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roasting vegetables in coconut oil further develops flavor.

Commodity boards harness the momentum of the bowl trend

Using beans and legumes in creative applications promises modern results

Dinosaur Bar-B-Que in New York added signature barbecue bowls to the menu, presenting a flavor forward, easy-to-eat meal.

New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu

Watermelon Salad - Compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette

Hen Quarter's Watermelon Salad - compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.

This Mole Amarillo Tostada boasts Oaxaca’s famous mole, along with pulled chicken, crema and pico de gallo, all on a corn tostada

Modern Mexican cuisine is diving into authentic cookery from different regions in Mexico - one of the regions being explored thoroughly is Oaxaca, thanks to its rich culinary heritage and its craveable cuisine

Tracking the evolution of menu language that resonates with diners

For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group

Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.

In Washington, D.C., Espita Mezcaleria invites diners to try new flavors—such as a selection of adventurous salsas—and to dive into shareable dishes, a hallmark of the Millennial generation.

The priorities of a generation continue to shape our industry in profound ways

Hot Cheetos help make the name of the Over the Top Cheeseburger at Rel’Lish Burger Lounge at Seattle-Tacoma International Airport.

Insights into the trend of interesting textures, from our panel of experts

Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws

Olga’s Kitchen offers Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws

Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.

Bold flavors, signature ingredients and add-ins define the classic margarita. New interpretations riff on the traditional version.

The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.

Sweet Ambassador: Custom Deluxe | Biddeford, Maine

CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.

Bad Hunter in Chicago demonstrates aguachile’s versatility, moving its bright combination of chile, lime, cilantro and onion into a Hominy Aguachile.

Twelve ways to satiate diners’ never-ending appetite for heat

Devil’s in the Details: Ocean Prime | Based in Columbus, Ohio

Arctic Char with Brussels sprout leaves, quinoa, carrot, red pepper, almonds, celery leaves, parsley and sherry-mustard vinaigrette.

Trabocco Kitchen and Cocktails offers a wood-fired salmon using an almond wood for the oven, making it less smoky, lighter, and allowing the flavor of the dish to really come out.

Mastering the Marseille Classic: The Willard Intercontinental Hotel | Washington, D.C.

Corner Café poaches its Alaskan Halibut in olive oil with a small sachet of herbs, and serves over a cauliflower “tabbouleh” with finely chopped parsley and preserved lemon, toasted pine nuts, sultanas and olive oil.

The New Italian Sandwich: Zoë's Kitchen | Based in Plano, Texas

Caramel Comes Clean: Caribou Coffee | Based in Minneapolis

Cross-Cultural Pie: Meat & Livestock Australia

Good Use of Jus: U.S. Apple Association & Piedmont Restaurant | Durham, N.C.

Custom Cookie: Baskin-Robbins | Based in Canton, Mass.

Currying Flavor: Harraseeket Inn | Freeport, Maine

At New Belgium Brewing in San Francisco, the Mothership Burger boasts a cheese-stuffed Wagyu patty, served with tomato, caramelized beer onions and a slather of umami mayonnaise.

Trend-worthy ways to create craveable burgers

Vegan BLT: Yale University | New Haven, Conn

Green With Flavor: The Bonney Read | Asbury Park, N.J.

Nuts for Chorizo: California Walnut Board

Queso Fundido with California Walnut "Chorizo"

Pear Shrimp Salad with Cilantro Yogurt Dressing




Honey Pot Cider


Almond Toffee Martini


Toasted Almond Gnocchi, with Braised Chicken Thighs, Rapini, and Parmesan Almond Cream


Dukkah Dusted Rockfish


Chili Garlic Pollock Fillet


Garlic Grilled Salmon Salad


Fluffy Sweet Potato Bourbon Pie


Yamhattan Cocktail


Globally Loaded Fries: Yalla Mediterranean | Based in Pleasant Hill, Calif.

U Food Grill's salad combines grilled chicken breast, red seedless grapes and a tikka masala sauce.

Raising the Potato Bar: Idaho Potato Commission & Macy’s Restaurants | Based in Cincinnati

Raiding the Pantry: The Purple Palm Restaurant & Bar | Palm Springs, Calif.

Digg In: Dugg Burger | Based in Dallas

Dugg Dozen: Burger toppings include hickory-smoked bacon and crispy onion straws.

Pickles at Play: Disney’s Port Orleans Resort | Lake Buena Vista, Fla.

Lining Up for Pho: University of Colorado | Boulder, Colo.

Big-Flavor Vegetables: Lazy Dog Restaurant & Bar | Based in Huntington Beach, Calif.

Floral Counterpoint: Fogo De Chão | Based in Addison, Texas


Serving a muse that demands new bold flavor takes on traditional dishes
Courtesy of Chef Jeff Mann Sponsor: Bush’s Best



Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.
Using an iconic brand to elevate 6 dishes
Developing a host of trend-forward menu items while maximizing one new SKU
This Turkey Banh Mi delivers the big flavors of the incredibly popular Vietnamese-style sandwich with the wholesomeness and approachability of turkey.
Turkey carries global flavors while keeping things familiar in modern sandwiches


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