Latest Articles

New Scottsdale Bakery Raises the Bar for Creative Sweets

You might be surprised by a long-risen creme brulee doughnut. You might be surprised by a peanut butter and jelly doughnut coated with a fuchsia dusting of freeze-dried...  more »

The Raw Cookie Dough Trend, Explained

When Lindsay Goldin started selling jars of raw, ready-to-eat cookie dough two-and-a-half years ago, she thought her company, the Dough Jar, would be unique-not trendy. Turns out...  more »

Dessert Wine Is The New Scotch

Banking on the upswell of interest in digestifs such as amaro and sherry, a growing number of sommeliers in the U.S.-both in fine-dining and more casual restaurants-are hoping to...  more »

At Ample Hills Creamery, Every Flavor Tells a Story

When a young couple opened a little ice cream shop in Brooklyn, New York, seven years ago it was an immediate hit with local residents and just the beginning of their journey....  more »

9 Japanese Sweets You Should Try

The Japanese are masters at a lot of things innovation, technology, art. But the one thing they do best is create delicious food. Whether its wagashi, traditional confections, or a...  more »

06/29/2018

Sweet Talk

Tags: Vodka, DessertSource: Houston Chronicle

Why not a taste of Tito's in your cupcakes?

Texas' iconic vodka can now be found in one of Houston's favorite cupcakes. Sprinkles, the cupcake shop with more than two dozen stores nationwide including one in Highland...  more »

06/06/2018

Sweet Talk

Tags: Dessert, Flavor, Flavor Trends, ChefsSource: Symrise

Talking Dessert with Blake Abene, Executive Pastry Chef

Blake Abene always liked cooking but had never thought of it as a viable career. After Hurricane Katrina, however, the Louisiana native – he hails from Hammond -- took another...  more »

Trend alert: Dallas-area ice cream shops doing (more) science-like experiments on sweets

If rolled ice cream was North Texas' buzziest food trend last year, 2018 is poised to be the year liquid nitrogen ice cream takes the title. Two new shops specializing in ice cream...  more »

03/08/2018

Sweet Talk

Tags: Dairy, Dessert, Chocolate, VanillaSource: Symrise

The Top Dessert-Only Restaurants in America

There are restaurants for every meal of the day: breakfast, lunch, dinner – even brunch gets its own special weekend spot in many places. But few restaurants only serve dessert,...  more »

William Werner of Craftsman and Wolves
02/06/2018

Sweet Talk

Tags: Dessert, Bakery, ChefsSource: Symrise

Pastry Innovation with William Werner of Craftsman and Wolves

There’s pure beauty in the creations spun out by Chef William Werner of San Francisco’s Craftsman and Wolves (CAW). A 2015 and 2016 finalist for the James Beard Outstanding Baker...  more »

"Dessert is like a feel good song, and the best ones make you dance." -Chef Edward Lee

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02/01/2018
Innovation and Trends from the 2018 Winter Fancy Food Show

By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...