| Flavor Trends |
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Thirsty for Flavor
A tough economy hasn’t dampened beverage sales; in fact, drink opportunities abound in every daypart
By Dr. A. Elizabeth Sloan
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Repositioning Protein
Value-seeking diners want to find bold flavors and ‘wow’ preparations at the center of the plate
By Rita Negrete
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Hitting the Sauce
From earthy mushrooms to fresh herbs and fruit, distinctive sauce ingredients are making creative matches with center-of-the-plate proteins
By Karen Weisberg
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Making Bundles with Produce
Stuffed, wrapped or in other unique packages, produce is giving new shape to small plates, sides and other veggie-centric dishes
By Katie Ayoub
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A Dozen Ways for Breakfast to Break Out
The morning meal has turned into an anytime way to serve up affordable, comforting flavors for hungry and harried diners
By Kathy Hayden
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Dessert Amour
Pastry chefs are making French classics new again with subtle updates, reconstructed forms and regional ingredients
By Carolyn Walkup
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A Pastry Chef Walks Into a Bar
As kitchens and bars cross-pollinate, American bartenders find inspiration in dessert ingredients and techniques
By Jack Robertiello
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| Flavor Strategies |
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Tableside Delights
Culinary touches at the table add value through customization, intensified flavor, made-for-you freshness and interactive drama
By Deborah Grossman
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Texture Takes Hold
Crisp, fresh, brittle or creamy, textural descriptions have the power to evoke emotions, entice appetites and sell food
By Maria Caranfa
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New Parameters for Pairing
Chefs, sommeliers and winemakers look beyond color-coding to create worldly, taste-driven matches for food and wine
By Jack Robertiello
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The Soul of Sweetness
Refined sugar and high-fructose syrup find competition in the quest for more healthful and natural sweetening agents
By Priscilla Martel
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| Flavor Expedition |
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Flavor Expedition: San Francisco
The streets of San Francisco’s varied neighborhood restaurants push authentic regional cuisines toward the mainstream and provide ideas for grab-and-go meals
By Gerry Ludwig
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| Flavor Partners |
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Flavor Collaboration
Some of the most successful menu specials are created with a hand from commodity boards
By Joan Lang
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| In Every Issue |
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TOP TEN: New-Wave Asian
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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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