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Springboard Three nontraditional charcuterie boards to try
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Simple Strategies for Modern Moves
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Mindful Moves
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Pie-Eyed
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Coffee Contemplation
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A Delicious Direction
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Trend Insights: Charcuterie Chefs and trend analysts weigh in on the drivers and menu opportunities with charcuterie
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Trend Insights: Cold Coffee Chefs and trend analysts weigh in on the drivers and menu opportunities with cold coffee
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Trend Insights: Bananas Chefs and trend analysts weigh in on the drivers and menu opportunities with bananas
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Plant-Based Seafood by the Numbers
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Five Easy Ways to Get Salty
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Publisher’s Page Welcome to the 2022 Top 10 Trends issue from Cathy Holley
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Tropical 10
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Trend Insights: Bocadillos Chefs and trend analysts weigh in on the drivers and menu opportunities with Spanish bocadillos
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Going Bananas Chefs are discovering a flavor system ripe for success
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Simple Signatures
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Above Board Charcuterie’s renewed popularity presents exciting opportunities across the menu
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Sweet Swaps
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Flavor on the Edge: Horchata Exploring new menu possibilities that capture the essence of this comforting Mexican favorite
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How a meat-obsessed chef makes plant-based dishes, well, meaty
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Sweet Skills Restaurant promotions showcase the versatility of sweet potatoes
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10 Beverage Builders: Flourishes and Finishes Beverages make memorable impressions with modern, creative touches
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Flavor Takeaways Flavor inspirations from the recent Worlds of Flavor conference
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Inspiring Possibilities with Blueberries Find your new favorite blueberry format
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10 Flavor Builders: New Takes on Bakes Navigating a world of possibilities with this classic comfort
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Trio of Temptations Soups, salads, and sandwiches combine to make memorable meals
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Signature Seafood Builds Three ways seafood can elevate menu offerings
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Breakfast Scrambles A new line of ready-to-use breakfast cups offers back-of-house ease
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