Flavors on the Edge

Flavors on the Edge: Passionfruit Sweet-tart passionfruit brings color and versatility across the menu

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Flavors on the Edge: Labneh Creamy, tangy labneh expands its menu footprint

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Flavors on the Edge: Sumac A tart, citrusy spice finds fresh relevance across the modern menu

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Flavors on the Edge: Salted Egg Yolk An ancient ingredient finds modern menu momentum

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Flavors on the Edge: Gunpowder Masala A crunchy, fiery blend finds its way onto modern menus

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Flavors on the Edge: Salsa Negra This smoky, glossy and toasty condiment is making moves

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Flavors on the Edge: Tteokbokki Chewy, saucy and primed for U.S. menus

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Flavors on the Edge: Salted Maple Rich, warm sweetness balanced by a hint of salt

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Flavors on the Edge: Hojicha Mellow and toasty, this roasted green tea is finding its footing here

Keep your eye on this roasted green tea,...

Flavors on the Edge: Fish Sauce Caramel Global flavors, ingredients and menu concepts inspire modern menu development

With centuries-old roots in Southeast Asian...

Flavors on the Edge: Epazote Herbal, grassy and assertive, this herb brings a lot to the table.

Epazote—with strong notes of mint, anise and...

Flavors on the Edge: Musubi Translating Hawaiian comfort onto mainstream menus

With a unique culinary backstory and format...

Flavors on the Edge: Prickly Pear Bringing vibrant color and subtle sweetness to modern menus

This cactus fruit is ready for wider adoption....

Flavors on the Edge: Giardiniera Moving this briny, spicy pickle into mainstream

This zingy condiment brings both punch and...

Flavors on the Edge: Yuzu Exploring the potential of this versatile herb

This citrus variety packs an aromatic...

Flavors on the Edge: Saffron Exploring this ancient spice through modern flavor play

This ancient spice stands out with...

Flavors on the Edge: Colatura Exploring this Italian fish sauce that stars anchovy

This Italian heirloom syrup packs an ocean...

Flavors on the Edge: Sour Orange Global flavors, ingredients and menu concepts inspire modern menu development

Intensely flavored with bracing acidity and...

Flavors on the Edge: Perilla Exploring Korean cuisine’s most versatile leaf

Boasting notes of licorice and mint with...