TOP
CULINARY TREND
THE NEW SIMPLICITY: It’s all about the ingredients
as chefs focus on minimizing technique and embellishments and letting
premium, natural flavors shine through.
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TOP
ETHNO-CUISINE TREND
STREET FOOD COMES INDOORS: From Mexican antojitos
to Indian chaat, globaL snacks and handheld foods are moving indoors,
offering new flavor experiences from around the world.
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TOP
MENU-MAKING TREND
MENUS WITH ATTITUDE: Increasingly, menus are being
used to communicate everything from a chef’s respectful use
of ingredients to an operation’s culinary philosophy.
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TOP
TECHNIQUE TREND
AS SLOW AS IT GOES: Today’s most flavorful
cooking techniques are low and slow, proving time is of the essence.
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TOP SAUCE TREND
BARELY THERE SAUCES: The new generation of sauces
is light and pure-tasting, taking the form of reductions, broths,
infusions and the like.
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TOP
INGREDIENT TREND
CURED AND PICKLED: Cured, pickled and smoked foods
are riding a wave of interest in big flavors with an artisan touch.
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TOP
COMEBACK TREND
THE EGG BOUNCES BACK: Eggs aren’t just for
breakfast anymore; just see how they’re being adapted to add
a distinctive element to all menu courses.
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TOP EQUIPMENT TREND
SMALL TOOLS, BIG FLAVOR: Countertop and handheld
tools create exciting natural texture and flavor in new forms.
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TOP DESSERT TREND
SWEETS: SALTY, SPICY & SAVORY: Pastry chefs
are taking a detour through the savory side of the kitchen, ushering
in a new era of surprising sweets.
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TOP BEVERAGE TREND
A RETURN TO ELEGANCE: Elegant cocktails of the ’40s
and ’50s are back, with twists of signature style and artisan
craftmanship.
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BEHIND THE TRENDS
A look at the research, expertise and
data gathering that informed our
Top Ten Trends for 2008.
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OUR PANEL OF EXPERTS
The R&D and menu-development pros who provided valuable insights
and advice throughout this issue.
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TOP 10 CHART
Our trends at a glance, recapping the flavors, ingredients and techniques
and exploring extension possibilities.
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FLAVOR FORECASTING
Predictions, reflections and aspirations from our R&D experts.
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