Flavor Discoveries

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Picture for Getting Eggy with It: Asafoetida
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Picture for In a Pickle: Danmuji
Often found within Korean kimbap rolls, pickled radishes can imbue an array of dishes with a refreshing kick of tart and slightly sweet notes.
Picture for Plant-based Boost: Ganjang
Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces.
Picture for Cold Comfort: Hiyashi Chuka + Zaru Soba
Japanese noodle dishes may call to mind hot soups, but chilled variations of both ramen and soba bring the same depth of flavor albeit at a cooler temperature.
Picture for Two to Watch: Mochi + Matcha
Popular on their own or when combined, matcha and mochi are cornerstones of Japanese cuisine.
Picture for Umami Builder: Fermented Black Beans
Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.
Picture for Smoking Hot: Mac Khen
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Picture for A Flavor Discovery, Part 2
Global flavors, ingredients and menu concepts inspire modern menu development
Picture for Coming Up Roses: Gulkand
Rose petal jam imbues floral, sweet notes to both sweet and savory dishes.
Picture for Maize Magic: Huitlacoche
At Palm & Pine in New Orleans, huitlacoche butter is served alongside these "Corn Babies," a shareable buttermilk cornbread dish.
Picture for Salt of the Earth: Patagonian Sea Salt
Sea salt from South America brings a singular terroir (or in this case, “merroir”) to any dish.
Picture for A Flavor Discovery, Part 1
Global flavors, ingredients and menu concepts inspire modern menu development
Picture for Pulp Fiction: Cacao Fruit
According to a 2023 study by Datassential, menu mentions of cacao have increased 11 percent in the past four years.
Picture for Tearing Up: Mastic Tears
For millennia, mastic trees have been harvested for their resin, which can be used as a spice, chewing gum and digestive aid.
Picture for Morning Inspiration: Rösti
Savory, cheesy, crispy rösti offers all-day menu inspiration.
Picture for Crazy for Caraway: Kümmel Liqueur
With an herbaceous flavor profile, caraway seeds are an ideal ingredient for more nuanced cocktails and liqueurs.
Picture for In a Nutshell: Baru Nut
Technically a legume, the baru nut has long been a popular snack in Brazil, but is still an untapped ingredient stateside
Picture for Oeuf the Charts: Oeuf Mayonnaise
The plating and strict adherence to basic ingredients make oeuf mayonnaise a French bistro favorite
Picture for Flavor Discoveries: Part 2
Menu inspiration from chefs across the country
Picture for Merquen
Merquen typically sees a combination of dried and smoked aji cacho de cabra (a chile pepper also known as goat’s horn red pepper), salt and ground coriander.
Picture for Candied Jalapeño
Closing out the year with menu inspiration from chefs across the country
Picture for Truffle Basque Cheesecake
Closing out the year with menu inspiration from chefs across the country
Picture for Sapa/Saba
Closing out the year with menu inspiration from chefs across the country
Picture for Plankton Powder
Closing out the year with menu inspiration from chefs across the country
Picture for Koji-Infused Beef Fat
Closing out the year with menu inspiration from chefs across the country
Picture for Yuzu Kosho
Closing out the year with menu inspiration from chefs across the country
Picture for Old Bay
Closing out the year with menu inspiration from chefs across the country
Picture for Red Shiso Leaf
Closing out the year with menu inspiration from chefs across the country
Picture for Kumquat
Closing out the year with menu inspiration from chefs across the country
Picture for Garum
Closing out the year with menu inspiration from chefs across the country
Picture for Pyrolysis
Closing out the year with menu inspiration from chefs across the country
Picture for Flavor Discoveries: Part 1
Scouting trends in this emerging food destination town
Picture for Purple Sweet Potato
Picture for Lentils
Closing out the year with menu inspiration from chefs across the country