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Hot New Trends

  • Try serving freshly made scallion pancakes with kewpie mayonnaise and Monin Ginger-Soy Glaze.

    In the aftermath of the sushi craze, todays diners have been left with a specific curiosity for more Japanese cuisine. In that light, many foods have been popping up that are peaking people’s interest and appetites. Whether it’s something more familiar such as gyoza or tempura, or lesser known items such as tonkatsu and okonomiyaki, Japanese soul and street cooking is becoming a staple among foodies in search of their next favorite dish. The unique cooking techniques and the signature “umami” flavors (an ultra-delicious, ultra-savory taste profile) found in East Asian cuisine is what Japanese soul food is all about.

    Try serving freshly made scallion pancakes with kewpie mayonnaise and Monin Ginger-Soy Glaze. View Recipe

  • Feed your hunger for adventure with this Blood Orange Za’atar Labneh.

    Middle Eastern cuisine has a reputation for being fresh, wholesome and rich, with heavy use of earthy spices. Many of the staple dishes of this genre are vegetarian, yet full flavored and filling. With today’s consumer interest in healthier balanced diets paired with a taste for global flavors, it’s no wonder this style of cooking has become so popular. Middle Eastern herb mixtures, such as Za’atar, combine some of the most flavorful spices and herbs in the world to create satisfying flavor combinations that can be used again and again.

    Feed your hunger for adventure with this Blood Orange Za’atar Labneh. View Recipe

  • Create a buzz around your next creation with this Rosemary Honey Vinaigrette.

    Honey as an ingredient has been swarming food & beverage menus for years, and it’s still as hot as ever. From honey-infused cocktails and meads to spicy honey glazes and honey turned natural sweetener alternative, it has really evolved into an ingredient chefs and consumers gravitate towards. Chefs appreciate its versatility and the way it complements so many other flavors. Consumers enjoy its perceived health benefits and the comfortability it offers. Look for gourmet honey to have its day in the form of varietals and local honey, as the farm-to-table movement becomes mainstream.

    Create a buzz around your next creation with this Rosemary Honey Vinaigrette. View Recipe

  • Invite good luck and prosperity to your menu with this Black-Eyed Pea Hummus.

    Small plates, tapas style and snacking options are a growing menu trend. People are using dining out as a social experience, in small to large groups of friends. They’re seeking socially shareable moments that look amazing and deliver on incredible, craveable taste. This trend is spurring next level innovation in food and beverage flavours, colors and textures. Piggybacking off this trend and the resilient demand for global flavours mash-ups, one standout dish is hummus. This rich and creamy spread has a strong Mediterranean origin but can be flavoured in a number of ways, from spicy and savoury to a sweeter or spiced dessert style.

  • Bring on the better butter with this Lime Compound Butter.

    It’s hard to say how margarine ever became so popular when we’ve always had the option of real butter. Presumably, it had something to do with margarine being positioned as the “healthier” choice. It was lower in calories and lower in fat, while proving a similar flavor and functionality – so they said. Apparently, they were wrong, and that mindset has finally melted away as recent studies suggest that butter has always been the “better for you” option. Once touted as the enemy of dieting, butter is now much more acceptable than it once. The rise in popularity could be attributed to the fact that real butter is a natural ingredient and incredibly versatile. Brown it, turn it into ghee or drop it in your morning coffee. It doesn’t matter how you slice it, as long as you stick with the real stuff.

    Bring on the better butter with this Lime Compound Butter. View Recipe