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Flavors at the menu forefront

Hear experts talk about chocolate hummus, Levantine cuisine and whether cauliflower remains a menu powerhouse.
Photograph: Shutterstock

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What’s shaping up to be the next avocado toast?

In the latest episode of “Dig In,” FoodService Director Senior Editor Pat Cobe and Lizzy Freier, a managing editor with Technomic, share that insight and more as they discuss the flavors and ingredients that are making waves in the second half of 2019.

Hear them talk about chocolate hummus, Levantine cuisine and whether cauliflower remains a menu powerhouse.

Find more episodes of FSD's podcast here

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