Ingredients

Chipotle peppers, ginger and rosemary make a simple marinade

Ideal for takeout, handhelds reel in the growing demand for seafood

Miso is poised to deliver its unique, savory earthiness to brunch

Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish

Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy

The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue

A blend of guanabana, aji amarillo and panela offers flavor inspiration.

Chefs employ modern approaches to the art of smoke

Color is becoming a more significant factor in menu development

This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy

John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc

Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver

The humble sweet potato offers tremendous menu versatility and opportunity

Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz

We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans

New dimensions for the craveable fifth taste

Bold condiments from this global hotspot serve as high-impact ingredients

Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.

We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami

Functional ingredients find a mainstream home in plant-forward burgers