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Going Green: Wagyu Beef Tartare Oak at Fourteenth | Boulder, Colo.
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Dramatic Drink: West Side Crusta Cocktail Ophelia | New York
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Free-Range Flavors: Country Chicken Sandwich PB&J: Pizza, Beer and Jukebox | Chicago
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Camera Ready: Roasted Tika Cauliflower Rock Bottom Restaurant & Brewery | Based in Houston
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Shawarma Spiced Flank Steak with Crispy Mushrooms Recipe courtesy of Chef Molly McGrath
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Vegan Boursin® and Eggplant Lasagna Recipe courtesy of Chef Molly McGrath
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Has to Be Jalapeño 6 ways to heat up burger menus with this beloved pepper
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Kashmiri Hot: Kashmiri Fried Chicken Mister Mao | New Orleans
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Dragon Takes Flight: The Little Dragon Cocktail Ma Der Lao Kitchen | Oklahoma City
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That’s A Wrap: Bronco Burrito Bad-Ass Breakfast Burritos | Based in Pasadena, Calif.
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Rock’n Rice Bowl: Pineapple Adobo Alaska Rockfish & Brown Rice Bowl Alaska Seafood Marketing Institute + Nordstrom Restaurants
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Modern-Day Pasta Solutions Pre-cooked and line-ready, frozen pasta is Barilla’s new best-in-class innovation
Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Best of Flavor Kitchen Collaborative About Us More Flavors on the Edge Flavor Trailblazer Podcast: On Trends Flavor Postcard Recipes Magazine Subscribe Parner Content Advertise SEARCH No...
No Stress, No Tears The modest onion provides prep advantages for your kitchen and flavor solutions for your menu
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A Conversation With Becca McIntyre A reader's perspective on a few of the topics explored in this issue
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Flavors From Afar: Ice Cream Global intrigue with an American favorite
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10 Flavor Builders: Sandwiches 2.0 Updating favorite sandwiches with trend-forward twists
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North African Bean Stew with Farro and Lentils
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Grilled Panela in Roasted Tomato Sauce
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Tell a Story with Salt Global salt varietals weave provenance into a flavor story
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10 Ways with Salted Bar Snacks Finishing salts impart notable big flavor on small bites
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Flavor Makers: Infused Salts Sea salts spiked with heat, smoke or citrus lend serious lift to menus
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Flavor Watch: Black Lava Salt Introducing this exotic bold beauty across the menu
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Mushrooms’ Moment Three key drivers make this “ingredient of the year” a menu must-have
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Flavor Expedition: New York Trend tracking in New York reveals emerging menu opportunities
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10 Beverage Builders: Frozen Assets Inventive boozy slushies, granitas and other frozen drinks break seasonal barriers
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Bold Breakfast Sandwiches Strategic applications of heat wake up morning menus
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Heat Up Summer Sales A winning flavor to be used across your menu
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Totally Rad Cocktails Taking guests back in time with reimagined 1980s cocktails
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