Top Menu-Making Trend: Snack Attack
Nibbles and sips, midday noshes and fourth meals — now that snacks are on the restaurant scene, menus may never be the same.
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Top Concept Trend: Barbecue Branches Out
No longer a rural culinary experience, sophisticated interpretations of classic barbecue are finding a home in urban settings.
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Top Culinary Trend: Tapping Beers Potential
With more complex flavors, global styles and beer-centric restaurants, beer has become food’s new best friend.
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Top Eco-Cuisine Trend: Up on the Farm
As life gets more complicated and the economy grows less stable, chefs and diners seek connections with the earth, farm-fresh foods and homey preparations.
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Top Comeback Trend: French Cuisine
French fare is back, and this time it’s a lot more casual, approachable and fun.
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Top High-Impact Ingredient Trend: American Cheese
The American cheese scene is ripening, moving beyond European styles and into its own distinctive flavors and varieties.
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Top Ethno-Cuisine Trend: Noodle Mania
No longer just the quick, simple slurps of the proletariat, noodle bowls are upscale, artisan and on menus everywhere.
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Top Sauce Trend: Fruitful Finishes
Chefs are putting fruit to greater use in sauces that top both sweets and savories.
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Top Dessert Trend: Dolce!
From rustic crostatas to creamy gelato and zabaglione, Italy has more ways than tiramisu to bring distinction to the dessert course.
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Top Beverage Trend: Latin Libations
A wave of Latin styles and flavors is freshening up beverage programs with new spirits, lots of fruit and even a
little heat.
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Behind the Trends
A look at the research, expertise and data gathering that informed our Top Ten Trends for 2009.
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Our Panel of Experts
The R&D and menu-development pros who provided valuable insights and advice throughout this issue.
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Top Ten Trends Chart
Our trends at a glance, recapping the flavors, ingredients and techniques and exploring extension possibilities.
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Finishing Notes
Final thoughts, predictions and wishes for the business of flavor in 2009
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Allens Advertorial
Interesting and informative article provided by Allens, Inc. highlighting the imortance of texture in menu items and providing suggestions and techniques for enhancing texture.
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