March-April 2021

Calibrating bold flavor and texture

Culinary technique transforms this sweet treat and expands its menu possibilities

Optimizing the pathway to a thriving marketplace

Creative approaches to a favorite category

Turkey carries global flavors while keeping things familiar in modern sandwiches

Look to these 10 global sandwiches for menu ideas and flavor inspirations

Trend-forward inspirations for the to-go landscape

Say “Aloha” to craveable fried chicken sandwiches

The ice-cold comfort of creamy, blended drinks fires up beverage menus

Chipotle peppers, ginger and rosemary make a simple marinade

Update Mexican favorites with trend-forward, bean-centric moves

Five creative approaches for building modern flavor in this Mexican classic

This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon

Htipiti is a craveable Greek feta dip ideal for menu adaptation

PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches

Chefs are looking to trending potato-centric dishes to drive consumer excitement

Welcome to the March-April 2021 issue from Cathy Holley

Meaty comfort with broad versatility

Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future

How can a coffee program make all the difference to today’s operator?

The sweet-tart flavor of blueberries brings balance, counterpoint and intrigue to savory dishes