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Flavor of the Week

The latest 'Flavor of the Week' information and uses of new flavors that are trending in restaurants with data from Datassential

Featured on Flavor of the Week

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Flavor of the Week: Cortado mixes espresso with steamed milk Flavor of the Week: Cortado mixes espresso with steamed milk

The Spanish drink has jumped +118% on U.S. menus in the past four years

Jul 29, 2019

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6 Slides

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Restaurant News

Flavor of the Week: Paletas bring limitless options to frozen pops Flavor of the Week: Paletas bring limitless options to frozen pops

Jul 25, 2019

6 Slides

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Flavor of the Week: Nuoc cham brings sugar and umami to menus Flavor of the Week: Nuoc cham brings sugar and umami to menus

Jul 22, 2019

6 Slides

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Flavor of the Week: Southern staple pimiento cheese draws in foodies Flavor of the Week: Southern staple pimiento cheese draws in foodies

Jul 8, 2019

6 Slides

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Flavor of the Week: Honey butter pleases Midwestern palates Flavor of the Week: Honey butter pleases Midwestern palates

Jul 1, 2019

6 Slides

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Flavor of the Week: Tempeh rides plant-based wave Flavor of the Week: Tempeh rides plant-based wave

Jun 24, 2019

6 Slides

More from Flavor of the Week

Flavor of the Week: Hibiscus infuses menus with tartness

Flavor of the Week: Hibiscus infuses menus with tartness

Flavor of the Week: Escabeche embraced by fine-dining restaurants

Flavor of the Week: Escabeche embraced by fine-dining restaurants

Flavor of the Week: Blood orange appeals to younger consumers

Flavor of the Week: Blood orange appeals to younger consumers

Flavor of the Week: Chicory adds premium touch to food and drink

Flavor of the Week: Chicory adds premium touch to food and drink

Flavor of the Week: Prickly pear pops up on beverage menus

Flavor of the Week: Prickly pear pops up on beverage menus

Flavor of the Week: Hatch chile gains 97% in menu mentions

Flavor of the Week: Hatch chile gains 97% in menu mentions

Flavor of the Week: Cheese tea wins over U.S. consumers

Flavor of the Week: Cheese tea wins over U.S. consumers

Flavor of the Week: Barbacoa trending among Millennials

Flavor of the Week: Barbacoa trending among Millennials

Flavor of the Week: Chimichurri moves into the mainstream

Flavor of the Week: Chimichurri moves into the mainstream

Flavor of the Week: Lavender blossoms past sweet into savory

Flavor of the Week: Lavender blossoms past sweet into savory

Flavor of the Week: Shishito pepper shines alone and as a supporting player

Flavor of the Week: Shishito pepper shines alone and as a supporting p

Flavor of the Week: Smoked paprika adds color and mild heat

Flavor of the Week: Smoked paprika adds color and mild heat

moringa

Flavor of the Week: Moringa emerges as new superfood

Flavor of the Week: Moringa emerges as new superfood

Flavor of the Week: Balsamic glaze breaks out of the conventional

Flavor of the Week: Balsamic glaze breaks out of the conventional

Flavor of the Week: Cabbage continues to please

Flavor of the Week: Cabbage continues to please

sambal

Flavor of the Week: Sambal heats up U.S. menus

Flavor of the Week: Sambal heats up U.S. menus

mostarda

Flavor of the Week: Mostarda rises with regional Italian cuisine’s popularity

Flavor of the Week: Mostarda rises with regional Italian cuisine’s pop

ghee

Flavor of the Week: Ghee’s health halo shines on menus

Flavor of the Week: Ghee’s health halo shines on menus

sumac

Flavor of the Week: Sumac adds Middle Eastern piquancy

Flavor of the Week: Sumac adds Middle Eastern piquancy

fennel

Flavor of the Week: Versatile fennel brings freshness to dishes

Flavor of the Week: Versatile fennel brings freshness to dishes

ube

Flavor of the Week: Ube lends color to desserts and drinks

Flavor of the Week: Ube lends color to desserts and drinks

Arctic char

Flavor of the Week: Arctic char takes center stage on menus

Flavor of the Week: Arctic char takes center stage on menus

blue corn

Flavor of the Week: Blue corn infuses dishes with color

Flavor of the Week: Blue corn infuses dishes with color

Flavor of the Week: Star anise adds fragrant spice

Flavor of the Week: Star anise adds fragrant spice

grass-fed beef

Flavor of the Week: Grass-fed beef trending on U.S. menus

Flavor of the Week: Grass-fed beef trending on U.S. menus

rose water

Flavor of the Week: Rose water imbues treats with delicate aroma

Flavor of the Week: Rose water imbues treats with delicate aroma

Flavor of the Week: Coconut curry rises on versatility, health halo

Flavor of the Week: Coconut curry rises on versatility, health halo

Flavor of the Week: Coconut curry rises on versatility, health halo

romesco

Flavor of the Week: Romesco grows with Spanish cuisine’s popularity

Flavor of the Week: Romesco grows with Spanish cuisine’s popularity

Thai chile sauce

Flavor of the Week: Thai chile sauce crosses culinary borders

Flavor of the Week: Thai chile sauce crosses culinary borders

Flavor of the Week: Giardiniera spices up sandwiches

Flavor of the Week: Giardiniera spices up sandwiches

Flavor of the Week: Giardiniera spices up sandwiches