A world of flavors – old and new – from Gerry Ludwig. Fresh salad trends, hot potatoes, fried seafood, shakes and smoothies, pasta trends, and much more including our new Flavor ROI section.
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Stories in this Issue
Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways. Creativity is key, offering big flavor in unexpected, but enticing combinations.
Welcome to the July-August 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
See the winners of this year's trip to Italy, and enter to win a trip next year
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.
Chefs are responding to the driving demand for trend-forward menu items by spinning salads that showcase creativity in both assembly and flavor combination. Here are 12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
Vegetables are so much more than the forgotten side whose role is to make people feel better about the healthfulness of their meal. No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.