_Story

Day Four Markets and the Desert

by Nathaniel Malone | Feb 18, 2026 | _Story

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Day Three Gulfood, panoramic views and late-night libations

by Nathaniel Malone | Feb 18, 2026 | _Story

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Day Two Vertical farms, paratha buns and culinary school

by Nathaniel Malone | Feb 9, 2026 | _Story

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Day One Abra boats and the iconic souks

by Nathaniel Malone | Feb 9, 2026 | _Story

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Day Zero Kite Beach, Soil cafe and Old Dubai

by Nathaniel Malone | Feb 9, 2026 | _Story

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Flavor Postcard: Dubai A week of flavor and friendship in the U.A.E.

by Nathaniel Malone | Feb 9, 2026 | _Story

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The Mash-Up Effect Tteokbokki plays well across cuisines and formats

by Katie Ayoub | Jan 27, 2026 | _Story

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Tteokbokki as Pasta Steamed, then crisped, showcasing immense versatility

by Katie Ayoub | Jan 27, 2026 | _Story

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Global Re-Routes Tteokbokki finds traction in the global mash-up universe

by Katie Ayoub | Jan 27, 2026 | _Story

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Tteokbokki Meets Fried Chicken A happy marriage of crunch and bounce

by Katie Ayoub | Jan 26, 2026 | _Story

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Topokki by Design Tteokbokki lends itself to the modern personalization trend

by Katie Ayoub | Jan 26, 2026 | _Story

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Flavors on the Edge: Tteokbokki Chewy, saucy and primed for U.S. menus

by Katie Ayoub | Jan 26, 2026 | _Story

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Trends on the Horizon The next chapter in flavor inspiration

by Flavor & The Menu | Jan 6, 2026 | _Good to Go, _Story, 2026 Top 10 Trends

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Sweet-Salty Power Move

by Katie Ayoub | Jan 6, 2026 | _Story, Flavors on the Edge

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Fall Flavor Continuum Salted maple moves into the season

by Katie Ayoub | Jan 6, 2026 | _Story, Flavors on the Edge

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Bread Service, Elevated Salted maple introduces intriguing flavor complexity

by Katie Ayoub | Jan 6, 2026 | _Story, Flavors on the Edge

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Breakfast and Brunch Star Salted maple is ready for its morning close-up

by Katie Ayoub | Jan 6, 2026 | _Story, Flavors on the Edge

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Savory Explorations Bringing salted maple onto the left side of the menu

by Katie Ayoub | Jan 6, 2026 | _Story, Flavors on the Edge

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Flavors on the Edge: Salted Maple Rich, warm sweetness balanced by a hint of salt

by Katie Ayoub | Jan 6, 2026 | _Story, Flavors on the Edge

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From the Publisher Introducing Flavor & The Menu’s Top 10 Trends for 2026

by Flavor & The Menu | Jan 6, 2026 | _Good to Go, _Story, 2026 Top 10 Trends, Top 10 Trends

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2026 Top 10 Trends: Panel of Experts The chefs, food & beverage experts and industry analysts who provided input and insights for this special issue

by Flavor & The Menu | Jan 6, 2026 | _Story, 2026 Top 10 Trends

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Hojicha Sidles Up to the Bar Roasted green tea introduces body to drinks

by Katie Ayoub | Dec 3, 2025 | _Story

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The Dessert Move Hojicha brings a signature touch

by Katie Ayoub | Dec 3, 2025 | _Story

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Hojicha in Sweet Treats This roasted green tea is elevating treat culture

by Katie Ayoub | Dec 3, 2025 | _Story

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New Frontiers in Tea Drinks Hojicha is the latest darling in beverage innovation

by Katie Ayoub | Dec 3, 2025 | _Story

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Gateway from Green Tea to Hojicha Upping the ante with deeper roasted notes

by Katie Ayoub | Dec 3, 2025 | _Story

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Flavors on the Edge: Hojicha Mellow and toasty, this roasted green tea is finding its footing here

by Katie Ayoub | Dec 3, 2025 | _Story

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Thai Shrimp & Grits Recipe courtesy of J. Keith Morrison | Sponsor: SupHerb Farms®

by Flavor & The Menu | Nov 25, 2025 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Steak Musubi with Chimichurri Sauce Recipe courtesy of Margaret Occhipinti | Sponsor: SupHerb Farms®

by Flavor & The Menu | Nov 24, 2025 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

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Moroccan Meatball Sandwich With Creamy Harissa & Zesty Yogurt Sauce Recipe courtesy of Carrie Welt | Sponsor: SupHerb Farms®

by Flavor & The Menu | Nov 24, 2025 | _Good to Go, _Recipe, _Story, Kitchen Collaborative

Flavor Trends, Strategies and Solutions for Menu Development Top 10 Trends Best of Flavor Kitchen Collaborative About Us More Recipes Subscribe Parner Content Advertise SEARCH Best of Flavor 2025 Best of Flavor 2024 Best of Flavor 2023 Best of Flavor 2022 Top 10...