November-December 2019

Flavor & The Menu cover Nov-Dec 2019

Menu inspiration for Lent. Trends in global sauces. Insights from C&U, a toast to tostadas, better beverages, and center stage with meat.

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Stories in this Issue

Digital-exclusive content | Sponsored Content

Premium Value Lunch Special

by Flavor & The Menu | Aug 28, 2020

Ingredients

Flavor Watch: Bright Prospect

by Flavor & The Menu | Jan 8, 2020

Commodity Boards

The Big Reach

by Eliza Amari | Jan 2, 2020

Meatless

A World of Beans

by Katie Ayoub | Dec 18, 2019

Ingredients

Flavor Find: Spiraling Upward

by Flavor & The Menu | Dec 16, 2019

Flavor in Focus: Carrying Comfort

by Flavor & The Menu | Dec 15, 2019

Flavor in Focus: Dressing Up

by Flavor & The Menu | Dec 12, 2019

Chef's Notes | Ingredients

Flavor Trifecta: John Baez

by Flavor & The Menu | Dec 10, 2019

Dozen Ways

12 Ways With Sauce

by Amelia Levin | Dec 8, 2019

10 Flavor Upgrades | Beef | Pork | Poultry

10 Flavor Builders: Center of Attention

by Rob Corliss | Dec 3, 2019

Seafood

Lent's Ripple Effects

by Laura Brienza | Nov 24, 2019

Signature Flavor: Deli Update

by Katie Ayoub | Nov 19, 2019

College Prep

by Katie Ayoub | Nov 17, 2019

10 Beverage Upgrades | Cocktails

10 Beverage Builders: A Better Beverage

by Rob Corliss | Nov 14, 2019

Demographic Trends | Menu Matters

Flavor Demographics: Across the Board

by Maeve Webster | Nov 12, 2019

Chef's Notes | Ingredients

Flavor Playlist: Justin Cucci

by Flavor & The Menu | Nov 10, 2019

Welcome to the New Issue

by Katie Ayoub | Nov 1, 2019

Ingredients

Flavor Makeover: Unearthing Sweetness

by Rob Corliss | Nov 1, 2019

Flavor ROI: Old School

by Flavor & The Menu | Nov 1, 2019