures menu hits with both plant-forward and meat-centric items
The prime rib sandwich serves up opportunity for strategic flavor play
Three creations showcase a modern American mash-up theme
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
Warm asiago bread with whipped ’nduja pork butter and local honeycomb
Ginny’s 1888 cocktail - with Ginny’s Gin, burnt sage turbinado syrup, citrus-basil bitters, egg whites, cream and orange blossom water
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Sweet & Spicy Braised Short Rib Noodles with seasonal vegetables and pickled peppers.
Cornmeal Crusted Yardbird with coconut rice and pickled cucumber salad.
Hanger Steak Frites with Hoover sauce, blue cheese and green onion.
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Crispy Salmon with spicy sour corn, green pea-potato purée, red chile-infused roe.
Lamb Mac with shallot cream sauce, ancho barbecue sauce, goat cheese, fontina and roasted poblanos.
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Coccoli with prosciutto, whipped Taleggio and truffle honey
Creamy Mac & Cheese: Cavatappi, cheddar, fontina, Gruyère and ricotta salata.
Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Pasta with Truffles: Pappardelle, butter and Italian black truffles.
Japanese Sweet Potato Agnolotti with Parmesan sauce, tonka beans, matsutake, Brussels sprouts and pickled red kuri squash.
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Welcome to the Junglebird cocktail: Ron del Barrilito, mango-infused Campari, Rum-Bar overproof rum, pineapple and lime.
Jackie O Burger: lamb, feta, baby spinach, oven-roasted tomato and tzatziki, served on a brioche bun.
Crazy Baba: Charred eggplant, feta and basil.
Ube Milk Toast: ube and housemade ube ice cream with “crunchy milk” on baked brioche.
Spanish Coffee: orange liqueur, Demerara, coffee, cinnamon, malted cream float and “magic”.
Specialty Pizza Bowls: three crustless varieties: Deluxe, All Meat and Garden.
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Cast Iron Cornbread with honey butter.
Oregon Hazelnut: “Cacio e Pepe” with crispy sage.
Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Bacon on a Stick, with crispy fried onions and original barbecue sauce.
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Slow Cooker Cassoulet with confit duck, Toulouse pork sausage and Tarbais beans.
Seasonal Gnocchi with morels, ramps, fava beans and fresh mint
Aromatic Marcona Almonds and California Grapes with olive oil, salami and feta
Cauliflower Gratin: Gruyère, Espelette, mojo de ajo, breadcrumbs and dill.
Chocolate-Coffee Cannoli with white chocolate ganache, coconut crunch, yuzu curd and chocolate ice cream.
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Hanamaki Fizz: Mezcal, lychee purée, clarified yuzu cordial and ginger beer.
Rutabaga Tater Tots with deviled egg dip and scallions.
Southern Honey Hot Chicken Hoagie with cheesy grits, garlic dill pickle slices and honey hot sauce.
Saff-Ron Swanson: Saffron and rose-infused vodka, clover honey, sesame oil, white balsamic and lemon.
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Idaho Potato Flauta with hollandaise, pickled shallot and sorrel.
Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Pan-Roasted Chicken with toasted spices, pomegranate glaze, pearl onions and a warm bulgur wheat salad.
I’m Your Huckleberry cocktail: White rum, ruby port wine, crème de cassis and blueberry skewer.
Whole Roasted Wild Alaska Pollock with charred lemon and greens.
Korean Fried Chicken: deep-fried Cornish hen coated in a gochujang hot sauce
Mac and Cheese: duck confit, housemade pasta, Gruyère, Grana Padano and breadcrumbs.
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette.
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.
Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.
Smoky Djinn cocktail: Bluecoat gin, Bols Genever, Velvet Falernum, toasted black sesame syrup and grapefruit juice.
65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.
Ground Chuck Norris Burger containing two “smashed” patties, American cheese, Louie dressing, onion strings and bacon jam.
50/50 Bowl: kale, farro, roasted chicken, sweet potato, dried cranberries, almonds, carrots and honey-lime dressing.
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Chili Cheese Fries: hot, crispy fries topped with rich, hearty ingredients make for a reliably winning combination.
Biloxi Buttermilk Fried Chicken Sandwich with cabbage slaw, pickles and mustard sauce.
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Steak & Arugula Sandwich: shaved prime rib, Swiss, tomato, pickled onion, arugula and horseradish mustard, served on harvest toast.
Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.
Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Khan Saab Desi Craft Kitchen serves Smoked Salmon Kebab with fresh dill and mustard.
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Yoga Deck: Ketel One Botanical Peach & Orange Blossom, lemon juice and turmeric-ginger syrup.
Fiery Chicken Vindaloo with jalapeño, habanero and bird’s eye chiles.
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
Australian Lamb Ragù over Ricotta Gnocchi with pickled cherry tomato-celery leaf salad.
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
The Chicken Parm Provolone Sandwich: Buttermilk fried chicken, fried provolone, spicy marinara, Parmesan and an herb cheese schmear.
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Emotional Intelligence cocktail: Fidencio Clásico mezcal, crème de cacao, allspice dram, lime juice, orange bitters and nutmeg.
Spitjack Sandwich: Pulled rotisserie chicken, carrot, cucumber, cilantro, pâté and Pluck sauce.
Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Bistro Burger with chipotle avocado crema, applewood-smoked bacon, caramelized onion, arugula and smoked Gouda.
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Avocado Huarache with jalapeño ricotta.
Kushari with fried onions and spiced tomato sauce.
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.
19 restaurant experiences designed for at-home dining
Pairing rice varietals with dishes can help build compelling and authentic narratives
These craveable Latin favorites embrace Eastern Med flavors
Bold flavors get a dose of Southern comfort
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
Inspiring chefs and driving trends buoy today's opportunities
Prepping and serving seafood skin-on yields numerous benefits
When life gives you lemons, serve them with seafood
10 brunch-friendly dishes primed for a seafood upgrade
A dozen ways to deliver dishes that soothe the soul
The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
The Lead Chef at Dega Catering and Southern Ground Studios in Nashville, Tenn. works tirelessly to find the best products wherever she lands, sourcing local seafood whenever feasible
The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
The Chef at Freight House in Paducah, Ky. has got her guests hooked on Asian carp
The Executive Chef at Jack O’Neill Restaurant & Lounge in Santa Cruz, Calif. serves a scallop dish paired with lentils, chanterelles, escarole and a caviar beurre blanc
The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California is inspired by her travels in Bali and other places
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California menus ceviches and a poke, as well as Veracruzana and fish tacos
With a strong café culture, a fresh approach to menu development holds opportunity
Taking a cue from the Aussie tradition, new opportunities take shape in this comfort-centric build
Chefs employ modern approaches to the art of smoke
Powerhouse condiments and garnishes make the sandwich
Leverage the toasted, crunchy texture as an unexpected snack, carrier or garnish
Combining an all-day café culture with feel-good fare
Look to the creators of avocado toast for creative, eclectic flavor combinations
This Green Chermoula Alaska Sole Sabich riffs on an original
A blend of powdered dashi, black truffle and cashews offers flavor inspiration.
Welcome to the March-April 2020 issue from Cathy Holley
James Beard award-winner Zachary Engel shows off the menu potential of tahini with his black garlic version, with roasted beets and fresh dill
Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus
Nutritional yeast adds a healthy boost of flavor
Street-level trend tracking reveals emerging menu opportunities
Refashion classic deli favorites to drive flavor opportunities
When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.
Chefs take pizza to the next level with clever flavor play
Plant-forward cuisine is finding inspiration in modern Mexican flavors
This fan favorite stands out when trending flavors come into play
With fries providing a guarantee of comfort, these flavor builds promise safe adventure
Pasta’s storied traditions lead to richer menu narratives
Trends and opportunities with pasta-centric menu development
This timeless classic is primed for innovation
Global handhelds endure as one of the most innovative menu categories
Eastern Med flavors add intrigue to beverage menus
Making healthy and functional competitive in quick serve
At Istanbul Modern SF the menu transcends borders, dipping into the Eastern Med, the Balkan Peninsula and the Caucasus
On-trend builds bring menu opportunity
Creative ways to tap into trending Latin American profiles with a plant-based favorite
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Potatoes help fuel performance while promising satisfaction
Haliburton helps operators build signature bowls that offer complexity of build without overtaxing back of house
Inspiration for casual yet inspired meat-centric dishes
Flavor-packed global mash-up handheld brings the sweet heat
Quick culinary ideation inspired by trending egg dishes
Chefs are tapping the rich flavor and crisp texture of this Oregon crop
Welcome to the Jan-Feb Trends 2020 issue from Cathy Holley
A Cali take on Mexican-meets-Eastern Med reveals an evolving approach
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
This fun, casual dining culture offers big opportunity for easy translation
Insights into the Aussie invasion trend from our team of experts
Clever culinary techniques are deepening the impact of this beloved ingredient
Pair honey varietals and pollinator ingredients for impactful storytelling about bees, sustainability and sourcing
Find new ways to leverage the complexity, nuance and viscosity of honey
Inspired by the veg-centric movement, fruit is revealing its culinary potential
Easy fruit-forward menu-development ideas
Insights into the fruit trend from our team of experts
Just around the bend from the Eastern Med lies an abundance of new opportunity
A primer on ingredients from this rich food culture
Our team of experts weigh in on the opportunities
This warm, peppery spice is game for more menu play
Insights into the cardamom trend from our team of experts
From cocktail syrups and tinctures to spice rubs and infusions, cardamom introduces assertive, complex flavors
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
Four of our go-to industry experts share rapid-fire takeaways about why the trend is taking shape, where the opportunities lie and what flavors promise broad guest appeal
A sharpening of focus is resulting in purpose-driven bowl builds
Take the premise of a bowl and make it work with your brand identity
Insights into the bowls trend from our panel of experts
Deeper exploration into fermentation reveals new flavor frontiers
Insights into the fermented foods trend from our team of experts
Why you should expect to see even more fermented foods bubbling up on menus around the country
New global flavors bring a fresh wave of innovation
Five ways to ease into global mash-ups at brunch
A handful of industry folks share their thoughts on the opportunity
Creative flavor building elevates spirit-free drinks to adult beverage status
Quick-fire thoughts on how this trend evolved, the role of CBD and more
Areas of opportunity for beverage development in the nonalcoholic movement
Color is becoming a more significant factor in menu development
Commodity boards highlight the more adventurous side of high-volume menu ideation
Flavor & The Menu contributors forecast trends on the foodservice horizon
These four bean dishes offer a rich pathway to plant-forward craveability
The tart citrus shows up on menus in surprising ways
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
Tostadas and quesadillas are fun formats with worlds of possibilities
Elevating a dish through the dressing calls for inspired flavor play
With chefs zeroing in on regional Italian, lesser-known traditions provide inspiration
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
Step up your cocktail game with consumers' favorite berry
Sauces and condiments from around the world inspire new applications
Chef Jamie Simpson uses blueberries to demonstrate the science of surprising flavor combinations
Modern ways that chefs are featuring meat, poultry and game
Chef Francesco DiCaudo makes burrata a star of the season
Turn to duck for serious menu differentiation
Lenten menu innovations offer long-term inspiration
The salmon category comprises a range of different species that are generally interchangeable in many recipes
Next-level flavor combinations ensure showstopping bar offerings
This Hash Brown “Spudwich” offers a spin on the Reuben sandwich
Newfound consumer expectations are being set by progressive campus dining experiences
Food waste upcycling also makes dollars and sense
Going that extra mile yields come-back-for-more cocktails
Appeal to multiple generations through familiar formats with changeable features
High-quality beef and pork are menu must-haves
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
Creative menu play sees new flavor combinations starring tropical fruits
Welcome to the November-December 2019 issue from Cathy Holley
The humble sweet potato offers tremendous menu versatility and opportunity
A legacy brand plays up strengths while looking to the future
Leverage the umami-rich power of a naturally fermented soy sauce
4 ways to leverage the power of ginger
Innovative chefs use pasta to make leading-edge flavors approachable
Menu inspiration for Lent. Trends in global sauces. Insights from C&U, a toast to tostadas, better beverages, and center stage with meat.
Chefs share menu inspirations sparked by aquaculture
Raised sustainably in the U.S., steelhead trout answers a number of demands
Six simple strategies for shifting cocktail menus for the colder weather
Three ways to capture their attention
Small, smart moves make big differences
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.
Turn to duck for serious menu differentiation
October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future
Modern aquaculture offers a clear pathway towards a healthy population and planet
Five ways to pretty up pasta dishes
Bowls are showcasing the versatility of hummus
Welcome to the September-October 2019 issue from Cathy Holley
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
Restaurants that tap into the power of a well-loved brand will not only encourage more dessert transactions, but they can also charge more for them
The flexibility and varied use of Whole Wild Alaska pollock
Lamb ramen is an evolving opportunity within the now-familiar format
Pasta makes for a unique delivery system for mac and cheese
Blueberries make for comforting and nostalgic desserts
Celebrating 15 years of the annual Flavor Experience
Live research reveals fresh ideas across menu parts
New dimensions for the craveable fifth taste
Craveable sandwich builds enliven fall and winter menus
Chefs are flying high with poultry
Twelve ways to leverage cheese in unexpected flavor combinations
This plant-based superstar moves deeper into menu development
Trends and patterns having an impact on food and beverage preferences
Commodity boards and restaurants join forces for menu magic
Tap into nostalgia with premium seasonal sips
Innovation in desserts today reimagines the familiar
Telling a flavor story with a concentration on Italian regions
(and mussels, clams and scallops)
New Orleans offers four ways to celebrate the oyster
The chef/owner of The Breadfruit in Arizona considers carefully where her products came from and buys those with a story she can believe in
Ana Sortun menus both wild and farmed species, placing emphasis on the story of where they come from
The Executive Chef at Bacari in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue
The Executive Sous Chef at Blue Duck Tavern in Washington, D.C. regards it as a responsibility to be knowledgeable about the sourcing of ingredients
Seeing where and how his food is produced is vital to the Director of Culinary at Truluck’s Restaurant Group in Austin
The Chef at Miya’s Sushi in New Haven believes that choosing to eat sustainably farmed seafood is one of the most important choices a seafood lover can make
The Chef at Grand Cafe in Minneapolis helped make guests comfortable with farmed seafood via guest-server interactions
The Executive Chef at The Milky Way in Los Angeles teaches his servers everything there is to know about farm-raised as well as wild seafood so that they can share the pros and cons of both
The Executive Chef at Granville, Los Angeles, offers healthful options not only for her guests, but for the environment
The Executive Chef/owner at Row 34, Boston, is eager to share his passion for seafood with customers, using it as an opportunity to make a connection
Layered, crumbled, flavored, flamed—meringue is making an impression
Chefs are appealing to the growing fan base of toast with creative menu builds
Fresh ideas for upgrading America’s favorite handheld
15 fresh ideas for seven popular dessert categories
Neri Giachini is the head gaucho chef and director of operations for Fogo de Chão churrascaria, a Brazilian steakhouse based in Plano, Texas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Bold condiments from this global hotspot serve as high-impact ingredients
A culinary adventure abroad inspires with flavor and tradition
Nothing conveys premium value like flavors from the grill
Sourcing quality products with a great story offers a rich menu narrative
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Serious innovation helps keep this category in the zeitgeist
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Menu strategies in a plant-forward landscape
Offering chefs new options for today’s healthy menu demands
Strategies to help attract multiple demographics
Turn to duck for serious menu differentiation
Chefs are demonstrating next-level opportunities with toast
Chefs continue their deep-water exploration of delicious seafood
Newly opened dessert spots showcase savvy menu opportunities
7 menu ideas featuring a fresh, creative use of peanuts
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Planting web-only menu items to attract more guests
Functional ingredients find a mainstream home in plant-forward burgers
Elevated guest expectations keep innovation in high gear
Unexpected ingredients help move the tagine into a modern American profile
Classic ingredients enjoy flavor-forward new treatments
Welcome to the July-August 2019 issue from Cathy Holley
Innovations in five areas help keep this category exciting
Chefs are upping their main game
LTO strategies: maximize interest in regional American fare
Uncommon flavors and techniques that deliver surprise and delight
Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today
Dial up the experience with on-trend flavor combinations
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.
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
Five categories emerge as proving grounds for success
Trend-forward uses of pork ensure that breakfast is good to go
Chefs showcase creative ways to highlight seafood
Tap the potato for innovative techniques in filling, binding and thickening
The potato offers operational advantages in breading, crusting and more
The sweet spot in desserts usually hones in on chocolate
Signature pork offerings help attract BBQ lovers
Protein-rich handhelds carry crave factor
Embracing new herbs creates differentiating menu experiences
Carving out differentiation in a crowded category
Chefs hone in on what makes tacos successful for their brands
The snacking category offers a great place for meat-centric innovation
Chefs are upping their main game
Chefs are showing off the shareable side of seafood
Next-level approaches keep this category exciting
Chefs continue to push the crave factor in burger builds
These three restaurant brands showcase winning moves in this fan-favorite category
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
Welcome to the latest issue from Cathy Holley
Monin is calling out Vanilla Spice as the “Flavor of the Year.”
Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10
You know you’ve got a runaway hit when your dish wins the grand prize in a national recipe contest
We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor