 The
Glow of Good Health
Smart menus reflect consumers’ nutritional concerns by
scaling down portions, upgrading snacks and giving kids better options
By Dr. A. Elizabeth Sloan
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 Salad
Days
A creative and flavorful approach to greens can turn salads
into menu moneymakers
By Rita Negrete
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 Protein
Takes Shape
Roll it into roulades, slice it or dice it — creative
ways to bring new forms, textures and flavors to the center of
the plate
By Karen Weisberg
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 Produce
Front & Center
Chefs tune in to the limitless potential of produce
as the main event
By Lindsay Sterling
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 Sweet
Sips
With or without alcohol, drinkable desserts deliver decadent
flavor with a light touch
By Sally Noble
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 Flavor
Translation: Okonomiyaki
Expert R&D ideas for using a single inspiration to inject new flavors throughout
the menu
by Gerry Ludwig
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 Flavor
as a Business Model
The Flavor Pyramid can work for every aspect of an operation, from
menu R&D to guest interactions
By Deb North
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 Flavor
in Full Bloom
Flavor-forward chefs and mixologists find that floral flavors
and accents offer more than aesthetic appeal
By Priscilla Martel
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 A
Dozen Ways to Cook Up Cocktails
With the bar and the kitchen connecting like never before, inspiration flows
in both directions
By Robin Schempp
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 Bridging
the Drink Divide
Sophisticated cocktail creations stretch beverage-ordering behavior for both
sexes
By Jack Robertiello
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 Moor
Flavor
With its built-in diversity and rich history of culinary influences,
Moroccan cuisine is ready for prime time
By Joan Lang
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 Change-Making
Menus
Innovative menu designers keep pace with a host of new culinary
and cultural influences
By Deborah Grossman
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 Winning
Flavors
Board-sponsored chef competitions cast familiar products in a
new light
By Susan Hughes
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Top
Ten
Ways Butter is Better Than Ever
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Flavor in Action
Recent happenings in the world of flavor development.
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Finishing Notes
Flavor reflections and inspirations from topics covered in this
issue
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