Chefs today are stretching the potato’s capability, bending it to glide seamlessly into modern snacks, sides and shareables while counting on its steady stance as one of America’s favorite comfort foods
Author: Flavor & The Menu Staff
The opportunity with plant-based purées keeps pushing further into menu development, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations.
Using beans and legumes in creative applications promises modern results
Versatile, convenient and familiar, wraps roll into a lot of today’s flavor trends
Give younger consumers the coffee drinks they look for