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| FLAVOR FOCUS: PROTEIN |
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Protein: Front & Center
From surf to turf and beyond, a primer on how to maximize protein flavors in menu development
By Deb North
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| FLAVOR FORCAST: CONSUMER & MENU TRENDS |
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Steak is From Mars, Chocolate is from Venus
Steak is From Mars, Chocolate is from Venus
New data on gender and dining preferences will help menu developers appeal to both sexes
By Dr. A. Elizabeth Sloan
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Seafood: A Rising Tide
Offering great variety and exceptional menu versatility, seafood captures more dining dollars
By Darren Tristano
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Flavor on the Road
Enjoying umami overload in a Canadian culinary mecca
By Steve Schimoler
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Dessert on Ice
Creative pastry chefs, inspiring ingredients and brisk sales prove frozen desserts are cooler than ever
By Priscilla Martel
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Bringing Beer to the Table
Pairing beer with food brings an untapped flavor partner from behind the bar, at a premium profit for operators
By Stephen Beaumont
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Soaking in Tropical Flavors
Warmer weather, an influx of tropical fruits and a taste for all things Latin make rum drinks the next wave on the bar scene
By Felix Caulfield
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| FLAVOR FINESSE: TECHNIQUES & STRATEGIES |
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Proprietary Flavors
As more concepts rely on signature sauces, spice blends and other flavor boosters, outside flavor experts are becoming vital partners in restaurant kitchens
By Joan Lang
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Noodling Around Asia
Building on pasta’s appeal, savvy operators are adding plenty of Asian-inspired noodle dishes to menus, creating best-sellers in the process
By Chef Robert Danhi, CHE, CCP
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