Back to the Future Reinventing old school casseroles into trend-forward bakes

by Rob Corliss | Mar 17, 2021 | _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 2023 Best of Flavor 2022 Best of Flavor 2021 No...

Next-level Slaws & Salads Cranking up crunch and firing up flavor help deliver an optimal off-premise experience

by Flavor & The Menu | Mar 16, 2021 | _Story

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Signature Flavor: Out To Sea This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon

by Katie Ayoub | Mar 15, 2021 | _Story, 2021 March-April

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Flavor Find: Htipiti Htipiti is a craveable Greek feta dip ideal for menu adaptation

by Flavor & The Menu | Mar 11, 2021 | _Story, 2021 March-April

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Plant-based Food With Attitude PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches

by Flavor & The Menu | Mar 10, 2021 | _Story, 2021 March-April

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Flavor in Focus: Dig It Chefs are looking to trending potato-centric dishes to drive consumer excitement

by Katie Ayoub | Mar 9, 2021 | _Story, 2021 March-April

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Coffee All Day, All Night How can a coffee program make all the difference to today’s operator?

by Flavor & The Menu | Mar 8, 2021 | _Story, 2021 March-April

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New Consumer Behavior Trends Are Shaping Future Opportunity Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future

by Flavor & The Menu | Mar 8, 2021 | _Story, 2021 March-April

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Get to Know Kleftiko Meaty comfort with broad versatility

by Flavor & The Menu | Mar 8, 2021 | _Story, 2021 March-April

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Publisher’s Page March-April 2021

by Cathy Nash Holley | Mar 8, 2021 | _Story, 2021 March-April

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Optimizing SKUs, Maximizing Flavor Chef Jeffrey Quasha shares his unique—and successful—management system

by Katie Ayoub | Mar 4, 2021 | _Story

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Center Stage The sweet-tart flavor of blueberries brings balance, counterpoint and intrigue to savory dishes

by Flavor & The Menu | Mar 3, 2021 | _Story, 2021 March-April

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Plant-based Evolution Expect to see growth in culinary products formulated for chefs seeking a thicker and richer dairy experience

by Dina Paz | Mar 2, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Optimizing Pimento Cheese 15 ways to use this beloved SKU across the menu

by Rob Corliss | Feb 28, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Sandwiches Menu opportunities for modern sandwiches

by Flavor & The Menu | Feb 25, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Carry The Trend A beloved brand gives sandwiches a competitive edge

by Flavor & The Menu | Feb 25, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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5 Paths to Sandwich Sophistication Some of the most exciting flavor innovation today is being sandwiched between two slices of bread

by Rob Corliss | Feb 24, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Sea of
 Possibilities Replace the protein with a seafood option in these classic meat-centric sandwiches

by Rob Corliss | Feb 22, 2021 | _Story, 2020 November-December

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Stepping Up the Sandwich Turkey offers a versatile protein for creative flavor building

by Flavor & The Menu | Feb 18, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Spinning Cashew Chicken Diving deeper into a regional favorite with a devoted national following

by Rob Corliss | Feb 17, 2021 | _Story

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Triple Threat Global powerhouse cuisines meet the Big Three of Chinese-American cuisine

by Rob Corliss | Feb 17, 2021 | _Story

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American-Chinese Takes Sides Creative applications of these iconic flavors shine in favorite side dishes

by Rob Corliss | Feb 17, 2021 | _Story

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Now Serving Brunch Menu ideas inspired by American-Chinese twists

by Rob Corliss | Feb 17, 2021 | _Story

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Cold Sandwiches Heat Up Trending flavors meet the enduring appeal of classic deli sandwiches

by Rob Corliss | Feb 17, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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General Tso’s Broad Reach Creative interpretations of this perennial favorite

by Flavor & The Menu | Feb 16, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Making a Splash An array of dairy alternatives broaden their scope for today’s menus

by Katie Ayoub | Feb 11, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Ch-ch-ch-churros Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert

by Katie Ayoub | Feb 10, 2021 | _Story, 2020 November-December

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Skin Deep Menu developers are wielding fried chicken skins in wildly creative ways

by Katie Ayoub | Feb 8, 2021 | _Story, 2020 November-December

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Pimento Makes a Play This Southern staple makes a strong case as the new American cheese

by Katie Ayoub | Feb 3, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Say “Boursin Cheese!” Modern menu builds get a boost from this cheese's iconic flavor and texture

by Flavor & The Menu | Feb 2, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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The Sandwich Revolution Elevated handhelds take the lead in creative menu development

by Katie Ayoub | Feb 2, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Hit Refresh Innovation in the hard seltzer world is moving at lightning speed

by Katie Ayoub | Feb 1, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Tea it Up The elements of Thai tea emerge as a fun and versatile flavor system

by Katie Ayoub | Jan 28, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Bakes Culinary insights into the take-and-bake trend

by Flavor & The Menu | Jan 27, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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5 Takes on Bakes Take and bakes build revenue and ease back-of-house prep

by Rob Corliss | Jan 27, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Creative Crunch Offers a New Flavor Burst Surprising textures boost craveability in sandwiches

by Rob Corliss | Jan 26, 2021 | _Story

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Immunity On the Menu Rocketing consumer demand inspires creative flavor development in both food and beverage

by Katie Ayoub | Jan 26, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Found in Translation Chefs are taking Chinese-American food in unexpected, new directions

by Katie Ayoub | Jan 24, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Chinese-American Comfort Pairing classic flavors with potatoes dials up crave

by Flavor & The Menu | Jan 23, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Top 10 Trends 2021

by Flavor & The Menu | Jan 22, 2021 | _Good to Go, Top 10 Trends Landing Page

Craveable Condiments Turn up the takeout experience with bold flavor combinations

by Flavor & The Menu | Jan 21, 2021 | _Story

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Texas Pete PCs Are Helping Chains Deliver Spicy Flavor In 2021

by Flavor & The Menu | Jan 20, 2021 | _Story

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Bread Love Propelled by a number of strong drivers, bread is making a comeback

by Katie Ayoub | Jan 20, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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In the Weeds Chefs discover seaweed’s depth of character and leverage its adaptability

by Katie Ayoub | Jan 19, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Created by a Chef, Not a Scientist Simple ingredients and culinary versatility make new plant-based products shine

by Flavor & The Menu | Jan 19, 2021 | _Story

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Easy Bake Flavor-driven take-home bakes are a perfect fit for today’s menus

by Katie Ayoub | Jan 18, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Walnuts for the Win Chef Jason Heiselman triumphs with a comforting plant-forward savory pie

by Flavor & The Menu | Jan 17, 2021 | _Story

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On The Horizon 2020 insights that can help guide the way to a successful year ahead

by Flavor & The Menu | Jan 17, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Hard Seltzer Insights and opportunities with hard seltzer

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Refreshing Simplicity It's a smart strategy to add something to make your canned seltzer offerings unique or special

by Flavor & The Menu | Jan 13, 2021 | _Story

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Trend Insights: Thai Tea Insights and opportunities with Thai tea

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Strong & Sweet How Thai tea delivers on the flavor experience

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Plant-based Milks Insights and opportunities with plant-based dairy alternatives

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Riding The Wave The hard seltzer segment has taken the world by storm

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Watermelon: It’s Always in Season Watermelon: Always in Season / A year-round menu resource

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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The Flavor is Kee Authentic Asian sauces and condiments add an on-trend flavor boost

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Made With Ghirardelli Drive consumer excitement by leveraging the strength of this premium brand

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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A Refined Touch of Flavor Elevate menu items with immunity-boosting ingredients

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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The Best Avocados Have California In Them The time is ripe for menuing California avocados

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Menu Alaska Seafood from Alaska meets consumers’ desire for wild, healthy and sustainable options

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Bread Opportunities and insights into bread on the menu

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Freshly Baked New ingredients and ancient techniques

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Pimento Culinary insights highlighting pimento’s menu play

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Immunity Culinary insights on immunity

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Top 10 Immunity Boosting Foods

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Seaweed Understanding the rising tide behind seaweed

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Seaweed Starters Eight ways to showcase seaweed's unique flavor story

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Trend Insights: Modern Chinese Why Chinese fare presents big menu opportunity

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Inspiring the Next Generation 7 trend-forward ways to leverage the power of peanuts to resonate with the next generation

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Panel of Experts: Trends 2021 The chefs, food & beverage experts and industry analysts who provided insights for this special issue

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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2021 Trends: A Case Study Fitting it all into an on-trend handheld

by Flavor & The Menu | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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From the Publisher

by Cathy Nash Holley | Jan 13, 2021 | _Story, 2021 Top 10 Trends, 2021 Top 10 Trends

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Flavor On Hand With built-in portability, hand pies are an easy menu fit

by Flavor & The Menu | Dec 10, 2020 | _Good to Go, _Story

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Signature Flavor: Raise a Toast A trio of toasts wows with big, balanced, beautiful flavors

by Katie Ayoub | Dec 10, 2020 | _Good to Go, _Story, 2020 November-December

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Inspirations from Global Kitchens The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf

by Nicholas Gonring | Dec 8, 2020 | _Good to Go, _Story

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10 Meaty Builds Leading-edge ingredients dial up intrigue in meat-centric dishes

by Rob Corliss | Dec 6, 2020 | _Good to Go, _Story

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Planting Comfort Leveraging the indulgent side of plant-forward menu innovation

by Katie Ayoub | Dec 3, 2020 | _Good to Go, _Story, 2020 November-December

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Getting Boozy with Cardamom The warming charm of a powerhouse spice

by Rob Corliss | Nov 28, 2020 | _Good to Go, _Story

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Splendid Sauces Go big on flavor with a deft touch of cardamom

by Rob Corliss | Nov 24, 2020 | _Good to Go, _Story

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Flavor Find: Smooth Move Chefs are extending the reach of hummus

by Flavor & The Menu | Nov 23, 2020 | _Good to Go, _Story, 2020 November-December

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The Value Equation Grassfed quality, signature flavor

by Flavor & The Menu | Nov 23, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor in Focus: Fried Chicken Creative flavor play lifts the already soaring 
fried chicken higher and higher

by Flavor & The Menu | Nov 22, 2020 | _Good to Go, _Story, 2020 November-December

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Bridging the World Blueberries balance the bold side of global flavors with natural sweetness

by Flavor & The Menu | Nov 21, 2020 | _Good to Go, _Story, 2020 November-December

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10 Flavor Builders: Seafood Ideal for takeout, handhelds reel in the growing demand for seafood

by Rob Corliss | Nov 19, 2020 | _Story, 2020 November-December

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Flavor in Focus: Desserts Dessert innovations leveraging the flavors and formats consumers yearn for today

by Flavor & The Menu | Nov 18, 2020 | _Good to Go, _Story, 2020 November-December

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Simple Solutions for To-Go Sips The Perfect Purée helps takeout cocktails succeed

by Flavor & The Menu | Nov 17, 2020 | _Good to Go, _Story

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Flavor Workbench: Patty Melt The diner classic returns to the spotlight

by Maeve Webster | Nov 16, 2020 | _Good to Go, _Story, 2020 November-December

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Sweet on Cardamom Leverage the full-bodied characteristics of this warm spice

by Rob Corliss | Nov 15, 2020 | _Good to Go, _Story

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Cardamom’s Play with Produce A warm spice that complements the savory side of vegetables

by Rob Corliss | Nov 15, 2020 | _Good to Go, _Story

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Flavor Makeover: Miso Miso is poised to deliver its unique, savory earthiness to brunch

by Rob Corliss | Nov 12, 2020 | _Good to Go, _Story, 2020 November-December

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Deep Dive: SKU-ed Perspectives Optimizing and tightening menus while keeping the innovation pipeline flowing

by Katie Ayoub | Nov 9, 2020 | _Good to Go, _Story, 2020 November-December

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Making the Cut Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus

by Flavor & The Menu | Nov 9, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor Trifecta: Loay Alhindi Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish

by Flavor & The Menu | Nov 8, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor Upgrades for Cold-Weather Beverages Creative ways to heat up beverage menus

by Rob Corliss | Nov 5, 2020 | _Good to Go, _Story, 2020 November-December

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A Wellness Win Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in

by Flavor & The Menu | Nov 4, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor ROI: Setting the Bar Stanford transitions from customizable menus to curated ones

by Flavor & The Menu | Nov 3, 2020 | _Good to Go, _Story, 2020 November-December

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Take Comfort Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base

by Flavor & The Menu | Nov 2, 2020 | _Good to Go, _Story

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Adjarian Khachapuri SUBTITLE HERE

by Flavor & The Menu | Oct 30, 2020 | _Good to Go, _Story

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Riffing on Reuben 8 creative, trend-forward takes on this classic deli sandwich

by Rob Corliss | Oct 29, 2020 | _Good to Go, _Story

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The Final Five With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development

by Flavor & The Menu | Oct 26, 2020 | _Good to Go, _Story

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