Flavor of the Week

The dish’s popularity reflects the broader restaurant consumer appetite for global flavors

These sweet fried treats are versatile and are growing in appeal among American consumers

The umami-rich combination offers an easy way to add depth to menu items

Mezcal appeals to those seeking new taste experiences and cultural storytelling in cocktails

Yuzu is a citrus fruit that is becoming more widely known to U.S. restaurant consumers as Japanese and other Asian cuisines rise in popularity.

Hibiscus is being incorporated into teas, cocktails, syrups, and desserts, often providing a balance of tanginess and sweetness

Refreshing and light, Palomas are growing on restaurant menus not only for their simple-yet-sophisticated flavor, but also in tandem with Latin cuisine, a growing favorite among American consumers, especially young ones.