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Red Shiso Leaf
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Kumquat
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Garum
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Pyrolysis
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Flavor Discoveries: Part 1 Closing out the year with menu inspiration from chefs across the country
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Purple Sweet Potato
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Sustainability The Aussie Way Satisfy consumers’ demand for sustainable protein with Australian grassfed beef and lamb
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Sustainability Matters Smart strategies behind ingredient sourcing drive loyalty
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Lentils
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World Renown Gain a global edge with versatile plant-based proteins
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Fit for a King Crab brings its premium positioning to a craveable, trend-forward snack
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Flavor Postcard: San Antonio Scouting trends in this emerging food destination town
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Pasta Wins…With Chef Alex Hoefer Culinary creativity plus ease of execution adds up to menu success
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Pasta Possibilities Building next-level flavors in this comfort category
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Idaho® Potato Waffle, Tuna Tartare, Crème Fraiche and Caviar Recipe courtesy of Christophe Joignant
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Kitchen Collaborative: Christophe Joignant Modern menus rely on a fearless embrace of flavor
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Beef Short Rib with Onion Jam and Provolone on a King’s Hawaiian® Sweet Slider Bun Recipe courtesy of Christophe Joignant
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Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet Recipe courtesy of Christophe Joignant
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Boozy With Blueberries Cocktails starring this superfruit become surefire menu hits
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Giving Gen Z the World Look to beans for global flavor play
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Flavor Makeover: Magnificent Mango This tropical fruit’s many dimensions serve up signature moves in creative menu development
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Gen Z: Ready for the World Menuing global flavors is the pathway to this generation
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Global Pasta-bilities Modern pasta applications carry intriguing Asian flavors and mash-ups
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Caribbean Fusion
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Salad Showstopper
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Fancy Toad in the Hole
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Mushroom Ceviche
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Move Over Cruffin
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