Flavor of the Week

To say that hazy India pale ales, or IPAs, have soared in popularity on menus in recent years in an understatement. The Hazy IPA, originating from New England and known for its cloudy appearance and tropical scent, is the seventh fastest growing...

As plant-based options spread on menus, many customers have been seeking vegetarian trade-off for their favorite foods. A growing number of consumers also are gravitating toward spicier flavors, so it stands to reason that Buffalo cauliflower...

London Fogs — Earl Grey tea lattes with steamed milk and vanilla — are growing on U.S. restaurant menus because of their blend of citrus and deep warming notes. A classic tea drink, the London Fog’s variations have made it all the way to bar and...

The introduction of cauliflower pizza crust was a key moment in the development of gluten-free menu items — and has seen tremendous staying power because it allows carb-cutting consumers to enjoy one of their favorite foods without sacrificing...

Salsa macha is salsa from Veracruz, Mexico, made with dried peppers, nuts and other textural components such as sesame seeds, garlic, and oil. Its spice and tang combined with a nutty richness makes it an ideal replacement or accompaniment to...

Pink salt, also known as Himalayan salt or Pink Himalayan salt, gets its name from its natural pink shade and the location in which it is mined...

Mangonada is a Mexican frozen drink somewhere between a mango smoothie and a slushy. It's made with blended frozen and/or fresh mango chunks and lime juice, generally topped with the tangy fruit condiment chamoy and Tajín or chile powder. It's...