| FLAVOR FORCAST: CONSUMER & MENU TRENDS |
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Bringing Back Boomers
Baby boomers wield consumer clout and are the biggest spenders at restaurants; here are some tips on tapping that lucrative market.
By Dr. A. Elizabeth Sloan
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Building on Burgers
Piled high with cheese, endlessly customized and even without beef, burgers are one of the most adaptable platforms on top chain menus.
By Darren Tristano
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Flavor on the Road
A dispatch of flavor highlights from a vibrant culinary scene.
By Steve Schimoler
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Making Room for DessertNew Page
The ripple effect of the “coffee culture” and snackable desserts means new flavor opportunities
in the dessert world.
By Kathy Hayden
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Drink in Springtime
As warmer weather ushers in fresh herbs, aromatics and fruits, bar menus sprout new flavors.
By Kathy Hayden
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| FLAVOR FINESSE: TECHNIQUES & STRATEGIES |
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Go Nuts
From toasted and spiced for salad toppings to raw and ground in sauces, nutritious nuts add personality and flavor to every part of the menu.
By Priscilla Martel
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Embracing the Bitter Side
One of the least-appreciated and most-misunderstood tastes has a lot to offer the curious cook.
By Bill Briwa
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| FLAVOR FORWARD: MARKETING & BRANDING |
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Barbecue Beyond Borders
When it comes to slathering ribs or a brisket, barbecue is clearly a matter of regional taste.
By James Degen, CMC
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| FLAVOR FITNESS: HEALTH & WELLNESS |
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Flavor First
A baker’s dozen strategies for avoiding the “enjoyment penalty” on healthful menu options.
By Robin Schempp
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| FLAVOR FROM AFAR: GLOBAL INFLUENCES |
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A Culinary Passage to India
With its layered spices and focus on healthful vegetables, Indian cuisine promises to be the next big influence on American menus.
By A.E. Segerstrom
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Street Smarts
A pan-regional approach to Mediterranean ingredients and techniques translates into fresh and flavorful American menus.
By Chef Robert Danhi, CHE, CCP
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| FLAVOR FORMULA: THE SCIENCE OF FLAVOR |
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The Multi-Sensory Flavor Experience
New research sheds light on the mysteries of flavor preferences.
By Steven L. Kaun
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| FLAVOR FUNDAMENTALS: TOOLS, SOURCES & OPPORTUNITIES |
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From the Groud Up
Farmers, researchers and scientists work together to ensure a more flavorful food supply.
By Dee Munson
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Changing Menus, Changing Seasons
Chefs across the nation have great ideas for using colorful, early produce to signal the coming of spring.
By Susan R. Boyer
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Fit to be Fried
Better products, healthier oils and state-of-the-art frying equipment are improving the fitness and flavor of fried foods.
By Deb North
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| FLAVOR FIXTURES: IN EVERY ISSUE |
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Top Ten
Fancy Finishes
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Flavor Facts
Flavor statistics at a glance
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Flavor Solutions
Quick on the Pickup
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Healthy Flavors
It's All About Balance
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From the Flavor Files
A foodservice veteran opens his files to share a successful flavor-branding story
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Flavor in Action
Recent happenings in the world of flavor development.
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Favored Flavors
Four chefs reveal their current flavor inspirations.
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