Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential team up to bring you information and data on a growing menu trend. In 2021, we started by talking about guajillo pepper, the dry, smoky chile, and will end it with the...
The savory-sweet combination of salt and caramel is hard to resist, and it’s easy to understand why it has grown in popularity as everything from an ice cream flavor or a luscious sauce to an addition to drinks such as lattes.
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The latest dairy-free darling of coffee shops, oat milk is outpacing all other alternative milk varieties on restaurant menus. Created through a simple process of blending and then straining oats and water, oat milk has a thick, creamy texture...
A Midwestern staple and a key component of poutine, cheese curds are a squeaky treat when served on their own, but they’re also often battered and fried...
A carnival classic, cotton candy combines nostalgia and whimsy with playful colors and a familiar airy texture of spun sugar. While cotton candy may be found packaged on retail shelves, restaurant operators are using this sweet treat in more...
Snickerdoodle is a type of butter cookie characterized by its cinnamon flavor profile. A popular cookie, snickerdoodle has also made the crossover to being its own flavor, with some operators creating snickerdoodle-inspired ice cream treats and...
Mascarpone is a creamy, light, and spreadable Italian cheese. It has a mild, slightly sweet flavor and is used in a wide array of dishes. It’s most frequently whipped and served as part of a dessert — the classic being tiramisu — but it also is...
Lemon curd is a type of spread or filling typically made of lemon juice, egg yolks, sugar, and lemon zest. It has a bright and tart flavor and is used commonly in dessert and breakfast bakery applications...
Guava is a fruit that grows on a tree native to tropical and subtropic regions. It typically has a green skin and a center that shifts from off-white to deep pink, depending on its breed and ripeness...