Flavor Trends, Strategies and Solutions for Menu Development

 

March-April 2022

Magazine > March-April 2022

November-December 2021 Flavor cover

The March/April 2022 issue of Flavor & The Menu looks at pizza trends, global handhelds, melted & fried foods, modern takes on frozen beverages and much more.

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Stories in this Issue

Umami King

Thoughtful preps and pairings lead to inspired mushroom dishes

Mushrooms' Moment

Three key drivers make this ingredient of the year a menu must-have

2022 Flavor Expedition

Trend tracking in New York reveals emerging menu opportunities

Hot Potatoes

Melted and fried goodness tops the craveability charts

Today's Pizza Game

A look at consumer preferences and flavor innovations in this competitive arena

Ooey, Gooey, Crispy, Crunchy

Intriguing melted and fried foods prove that cheese-centric comfort never goes out of style

The Perfect Melt

Magic happens when cheeses perform the way chefs need them to

Chicken Skins

A bold flavor approach makes this seafood-centric bowl a signature dish

Vietnamese Vibe

A bold flavor approach makes this seafood-centric bowl a signature dish