The September-October 2021 issue of Flavor & The Menu, for chefs and menu developers. Featuring trend markers, breakfast + brunch ideas, Horchata, global sauces and spice blend trends.
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Stories in this Issue
Creative sauces and condiments kickstart the morning meal
Trend-forward ideas for all-day breakfast & brunch
Gabe Caliendo describes the current cadence of innovation as a 'need-state strategy'
Next-level, globally inspired sauces make updating customer favorites easy
A combo of three ingredients leads to an earthy and toasty result with floral and lemony tones
Taking a closer look at this comfort-centric format for new flavor inspirations
Spotlighting four concepts whose menus cast light on future flavor trends
Pushing flavor boundaries with a punch of global excitement
From its versatile batters and breadings to exquisite seasoning blends, Newly Weds Foods creates products that marry customization with the ultimate flavor experience
Trend tracking in Chicago spotlights emerging menu opportunities
Creative takes energize these beverage menu powerhouses
Creative upgrades ensure this star ingredient continues to shine
Storied cheesemaker brings quality and expertise to the dairy-free category
Welcome to the September/October 2021 issue from Cathy Holley
Exploring new menu possibilities that capture the essence of this comforting Mexican favorite
A reader's perspective on a few of the topics explored in this issue