| FLAVOR FORECAST: FLAVOR TRENDS |
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Flavors Rising Stars
Positioned between mainstream and independents, emerging chains offer clues to what’s next on menus
By Rita Negrete & Aimee Harvey
By Rita Negrete
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Small Bites, Big Business
From breakfast morsels to dessert shots and between-meal snacks, tasty little treats are hugely popular
By Dr. A. Elizabeth Sloan
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Burgers at Their Best
The all-American favorite has evolved
to suit all tastes, from meat-eaters, to seafood-lovers to vegetarians
By Karen Weisberg
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Sweet Perfection
The classic pairing of fruit and cream brings dessert into balance
By Maria Caranfa
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| FLAVOR FINESSE: FLAVOR STRATEGIES |
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Recession-Proof Flavors
While belt-tightening is scary for some, clever chefs and operators thrive on flavor
By Joan Lang
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The Power of Produce
When it comes to inspiring menu development, produce leads the way. Here, industry experts weigh in with fresh ideas and strategies for putting more produce power to work
By Lindsay Sterling
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Quest for the Real Deal
Anyone can call their food authentic, but it takes a culinary anthropologist to deliver true cuisine
By Priscilla Martel
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Flavor Translation: Pupusas & Arepas
Expert R&D ideas for translating two Latin treats into ready-to-menu handheld flavors
By Gerry Ludwig
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A Dozen Ways to Sustain Your Menu
Sustainability starts with a series of small steps, not necessarily massive changes
By Robin Schempp
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In the Thick of It
An appreciation for starches in the creation of optimal textures, forms and flavors
By Steve Schimoler
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On Board with Beverages
Commodity boards are helping bartenders add flavor and nutrition with drink-friendly fruits, vegetables and nuts
By Susan Hughes
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Herbal Remedies
Herbs make fruit flavors sparkle and shine, especially at the bar, where creativity is flowing like never before
By Chef Kathy Casey
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Balance at the Bar
Well-crafted cocktails combine individual ingredients for a fully harmonized flavor experience
By Jack Robertiello
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| FLAVOR FROM AFAR: GLOBAL INFLUENCES |
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Singapore Street Smarts
The street fare of one of the world’s greatest dining destinations is ready to roll onto American menus
By Chef Robert Danhi, CHE, CCP
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| FLAVOR FORMULAS: MINDING THE MENU |
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Word of Mouth
Menu descriptors are the ultimate cues for flavor expectation, so choose them wisely
By Deborah Grossman
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| FLAVOR FIXTURES: IN EVERY ISSUE |
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Top Ten
Ways to Power Up Produce
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Flavor in Action
Recent happenings in the world of flavor development.
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Finishing Notes
Flavor reflections and inspirations from topics covered in this issue
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