Flavor in Focus | Poultry | Technique & Technology
1.For the Love of Fried Chicken
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Flavor Trends, Strategies and Solutions for Menu Development
Technique & Technology
Strategy Technique & Technology
Produce | Technique & Technology
2.Produce Takes Shape
Spiralized or shaved fruits and vegetables add intriguing dimension to a dish
Dozen Ways | Inspiration | Technique & Technology
3.12 Trends from the Fryer
A dozen of today’s most exciting fried foods.
Menu Trends | Produce | Technique & Technology
9.Produce Makes the Sandwich
No more limp leaf of lettuce—produce is the creative force in today’s sandwich builds
Events | Strategy | Technique & Technology
14.Terroir and Technology
The latest Worlds of Flavor conference underscores the flavor of nature and the promise of technology.
RECIPES
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.
GALLERY
Name of the photo
Courtesy of XX Restaurant, City, State, Chef (in pArTnErShIp with XX Community Board)
Photo: PHOTOGRAPHER NAME
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FROM OUR FRIENDS
Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability
Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
Five trends Kim Haasarud is watching to help you up your cocktail development, delivery, marketing and creativity game
LATEST TAKEAWAY
LATEST TWEETS
LATEST TWEETS
FF: 10 Next Level Beverage Ingredients - t.co/doAcVVPr8x
FF: 5 Trends to Watch, by Dave Woolley - t.co/lRF5z7C9rc