Peanut Dukka-Dusted Shrimp With Peanut Tamale

by Flavor & The Menu | Jul 7, 2023 | _Story

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5 Winning Builds Chefs showcase peanuts’ menu-building potential

by Flavor & The Menu | Jul 7, 2023 | _Story

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Grilled Flat Iron Steak With Brown Butter Peanut Sauce

by Flavor & The Menu | Jul 7, 2023 | _Story

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Moqueca With Jaggery Peanut Sauce

by Flavor & The Menu | Jul 7, 2023 | _Story

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Suya Beef Skewers Over Maafe Peanut Stew

by Flavor & The Menu | Jul 7, 2023 | _Story

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California Knafeh Recipe courtesy of Michael Krimmer | Sponsor: California Milk Advisory Board

by Flavor & The Menu | Jul 6, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Philly Roast Pork Sandwich with Lee Kum Kee® Sauce for Orange Chicken Recipe courtesy of Michael Krimmer | Sponsor: Lee Kum Kee

by Flavor & The Menu | Jul 6, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Kitchen Collaborative: Michael Krimmer Fashioning flavor combinations that both defy expectations and revere iconic origins

by Patricia Fitzgerald | Jul 6, 2023 | _Story, Kitchen Collaborative

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Delivering the Hits Blueberries make Gen Z’s menu favorites stand out

by Flavor & The Menu | Jun 29, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Future Menu Trends

by Katie Ayoub | Jun 15, 2023 | _Good to Go, _Story

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Coloring It In

by Katie Ayoub | Jun 15, 2023 | _Good to Go, _Story

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A Dollop of Flavor

by Katie Ayoub | Jun 15, 2023 | _Good to Go, _Story

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Meat Lover’s Dream New frontiers in meat-centric pizza builds

by Mike Kostyo | Jun 14, 2023 | _Good to Go, _Story

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Finding Opportunity in the Smash Taco Craze TikTok opens the door to a craveable new mash-up

by Rob Corliss | Jun 13, 2023 | _Good to Go, _Story

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Three Ways to Raise Your Mexican Flavor Game Versatile products that enhance flavor and reduce BOH complexity are key

by Flavor & The Menu | Jun 13, 2023 | _Good to Go, _Story

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Barilla® Foraged Mushroom Lasagnette Recipe courtesy of Thomas Dritsas

by Flavor & The Menu | Jun 12, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Beehive Honey Biscuits and Ham Recipe courtesy of Thomas Dritsas

by Flavor & The Menu | Jun 12, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Three Trends Driving Beverage Innovation Three beverage trends making a splash right now!

by Flavor & The Menu | Jun 9, 2023 | _Good to Go, _Video

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Spicing Up Salads Global heat introductions are a means to invigorate this evergreen category

by Rob Corliss | Jun 6, 2023 | _Good to Go, _Story

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Modern Moves With Tofu Embracing the versatility of this plant-based protein

by Rob Corliss | Jun 2, 2023 | _Good to Go, _Story

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The Case for a Good Cause Building purpose around a purchase

by Flavor & The Menu | Jun 2, 2023 | _Good to Go, _Story

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Kitchen Collaborative: Shereen Abutom Charting new flavor routes to menu success

by Patricia Fitzgerald | Jun 1, 2023 | _Story, Kitchen Collaborative

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All About Ombré Exploring layered beverages—Gen Z’s latest “arm candy”

by Rob Corliss | May 31, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Flex Your Menu Muscle Meat alternatives that appeal to younger generations

by Flavor & The Menu | May 31, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Buzzing With Opportunity Honey’s key values resonate with Gen Z consumers

by Flavor & The Menu | May 26, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Sweet & Social: Make It Social-Media Worthy

by Mike Kostyo | May 25, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Top 10 Trends 2023

by Flavor & The Menu | May 22, 2023 | _Good to Go, Top 10 Trends Landing Page

Best of Flavor 2023

by Flavor & The Menu | May 22, 2023 | _Good to Go, Best of Flavor Landing Page

Finishing Notes A modern doughnut shop hits the sweet spot with the next generation

by Katie Ayoub | May 22, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Milk Tea Times The new go-to beverage for Gen Z

by Flavor & The Menu | May 19, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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#CacioEPepe Unleashing the flavor potential of this classic pasta dish

by Flavor & The Menu | May 17, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Sweet & Social: Cold Coffee Takes Over

by Mike Kostyo | May 16, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Mushroom Falafel Burger with Lee Kum Kee® Chiu Chow Style Chili Crisp Oil Recipe courtesy of Shereen Abutom

by Flavor & The Menu | May 16, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Sweet & Social: Sweeten Up the Menu

by Mike Kostyo | May 16, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Sweet & Social: Key Into Creator Culture

by Mike Kostyo | May 16, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Sweet & Social Non-alc beverage strategies that win over Gen Z

by Mike Kostyo | May 16, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Sweet & Social: Go Spirit-Free

by Mike Kostyo | May 16, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Kitchen Collaborative: Owen Klein Leading with playful invention to craft flavor-forward menus

by Patricia Fitzgerald | May 12, 2023 | _Story, Kitchen Collaborative

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Sustainability on the Menu California dairy’s planet-smart strategies deliver menu-smart advantages

by Flavor & The Menu | May 11, 2023 | _Good to Go, _Story

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Sweet Heat’s Next Moves Two leading chefs share their insights on how the sweet-heat trend can bring a new level of creativity and craveability to menus. Don't miss out on this exciting discussion!

by Flavor & The Menu | May 10, 2023 | _Good to Go, _Video

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Landing the Big Three Best bets for pizza, burgers and chicken tenders

by Liz Barrett Foster | May 9, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Cone Zone A fresh take on sweet heat, textural play and fried chicken

by Katie Ayoub | May 8, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Planting It With Gen Z Give younger diners the dairy-free options they’re looking for

by Flavor & The Menu | May 8, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Telling Secrets Off-menu items can generate buzz and increase revenue

by Flavor & The Menu | May 4, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Cheesesteak Remix A few creative moves take this Philly classic beyond the bun

by Mike Kostyo | May 3, 2023 | _Good to Go, _Story

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Blazing Breakfast Bowls Fire up appetites with strategic hits of heat in this always-trending format

by Rob Corliss | May 2, 2023 | _Good to Go, _Story

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Oaxacan Wonder Exploring a global flavor build with a Gen Z favorite

by Rob Corliss | Apr 28, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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Gen Z by the Numbers Younger consumers share their dining preferences, habits and drivers

by Maeve Webster | Apr 17, 2023 | _Good to Go, _Story, 2023 Flavor & The Menu Vol. 2

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The State of Gen Z What is driving this generation and how can brands attract them?

by Katie Ayoub | Apr 11, 2023 | Uncategorized

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Flavor Trifecta: Venecia Willis A combination of three intriguing ingredients

by Flavor & The Menu | Apr 11, 2023 | Uncategorized

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Novelty at Play Understanding what motivates Gen Z

by Mike Kostyo | Apr 9, 2023 | Uncategorized

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Flavor Innovator: Nate Weir Cathy Nash Holley sits down with Nate Weir, VP of Culinary for Modern Restaurant Concepts for a lively discussion on savvy flavor strategies

by Flavor & The Menu | Apr 9, 2023 | _Good to Go, _Video

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3 Mexican Handhelds to Watch Chefs are spinning these craveable classics into modern menu stars

by Katie Ayoub | Apr 6, 2023 | _Good to Go, _Story

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Give Avocados the Greenlight Take the express to menu success by moving avocados forward in your lineup

by Flavor & The Menu | Apr 6, 2023 | _Good to Go, _Story

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3 Pizza Trends to Watch Exploring the opportunity within these craveable styles of pizza

by Liz Barrett Foster | Apr 5, 2023 | _Good to Go, _Story

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Bar Snacks on Fire Fiery bites that pack a memorable punch are a means to elevate your bar bites game

by Rob Corliss | Apr 4, 2023 | _Good to Go, _Story

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10 Ways with Cacio e Pepe Leveraging this popular, tried-and-true flavor system and moving it into a variety of menu items

by Rob Corliss | Apr 3, 2023 | _Good to Go, _Story

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Evolution of the Modern Steakhouse Guests can expect a balance of classic approaches and expectation-defying inspiration on today’s steakhouse menus

by Flavor & The Menu | Mar 31, 2023 | _Good to Go, _Story

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Kitchen Collaborative: David Bolosan Letting imagination take flight and propel craveable flavors to new heights

by Patricia Fitzgerald | Mar 28, 2023 | _Story, Kitchen Collaborative

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Potatoes Made for Popping A craveable new option for those who like to play with their food

by Flavor & The Menu | Mar 23, 2023 | _Good to Go, _Story

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Honey: A Connection of Crafts Beekeepers and chefs can apply their skills in a partnership for the planet

by Flavor & The Menu | Mar 17, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Open Sesame Modern takes on an ancient ingredient

by Liz Barrett Foster | Mar 16, 2023 | _Good to Go, _Story

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Serve Up Endless Satisfaction

by Flavor & The Menu | Mar 16, 2023 | _Good to Go, _Video

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Dress Up With Mustard Make modern moves with mustard-based dressings

by Rob Corliss | Mar 15, 2023 | _Good to Go, _Story

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Mustard’s Super Power This familiar condiment offers serious versatility with on-trend appeal

by Rob Corliss | Mar 15, 2023 | _Good to Go, _Story

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Next-Level Rubs and Marinades Leveraging mustard varieties for signature meat-centric menus

by Rob Corliss | Mar 15, 2023 | _Good to Go, _Story

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Three Moves With Mustard Punch up dishes with these mustard-based condiments

by Rob Corliss | Mar 15, 2023 | _Good to Go, _Story

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Green With Envy Take inspiration from innovative salad builds

by Mike Kostyo | Mar 15, 2023 | _Good to Go, _Story

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In the Kitchen with Quorn Discover the meatless advantages of mycoprotein

by Flavor & The Menu | Mar 13, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trends in Barbecue Sauce Flavor innovation proves the sauce is still boss

by Mike Kostyo | Mar 10, 2023 | _Good to Go, _Story

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Kitchen Collaborative: Lisa Davidson Playing with flavor, form and texture in eclectic presentations

by Patricia Fitzgerald | Mar 8, 2023 | _Story, Kitchen Collaborative

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Rings on Fire Spark onion ring innovation through creative and craveable flavor play in batters, formats and finishes.

by Flavor & The Menu | Mar 6, 2023 | _Good to Go, _Story

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Barbecue Sauce Amps Up Salads

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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Regional Barbecue Pizza

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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Carolina Gold

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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#1 in Texas

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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Hit the Sauce

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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Saba Subs In

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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Hotter & Hotter

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Best of Flavor Kitchen Collaborative About Us More Flavors on the Edge Recipes Magazine Subscribe Parner Content Advertise SEARCH No Results Found The page you requested could not be found. Try...

East Meets West

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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Something for Everyone—With a Twist

by Mike Kostyo | Mar 5, 2023 | _Good to Go, _Story

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Get Ready for Tlayuda This Mexican shareable is primed for American menus

by Liz Barrett Foster | Mar 5, 2023 | _Good to Go, _Story

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Best of Flavor Kitchen Collaborative About Us More Flavors on the Edge Recipes Magazine Subscribe Parner Content Advertise SEARCH Best of Flavor 2024 Best of Flavor 2023 Best of Flavor 2022...

Flavor Affinities With Thai Food Explore mash-ups with Indian, Mexican and more

by Rosalyn Darling | Mar 3, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Egg-centric Asian Breakfast Trends 12 creative ideas for three menu favorites

by Rob Corliss | Mar 3, 2023 | _Good to Go, _Story

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Chicken Sandwiches 3.0 The next iteration leverages bold Asian flavors and spicier builds

by Rob Corliss | Mar 2, 2023 | _Good to Go, _Story

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And the Crowd Goes Wild Top-tier sporting events create menu opportunities to win big with fans

by Flavor & The Menu | Mar 1, 2023 | _Good to Go, _Story

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Mastering the Grilled Cheese Modern approaches to achieve crispy, punchy, gooey and meaty perfection

by Rob Corliss | Mar 1, 2023 | _Good to Go, _Story

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Fried Breakfast Burrito Recipe courtesy of Brad Bergaus

by Flavor & The Menu | Feb 28, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Carrying Flavor with Comfort Beans flex modern menus

by Patricia Fitzgerald | Feb 28, 2023 | _Good to Go, _Story

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Emerging Sweetness Explore wholesome natural sweeteners that promise big flavor pay-off

by Pam Smith | Feb 27, 2023 | 2023 Top 10 Trends, 2023 Top 10 Trends, Uncategorized

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The Heat Is On Chefs pack a punch with pepper-driven sauces and condiments

by Mike Kostyo | Feb 27, 2023 | _Good to Go, _Story

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Afternoon Delight Shoulder hours move to prime time

by Katie Ayoub | Feb 27, 2023 | _Good to Go, _Story, 2023 Top 10 Trends, 2023 Top 10 Trends

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10 Ideas for Asian Breakfast Easy wins with big flavor moves

by Flavor & The Menu | Feb 27, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Frico FTW This crunchy, lacy cheese is elevating menus across all dayparts

by Maeve Webster | Feb 26, 2023 | _Good to Go, _Story

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Take a Blue View Blueberries sit at the sweet spot intersection of multiple modern menu trends

by Flavor & The Menu | Feb 26, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Mustard’s Moment Chefs are expanding this iconic condiment’s role

by Katie Ayoub | Feb 25, 2023 | 2023 Top 10 Trends, 2023 Top 10 Trends, Uncategorized

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Aperitivo, the Italian Happy Hour Build an extraordinary happy hour with BelGioioso Cheeses

by Flavor & The Menu | Feb 25, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Best of Flavor Kitchen Collaborative About Us More Flavors on the Edge Recipes Magazine Subscribe Parner Content Advertise SEARCH Best of Flavor 2025 Best of Flavor 2024 Best of Flavor 2023...

French Onion Makes Moves Leveraging this classic soup as a proven flavor system

by Flavor & The Menu | Feb 24, 2023 | _Good to Go, _Story

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The Dark Side of Butter A profound flavor builder extends reach

by Katie Ayoub | Feb 24, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Habanero Pickle Dip with Spicy Paneer Chips Recipe courtesy of Brad Bergaus

by Flavor & The Menu | Feb 22, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Best of Flavor Kitchen Collaborative About Us More Flavors on the Edge Recipes Magazine Subscribe Parner Content Advertise SEARCH Best of Flavor 2023 Best of Flavor 2022 Best of Flavor 2021 No...