Chefs are creating unique and surprising flavor profiles with smoke

Plant-forward cuisine is finding inspiration in modern Mexican flavors

Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity

In 15 days that averaged 19 hours per day, Gerry Ludwig's team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.

There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.

Three desserts that offer a unique experience while delivering comforting familiarity that seals the deal.

Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple

A smart way to up your plant-based offerings

Buffalo Theory offers Sinigang Fried Chicken with vinegar, fish sauce and tamarind

Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki

Curry Up Now offers a Tikka Masala Burrito: Chicken or paneer tikka masala, rice, chana and onions wrapped in a tortilla

Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori

Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce

Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori

12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices

Flavor in Focus: A distinctly Southern accent is showing up in diverse applications