Flavor & The Menu

Trends in flavors, tactics, and approaches for creating menus.

National, Trade/B2B

English

Magazine

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Global

#2200612

United States

#744380

Food and Drink/Food and Drink

#4120

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Articles

State of the Plate: Friends With Benedicts

2 weeks ago | getflavor.com | Nancy Kruse

Well into its second centennial, perennial breakfast-and-brunch favorite eggs Benedict shows no sign of flagging. Created in New York City in the late 19th century, its basic formula of poached eggs, smoked meat and hollandaise sauce over bread remains largely unchanged, though minor tweaks have included the adoption of an English muffin to replace the original toast and the use of Canadian bacon instead of the earlier strip bacon.
5 Viral Salads That “Slap”

2 weeks ago | getflavor.com | Leigh Kunkel

Chopped salads first made their mark on dining in 1950s Los Angeles. Legend has it that Hollywood starlets asked the chef at hotspot La Scala for a dish that was easier to eat in their formalwear, and the chopped salad was born. Whether or not you believe the story, there’s no denying that chopped salads are all the rage again. Home cooks on TikTok and Instagram are chopping up their own versions with unique ingredients—and getting millions of views.
Bites and Sips: Chicken Steps Up, Lavender Dreams On

3 weeks ago | getflavor.com | Nancy Kruse

Innovation is the lifeblood of menu development, with countless new items invigorating restaurant brands and energizing the industry as a whole. While many of these may not evolve into long-term trends with major-league status, they still represent valuable niche opportunities to perk up offerings and generate buzz. Each month, we’re serving up a platter of ideas that aim to create a connection with customers and deliver a promotional pop.
Flavor Trailblazer: Brian Paquette

4 weeks 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.
Saffron Takes the Cake

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

Beyond its established role in savory dishes, saffron can play nicely on the sweet side of the menu. With its delicate fragrance, gorgeous hue and floral tone, saffron works well as a swirl through panna cotta or ice cream, or a final flourish in a chocolate dessert. Saffron-infused pastry cream in donuts or churros promises differentiation and leans into the hi-lo trend.
Flavors on the Edge: Saffron

1 month ago | getflavor.com | Katie Ayoub

Saffron, the crimson threads harvested from the Crocus sativus flower, carries a flavor as complex as its storied past—a delicate blend of floral sweetness, earthy bitterness and just the right amount of tang. Once reserved for royalty and ancient remedies, saffron has played a key role in many of the world’s great cuisines for centuries. Now, this “red gold” invites menu developers to explore its potential beyond traditional paellas, risottos and tagines.
Modernizing the Classic Confit Technique

1 month ago | getflavor.com | Leigh Kunkel

Like many great culinary traditions, confit—the process of cooking something low and slow in fat and salt—comes from France. The word means “preserved” in French, and that’s exactly how the technique came about: Before refrigeration, medieval French hunters used the confit method to extend the life of their ingredients, particularly game birds like duck. The layer of fat prevents bacterial growth and, as a bonus, makes the meat incredibly tender and flavorful.