November-December 2022
Stories in this Issue
That's the Spirit
Flavor-driven cocktail trends for maximum menu impact
Digital-exclusive content
Candied Jalapeño
Closing out the year with menu inspiration from chefs across the country
Digital-exclusive content
Sapa/Saba
Closing out the year with menu inspiration from chefs across the country
Digital-exclusive content
Plankton Powder
Closing out the year with menu inspiration from chefs across the country
Digital-exclusive content
Koji-Infused Beef Fat
Closing out the year with menu inspiration from chefs across the country
Digital-exclusive content
Yuzu Kosho
Closing out the year with menu inspiration from chefs across the country
Digital-exclusive content
Old Bay
Closing out the year with menu inspiration from chefs across the country
Flavor on the Edge: Chaat
Leveraging the textures and flavors of this street-food snack
Sponsored Content
Sustainability The Aussie Way
Satisfy consumers’ demand for sustainable protein with Australian grassfed beef and lamb
Sustainability Matters
Smart strategies behind ingredient sourcing drive loyalty
Digital-exclusive content
Lentils
Closing out the year with menu inspiration from chefs across the country
Fit for a King
Crab brings its premium positioning to a craveable, trend-forward snack
Pasta Possibilities
Building next-level flavors in this comfort category
Sponsored Content | Sponsored Editorial
Boozy With Blueberries
Cocktails starring this superfruit become surefire menu hits
Flavor Makeover: Magnificent Mango
This tropical fruit’s many dimensions serve up signature moves in creative menu development
Digital-exclusive content
Gen Z: Ready for the World
Menuing global flavors is the pathway to this generation
Digital-exclusive content
Global Pasta-bilities
Modern pasta applications carry intriguing Asian flavors and mash-ups
Flavor Trifecta: John Russ
Morning menu innovation is back in full force
10 Flavor Builders: Sandwiches 2.0
Updating favorite sandwiches with trend-forward twists