March-April 2020

Chefs employ modern approaches to the art of smoke

This Green Chermoula Alaska Sole Sabich riffs on an original

A blend of powdered dashi, black truffle and cashews offers flavor inspiration.

Welcome to the March-April 2020 issue from Cathy Holley

James Beard award-winner Zachary Engel shows off the menu potential of tahini with his black garlic version, with roasted beets and fresh dill

Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus

Nutritional yeast adds a healthy boost of flavor

Street-level trend tracking reveals emerging menu opportunities

Refashion classic deli favorites to drive flavor opportunities

When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.

Chefs take pizza to the next level with clever flavor play

Plant-forward cuisine is finding inspiration in modern Mexican flavors

This fan favorite stands out when trending flavors come into play

With fries providing a guarantee of comfort, these flavor builds promise safe adventure

Pasta’s storied traditions lead to richer menu narratives

Trends and opportunities with pasta-centric menu development

This timeless classic is primed for innovation

Global handhelds endure as one of the most innovative menu categories

Eastern Med flavors add intrigue to beverage menus

Making healthy and functional competitive in quick serve

At Istanbul Modern SF the menu transcends borders, dipping into the Eastern Med, the Balkan Peninsula and the Caucasus

On-trend builds bring menu opportunity