Global

Plant-forward cuisine is finding inspiration in modern Mexican flavors

Eastern Med flavors add intrigue to beverage menus

Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity

We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans

Lamb ramen is an evolving opportunity within the now-familiar format

Bold condiments from this global hotspot serve as high-impact ingredients

Dial up the experience with on-trend flavor combinations

Modern takes on traditional Turkish small plates

Trending flavors and ingredients that are impacting taco menu development

Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable

Exploring deeper into this region’s food culture serves up big opportunity

Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus

Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity

There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.

With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.

Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.

Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.

Differentiate your menu with creative takes on authentic regional dishes of Mexico.

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