#food-trends

#food-trends

When I heard that cottage cheese was experiencing some kind of renaissance, my first thought was: This is what comes of complacency. I'd thought of cottage cheese as being safely extinct, but per capita consumption statistics show that, while it fell slightly out of favour, it never really went away. And now it's having a moment. Or the latest in a series of moments.

It has become clear to me that the restaurant world I've known for decades is radically changing through a combination of factors: people's working patterns, health obsessions, the falling out of love with alcohol and the falling in love with pastries and bread, but, predominantly, the affordability of it all. The numbers are genuinely frightening: in my restaurants, utility costs are up more than 50% since 2019; chocolate prices have doubled; olive oil is up 121%; even spring onions are up 55% spring onions!

For me, the light bulb moment was the steak frites croissant. I was scrolling Instagram when the golden brown pastry popped onto my phone screen, a hunk of steak poking out from between its lifted layers and a few peppered fries sitting on a smear of sauce on top. I couldn't look away, transfixed by this creation from Houston croissanterie Shakkar. I realized that savory croissants across the country had escaped all limits of tradition.

The martinis are cold, the oysters endless and every table sounds like a dinner party. Lately, going out for martinis, fries, and oysters has become the night-time version of matcha and froyo - a ritual, a little luxury. But when did our "savory treats" become so... French? From West Village bistros to London brasseries, French cuisine - once dismissed as too heavy or too fussy - is suddenly what's on everyone's lips. After years of small plates and coastal Mediterranean, we're saying oui to butter,

"It felt really good to be the chef at Daytrip," says chef and co-owner Finn Stern. In 2022, Bon Appétit named the vibrant Oakland wine bar and restaurant - known for its ambitious experiments with fermentation - one of the year's best newcomers. In 2024, the James Beard Foundation nominated Stern as a Best Chef semifinalist. "But we just couldn't turn a profit," he says. He, along with wife and co-owner Stella Dennig, announced Daytrip's closure last November.

Did you know there's one ingredient that can take any ranch sauce from good to great? Former NFL player and Food Network host, Eddie Jackson - who launched Ranch Roster, a lineup of ranch-inspired recipes on theranchroster.com, on September 25th, 2025 - revealed the secret: MSG. "To me, MSG is the MVP of ranch," enthused Jackson in an interview with Tasting Table, adding that "most folks don't realize MSG has long been in many ranches, and that's what brings that depth of flavor we love."

Adventurous foodies have no problem paying top dollar for unique restaurant experiences. What the average person might spend at a high-end steakhouse, a passionate foodie will spend for expensive versions of foods typically sold for cheap. Take sandwiches, for example. Many people say there is a growing trend of restaurants overcharging for sandwiches, and they make a pretty good case, considering that the minimum cost of a sub from Jersey Mike's is $15, compared to what Subway charged for a footlong during the '90s, which

Tribeca Park Cafe, the corner deli at Walker and West Broadway, closed on Friday, August 29, after 45 years. The closure follows the $18 million sale of the property in January. The one-story building is slated for demolition to make way for a 10-story condo project from Sumaida + Khurana, the development firm behind 157 Hudson, the landmark brick building on Collister, and a new building at 152 Elizabeth designed by Japanese architect Tadao Ando, according to Tribeca Citizen.

Foraging struck a nerve, exposing anxieties about the state of the global food system and generating legitimate discourse - until the market got a hold of it.

Restaurants are using theatrics and gimmicks to trick customers into spending more, blending the dining experience with deceptive practices that compromise integrity.

"Everybody says to me, 'Why don't you have cauliflower rice in your cookbook?' I don't like cauliflower rice. Ok? Leave me alone."

Grazing boards elevate traditional charcuterie with a diverse array of finger foods, embracing both visual appeal and variety, often featured at events or weddings.

Mochiholic has opened in Milpitas, offering Japanese-style doughnuts and exclusive ube boba milk tea, capturing the growing trend of boba tea culture.

Whole Foods is considered one of the best places to buy grocery store sushi. It is a little pricier than other stores, but it does not compromise on quality.

The reigning alpha of these dog days is Lei, from King partner Annie Shi, on the curving, pedestrian-only slip of Doyers Street in Chinatown.

The mixture of salt and acid cuts through the rich fat of melted cheese, lightening up every bite. Good pickles also have something missing from most pizza: a great crunch.

God help anyone trying to wax poetic about a pancake. A golden circle? A saintly halo? A shining sun? No metaphor is needed to capture its simplicity: flour, egg, a bit of sugar, the gentle tangy exhale of leavening.

Chili's has gained significant popularity among Gen Z, with their social media content highlighting dishes like mozzarella sticks and extravagant burgers, which resonate with younger diners.

Sardines have a salty, rich flavor and a texture that allows for many versatile applications. That's great for people dipping their toes into the tinned fish world.

At the Japanese TokiDoki Burger in Minneapolis, burgers receive a 'fondue' upgrade with cheese sauce poured onto a sizzling cast iron platter. Diners swipe the burger through the hot cheese, creating an interactive dining experience that is visually engaging and delicious. Chef Yuichiro Matthew Kazama emphasized the importance of making something unique by placing cheese outside of the burger instead of inside. The concept has gained popularity across various locations, highlighting a new trend in cheeseburger innovation.

Americans collectively consume 1.4 billion chicken wings every year, with buffalo sauce being the overwhelmingly preferred flavor, showcasing its dominance in American snacking culture.

Seedless watermelons have dominated the market since the early 2000s, with 92 percent of all watermelons shipped from farms being seedless by 2014.

In its 2024 trend report, Yelp found a 1,121% increase in searches for 'Hugo Spritz' compared to the previous year.

Mint chocolate chip ice cream should be bright, vibrant, and somewhat fantastical, invoking a childlike pleasure reminiscent of trying foods that couldn't exist in nature.

Salt accentuates every flavor in a dish. In savory recipes, it's clear; without salt, there is no flavor. In caramel, a pinch of salt balances extreme sweetness, creating intense flavor.

Angel hair chocolate bars are a novel confection featuring a delightful combination of pistachio butter and pişmaniye, a traditional Turkish cotton candy, offering a unique texture experience.

Gravy triggers nostalgic food memories for Britons like little else, but its potential hasn't been much exploited on the modern menu until now.

"We've noticed quite a few restaurants attempting to mimic it, but there's just something uniquely special about the original that sets it apart."

Gale Street Inn's closure after 62 years reflects the changing dynamics of Chicago's restaurant scene, impacted by labor challenges and changing consumer preferences.

The introduction of Goldfish Awesome Sauce Flavored Crackers and the return of Spicy Dill Pickle illustrates a bold move by Goldfish to align with current flavor trends.

Panera's menu now features Italian Steak & Mozz, Italian Market Fresh Salad, and Strawberry Basil Lemonade Fresca, bringing a taste of Italy to summer for a limited time.

Pizza Hut's new limited-time Hut Lover's Pizzas collection features bold flavors including the Spicy Hawaiian Lover's Pizza, reflecting popular trends among pizza fans.

"We're seeing menu development timelines compressed from years to months... If a flavor or ingredient gets 10 million views on TikTok on Monday, we're getting calls from restaurant clients asking how to incorporate it by Wednesday."

Costco has a knack for spotting a food trend the moment it tips from niche to mainstream and then rolling out a tray that feeds half the neighborhood.