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roasting vegetables in coconut oil further develops flavor.

Commodity boards harness the momentum of the bowl trend

Sweet Ambassador: Custom Deluxe | Biddeford, Maine

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

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

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

Tracking the evolution of menu language that resonates with diners

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.

Using beans and legumes in creative applications promises modern results

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

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

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

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.

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

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

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

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

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.

Caramel Comes Clean: Caribou Coffee | Based in Minneapolis

High-Impact Honey: National Honey Board

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

Currying Flavor: Harraseeket Inn | Freeport, Maine

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

Leyla Wheelhouse, Senior Culinary Director, Food & Drink Resources

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

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.

Cross-Cultural Pie: Meat & Livestock Australia

Bowling for Thai Flavors: BD’S Mongolian Grill | Based in Burnsville, Minn.

Thai Peanut Curry Bowl with yakisoba noodles, chicken, red onions, broccoli, Asian slaw.

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.

Vegan BLT: Yale University | New Haven, Conn

Nuts for Chorizo: California Walnut Board

Queso Fundido with California Walnut "Chorizo"

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

Crunchy and Creamy: Tupelo Honey | Based in Asheville, N.C.

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

Yamhattan Cocktail


Fluffy Sweet Potato Bourbon Pie


Garlic Grilled Salmon Salad


Chili Garlic Pollock Fillet


Ceviche-Style Sole & Snow Crab Salad



Almond Toffee Martini


Honey Pot Cider


Crispy Microbrew Onion Rings


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

Campus Home Run: University of Massachusetts | Amherst, Mass.

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

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

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

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

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

Digg In: Dugg Burger | Based in Dallas

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

Farm to Sea: Holland America | MS Konigsdam

Grilled Ribeye with pickled Romanesco, black truffle and pea tendrils.


Recipe courtesy of Joshua Ingraham
Sponsor: SupHerb Farms
Seizing every advantage to create flavor-forward, better-for-you culinary experiences



Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Short Rib Ropa Vieja with roasted red pepper sauce
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
From the miso aïoli underneath to the sweet chile-honey glaze atop these deep-fried meatball skewers, sauces are the flavor drivers on modern menus.
Signature sauces move menus


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