Flavor Trends, Strategies and Solutions for Menu Development
Bites & Sips: It’s (Restaurant) Show Time
Fresh finds from the industry’s largest event
Lemonade Levels Up
Featuring nuanced flavors, bright colors and chewy textures
When Fire Leads, Flavor Follows
Let char change up the salsa game
The Building Blocks of Bruschetta
New ways to mix up this simple yet elegant classic
State of the Plate: Not-So-Sweet Desserts to Savor
Tapping salty, earthy, tangy and herbaceous notes
Getting to Know “Q”
Chewy, bouncy and full of playful elasticity
Flavor Trailblazer: Jessica Bograd
How City Barbeque balances barbecue tradition with modern flavor innovation
More To Savor
Rising to the Flavor Forefront
Announcing the 13 winning chefs and concepts of Kitchen Collaborative 2026
Slaw Moves From Basic Side to Menu Superstar
Exploring global flourishes and fresh applications
Spread a Little Indulgence
Clean-label nut butters deliver dairy-free creaminess and signal premium value
Why Pancakes Are a Passport to Global Flavor
Incorporating signature ingredients from across the world
Bites & Sips: “Boy kibble,” Tacomakase and S’more
Exploring microtrends, one bite and sip at a time
Flavors on the Edge: Salted Egg Yolk
An ancient ingredient finds modern menu momentum
La Brea Bakery® Blackened Salmon BLTA Recipe courtesy of Michael Boyer | Sponsor: La Brea Bakery
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Garlicky Umami Croissant-Tadas Recipe courtesy of Jay “Z” Ziobrowski | Sponsor: Custom Culinary
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Fried Buffalo Chicken and Farro–Stuffed Peppers Recipe courtesy of Jay “Z” Ziobrowski | Sponsor: Tyson Foodservice
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Lamb Prime Rib Hash with Hasselback Potatoes, Pickled Fresnos, Roasted Cremini and Jalapeño Chimichurri Recipe courtesy of Alex Sadowsky | Sponsor: Aussie Select®
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