Katie Ayoub

Naperville

Managing Editor at Flavor & The Menu

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Articles

Flavor Trailblazer: Mark Wynsma

3 weeks ago | getflavor.com | Katie Ayoub

Sweetgreen stands out with a commitment to “new news” and consistent flavor innovation. Although the fast casual is known for its wholesome salads and bowls, it’s always putting craveable flavor experiences front and center. To gain deeper insights into this process, we spoke with Mark Wynsma, R&D chef at Sweetgreen, delving into recent bold moves and how the brand brings signature dishes to market. Katie Ayoub: Let’s start with Sweetgreen’s best-selling dish.
The Softer Side - Flavor & The Menu

1 month ago | getflavor.com | Katie Ayoub

Yuzu finds a comfortable home on the dessert side of the menu, playing well with strawberry, raspberry, matcha, cinnamon, mocha and so much more. It’s finding its way into chain concepts now, with sweets offering a safe adventure to consumers. At Pinkberry, based in Scottsdale, Ariz., the Yuzu Meringue frozen yogurt combines the punchy citrus flavor of yuzu with an airy meringue, then tops it with crumbled pie crust and fresh raspberries. Beverage is another frontier that yuzu has crossed into.
Flavor & The Menu

1 month ago | getflavor.com | Katie Ayoub

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Flavor & The Menu

1 month ago | getflavor.com | Katie Ayoub

Yuzu’s bright citrus flavor pairs well with pork, balancing out the rich, savory protein with a tangy, fresh counterpoint. At The Restaurant housed in the Norton Museum of Art, West Palm Beach, Fla., the Rou Jia Mo is a signature spin on this street food-style burger that’s popular in Xi’an, China. The Restaurant’s version stars Shaanxi-braised pork, yuzu, cilantro, chile crisp and cucumber.
Yuzu Buddies Up to Condiment Plus-Ones

1 month ago | getflavor.com | Katie Ayoub

For menu developers looking to add a high-impact plus one, yuzu just might ring that bell. At Hapa Pizza, an Asian-inspired Neapolitan pizza concept Portland, Ore., guests can choose a pie, from standards like the Margherita to the Bánh Mì Pizza (lemongrass barbecue, mozzarella, pickled veggies, cilantro, cucumber sauce and Sriracha aïoli), and ask for a side of housemade ranch with a hint of yuzu.
Flavors on the Edge: Yuzu

1 month ago | getflavor.com | Katie Ayoub

Yuzu is showing up on menus and gaining familiarity with American diners. And now it falls into that sweet spot for innovation—recognizable to consumers yet still novel enough to invite trial. Of course, this citrus fruit isn’t new to the world. It originated in Central China, then was introduced to Japan and Korea about 1,300 years ago. In Japan, yuzu flourished, becoming integrated into the cuisine and culture.
Flavor Trailblazer: Brian Paquette

1 month ago | getflavor.com | Katie Ayoub

Chili’s Grill & Bar is a legacy brand that has found new footing in today’s foodservice landscape. Pushing this casual-dining icon into the zeitgeist is a successful social media presence, which can be credited to both savvy tactics as well as organic momentum. Whatever the magic behind the success, Chili’s is having a moment.
Colorful Cocktails

1 month ago | getflavor.com | Mike Kostyo |Katie Ayoub

Saffron’s reach extends into modern cocktail development. Its subtle complexity adds an intriguing layer to innovative drinks, introducing striking color while deepening the flavor story. From golden threads infusing a gin and tonic or whiskey sour, saffron brings the ability to complement both sweet and savory flavors, making it a versatile ingredient for mixologists. As example, look to Dante, a world-renowned bar in New York.
Coffee in Technicolor

1 month ago | getflavor.com | Katie Ayoub

Innovation today in the coffee space is astounding, offering a bevy of globally inspired builds. Thanks in large part to the rise of the global bakery, coffee drinks serve as an ideal platform for new-to-American-consumer flavor builds. Innovation here is often guided by the color story—look to the proliferation of matcha, pistachio, black sesame, butterfly pea powder and ube as evidence here. Saffron is next.
Meaty Opportunity

1 month ago | getflavor.com | Mike Kostyo |Katie Ayoub

Saffron’s distinctive floral and slightly bitter notes serve as an intriguing balance to the rich, savory profile of pork in a variety of culinary applications. From hearty Mediterranean and North African pork stews, where saffron infuses the braising liquid with a luxurious depth, to creamy saffron risottos studded with tender pieces of meat, the spice gives these dishes a distinct, signature flavor.