November-December 2017

Off-menu items can generate buzz and increase revenue

Hitching emerging flavors to familiar condiments builds craveability

Lent brings big opportunity for boosting business while tapping into modern seafood strategies

Buttermilk + Shiso leaf + White soy sauce

Wake up to a dozen on-trend breakfast ideas

Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes

How the eatertainment segment is upping the ante on fun food

Countrywide research reveals five next-level beverage opportunities

Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else

Flavor in Focus: A distinctly Southern accent is showing up in diverse applications

Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field

A cheese-centric approach leads to small-plate success

Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well

Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly

Nels Storm introduces five flavors that inspire culinary creativity

Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce

Non-alcoholic beverage innovation was front and center at this past summer’s Mise conference

The annual California Walnut Harvest Chef Summit brought a group of chefs and media to Sacramento for an in-depth look at the mighty and versatile walnut

Leverage a few of today’s trending flavor themes using America’s favorite condiments