Best of FlavorTop 10 Trends

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

1.Flavor Trifecta: Andy Little

by Flavor & The Menu Staff | Mar 1, 2018

Andy Little of Josephine in Nashville talks about his flavor trifecta

2.Flavor Playlist: Will Eudy

by Flavor & The Menu Staff | Mar 1, 2018

Will Eudy shares his go-to ingredients that help build a great flavor story

DOZEN WAYS

Dozen Ways | Front Page | Seafood

1.12 Ways with Seafood

by Katie Ayoub | Mar 7, 2018

12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices

2.12 Ways to Rise and Shine

by Katie Ayoub | Nov 8, 2017

Wake up to a dozen on-trend breakfast ideas

STREET-LEVEL TRENDS

Daypart Trends | Street-level Trends

1.2018 Trends Tour - part 1

by Gerry Ludwig | Mar 1, 2018

Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends

2.Three Menu Standouts

by Gerry Ludwig | Mar 1, 2018

Frico and French onion dip are among some of the menu standouts from Chef Gerry Ludwig’s 2018 trends tour. See how they’re creating buzz on menus.

10 FLAVOR UPGRADES

10 Flavor Upgrades | Ingredients

1.Flavored Butter Applications

by Flavor & The Menu Staff | Mar 1, 2018

The potential flavor combinations and ingredients that work in compound butters are virtually endless

2.10 Flavor Upgrades: But First, Cheese

by Flavor & The Menu Staff | Nov 8, 2017

A cheese-centric approach leads to small-plate success

INFOGRAPHICS

Flavor According To | Insights

1.What Flavor Means to Me

by Maira Morales | Oct 25, 2016

It's an art where all five senses take place as one

Flavor According To | Insights

2.Moments of Flavor

by Nick Philp | Sep 25, 2016

Achieving a remarkable flavor experience

RECIPES

Bacon, Maine Lobster and Tomato Sliders

These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.

Hotel Allegro Short Rib Potato Hash

A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.

Idaho Potato Pig Fries

Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.

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

The Pumpkin Blossom Quesadilla from Akhtar Nawab at Alta Calidad reimagines the quesadilla, making it crisper and cleaner

Hispanic-style cheeses from California tap into the continuing popularity of Latin cuisine on menus today. Chefs are showcasing creativity by leveraging Hispanic ingredients in craveable, delicious dishes.