| FLAVOR FORCAST: CONSUMER & MENU TRENDS |
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Farm-Fresh Flavor
“ Local,” “artisan,” “seasonal” and “organic” bespeak freshness on the menu
By Dr. A. Elizabeth Sloan
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Soup: More than a Simmer
From classic chicken noodle to nouveau French onion, soup is hot, easy and ready for more menu action
By Rita Negrete
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Brave New World
With lines blurred between flavorists and culinarians, who will create the next “new” flavor?
By Priscilla Martel
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Salad Style Watch
From roasted roots to clean slaws and splashes of citrus, chefs are putting innovative spins on salads
By Lindsay Sterling
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Flavor on the Road
Two restaurants on opposite sides of the continent prove that local is universal
By Steve Schimoler
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Sweet Comfort
When it comes to desserts, a touch of familiarity breeds sales
By Joan Lang
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Cocktails Raise the Bar
London’s drink revolution sparked
global flavor innovation for this
American export
By Felix Caulfield
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| FLAVOR FINESSE: TECHNIQUES & STRATEGIES |
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Wine-Infused Flavor
From classic French techniques to California cuisine, wine enhances guests’ expectations and food flavors
By Deborah Grossman
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A Fresh Take on Frozen
Advanced seafood-freezing technologies capture optimum flavor and quality, forcing operators to redefine “fresh”
By Chef Robert Danhi, CHE, CCP
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| FLAVOR FUNDAMENTALS: TOOLS, SOURCES & OPPORTUNITIES |
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A Green Cuisine Primer
An easy-to-digest guide to what eco-labels really mean
By Robin Schempp
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Culinary Connections
In the collaborative world of menu development, commodity boards and R&D chefs make powerful partners
By Dee Munson
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Flavor Delivery Decisions
As on-demand flavor and freshness become the industry norm, chefs take the lead in equipment selection
By Deb North
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| FLAVOR FIXTURES: IN EVERY ISSUE |
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Top Ten
Classic comebacks
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Flavor Solutions
Paste holds the flavor
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Healthy Flavors
Do the right thing
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From the Flavor Files
A case in which honoring ingredients, tradition and community brings success
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Flavor in Action
Recent happenings in the world of flavor development.
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