<p>The market for plant-based foods (PBFs) is growing rapidly as consumers become increasingly concerned about health, sustainability, and the environment. Plant-based meat and plant-based milk are two common categories of PBFs. It is essential to understand the sources of flavors in PBFs and the technologies involved in improving flavors. This review described the mechanisms by which proteins, carbohydrates, and lipids form flavor and their respective interactions with flavor compounds. We also described various technologies used to enhance the flavor and mask off-flavors, for example, grinding, heat, squeezing, high pressure, ultrasound, fermentation, protease, embedding, and adding spices/herbs. And we also pointed out the advantages and disadvantages of these technologies separately. In addition, challenges to flavors, including the complexity of food ingredients and physical states and consumer acceptability, were discussed in detail. Finally, this review suggested key directions for future research and provided valuable guidance for the optimization and innovation of flavors.</p>