| FLAVOR TRENDS |
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Hand-Held Feasts & Favorites
The sandwich category is exploding in all directions, from comfort-food and mini versions to upscale and ethnic
By Dr. A. Elizabeth Sloan
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Greens Mean Business
Smart operators are innovating with salads, capturing more healthful eaters and snackers
By Rita Negrete
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A Plan for Produce
Three foodservice associations want to double produce usage by 2020; industry leaders show how it can be done
By Katie Ayoub
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Skewers Make the Point
Versatile, cost-effective and fun to eat, food on sticks inspires
chefs with protein, produce and flavoring options
By Karen Weisberg
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Center-Plate Shift
Even protein-loving chefs see the beauty of piling vegetarian, vegan or produce-heavy options onto menus
By Joan Lang
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| BEVERAGE TRENDS |
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Modifying Flavors
Mixologists tap a world of old and new ingredients to create flavor alchemy in modern cocktails
By Robin Schempp
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Packing a Punch
Festive, communal drinks are making a big splash in the cocktail world
By Jack Robertiello
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| DESSERT TRENDS |
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Time to Chill
With gelato, soft-serve and soda-fountain treats on the rise, dessert menus are finding even more ways to be cool
By Allison Perlik
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| FLAVOR PARTNERS |
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New Classics in the Making
As chefs and menu developers seek the next great flavor combinations, commodity boards go outside the box to help
By Kathy Hayden
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| GLOBAL INFLUENCES |
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Flavor Expedition: Miami Heat
Newly emerging Latin flavors abound in South Florida
By Gerry Ludwig
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| FLAVOR STRATEGIES |
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Menu Super Stars
Sometimes making menu hits looks like happy luck, but the pros know what really goes into creating and maintaining the next big thing
By Monica Kass Rogers
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A Dozen Ways to Pour on the Sauce
Great sauces prove that the smallest component of a dish can often make the most impact
By Kathy Hayden
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Splendid Isolation
When ingredients are at their peak, a chef’s job is knowing how to let them speak for themselves
By Steve Schimoler
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| IN EVERY ISSUE |
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Top Ten
Classic Combos
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Flavor in Action
Recent happenings in the world of flavor development
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Finishing Notes
Chefs reflect on the flavors, ideas and techniques currently inspiring their work
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