Trends

Skhug (or zhug, or schug) is a popular Middle Eastern hot sauce full of chiles, cilantro, and spice. See how it's being used in today's top restaurants.

Pandan is a tropical Southeast Asian leaf imparting aromatic notes and visual appeal. See how it's being used in today's top restaurants.

Bottarga is dry, salted, cured fish roe. See how this Italian specialty is being used on menus to deliver bold, briny flavor to pastas and more

Differentiate your restaurant and meet customer demand with these tips on distinct cuts of meat, creative applications, and upgrading the classics.

Aleppo pepper is a flavor enhancer with mild heat that is quickly growing in popularity. See how it's spicing up the menu at today's top restaurants.

The blender is a tool full of endless culinary possibilities. Get creative with seasonal produce in purées, cocktails, desserts, and more.

Pasta and pizza are blank canvases primed to adapt to any diet. Appeal to the growing demand for plant-based dishes with these produce-forward tips

27% of operators expect sales in nuts and seeds to increase in the next year. See how the top restaurants are incorporating these textures on their menus

Plant-based eating was named the 2018 trend of the year. Learn the difference in these diets and how to deliver and impress with a meatless menu

This Impossible Burger is being served at some of the nation’s most acclaimed restaurants, appealing to vegetarian, vegan, and meat-eating consumers alike.