Latest Stories

At New Belgium Brewing in San Francisco, the Mothership Burger boasts a cheese-stuffed Wagyu patty, served with tomato, caramelized beer onions and a slather of umami mayonnaise.

Trend-worthy ways to create craveable burgers

This Mediterranean Turkey Burger is juicy and flavorful, set over grilled pita slathered with tzatziki and roasted peppers, then topped with grilled halloumi cheese and a bright parsley salad.

Turkey offers a lean protein choice and countless possibilities for carrying flavor

Serving a muse that demands new bold flavor takes on traditional dishes

Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices

The approachable Cal-Mex cuisine offers consumers the craveable Mexican flavors with California sensibility and ingredients.

Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine

MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette

MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette

Created by Chef Jeff Mann
Sponsor: Idaho Potato Commission

Courtesy of Chef Jeff Mann Sponsor: Bush’s Best

Robert Okura

A reader's perspective on a few of the topics explored in this issue

Pea and hempseed milks make their way into modern menu development

Exploring versatility in this trio of dairy alternatives

Exploring the potential of this versatile dairy alternative

Making dressings, dips and sauces work for flexitarian menus

Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw

Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw

Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras

Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras

Modern flavor combinations in fun formats that move

Takeout continues to trend. Here’s how Texas Pete® can help.

Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites

Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites

This authentic line of Italian meats offers distinctive tastes and flavors

Pickled vegetables, poached garlic and onions, and olive oil

Pickled vegetables, poached garlic and onions, and olive oil

(clockwise) Raw oysters on the half shell stand out with a lively and surprising pickled blueberry-jalapeño mignonette; Blueberry Sweet Cream Tamales get a pop of acid from a garnish of pickled blueberries; a lush Blueberry-Chamomile Kombucha introduces sweet-tart, grassy and fermented flavors. The addition of fresh mint and pickled blueberries offers nuanced counterpoint.

Colorful and flavorful, quick-pickled blueberries offer multiple menu wins

Chef Jennifer Etzkin O’Brien elevates the fundamental goodness of simple, straightforward ingredients, creating menu magic.

Mining the flavor complexity found within humble ingredients and classic techniques

Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg

Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg

Earthy and smoky lamb tinga, topped with pickled red onions, queso fresco, Mexican crema and a perfectly poached egg.

Courtesy of Chef Jennifer Etzkin OBrien Sponsor: True Aussie Beef & Lamb

Chef Jennifer Etzkin O'Brien creates a craveable and energizing salad from farro, warm roasted chicken, bright raspberries and crunchy cashews.

Courtesy of Chef Jennifer Etzkin OBrien Sponsor: Tyson Foodservice

In this recipe by Chef Jennifer O’Brien, a whipped non-dairy crema is a decadent base for roasted vegetables. Roasted grapes add a pop of sweetness and pistachio clusters pack a satisfying crunch.

Courtesy of Chef Jennifer Etzkin OBrien Sponsor: Bel Brands

Four chefs leverage this cheese’s broad popularity and take it in new directions

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Welcome to the July-August 2021 issue from Cathy Holley

This Australian Grass-Fed Beef Carpaccio features char-crusted ribeye drizzled with white truffle oil, then sprinkled with smoked sea salt followed by a zigzag of garlic-Parmesan aïoli

Beef Carpaccio transforms into a modern and memorable shareable

Created by Michael Slavin, VP of Culinary & Menu Innovation, Houlihan’s, Inc.

Chipotle peppers, ginger and rosemary make a simple marinade

Soup and a sandwich never looked so good—Myk Banas’ Grilled Cheese Sandwich with Pulled Pork features Smithfield Smoke’NFast Pulled Pork that turns this classic into a signature. He serves it with a Roasted Green Tomato Soup.

Dial up crave factor in sandwiches, soups and salads with pork

Tahdig takes center stage at Isfahan, a Persian pop-up in Chicago. Known for its crispy layer of rice, it’s featured on the menu in the Sabzi Polo with Tahdig, flavored with fresh herbs and saffron.

Combining texture and technique to maximize rice’s crave factor

Debuting as one of the LTOs on Firebirds’ spring features menu, this wood-grilled New York strip is topped with a BLT butter and accompanied by the restaurant’s signature BLT Salad.

Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus

The Bourse in Philadelphia reflects the convivial sensibility of a food hall, anchored in a lovingly restored historical building.

This dynamic segment is shifting again, changing the face of modern dining

Inverting the R&D process

Crispy bits of fried garlic and chile peppers give this oil-based condiment its unique profile.

Creative applications for this bold Chinese condiment

A passionfruit-ancho chile glaze gives this a signature flavor story. Over top, a tumble of heirloom cherry tomatoes tossed in a yuzu vinaigrette adds a nice seasonal touch. A creamy whipped avocado sauce is served on the side.

Modern menu building looks to fruit for flavor inspiration

Soft, pillowy Chinese bao buns serve as the carrier for soft-scrambled eggs and pickled vegetables dashed in oyster sauce in these Egg Bao sandwiches.

Making the carrier do some of the heavy lifting

This Compressed Watermelon Salad at The Parish in Tucson, Ariz., offers a surprising mix of familiar ingredients that results in a singular salad experience.

Invigorate this enduring category with fresh ideas

Refreshing and restorative, this chilled chamomile-peach tea with fresh peach and thyme offers the sensory appeal today’s diners are looking for.

Lifting spirits with a non-alc development plan

Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions

Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions



Global inspirations lead to inventive flavor builds that surprise and delight.

Chef Jeffrey Quasha toasts coriander, mustard seeds, and cumin seeds in oil then layers with fresh ginger, garlic and Bush’s Baked Beans in this creative mashup.

Courtesy of Chef Jeffrey Quasha Sponsor: Bush’s Best

Cannellini, garbanzo beans, and cellentani pasta in a rich ragu of fresh tomatoes, spicy sambal, balsamic vinegar, and goat cheese, finished with a basted egg cooked right on top.

Created by Chef Jeffrey Quasha
Sponsor: Barilla

Upgrade and upsell soup with sea greens

Dialing up flavor with a list of creative culinary strategies

Leveraging the power of seaweed on plant-forward menus

RECIPES

Kitchen Collaborative: Jeff Mann

Serving a muse that demands new bold flavor takes on traditional dishes

Idaho® Potato Braised Vegetable Shepherd’s Pie

Created by Chef Jeff Mann
Sponsor: Idaho Potato Commission

Smashed Ranchero Beans & Veggie Torta

Courtesy of Chef Jeff Mann Sponsor: Bush’s Best
SEE MORE

GALLERY

Name of the photo

Courtesy of XX Restaurant, City, State, Chef (in pArTnErShIp with XX Community Board)

Photo: PHOTOGRAPHER NAME

Suscipit praesent comis oppeto autem augue eum luptatum cui abico letatio iriure. Iriure adipiscing suscipere abico qui praesent rusticus.

SEE MORE

FROM OUR FRIENDS

No excerpt

Roasted Vegetable Stuffed Poblano video

Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.
Using an iconic brand to elevate 6 dishes

King's Hawaiian at Treaty Oak

Developing a host of trend-forward menu items while maximizing one new SKU

Six Ways to Punch Up Flavor

This Turkey Banh Mi delivers the big flavors of the incredibly popular Vietnamese-style sandwich with the wholesomeness and approachability of turkey.
Turkey carries global flavors while keeping things familiar in modern sandwiches

World View

LATEST TAKEAWAY

Latest Takeaway

 

SEE MORE


 

 

LATEST TWEETS

 

SEE MORE


 

 

INSTAGRAM

getflavor

LATEST TWEETS

[statictweets skin=”default” resource=”usertimeline” user=”” list=”” query=”” id=”” count=”3″ retweets=”on” replies=”on” ajax=”off” show=”username,screenname,avatar,time,actions,media”/]