The culinary landscape is shifting, with bold new flavors and techniques pushing familiar trends aside. Here’s what’s heating up—and what’s cooling down—in the world of food and drink.
Global Fusions Take Center Stage
Expect vibrant collisions of culinary traditions. Think Indo-Chinese stir-fries, Taiwanese-Tex Mex tacos, and Viet-Cajun boils—each blending distinct heritages into exciting, plate-licking creations.
The Rise of the Pecan
Move over, pistachio. The pecan is having a moment, starring in everything from rich butter-pecan ice cream and classic pies to inventive dukkah and decadent frosted cakes.
Gut Health Gets a New Focus
Postbiotics—bioactive compounds like lactic acid produced when gut bacteria ferment fiber—are gaining attention for their potential role in supporting a healthy microbiome.
Cambodian Cuisine Steps into the Spotlight
With its balance of fresh herbs and aromatic depth, Cambodian cooking is earning wider appreciation. Key ingredients include Kampot pepper, kaffir lime leaves, and pungent shrimp paste.
Hi-Fi Bars Offer Sonic Dining
A new breed of intimate venues pairs curated vinyl records with refined small plates and craft cocktails, creating immersive experiences for both the ears and the palate.
Malt Makes a Comeback
The deep, toasty notes of malt syrup are enhancing sourdough breads, cookies, barbecue glazes, and even vinaigrettes, adding a layer of caramelized complexity.
The Allure of ‘Funk’
Fermented and aged ingredients are in high demand. Think XO sauce, Japanese natto, stinky tofu, and fish garum—all lending a profound, savory depth to dishes.
Grapes Get Creative
From Greek petimezi molasses to frozen “swalty” snacks, grapes are inspiring innovation. Even balsamic vinegar is enjoying a thoughtful revival beyond its trendy past.
The Versatile Combi Oven
These multi-functional appliances, capable of baking, steaming, grilling, and air-frying, are becoming kitchen staples for their precision and space-saving design.
The ‘QQ’ Texture Craze
That delightfully chewy, bouncy quality found in mochi, boba pearls, and fish balls—often called the “Asian al dente”—is popping up on menus everywhere.
The Doner Kebab Reinvented
This ‘90s favorite is back, celebrated both in viral homemade versions and a new wave of elevated kebab shops focusing on quality ingredients and bold sauces.
Picon’s Bitter Appeal
The complex, burnt-orange French liqueur is shaking up the bar scene, lending depth to negronis and creating refreshingly bitter beer shandies.
Utrecht Emerges as a Food Destination
This Dutch city is gaining a reputation as a relaxed, canal-side gourmet hub—full of innovative restaurants, specialty coffee, and perfect fries—without the tourist crowds.
Pistachio’s Decline
The pistachio trend, often more about vibrant green color than authentic flavor, is finally fading as consumers seek more genuine taste experiences.
Carbs Make a Comeback
The protein obsession is waning. Jacket potatoes are back on plates, and “fibremaxxing” is emerging as the new dietary focus over sheer protein loading.
Air Fryers Face Competition
Once ubiquitous, these single-purpose countertop appliances are being passed over in favor of more versatile kitchen tools that offer greater functionality.
Hot Honey Cools Off
After saturating menus, the sweet-heat condiment now feels predictable next to more complex, fermented chili pastes with sharper, tangier profiles.
The Greek Yogurt ‘Cheesecake’ Debate
While mixing yogurt with crushed biscuits is a quick treat, it’s hardly a lighter alternative to the indulgent, classic baked version.
CBD Evolves
The trend is moving away from sugary, masked CBD products toward naturally flavorful, herb-infused oils that offer relaxation without a grassy aftertaste.
Orange Wine Adjusts
Overly funky, challenging orange wines are falling out of favor, making room for more balanced expressions and a growing interest in Jura’s distinctive vin jaune.
The Return of Cooking Fats
Neutral, highly processed seed oils are being replaced by traditional fats like tallow, which offer superior flavor, higher smoke points, and better results for frying and baking.
