March-April 2019

Tap into the ongoing potential of the booze-free beverage

Twelve pathways to on-trend, signature desserts

Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

How delivery helps restaurants manage customers’ brand experience

This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors

A case study in how Sea Island introduced new, global flavors to reach a younger clientele, and to appeal to global travelers.

Exploring deeper into this region’s food culture serves up big opportunity

Hot dogs and sausages carry a winning combination of familiarity and street cred

Elizabeth Falkner is a renowned chef, author and television personality. She shares five flavors that inspire her culinary creativity.

In 15 days that averaged 19 hours per day, Gerry Ludwig's team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.

Handhelds wrap global flavors and craveability into a familiar format

Welcome to the March-April 2019 issue from Cathy Holley.

Two salient takeaways from The Worlds of Healthy Flavors conference, and the implications they have for our industry.

Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus

Hot, stretchy, gooey cheese guarantees craveability

Pizza offers a safe point of entry with mainstream appeal—yet it’s positioned to step outside of traditional parameters. Here are 10 modern approaches that can propel pizza innovation.