Flavor of the Week

It’s clear there’s room for non-alcoholic spirits on a wide range of beverage menus.

The Bramble, which takes its name from the bush on which blackberries grow, is evolving as it spreads on U.S. menus into a variety of drinks that keep the core fruit flavor but take liberties with other components, even the gin.

Boba first came to the United States from Taiwan in the 1990s, but it has really caught on nationwide in recent years, meeting consumers’ growing love of Asian cuisine and serving as a sweet treat any time of day.

The combination of mango and habanero blends a kick of heat with the pleasure of fruity-sweet flavors, and it’s spreading on restaurant menus. Mango habanero is being used on everything from wings, fish, and beverages to ice cream and whiskey...

Sure, you’ve heard of red wine, and white wine, but orange wine? Meet this growing variety of wine that’s making some consumers excited for a new flavor experience...

Pitaya’s bright pink exterior can lure consumers’ eyes to a fruit plate or breakfast bowl, perhaps attracting consumers who want to post pictures of pretty dishes on social media.

Chamoy goes just as well as a condiment drizzled over fruits and vegetables as it is bringing complexity and depth to a sweet drink or dessert, particularly the increasingly popular mangonada.

The growing popularity of summer squash is partly the result of its versatility, as it can be used in dishes from soups to grilled sides and even baked goods.

In the Mediterranean, aïoli is typically made in the simplest of ways: garlic emulsified with olive oil and a dash of — no egg, no lemon, no vinegar. But in the United States, there are fewer rules, and often more ingredients...

Bucatini is a simple-looking pasta with a story. The noodle — which could be confused with spaghetti on the outside, but is hollow in the middle — has grown on restaurant menus in recent years as its stock was restored on U.S. shelves after...