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Top 10 Trends 2020

Top 10 Trends 2020

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_Story

Breaking Down and Building Up the Classic Burrito

Breaking Down and Building Up the Classic Burrito The Mexican marvel gets wrapped in new, inventive flavor approaches

by Rob Corliss | Feb 14, 2025 | _Good to Go, _Story

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Flavor Trailblazer: Mindy Armstrong

Flavor Trailblazer: Mindy Armstrong Smart innovation refreshes a beloved brand without losing sight of its heritage

by Katie Ayoub | Feb 13, 2025 | _Good to Go, _Story

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Sweet Ending Sour orange as a tart dessert

Sweet Ending Sour orange as a tart dessert

by Katie Ayoub | Feb 12, 2025 | _Story

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Mojo Rising

Changing Up the Cubano Sour orange as a condiment

by Katie Ayoub | Feb 12, 2025 | _Story

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Mojo Rising

Move Over, Mimosa Sour orange as an a.m. libation

by Katie Ayoub | Feb 12, 2025 | _Story

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Mojo Rising

Mojo Rising Sour orange a tropical sauce

by Katie Ayoub | Feb 12, 2025 | _Story

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Flavors on the Edge: Sour Orange

Flavors on the Edge: Sour Orange Global flavors, ingredients and menu concepts inspire modern menu development

by Katie Ayoub | Feb 12, 2025 | _Story, Flavors on the Edge

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Let Sauce Be the Solution

Let Sauce Be the Solution When chicken is the canvas, a signature sauce is all the “paint” you need for flavor-forward menu items

by Flavor & The Menu | Feb 10, 2025 | _Good to Go, _Story

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Fresh Insights With 10 JBF Semifinalists Learn more about this year’s field of competitors

Fresh Insights With 10 JBF Semifinalists Learn more about this year’s field of competitors

by Flavor & The Menu | Feb 7, 2025 | _Good to Go, _Story

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Making It Special

Making It Special Pasta promotions turn every season into an opportunity to stand out

by Flavor & The Menu | Feb 4, 2025 | _Good to Go, _Story

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Stop 1: Sumaq Coffee

Stop 2: Mano Bella The epitome of elevated casual dining

by Nicole Duncan | Feb 4, 2025 | _Story

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Stop 4: Sun’s Kitchen

Stop 4: Sun’s Kitchen Dumplings, dim sum and Sichuan spice

by Nicole Duncan | Feb 4, 2025 | _Story

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Until Next Time

Until Next Time Three that got away

by Nicole Duncan | Feb 4, 2025 | _Story

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Flavor Postcard: Charlotte

Flavor Postcard: Charlotte Queen City’s new reign of restaurants

by Nicole Duncan | Feb 4, 2025 | _Story

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Stops 5 and 6: Tacos 4 Life and Matcha Café Maiko

Stops 5 and 6: Tacos 4 Life and Matcha Café Maiko Dumplings, dim sum and Sichuan spice

by Nicole Duncan | Feb 4, 2025 | _Story

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Stop 1: Sumaq Coffee

Stop 1: Sumaq Coffee An introduction to Quechua cuisine

by Nicole Duncan | Feb 4, 2025 | _Story

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Stop 1: Sumaq Coffee

Stop 3: A Cause for Tea Fascinators and global tea

by Nicole Duncan | Feb 4, 2025 | _Story

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State of the Plate: How About Them Apples?

State of the Plate: How About Them Apples? Fresh takes on a cornerstone crop

by Nancy Kruse | Jan 30, 2025 | _Story, State of the Plate

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The Enduring and Evolving Appeal of Chicken Parm

Style Guide for Story This is a demonstration guide of styles for a story

by Nicole Duncan | Jan 29, 2025 | _Good to Go, _Story

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State of the Plate: How About Them Apples?

State of the Plate: How About Them Apples? Fresh takes on a cornerstone crop

by Nancy Kruse | Jan 28, 2025 | _Story, State of the Plate

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Bites and Sips: Escargot, Corny Cocktails and Protein Power

Bites and Sips: Escargot, Corny Cocktails and Protein Power Exploring microtrends, one bite and sip at a time

by Nancy Kruse | Jan 23, 2025 | _Good to Go, _Story

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The Global Nut

The Global Nut Walnut solutions for handheld mash-ups

by Flavor & The Menu | Jan 23, 2025 | _Good to Go, _Story

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Mole Gains Momentum Make appetizer magic with recipes that feature Mexico’s signature sauce

Mole Gains Momentum Make appetizer magic with recipes that feature Mexico’s signature sauce

by Flavor & The Menu | Jan 20, 2025 | _Good to Go, _Story

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In a Pickle

Breakfast Time Perilla as a morning surprise

by Katie Ayoub | Jan 16, 2025 | _Story

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Finishing Flavor

Finishing Flavor Perilla as a sweet companion

by Katie Ayoub | Jan 14, 2025 | _Story

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In a Pickle

In a Pickle Perilla as a tart complement

by Katie Ayoub | Jan 14, 2025 | _Story

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Wrap Star

Wrap Star Perilla as a perfect carrier

by Katie Ayoub | Jan 14, 2025 | _Story

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Flavors on the Edge: Perilla Exploring Korean cuisine’s most versatile leaf

Flavors on the Edge: Perilla Exploring Korean cuisine’s most versatile leaf

by Katie Ayoub | Jan 14, 2025 | _Story, Flavors on the Edge

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Trends on the Horizon

Trends on the Horizon Flavors, ingredients and movements on the edge of the trend cycle

by Flavor & The Menu | Jan 11, 2025 | _Good to Go, _Story

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From the Publisher

From the Publisher Introducing Flavor & The Menu’s Top 10 Trends for 2025

by Cathy Nash Holley | Jan 11, 2025 | _Good to Go, _Story

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