Flavor of the Week

As consumers crave more spicy foods and global flavors, it’s only natural that blends like shichimi togarashi are growing on menus. True to its name, as “shichi” is the Japanese word for “seven,” this spice mixture has seven ingredients, which...

Churros, the fried dough street food treat enjoyed across Latin America, are traditionally coated in cinnamon sugar. They often come with a chocolate or caramel dipping sauce. ...

The flower of the bitter orange tree has long been used in perfumes and cooking. Usually made as a distillate from the petals themselves, it is used in desserts in the Middle East and South Asia and is found in savory applications as well...

The vegetable of children’s nightmares is growing swiftly at restaurants as consumers opt for a healthy option with, perhaps, a not-so-healthy preparation. But fried Brussels sprouts give the little cabbages a welcome texture, and combined with...

Fried chicken breast on a biscuit has long been a staple breakfast in the Southeast, but the growing popularity of fried chicken sandwiches in general has paved the way for this item to break out as a new favorite in the rest of the country, and...

Crema, which simply means “cream” in Spanish, is a tangy ingredient very similar to French crème fraîche, or like thin sour cream. Made from heavy cream and buttermilk, or simply cream that’s cultured with a starter and allowed to thicken, it’s...

Black cherry is a robust-flavored stone fruit indigenous to North America that is used to make jam, pie, liqueur, soda, ice cream and more, including sauces for savory meat dishes. But its growth on menus in recent years is mostly due to its...