 New
Ways to Do Lunch
Eating patterns are shifting, but great flavor, convenience
and clever portability will keep this daypart strong
By Dr. A. Elizabeth Sloan
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 The
New Naturals
Natural, organic and local ingredients meet consumer demands
for fresh flavor and better-for-you offerings
By Rita Negrete
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 A
New Coat of Flavor
Coatings, rubs and crusts create a new layer of flavor
for meats, enhancing mouthfeel, eye appeal and textural interest
By Karen Weisberg
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 Scintillating
Sides
Parsnip puree, on-trend terrines and yucca fries are
just a few new options adding flavor and variety to the plate
By Lindsay Sterling
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 Sleek
New Finishes
From dehydrated fruit to wasabi crystals, on-trend garnishing
delivers exciting dessert flavors and visual impact
By Sally Noble
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 Raising
the Bar
Flavor infusions, rims, syrups and other extras give operators
an edge with beverage programs
By Jack Robertiello
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 Flavor
Translation: Banh Mi
Expert R&D ideas for using a single inspiration to inject new flavors throughout
the menu
by Gerry Ludwig
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 A
Dozen Ways: Big Ideas for Beans
Legumes offer creative chefs a treasure trove of flavor in dishes
both frugal and fancy
By Robin Schempp
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 Flavor
on the Road
The French Laundry delivers perfection as this road trip draws
to an end
By Steve Schimoler
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 Working
the System
Flavor-system innovations are transforming the foodservice industry with improved
functionality, nutrition and satiety
By Priscilla Martel
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 Drawn
to the Flame
From floor-to-ceiling rotisseries to hot-rock tabletop cookers, equipment takes
center stage in exhibition cooking
By Deb North
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 Korea
Comes to the Fore
With healthy ingredients, simple preparations and flavorful meat,
Korean cuisine could be the next great Asian inspiration
By Joan Lang
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 The
Art of Menu Making
Just as important as what goes into a cuisine is the way it’s
presented on the menu
By Deborah Grossman
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 The
Subtleties of Flavor
From seasonal variations to food-aging techniques, boards help
chefs discover ingredients’ nuances
By Susan Hughes
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Top
Ten
New Ways to Tea Up
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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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