| FLAVOR FORCAST: CONSUMER & MENU TRENDS |
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The Changing Face of Comfort
Demand for comfort foods remains high, while regionality, seasonality, shifting patterns and a focus on health put new spins on old favorites.
By Dr. A. Elizabeth Sloan
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A Full Palette of Flavor
A look at the palette of taste patterns influencing mass-market foodservice.
By Tom Miner
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Chocolate for Grown-Ups
Darker, richer, blended, more intense — today’s chocolate desserts lend a sophisticated air to the end of the meal.
By Kathleen Fleury
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Hot Trends in Winter Beverages
The world of mixology adds heat
and plenty of flavor for the chilliest months of the year.
By Felix Caulfield
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| FLAVOR FINESSE: TECHNIQUES & STRATEGIES |
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Primal Flavor
Ancient eating patterns embedded primal flavor preferences in us; modern science will help us understand them.
By Steve Schimoler
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The Next Culinary Hit
Chef Robert Danhi explores the issues, techniques and thinking involved in adapting the latest culinary concepts to mass-market menus.
INTERVIEW WITH CHEF ROBERT DANHI
By Chef Robert Danhi, CHE, CCP
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Building on the Flavor Pyramid
A new menu development strategy for stirring new cuisines into your menu mix..
By Steven L. Kaun
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Flavors at a Simmer
From low food costs to less labor and more menu variety, there are plenty of reasons to adapt slow-cooking traditions to the modern restaurant kitchen.
By Bill Briwa
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| FLAVOR FORWARD: MARKETING & BRANDING |
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Keeping Pace with Flavor
Demographic shifts have key foodservice players jumping to deliver the high quality and refined taste consumers demand.
By Jim Britt
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Putting a Brand on Breakfast
From quick-serve cereal cafes to name-brand coffee, breakfast branding is waking up morning flavors everywhere.
By James Degen, CMC
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| FLAVOR FITNESS: HEALTH & WELLNESS |
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The Picture of Health
Successful operators are finding tasteful new ways — including symbols and color codes — to flag healthful menu items.
By Joanne Lichten Ph.D, RD
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| FLAVOR FROM AFAR: GLOBAL INFLUENCES |
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Welcome to Club Med
A pan-regional approach to Mediterranean ingredients and techniques translates into fresh and flavorful American menus.
By Joan Lang
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| FLAVOR FUNDAMENTALS: TOOLS, SOURCES & OPPORTUNITIES |
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Making Culinary Connections
Commodity boards demonstrate the versatility and appeal of American-grown crops.
By Dee Munson
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Produce in its Prime
Produce options, including frozen, canned or dried, offer peak flavor year-round.
By Kathy Hayden
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Technique and Technology
Versatile technologies are on the rise, providing more flavor options and greater precision in cooking.
By Deb North
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| FLAVOR FIXTURES: IN EVERY ISSUE |
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Flavor Facts
Flavor statistics at a glance
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