Kitchen Collaborative: Brad Bergaus Lifting flavor expectations with unexpected ingredients and techniques

by Patricia Fitzgerald | Feb 22, 2023 | _Story, Kitchen Collaborative

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Street Watermelon “Elote” Recipe courtesy of David Bolosan

by Flavor & The Menu | Feb 21, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Roasted Root Vegetable Pizza Galette with Boursin® Garlic & Fine Herbs Recipe courtesy of Lisa Davidson

by Flavor & The Menu | Feb 21, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Crispy Lee Kum Kee® Orange Chicken Meatloaf with Roasted Sesame Mashed Potatoes Recipe courtesy of Lisa Davidson

by Flavor & The Menu | Feb 21, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Carne Asada Grilled Cheese with Birria Hollandaise Recipe courtesy of David Bolosan

by Flavor & The Menu | Feb 21, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Asian-Inspired Handhelds Wake Up Menus Breakfast and brunch get a hit of inspiration from trending flavors and formats

by Rob Corliss | Feb 20, 2023 | _Good to Go, _Story

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Cider Culture Tapping new beverage opportunities

by Katie Ayoub | Feb 17, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Sweeteners Menu developers and trend analysts share their ideas on leveraging next-level sweeteners

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

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Natural Palette 4 ingredients that promise naturally derived, dramatic color

by Robert Danhi | Feb 15, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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The Chicken Sandwich Wars Rage On Spice, slaws and plant-based proteins offer tactical advantages to raise your flavor game

by Flavor & The Menu | Feb 14, 2023 | _Good to Go, _Story

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Turkey Reimagined

by Flavor & The Menu | Feb 13, 2023 | _Good to Go, _Video

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Afternoon Opportunity Meeting consumers’ evolving dining preferences

by Chris Milner | Feb 13, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Make It Stick Skewered meats offer new opportunities

by Katie Ayoub | Feb 13, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Simple Solutions with Asian Breakfast Breaking into the trend with easy-to-execute ideas

by Charlie Baggs | Feb 12, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Kitchen Collaborative: Brian Paquette Allowing star ingredients to shine in harmony with complementary flavors

by Patricia Fitzgerald | Feb 10, 2023 | _Story, Kitchen Collaborative

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Porridge 2.0 Asian stylings are propelling a humble breakfast offering into new realms

by Rob Corliss | Feb 9, 2023 | _Good to Go, _Story

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Global Spins on Breakfast Favorites Latin and Asian mash-ups bring new flavor experiences to morning menus

by Rob Corliss | Feb 9, 2023 | _Good to Go, _Story

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Swicy Menu Solutions Sweet + Spicy = Monin’s new “swicy” Hot Honey Syrup

by Flavor & The Menu | Feb 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends, 2023 Top 10 Trends

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Whipped Morita Chile-Infused Honey-Glazed Tonkatsu with Honey Butter Biscuits Recipe courtesy of Brian Paquette

by Flavor & The Menu | Feb 8, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Fresh Mango Napoleon Recipe courtesy of Brian Paquette

by Flavor & The Menu | Feb 8, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Stuffed Chicken Pimento Cheese Jalapeños Recipe courtesy of "Jay Z" Ziobrowski

by Flavor & The Menu | Feb 5, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Raging Noodles Global heat kicks this favorite format up a notch

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

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Black Pepper Pickled Deviled Eggs Recipe courtesy of Brad Bergaus, Corporate Chef, Director of Menu Innovation, Taco John’s

by Flavor & The Menu | Feb 2, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Kitchen Collaborative: Carrie Welt Finding big success from the application of small swaps and signatures

by Patricia Fitzgerald | Jan 30, 2023 | _Story, Kitchen Collaborative

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Lomo Saltado Skewers with Aussie Beef Recipe courtesy of Carrie Welt

by Flavor & The Menu | Jan 30, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Next-Level Sweeteners Global varieties are driving flavor innovation

by Katie Ayoub | Jan 23, 2023 | 2023 Top 10 Trends, 2023 Top 10 Trends, Uncategorized

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Menu Wins With Boursin® Where do you turn in the face of today’s foodservice triple threat? Say Hello to Boursin Cheese

by Flavor & The Menu | Jan 19, 2023 | 2023 Top 10 Trends, 2023 Top 10 Trends, Uncategorized

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From the Publisher An introduction to Flavor & The Menu’s Top 10 Trends for 2023

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

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On the Horizon 2023 insights to help guide the way to a successful year ahead

by Flavor & The Menu | Jan 9, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Milk & Rooftop Hot Honey Flatbread with Whipped Ricotta & Fino Verde Basil Recipe courtesy of Daniel Corey

by Flavor & The Menu | Jan 9, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Panel of Experts: Trends 2023 The chefs, food & beverage experts and industry analysts who provided insights for this special issue

by Flavor & The Menu | Jan 9, 2023 | _Good to Go, _Story, 2023 Top 10 Trends, 2023 Top 10 Trends

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True Colors Naturally derived colors make a splash

by Katie Ayoub | Jan 9, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Time for Thai Trending flavors inspire exciting mash-ups

by Katie Ayoub | Jan 9, 2023 | _Good to Go, _Story, 2023 Top 10 Trends, 2023 Top 10 Trends

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Asian Breakfast Wakes Up Flavors from this region energize the morning daypart

by Katie Ayoub | Jan 9, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Malted Milk’s Big Moves This retro ingredient is a modern menu star

by Katie Ayoub | Jan 9, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Mango Chutney with Peppercorn-Crusted Wagyu Steak Recipe courtesy of Kim Moyle

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Chocolate Marbled Pound Cake Sundae Recipe courtesy of Brian Paquette

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Pick-Up Sticks Menu inspirations for skewered meats

by Rob Corliss | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Watermelon Fattoush Recipe courtesy of Shereen Abutom

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Tamales del Rey/Honeycomb Banana Tamales Recipe courtesy of John Baez

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Mustard Menu Mania Mustard’s attributes makes it the perfect workhorse ingredient for modern menu development

by Rob Corliss | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Afternoon Delight Chefs and trend analysts weigh in on the drivers and menu opportunities with shoulder hours

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Thai Mash-up Menu developers and consultants share their ideas on leveraging the Thai mash-up trend

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Meat on Sticks Chefs and trend analysts weigh in on the drivers and menu opportunities with skewered meats

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Cider Chefs and trend analysts weigh in on the drivers and menu opportunities with cider

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Malted Milk Chefs and trend analysts weigh in on the drivers and menu opportunities with malted milk

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Asian Breakfast Chefs and trend analysts weigh in on the drivers and menu opportunities with Asian breakfast offerings

by Flavor & The Menu | Jan 8, 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 2024 Best of Flavor 2023 Best of Flavor 2022...

Trend Insights: Color Menu developers and trend analysts share their ideas on leveraging color

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Brown Butter Chefs and trend analysts weigh in on the drivers and menu opportunities with brown butter

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Trend Insights: Mustard Chefs and trend analysts weigh in on the drivers and menu opportunities with mustard

by Flavor & The Menu | Jan 8, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Menu Magic With Malted Milk This secret ingredient transforms sweet and savory menu items

by Pam Smith | Jan 7, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Cider Tales Five easy ways to leverage the appeal of cider

by Rob Corliss | Jan 7, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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12 Ways With Brown Butter A quick playbook on how to leverage this trending ingredient

by Rob Corliss | Jan 7, 2023 | _Good to Go, _Story, 2023 Top 10 Trends

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Six Ways With Empanadas Creative ways into the savory pie trend

by Rob Corliss | Dec 31, 2022 | _Good to Go, _Story

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Merquen

by Katie Ayoub | Dec 31, 2022 | _Good to Go, _Story

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Candied Jalapeño

by Katie Ayoub | Dec 28, 2022 | _Good to Go, _Story, 2022 November-December

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Kitchen Collaborative: James Patterson Dialing up new dimensions in craveability with thoughtful attention to flavor nuance

by Patricia Fitzgerald | Dec 28, 2022 | _Story, Kitchen Collaborative

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Carolina Baked Seafood Dip with Boursin® Recipe courtesy of James Patterson

by Flavor & The Menu | Dec 28, 2022 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Truffle Basque Cheesecake

by Katie Ayoub | Dec 27, 2022 | _Good to Go, _Story

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Bacon-Wrapped Scallops & Dates with Fig Cola Jam Recipe courtesy of Michael Slavin

by Flavor & The Menu | Dec 26, 2022 | _Good to Go, _Recipe, _Story, Kitchen Collaborative, Kitchen Collaborative Chef Recipes

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Sapa/Saba

by Katie Ayoub | Dec 21, 2022 | _Good to Go, _Story, 2022 November-December

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Plankton Powder

by Katie Ayoub | Dec 21, 2022 | _Good to Go, _Story, 2022 November-December

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Koji-Infused Beef Fat

by Katie Ayoub | Dec 21, 2022 | _Good to Go, _Story, 2022 November-December

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Yuzu Kosho

by Katie Ayoub | Dec 21, 2022 | _Good to Go, _Story, 2022 November-December

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Old Bay

by Katie Ayoub | Dec 21, 2022 | _Good to Go, _Story, 2022 November-December

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Kitchen Collaborative: Michael Slavin Leaning into the unexpected to create next-level menu inspirations

by Patricia Fitzgerald | Dec 20, 2022 | _Story, Kitchen Collaborative

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Unagi Sauce Balsamic Syrup and Wasabi Ice Cream Recipe courtesy of Michael Slavin

by Flavor & The Menu | Dec 20, 2022 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Baked California Cheesy Bistro Dip with Toasted Truffle Crumbs Recipe courtesy of Michael Slavin

by Flavor & The Menu | Dec 20, 2022 | _Good to Go, _Recipe, _Story, Kitchen Collaborative, Kitchen Collaborative Chef Recipes

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Flavor on the Edge: Chaat Leveraging the textures and flavors of this street-food snack

by Maeve Webster | Dec 19, 2022 | _Good to Go, _Story, 2022 November-December

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Hot Potatoes Melted and fried goodness tops the craveability charts

by Mike Kostyo | Dec 17, 2022 | _Good to Go, _Story

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Mad for Mazemen No broth needed in this mix-your-own flavor explosion

by Liz Barrett Foster | Dec 16, 2022 | _Good to Go, _Story

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10 Beverage Builders: Brunch Cocktail Makeover Update reliable classics with modern flavor touches

by Rob Corliss | Dec 16, 2022 | _Good to Go, _Story

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Red Shiso Leaf

by Katie Ayoub | Dec 15, 2022 | _Good to Go, _Story

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Kumquat

by Katie Ayoub | Dec 15, 2022 | _Good to Go, _Story

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Garum

by Katie Ayoub | Dec 15, 2022 | _Good to Go, _Story

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Get Inspired for Brunch

by Flavor & The Menu | Dec 15, 2022 | _Good to Go, _Video

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Pyrolysis

by Katie Ayoub | Dec 15, 2022 | _Good to Go, _Story

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Flavor Discoveries: Part 1 Closing out the year with menu inspiration from chefs across the country

by Katie Ayoub | Dec 15, 2022 | _Good to Go, _Story

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Purple Sweet Potato

by Katie Ayoub | Dec 15, 2022 | _Good to Go, _Story

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Sustainability The Aussie Way Satisfy consumers’ demand for sustainable protein with Australian grassfed beef and lamb

by Flavor & The Menu | Dec 14, 2022 | _Good to Go, _Story, 2022 November-December

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Sustainability Matters Smart strategies behind ingredient sourcing drive loyalty

by Katie Ayoub | Dec 14, 2022 | _Good to Go, _Story, 2022 November-December

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Lentils

by Katie Ayoub | Dec 13, 2022 | _Good to Go, _Story, 2022 November-December

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World Renown Gain a global edge with versatile plant-based proteins

by Flavor & The Menu | Dec 12, 2022 | _Good to Go, _Story

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Fit for a King Crab brings its premium positioning to a craveable, trend-forward snack

by Katie Ayoub | Dec 9, 2022 | _Good to Go, _Story, 2022 November-December

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Flavor Postcard: San Antonio Scouting trends in this emerging food destination town

by Mike Kostyo | Dec 8, 2022 | _Good to Go, _Story

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Pasta Wins…With Chef Alex Hoefer Culinary creativity plus ease of execution adds up to menu success

by Flavor & The Menu | Dec 7, 2022 | _Good to Go, _Story

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Pasta Possibilities Building next-level flavors in this comfort category

by Mike Kostyo | Dec 7, 2022 | _Good to Go, _Story, 2022 November-December

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Idaho® Potato Waffle, Tuna Tartare, Crème Fraiche and Caviar Recipe courtesy of Christophe Joignant

by Flavor & The Menu | Dec 6, 2022 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Kitchen Collaborative: Christophe Joignant Modern menus rely on a fearless embrace of flavor

by Patricia Fitzgerald | Dec 6, 2022 | _Story, Kitchen Collaborative

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Beef Short Rib with Onion Jam and Provolone on a King’s Hawaiian® Sweet Slider Bun Recipe courtesy of Christophe Joignant

by Flavor & The Menu | Dec 6, 2022 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet Recipe courtesy of Christophe Joignant

by Flavor & The Menu | Dec 6, 2022 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Boozy With Blueberries Cocktails starring this superfruit become surefire menu hits

by Flavor & The Menu | Dec 2, 2022 | _Good to Go, _Story, 2022 November-December

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Giving Gen Z the World Look to beans for global flavor play

by Flavor & The Menu | Dec 1, 2022 | _Good to Go, _Story, 2022 November-December

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Flavor Makeover: Magnificent Mango This tropical fruit’s many dimensions serve up signature moves in creative menu development

by Rob Corliss | Dec 1, 2022 | _Good to Go, _Story, 2022 November-December

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Gen Z: Ready for the World Menuing global flavors is the pathway to this generation

by Katie Ayoub | Dec 1, 2022 | _Good to Go, _Story, 2022 November-December

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...

Global Pasta-bilities Modern pasta applications carry intriguing Asian flavors and mash-ups

by Mike Kostyo | Nov 30, 2022 | _Good to Go, _Story, 2022 November-December

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Caribbean Fusion

by Mike Kostyo | Nov 27, 2022 | _Story

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Salad Showstopper

by Mike Kostyo | Nov 27, 2022 | _Good to Go, _Story

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Fancy Toad in the Hole

by Mike Kostyo | Nov 27, 2022 | _Good to Go, _Story

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Mushroom Ceviche

by Mike Kostyo | Nov 27, 2022 | _Good to Go, _Story

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