Flavor Trends, Strategies and Solutions for Menu Development

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Flavor Trifecta: garlic, pomegranate molasses and eggplant

2020 November-December | Chefs | Front Page | Ingredients | Insights | The Latest

Flavor Trifecta: Loay Alhindi

BY Flavor & The Menu | Nov 8, 2020
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish

2020 September-October | Chefs | Front Page | Ingredients | Insights | The Latest

Flavor Trifecta: John J. O’Leary

BY Flavor & The Menu | Sep 12, 2020
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue

2018 November-December | Chef's Notes | Flavor According To | Ingredients | Insights

Flavor Playlist: Estevan Jimenez

BY Estevan Jimenez | Nov 25, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

2018 November-December | Chef's Notes | Flavor According To | Insights

Flavor Trifecta: Aron Habiger

BY Aron Habiger | Oct 30, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

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RECIPES

Chef Bob Gallagher serves up comfort with bold flavors from the global pantry.
Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.

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Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.

Using an iconic brand to elevate 6 dishes

Developing a host of trend-forward menu items while maximizing one new SKU

This Turkey Banh Mi delivers the big flavors of the incredibly popular Vietnamese-style sandwich with the wholesomeness and approachability of turkey.

Turkey carries global flavors while keeping things familiar in modern sandwiches

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