Flavors on the Edge: Fish Sauce Caramel
Sticky, savory and sweet, fish sauce caramel is poised for wider adoption
Butter That Speaks Every Language
16 ways flavored butter can bring passport appeal to menus
KC Flavor Champion: Claire Jessen
A creamy California twist on a brunch classic blends indulgence with operational ease
Generation Next: Fighting for Sustainable Food Systems
The future of food is evolving, one culinary student at a time
Bright, Bold and Bar-Ready
Monin’s Yuzu serves up vibrant new flavor potential on beverage menus
The Morning Mélange
Why mixed boards belong on the breakfast menu
Flavor Face-Off: Tart Negroni v. Fruity Martini
Two fruit-forward riffs on classic cocktails
More To Savor
State of the Plate: The Finest Happy Hour
Driving flavor innovation and value in tandem
Sweet Finishes
Fresh ways to rethink sauces for modern dessert menus
Finding the Next “It” Ingredient
Six high-impact foods across core flavors
Best of Flavor Insights: Sandwiches That Lighten Up
Three handhelds, three cuisines, all fresh
State of the Plate: Brunch’s Unwavering Winning Streak
Checking in with the daypart darling
Top 10 Trends
This year’s Top 10 Trends are rooted in nostalgia, approachability and next-level flavors and formats coming out of Asia, all of which set the stage for playfulness in food and beverage innovation
La Brea Bakery® Blackened Salmon BLTA Recipe courtesy of Michael Boyer | Sponsor: La Brea Bakery
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Garlicky Umami Croissant-Tadas Recipe courtesy of Jay “Z” Ziobrowski | Sponsor: Custom Culinary
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Fried Buffalo Chicken and Farro–Stuffed Peppers Recipe courtesy of Jay “Z” Ziobrowski | Sponsor: Tyson Foodservice
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Lamb Prime Rib Hash with Hasselback Potatoes, Pickled Fresnos, Roasted Cremini and Jalapeño Chimichurri Recipe courtesy of Alex Sadowsky | Sponsor: Aussie Select®
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