The July-August 2021 issue of Flavor & The Menu, for chefs and menu developers. Featuring food halls, burger trends, modern salads, chile crisp and non-alc innnovations.
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Stories in this Issue
Inverting the R&D process
Combining texture and technique to maximize rice’s crave factor
A combo of three ingredients leads to a versatile blend of sweet, bright, smoky heat
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Creative applications for this bold Chinese condiment
Modern menu building looks to fruit for flavor inspiration
Making the carrier do some of the heavy lifting
Trend-worthy ways to create craveable burgers
Turkey offers a lean protein choice and countless possibilities for carrying flavor
A reader's perspective on a few of the topics explored in this issue
Welcome to the July-August 2021 issue from Cathy Holley
Beef Carpaccio transforms into a modern and memorable shareable
This dynamic segment is shifting again, changing the face of modern dining
Invigorate this enduring category with fresh ideas
Lifting spirits with a non-alc development plan