| FLAVOR FORCAST: CONSUMER & MENU TRENDS |
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Portable Premium Feasts
Faced with fallout from consumers’ belt-tightening, smart operators
view quality, convenience and value as opportunities for growth
By Dr. A. Elizabeth Sloan
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Limited Service, Unlimited Flavor
Quick-serve restaurants and coffee chains appeal to flavor-hungry Americans with menu upgrades and more sophisticated flavors
By Rita Negrete
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Flavor on the Road
Less proves to be so much more in Los Angeles
By Steve Schimoler
By Steve Schimoler
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Contracted to Satisfy
Food- and facilities-management companies are turning yesterday’s cafeteria into tomorrow’s food bazaar
By Jody Shee
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Brewing up FlavorNew Page
From malty brews in stews to chocolaty stouts in the dessert course, chefs are tapping beer’s full flavor potential
By Stephen Beaumont
By Stephen Beaumont
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Make it a Double
When chefs and mixologists work together to craft thoughtfully paired bar menus, profits pour in
By Felix Caulfield
By Felix Caulfield
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Dessert Goes Soft
Full of flavor innovation and old-fashioned charm, pudding-based sweets prove their versatility and appeal
By Joan Lang
By Joan Lang
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| FLAVOR FROM AFAR: GLOBAL INFLUENCES |
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Spanish Art
Groundbreaking chefs, healthful small plates, simple approaches to fresh ingredients and striking flavors are Spain’s contributions to the culinary world
By Deb North
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| FLAVOR FUNDAMENTALS: TOOLS, SOURCES & OPPORTUNITIES |
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The Flavor of Place
Across the country, distinctive climates and growing conditions create regional specialties, which commodity boards help turn into branded flavors
By Dee Munson
By Dee Munson
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| FLAVOR EXPERIENCE: FOLLOW-UP |
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Flavor Shock
The second annual Flavor Experience demonstrates why dazzling diners is an industry imperative
By Kathy Hayden
By Kathy Hayden
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| FLAVOR FINESSE: TECHNIQUES & STRATEGIES |
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Seasoning with Scent
Chefs are tapping this powerful sense like never before, using aromatic ingredients to create a new flavor palette
By Priscilla Martel
By Priscilla Martel
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The Indulgent Side of Produce
We know it’s good for us, so now’s the time to make produce an irresistible menu choice, from tempura starters to fabulous fruit desserts
By Chef Robert Danhi
By Chef Robert Danhi, CHE, CCP
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Produce Paves the Way
When industry leaders put the focus on fruit and vegetables, fresh menu approaches follow
By Susan Boyer & Jody Shee
By Susan R. Boyer
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| FLAVOR FORWARD: MARKETING & BRANDING |
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Regional Romance
From local produce to the nation’s best seafood, recognizing regional brands on the menu promotes quality, care and great flavors
By James Degen
By James Degen, CMC
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| FLAVOR FIXTURES: IN EVERY ISSUE |
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Top Ten
Green-cuisine buzzwords
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Flavor Solutions
A little spritz of flavor
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Healthy Flavors
Right-sizing the menu
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From the Flavor Files
A case where regional brand association creates brand identity
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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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