Latest Articles

Flavor of the Week: Shrubs Bring Sweet and Sour Elements to Beverages

It also can be diluted, or added to still or sparkling water for a sweet and tangy beverage. Related: Flavor of the Week: Oh my hybrid, clementine Shrubs can be made either hot or...  more »

Flavor of the Week: Yuzu Kosho, Japan's Versatile Citrus Condiment

This fermented Japanese condiment is made with the peel of the Japanese citrus fruit yuzu mixed with salt and chiles. Green yuzu kosho is made with green chiles and unripe yuzu. A...  more »

Fufu, Suya and Jollof Rice Gain Traction as Diners Embrace West African Cuisine

As Americans become increasingly adventurous in their culinary explorations, chefs have picked over much of the world to bring new flavor experiences to their customers. Until now,...  more »

Flavor of the Week: Cynar 'Every Bartender's Bitter Secret Weapon'

Cynar is experiencing a resurgence on cocktail menus as consumer interest in bitter and botanical flavors grows. Made from 13 different herbs and plants, including the main...  more »

The Quintessential American Cuisine

Purists might argue that many Italian restaurateurs in the U.S. have sacrificed authenticity on the altar of popularity. [more...]While the National Restaurant Association reports...  more »

Chefs Make Way for Mushrooms

When The New York Times publishes its annual list of hot food trends, people in the food industry pay close attention. So it was notable that the Times named the mushroom an it...  more »

Photo-Friendly Soft Serve Gets New Treatments

In 1984, then-President Ronald Reagan anointed July as National Ice Cream Month and called on the citizenry to observe it with appropriate ceremonies and activities. Patriotic...  more »

Beyond Buffalo: Chefs Wing it With New Flavors

Americans are expected to eat more than 16 billion chicken wings this year, according to the National Chicken Council. The poultry trade body projects that our nations farmers will...  more »

Flavor of the Week: Hatch Chile Gains 97% in Menu Mentions

The Hatch chile hails from the Hatch Valley in New Mexico, where it is roasted in the late summer and fall. The ingredient is a darling of the American Southwest that is having a...  more »

Flavor of the Week: Cheese Tea Wins Over U.S. Consumers

Though its name might initially raise eyebrows among American consumers, cheese tea, aTaiwanese-born beverage found throughout Asia, is now gaining popularity stateside. To create...  more »

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04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

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03/17/2020
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