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Warm Asiago Bread Travelle at The Langham | Chicago, Ill.
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Baked & Fried Russet Potato Oak Steakhouse Alexandria | Alexandria, Va.
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Kitchen Collaborative: Steven Sturm Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches
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Pork Toasts Retreat Gastropub | St. Louis, Mo.
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Eastern Med Meets Latin American These craveable Latin favorites embrace Eastern Med flavors
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Eastern Med Meets the American South Bold flavors get a dose of Southern comfort
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Eastern Med Meets Japanese Ingredients like miso and tahini are joining forces for a powerful flavor impact
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Eastern Med Meets American Comfort Classic, favorite comfort foods get strategic flavor hits from trending ingredients
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Sheila Lucero The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
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Lindy Howell The Lead Chef at Dega Catering and Southern Ground Studios in Nashville, Tenn. works tirelessly to find the best products wherever she lands, sourcing local seafood whenever feasible
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Cindy Walter The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
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Sara Bradley The Chef at Freight House in Paducah, Ky. has got her guests hooked on Asian carp
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Mo Lesperance The Executive Chef at Jack O’Neill Restaurant & Lounge in Santa Cruz, Calif. serves a scallop dish paired with lentils, chanterelles, escarole and a caviar beurre blanc
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Cindy Pawlcyn The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
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Virginia Willis When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
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Sarah Forman The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
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Mary Sue Milliken The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California is inspired by her travels in Bali and other places
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Susan Feniger The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California menus ceviches and a poke, as well as Veracruzana and fish tacos
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Flavor Takeaway: Puree Luxury James Beard award-winner Zachary Engel shows off the menu potential of tahini with his black garlic version, with roasted beets and fresh dill
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Go With The Dough Chefs take pizza to the next level with clever flavor play
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Flavor ROI: Quick Thinking Making healthy and functional competitive in quick serve
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All-day Aussie Breakfast With a strong café culture, a fresh approach to menu development holds opportunity
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Savory Pie Time Taking a cue from the Aussie tradition, new opportunities take shape in this comfort-centric build
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3 Aussie-style Toast Builds Look to the creators of avocado toast for creative, eclectic flavor combinations
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Flavor Trifecta: Sheamus Feeley A blend of powdered dashi, black truffle and cashews offers flavor inspiration
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Aussie-style Comfort Bowls Combining an all-day café culture with feel-good fare
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Chilaquiles Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
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