Here are a few of Katie’s recent magazine articles covering flavor trends and industry insights. In the last 20-plus years, she has contributed to more than a dozen publications, winning awards for both editing and writing.
Hitting the Sauce
Creative, intentional approaches to flavor building provide critical points of differentiation.
Top 10 Trends 2023
Flavor & The Menu’s most anticipated issue of the year. Each of the 10 trends offers rich menu opportunities and promises to set in motion new strategies for flavor innovation.
A Conversation with Matt Harding
A reader’s perspective on a few of the topics explored in the current issue.
Manufacturers, commodity boards and other clients provide their objectives and we work with them to develop a fresh approach to content, positioning them as thought leaders and driving readers to their products.
For the Love of Chicken
It’s no surprise that the three most menued chicken dishes are chicken breast sandwiches, chicken wings and chicken tenders.* They’re reliable and economical—but unfortunately, they can also be…
Honey 10 Ways
Chefs from across the country came together to explore modern menu ideas starring honey at the 2019 Honey Summit, held in September by the National Honey Board at The Culinary Vegetable Institute…
Brands share their overall messaging goals and we deliver content blocks to build into infographics.
Optimizing Pasta for Delivery
Bringing Them In With Pasta
We come in at the onset of the project: consulting on vision, building a strategic content plan, developing copy and guiding design.
Provenance: The True Aussie Beef & Lamb Story
Our Cracker Barrel: From Porch to Plate
Signature Pasta: An Exclusive Culinary Program Partnership
Our clients provide direction and source material, then we deliver snappy, targeted content that positions their product as must-have menu solutions.