Ingredients like pineapple and coconut call to mind tropical escapes, and others, such as avocados and berries, are full of brain-boosting compounds. Both groups boast the potential to brighten spirits—and enhance the menu. Read on: l8r.it/wx7v

When dining out, Carron Harris, Senior Director, Culinary for Papa Murphy's, opts for dishes she hasn't tried before. For her, creative, approachable foods always beat fine-dining fare. It’s a sensibility Harris brings to her own menu development process: l8r.it/2c37

Coming in a range of jewel-tone colors, berries brighten the visual presentation of any dish while also bringing fresh bursts of flavor to every bite. l8r.it/gPQt

Mexico’s Answer to the Espresso Martini 🍸️ The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices: l8r.it/BcCu

5 Brunch Favorites: l8r.it/5DHw #brunch #menudevelopment

Exploring West African Cuisine: l8r.it/MUjy #trendingnow #top10trends #flavor

🍍 Escape-worthy ingredients brighten menus and moods: l8r.it/2IWk

3 Easy Ways to Up Your Salad Game 🥗 Marzetti Foodservice l8r.it/diQQ

A conversation with Dog Haus’ co-founder about agility and the creative process: l8r.it/NboA Dog Haus #menudesign #foodservice #flavor

Four inventive builds that prove burgers’ infinite potential: l8r.it/wZqT #burger #menudevelopment #foodservice

As consumers embrace Asian beverage culture, cocktail crossovers are ripe for innovation.⁠ ⁠ From adding textural intrigue through boba and jellies to incorporating savory garnishes like nori, the Far East's flavor potential is near infinite.⁠ ⁠ l8r.it/CVM1

Catch up on our Top 10 Trends of 2024: l8r.it/yWT7

Producers and restaurants alike are finding value in flavor-infused tequila: l8r.it/Cy8p

Corporate Executive Chef Anthony Dee presents bold, balanced takes to produce memorable flavor experiences in his three recipes for Kitchen Collaborative: l8r.it/DwFa

Thrilling ballpark crowds with fun, approachable, creative fare: l8r.it/uTIF

10 Salads Transformed Into Bite-Size Flavor Bombs: l8r.it/VIfv

Sending smoky signals 🔥 The succulent synergy between charred and smoky flavors is on full display at 82 Acres, where charred cabbage is paired with smoked onion purée and charred fondue. getflavor.com/charred-to-per…

Colatura, from the Amalfi Coast, makes an appearance as a flavor finisher on simple pasta dishes. Missy Robbins, chef/owner of Misi in Brooklyn, menus Linguine, a simple-yet-stellar standout with anchovy, garlic and parsley, and a drizzle of colatura. getflavor.com/flavors-on-the…

🍦 A scoop: Two years ago, ice cream consumption hit a record low, which incited operators to up their game with new trends, like mash-ups with baked goods, global infusions and unexpectedly savory renditions (think potato skins ice cream popsicles) 🥔 getflavor.com/state-of-the-p…

With a history dating back a thousand years, Hanoi is lauded for its Old World Charm and culinary traditions. This northern city is embracing modern trends through innovative F&B offerings that build from a strong foundation. Dive into our Flavor Postcard. getflavor.com/flavor-postcar…