Inspiration

INSPIRATION | STREET-LEVEL TRENDS

Trend Tracking at the Source: Part 2

BY GERRY LUDWIG | SEPT 1, 2016

Visits to the country’s newest restaurants provide a street-level perspective on emerging menu opportunities.

INSPIRATION | DOZEN WAYS

Expanding Flavor Systems

BY KATIE AYOUB | SEPT 1, 2016

Extend the flavor stories behind some of the most craveable and successful profiles today.

INSPIRATION | 10 FLAVOR UPGRADES

10 Sandwich Heroes

BY JOAN LANG | JULY 1, 2016

Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.

CHEF’S NOTES

Chef's Notes | Chefs | Ingredients

1.Flavor Trifecta: Tracey Macrae

by Flavor & The Menu | Mar 30, 2021

Chipotle peppers, ginger and rosemary make a simple marinade

Chef's Notes

2.Flavor Trifecta: Sheamus Feeley

by Flavor & The Menu | Mar 3, 2020

A blend of powdered dashi, black truffle and cashews offers flavor inspiration.

DOZEN WAYS

Dozen Ways

1.12 Ways With Sauce

by Amelia Levin | Dec 8, 2019

Sauces and condiments from around the world inspire new applications

Dozen Ways

2.A Dozen Ways: Cheese on Top

by Amelia Levin | Sep 10, 2019

Twelve ways to leverage cheese in unexpected flavor combinations

STREET-LEVEL TRENDS

Menu Trends | Street-level Trends

1.Flavor Expedition 2020: Part 2

by Gerry Ludwig and Nick Gonring | Jul 8, 2020

A cross-country tasting tour leads to new pathways of menu innovation

Street-level Trends

2.Flavor Expedition 2020: part 1

by Gerry Ludwig and Nick Gonring | Mar 3, 2020

Street-level trend tracking reveals emerging menu opportunities

10 FLAVOR UPGRADES

10 Flavor Upgrades

1.10 Flavor Builders: New Takes on Bakes

by Rob Corliss | Dec 12, 2021

Navigating a world of possibilities with this classic comfort

10 Flavor Upgrades | Ingredients | Seafood

2.10 Flavor Builders: Seafood

by Rob Corliss | Nov 19, 2020

Ideal for takeout, handhelds reel in the growing demand for seafood

INFOGRAPHICS

Chefs | Ingredients | Insights

1.Flavor Trifecta: Loay Alhindi

by Flavor & The Menu | Nov 8, 2020

Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish

Chefs | Ingredients | Insights

2.Flavor Trifecta: John J. O’Leary

by Flavor & The Menu | Sep 12, 2020

The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue

RECIPES

Honey-Roasted Acorn Squash with Honey-Lemon Ricotta and Spicy Hazelnut Granola

Recipe courtesy of Chef Ashfer Bijou
Sponsor: National Honey Board

Kitchen Collaborative: Ashfer Biju

Applying a deft touch in a bid for modern menu innovation

Campanelle Pasta with Butternut Squash, Maitake Mushrooms, Sage & Chiles

Recipe courtesy of Chef Ashfer Biju
Sponsor: Barilla America

GALLERY

English Muffins

Love & Salt, Manhattan Beach, Calif.

Photo: Andrea Bricco

English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.

FROM OUR FRIENDS

Spring-seasonality and grassfed Australian beef puts the OMG in this LTO

Putting the OMG in LTOs: Modern Restaurant Concepts

Short Rib Ropa Vieja with roasted red pepper sauce

With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop

4 Meat-centric Menu Hits

From the miso aïoli underneath to the sweet chile-honey glaze atop these deep-fried meatball skewers, sauces are the flavor drivers on modern menus.

Signature sauces move menus

Feelin’ Saucy

No excerpt

Roasted Vegetable Stuffed Poblano video

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