| FLAVOR EXPERIENCE: FOLLOW-UP |
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Fresh Flavors Abound
Plenty of innovative food and beverage ideas were on the menu at the fourth annual Flavor Experience in San Diego
By Kathy Hayden
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| FLAVOR FORECAST: FLAVOR TRENDS |
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Off with the Kid Gloves
Children’s menus are ripe for reinvention with grown-up flavors and appealing, healthful options
By Dr. A. Elizabeth Sloan
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Appetizers Step Up
Always the place to experiment, the appetizer course continues to lead with creative combinations, downsized comfort foods and a renewed interest in fusion
By Aimee Harvey
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Slow Cooking, Low Costs
Using low-temp, homey techniques like braises and confit brings out the best in less expensive cuts of meat
By Karen Weisberg
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Sprouting Young Foodies
From veggie-rich sides to a la carte fruit plates and slimmer smoothies, produce comes to the rescue on children’s menus
By Lindsay Sterling
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Elevated Spirits
Distillers worldwide are enhancing classic quaffs and resurrecting others to create a deeper well of flavor possibilities
By Jack Robertiello
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Nuts to Dessert
Nuts are nothing new to the last course, but innovative pastry chefs are drawing more flavor and texture from these old standards
By Deb North
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| FLAVOR FROM AFAR: GLOBAL INFLUENCES |
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Mining the Mediterranean
Chefs coax new culinary inspiration from the classic ingredients and flavor dynamics of this region’s rich and varied cuisines
By Priscilla Martel
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Flavor Translation: Burmese Tea Salads
Multilayered crunch takes composed salads into new territory
By Gerry Ludwig
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The Eastern Way with Greens
Menus seeking new ways to add more distinctive leafy vegetables, intense aromatics and fresh flavors can look to Southeast Asia
By Chef Robert Danhi, CHE, CCP
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| FLAVOR FINESSE: FLAVOR STRATEGIES |
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Degrees of Flavor
Finding the optimal temperature for taste challenges standard notions of hot, cold and every level in between
By Steve Schimoler
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Just Add Research
Whether tracking dining demographics or researching attitudes about sustainability, boards prove operators
don’t have to go it alone
By Marilyn Dompe
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A Dozen Ways with American Artisan Cheese
U.S. cheeses hold their own with the best in the world and deserve a place of pride on more menus
By Robin Schempp
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| FLAVOR FORMULAS: MINDING THE MENU |
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Flavor in Full View
The best menu design works as a culinary tour guide and marketing toolkit
By Deborah Grossman
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| FLAVOR FIXTURES: IN EVERY ISSUE |
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Top Ten
Mediterranean Menu-Makers
By Joan Lang
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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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