_Leaderboard Moved | _New Design 2021 | Digital-exclusive content | Front Page | The Latest
1.Five Strategies for Serving up Barbecue Bliss
Two veteran operators reflect on ways to ensure the meat favorite maintains a contemporary edge
Tag: Seitan
INSPIRATION | PARTNER CONTENT
Five Trends I’m Watching in 2018
Trends you should be considering when it comes to developing your menu strategy in 2018 - with the National Restaurant Association
BEVERAGES | STREET LEVEL TRENDS
Cocktail Trends Tour
What are the five overarching trends driving successful beverage menus in 2018? We bring you the latest research.
10 BEVERAGE UPGRADES
Veg-Centric
Cocktails
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well. Read on for inspiration and new flavor combinations
INGREDIENTS | FIELD NOTES
Everybody Sambal
Sambal is a sexy hot sauce. The name alone seduces with the promise of faraway adventure. We asked four chefs how they use it.
_New Design 2021 | Chefs | Front Page | Kitchen Collaborative | Recipe | The Latest
2.Kitchen Collaborative: Alex Sadowsky
Nailing a flavor calibration sure to please the palate
_Leaderboard Moved | _New Design 2021 | Digital-exclusive content | Front Page | The Latest
3.Comforting Yet Complex Grilled Cheese
Exploring new flavor dimensions of a timeless favorite
INSIGHTS
2020 November-December | Chefs | Front Page | Ingredients | Insights | The Latest
Flavor Trifecta: Loay Alhindi
BY Flavor & The Menu | Nov 8, 2020
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
2020 September-October | Chefs | Front Page | Ingredients | Insights | The Latest
Flavor Trifecta: John J. O’Leary
BY Flavor & The Menu | Sep 12, 2020
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
2018 November-December | Chef's Notes | Flavor According To | Ingredients | Insights
Flavor Playlist: Estevan Jimenez
BY Estevan Jimenez | Nov 25, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
2018 November-December | Chef's Notes | Flavor According To | Insights
Flavor Trifecta: Aron Habiger
BY Aron Habiger | Oct 30, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
MOST POPULAR
2017 March-April | Commodity Boards | Concept Trends | Strategy
1.Super Bowls
Commodity boards harness the momentum of the bowl trend
Best of Flavor | Best of Flavor 2016
2.Sweet Ambassador
PHOTO CREDIT: Flavor & The Menu Staff Chef/Owner Thomas Malz hadn’t imagined that the Yeast Donuts...
2017 March-April | Demographic Trends | Strategy
3.The Millennial Effect
The priorities of a generation continue to shape our industry in profound ways
Best of Flavor 2017 | Current Issue
4.Watermelon Whimsy
Hen Quarter’s Watermelon Salad – compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.
RECIPES
Finding the artisan intersection of flavor experience and eye appeal to elevate modern menus
FROM OUR FRIENDS
Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
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