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8 Predictions for 2026 Operators weigh in on the year ahead

by Nicole Duncan | Dec 19, 2025 | Uncategorized

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Generation Next: From Cattle Ranch to Culinary Lab The future of food is evolving, one culinary student at a time

by Keanu Taylor | Dec 15, 2025 | Uncategorized

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Bites & Sips: Pizza Wars, Cabbage-Core and Pairings Galore Exploring microtrends, one bite and sip at a time

by Nancy Kruse | Dec 10, 2025 | Uncategorized

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The Big (Salad) Chill Colder weather brings fresh opportunities for winterized salad bases

by Rob Corliss | Dec 8, 2025 | Uncategorized

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Flavor Play at Its Finest A salute to Kitchen Collaborative 2025 as the 2026 edition is set to launch

by Patricia Fitzgerald | Dec 5, 2025 | Uncategorized

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More Than Margs 5 Jalisco-inspired cocktails you need on your menu

by Liz Grossman | Nov 26, 2025 | Uncategorized

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Cozy Ramen Hybrids The Japanese comfort food finds global flavor pairings

by Rob Corliss | Nov 26, 2025 | Uncategorized

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State of the Plate: Potatoes Go From Familiar to Flavor-Forward Spuds welcome regional riffs, global ingredients and category shuffling

by Nancy Kruse | Nov 24, 2025 | Uncategorized

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KC Flavor Champion: Jeffrey Quasha A new play on a dessert favorite adds a bit of heat for sweet success

by Patricia Fitzgerald | Nov 21, 2025 | Uncategorized

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The Makings of an Italian-American All-Star Scott Leibfried’s new restaurant showcases corporate smarts and menu savvy

by Nicole Duncan | Nov 21, 2025 | Uncategorized

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Meet the R&D “Speakeasy” You Didn’t Know You Needed Fusing flavor, color ingredients and insights to turn menu ideas into crave-worthy hits

by Flavor & The Menu | Nov 19, 2025 | Uncategorized

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Floral Face-Off – Rose Macaron v. Ice Cream Sandwich Flowers power these layered desserts

by Nicole Duncan | Nov 12, 2025 | Uncategorized

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Flavor Trailblazer: Art Carl Balancing fun flavor play, nostalgia and value

by Katie Ayoub | Nov 6, 2025 | Uncategorized

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KC Flavor Champion: Claire Jessen A creamy California twist on a brunch classic blends indulgence with operational ease

by Patricia Fitzgerald | Nov 6, 2025 | Uncategorized

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Bites and Sips: Menu Shape-Shifters Exploring microtrends, one bite and sip at at ime

by Nancy Kruse | Nov 6, 2025 | Uncategorized

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Generation Next: Fighting for Sustainable Food Systems The future of food is evolving, one culinary student at a time

by Alexi Raglin | Nov 4, 2025 | Uncategorized

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Bright, Bold and Bar-Ready Monin’s Yuzu serves up vibrant new flavor potential on beverage menus

by Flavor & The Menu | Oct 31, 2025 | Sponsored Content, Uncategorized

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Butter That Speaks Every Language 16 ways flavored butter can bring passport appeal to menus

by Flavor & The Menu | Oct 30, 2025 | Uncategorized

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The Morning Mélange Why mixed boards belong on the breakfast menu

by Liz Grossman | Oct 30, 2025 | Uncategorized

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Flavor Face-Off: Tart Negroni v. Fruity Martini Two fruit-forward riffs on classic cocktails

by Nicole Duncan | Oct 30, 2025 | Uncategorized

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State of the Plate: The Finest Happy Hour Driving flavor innovation and value in tandem

by Nancy Kruse | Oct 28, 2025 | Uncategorized

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KC Flavor Champion: Nathaniel Malone Giving chaat its shot in an innovative breakfast concept

by Patricia Fitzgerald | Oct 27, 2025 | Front Page, Uncategorized

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Finding the Next “It” Ingredient Six high-impact foods across core flavors

by Rob Corliss | Oct 26, 2025 | Uncategorized

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Best of Flavor Insights: Sandwiches That Lighten Up Three handhelds, three cuisines, all fresh

by Nicole Duncan | Oct 23, 2025 | Uncategorized

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Sweet Finishes Fresh ways to rethink sauces for modern dessert menus

by Flavor & The Menu | Oct 21, 2025 | Uncategorized

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Flavor Trailblazer: Shane Schaibly Staying ahead of the curve

by Katie Ayoub | Oct 20, 2025 | Uncategorized

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The Cheese Pull Goes Global Taking the trend beyond mozzarella sticks

by Leigh Kunkel | Oct 15, 2025 | Uncategorized

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A Restaurant’s Bread and Butter Today’s bread-and-butter combos are anything but predictable

by Rob Corliss | Oct 9, 2025 | Uncategorized

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KC Flavor Champion: Melodie Beal Cary A sense of place grounds an award-winning appetizer

by Patricia Fitzgerald | Oct 9, 2025 | Uncategorized

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Cultivating Craveability A culinary arts and sciences perspective to an age-old question

by Nicole Duncan | Oct 8, 2025 | Uncategorized

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