2020 November-December

Sea of
 Possibilities Replace the protein with a seafood option in these classic meat-centric sandwiches

by Rob Corliss | Feb 22, 2021 | _Story, 2020 November-December

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Ch-ch-ch-churros Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert

by Katie Ayoub | Feb 10, 2021 | _Story, 2020 November-December

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Skin Deep Menu developers are wielding fried chicken skins in wildly creative ways

by Katie Ayoub | Feb 8, 2021 | _Story, 2020 November-December

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Signature Flavor: Raise a Toast A trio of toasts wows with big, balanced, beautiful flavors

by Katie Ayoub | Dec 10, 2020 | _Good to Go, _Story, 2020 November-December

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Planting Comfort Leveraging the indulgent side of plant-forward menu innovation

by Katie Ayoub | Dec 3, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor Find: Smooth Move Chefs are extending the reach of hummus

by Flavor & The Menu | Nov 23, 2020 | _Good to Go, _Story, 2020 November-December

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The Value Equation Grassfed quality, signature flavor

by Flavor & The Menu | Nov 23, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor in Focus: Fried Chicken Creative flavor play lifts the already soaring 
fried chicken higher and higher

by Flavor & The Menu | Nov 22, 2020 | _Good to Go, _Story, 2020 November-December

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Bridging the World Blueberries balance the bold side of global flavors with natural sweetness

by Flavor & The Menu | Nov 21, 2020 | _Good to Go, _Story, 2020 November-December

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10 Flavor Builders: Seafood Ideal for takeout, handhelds reel in the growing demand for seafood

by Rob Corliss | Nov 19, 2020 | _Story, 2020 November-December

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Flavor in Focus: Desserts Dessert innovations leveraging the flavors and formats consumers yearn for today

by Flavor & The Menu | Nov 18, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor Workbench: Patty Melt The diner classic returns to the spotlight

by Maeve Webster | Nov 16, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor Makeover: Miso Miso is poised to deliver its unique, savory earthiness to brunch

by Rob Corliss | Nov 12, 2020 | _Good to Go, _Story, 2020 November-December

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Deep Dive: SKU-ed Perspectives Optimizing and tightening menus while keeping the innovation pipeline flowing

by Katie Ayoub | Nov 9, 2020 | _Good to Go, _Story, 2020 November-December

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Making the Cut Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus

by Flavor & The Menu | Nov 9, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor Trifecta: Loay Alhindi Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish

by Flavor & The Menu | Nov 8, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor Upgrades for Cold-Weather Beverages Creative ways to heat up beverage menus

by Rob Corliss | Nov 5, 2020 | _Good to Go, _Story, 2020 November-December

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A Wellness Win Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in

by Flavor & The Menu | Nov 4, 2020 | _Good to Go, _Story, 2020 November-December

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Flavor ROI: Setting the Bar Stanford transitions from customizable menus to curated ones

by Flavor & The Menu | Nov 3, 2020 | _Good to Go, _Story, 2020 November-December

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Publisher’s Page

by Cathy Nash Holley | Oct 25, 2020 | _Story, 2020 November-December

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Best of Flavor Kitchen Collaborative About Us More Flavors on the Edge Recipes Magazine Subscribe Parner Content Advertise SEARCH Best of Flavor 2025 Best of Flavor 2024 Best of Flavor 2023...