Next-level approaches keep this category exciting

What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain

10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's

Modern takes on traditional Turkish small plates

Add richness of flavor and gorgeous color to sauces, glazes and more

Chefs continue to push the crave factor in burger builds

These three restaurant brands showcase winning moves in this fan-favorite category

A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes

We welcome you to our May-June 2019 Best of Flavor issue aimed at chefs and menu developers. Consider this a Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes, with the bonus of a playlist of emerging trends. READ MORE | SUBSCRIBE

How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair

Trending flavors and ingredients that are impacting taco menu development

Blueberries paired with savory, acidic or herbaceous elements surprise and delight diners

Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish

Trending ideas on maximizing summer’s greatest ingredient

Hearty, versatile and familiar, meatballs roll out a winning shareables strategy

The toppings showing remarkable growth on burger menus

Condiments that bring the heat—and show significant growth on menus

Give guests a thrill with exciting global flavors

Using comfort-food menu platforms to showcase seafood

Here are five steps to take to help keep seafood fraud out of your operation

In this tagine blueberries are unexpected, but work nicely at updating the tagine, moving it into a modern American profile

Welcome to the latest issue from Cathy Holley

Monin is calling out Vanilla Spice as the “Flavor of the Year.”

Signature pork offerings help attract BBQ lovers

Protein-rich handhelds carry crave factor

Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10

You know you’ve got a runaway hit when your dish wins the grand prize in a national recipe contest

We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor

Trend-forward uses of pork ensure that breakfast is good to go

These two lesser known ingredients provide big menu impact

Leverage the potato’s popularity and get creative

Three modern opportunities with memorable sandwich builds

Brix Burger with bacon jam, brisket, barbecue sauce, pickled beets, blue cheese, fried onions

Tuna Tartare with avocado salsa, mushrooms, fresh citrus, phyllo, cheese crisp, yuzu, olive-almond pesto

Crunchy puffed rice with customizable vegetables, fruits and chutneys

Uni Shot with sake, ponzu, yuzu kosho, kaiso seaweed blend, scallion and quail’s egg yolk

Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch

Half chicken, oregano, lemon juice, Parmesan, with roasted russet potatoes

Thin ramen noodles, pork-based broth, pork chashu, kikurage, seasoned egg, spicy sauce

Mesquite chicken, rice, beans, tostones, mango salsa, avocado, sour cream, Havana sauce

Spicy-crispy chicken sandwich topped with bacon, cheddar, jalapeño, pickles and Hoss sauce

Skate fish with caper/brown-butter sauce, green cabbage, smoked bacon

Charred Spring Peas with sauce verte and burrata

The Counter Burger with provolone, lettuce, tomato, sautéed mushrooms, crispy onion strings, roasted garlic aïoli

Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef

Fermented Jalapeño Farfalle with chickpea-miso compound butter, country ham, fresh corn

Butternut squash, black-bean/corn salsa, blue-corn tortillas, red chile sauce, pomegranate-kale slaw, maple cream, pumpkin seeds, Cotija

Szechuan Dan Dan Taco with ground beef, Sichuan pepper aïoli, bok choy salad, crispy wonton strips and Sriracha crickets

Crispy Red Snapper for Two with jasmine rice, bok choy, shiitake, bean sprouts and coconut broth

Bar Snacks featuring seven to eight mini courses that change seasonally