Menu Trends

Innovation in the cocktail space continues to thrill the thirsty and the adventurous, wowing with intriguing flavor combinations and head-turning presentations

Fun and flavorful mark the trend in summer sipping

The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.

Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly

Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.

Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics

Inspirations for salad builds with a modern flavor narrative

With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.

Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more

The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette

Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple

We profile four desserts all of which convey the constant tinkering with desserts that results in a “best” flavor build