Flavor of the Week

Za’atar is a Middle Eastern spice blend that brings a welcome earthy, herby flavor to foods ranging from eggs and beans to roast chicken and other meats. It’s generally a combination of tart-and-floral sumac, sesame seeds, dried oregano, thyme...

Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential partner to feature a Flavor of the Week — a menu item or ingredient making a big splash on restaurant menus...

Pizza is one of America’s favorite foods. But a growing number of consumers are craving a kind of pizza that harkens back to pizza as it was first made, in all its authentic and simple glory...

Nashville hot — typically a spicy coating containing both hot sauce and cayenne pepper — as a flavor has exploded on restaurant menus through the convergence of two big trends...

Lavender is growing on cocktail menus but also as an addition to non-alcoholic mixed drinks, which are gaining interest as they become more complex. Lavender is also being used in more baked goods and savory entrees to add dimension and help...

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. ...