September-October 2017

An annual celebration of foodservice trends, sharp insights and big flavors

Street-level research reveals creative sparks that can flame menu innovation

Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out

This category, known for innovation, is changing. What’s working in this space, and what’s next?

Today’s comfort pasta dishes show off craveable, modern flavor builds

A must-have, come-back-for-more dish calls for a strategy that goes way beyond the recipe formula

Six ways to maximize the popularity and versatility of cheese

Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese

Twelve ways to satiate diners’ never-ending appetite for heat

Commodity boards showcase how to harness trending global flavors

Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential

Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation

Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple

Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare

Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado

Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.

James Pitzer's flavor find - house-pickled raspberries

Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building

Fried rice is versatile, economical and shareable

Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.