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8. Tiny Veggies Are Big Freshen and delight
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7. Fluffy Elements and Airy Luxury Introduce dreamy puffs and fluffs
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6. Memorable Aromatics and Tantalizing Tinglers Throw a flavor-packed punch
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5. Subtlety Wins The Day Embrace more restrained textures with these three categories
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4. Alluring Spice Adventures Spice things up with global seasonings
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3. Crunchy Layers Go bold on texture
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2. Herbal and Leafy Wonderment Get back to nature
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1. Bold Color Bursts Taste the rainbow
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10 Modern Finishers That Pack a Defining Touch From fresh herbs and edible flowers to pop rocks and fluffy toppers
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The Enduring and Evolving Appeal of Chicken Parm Flavorful riffs from classic to contemporary
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Dialing up the Crunch Factor Three dishes that double-down on texture
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Two Iconic Dips, Remade Future-forward flavor exploration paints a vivid canvas for new menu introductions
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Kitchen Collaborative: Benjamin Lambert Amplifying impact through careful flavor calibration
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Flavor Trailblazer: Brandon Thordarson Menu innovation that highlights a winning path for modern grill concepts
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Kitchen Collaborative Recipe Roundup #10 Fresh takes on Italian fare and a handful of handhelds
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3. Chili-Garlic Cheesecake with Soy Sauce Whipped Cream Kevin Ripley | Senior Director of Culinary | Maggiano’s Little Italy
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4: Spicy Barilla® Mezzi Rigatoni Christopher Lee | VP of Culinary Operations & Restaurant Development | Wynn and Encore Las Vegas
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5: Mortadella Focaccia with Ricotta Cheese, Pesto and Pistachios Christopher Lee | VP of Culinary Operations & Restaurant Development | Wynn and Encore Las Vegas
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7. Tomato Leaf Pesto, California Burrata and Roasted Tomato Toast. Chris Aquilino | Senior Director of Enterprise Culinary | Elior North America
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1. Coccoli Crescenza-Stracchino™ Brian Brindza | Director of Culinary and Menu Innovation | Toppers Pizza
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2: Seared Jumbo Scallops with Green Apple-Citrus Mirin Kevin Ripley | Senior Director of Culinary | Maggiano’s Little Italy
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6. Aussie Select Lamb Bacon, Fried Green Tomatoes and Basil Sandwich Chris Aquilino | Senior Director of Enterprise Culinary | Elior North America
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Modern Menu Moves With Lentils 9 easy ways to explore this multifaceted ingredient
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A Tale of Two French Toasts One familiar and comforting, another worldly and complex
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5 Pasta Trends for 2025 From breakfast renditions to exciting new textures
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Kitchen Collaborative: Chris Aquilino Finding the artisan intersection of flavor experience and eye appeal to elevate modern menus
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Falling for Pasta Celebrate National Pasta Month with menu items that herald the season
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Barbecue: Poised to Rise and Shine Wake up to the menu possibilities of barbecue for breakfast and brunch
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