Flavor Trends, Strategies and Solutions for Menu Development

November-December 2017

Magazine > November-December 2017

Nov-Dec 2017 Flavor cover


On the menu this issue: condiments make the menu, 12 breakfast trends, Lent on the menu, fried bar bites, burger builds and cocktail trends – and much more.

There’s also a strategic look at how the entertainment sector is upping the game on fun food, and ways to serve up signature dishes using adaptation, interpretation and reinvention.

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Stories in this Issue

Making Condiments Count

Hitching emerging flavors to familiar condiments builds craveability

Fly South

Flavor in Focus: A distinctly Southern accent is showing up in diverse applications

Flavor Find: The Wonder of Walnuts

The annual California Walnut Harvest Chef Summit brought a group of chefs and media to Sacramento for an in-depth look at the mighty and versatile walnut

Big Ideas For Condiments

Leverage a few of today’s trending flavor themes using America’s favorite condiments