Social media, the internet, and globalization have made the world a much smaller place. Not only are we bombarded with foodie influencers sampling exotic cuisine in real time, but you yourself can easily obtain said exotic ingredients at your local grocery store or restaurant menu. In fact, many foreign or otherwise non-native products are quickly becoming the "it" food, stateside. And the bold citrus flavor you'll keep seeing in food and drink in 2026 is yuzu.
When hot honey started popping up on restaurant menus about five years ago drizzled over pizza perhaps, or used as a glaze for meat or halloumi it seemed novel; something unusual and exciting to try. Word soon got out, particularly among gen Z, about its swicy (sweet and spicy) appeal, and the product has gone a bit crazy over the last couple of years, according to Laurence Edwards, owner of Black Mountain Honey, which has seen its hot honey sales shoot up.
Food trends are changing and evolving constantly, with yesterday's textures, flavors, and ingredients moving aside or inspiring the ones we expect to see in 2026. We expect the upcoming year to be influenced by health trends, as well as politics, and the need for comfort in our food offerings. People's ever-expanding palates and health needs are also colliding with their budgets, but that doesn't mean they plan to sacrifice their food experiences.
January is a perfect time to reform eating habits or just to try out new things. This month, Target has a bevy of new products for some of the hottest food trends going right now. It's no secret that Target has been increasing its focus on grocery items as a core part of its business, and that has meant a growing number of partnerships and trendy brands showing up on shelves.
Food trends are ever-changing. An ingredient that is considered cheap peasant food one day can evolve into a staple of fine dining years later. Lobster was famously considered food for the poor before its reputation shifted and it became the expensive, luxurious shellfish we know today. Lentil soup has experienced a similar trajectory. A plentiful, affordable, dense source of essential nutrients like protein and fiber, lentils have been part of our diet since at least 8000 B.C.E.
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.
Want a little autumn in your August? You're in luck. The seasonal Pumpkin Spice Latte has returned to Starbucks menus in the U.S. and Canada. The Pumpkin Spice Latte is Starbucks' most popular seasonal beverage, with hundreds of millions sold since the espresso drink's 2003 launch. It's also produced a host of imitations. Dunkin' introduced pumpkin-flavored drinks in 2007; it beat Starbucks to market this year when its fall menu debuted last week. McDonald's introduced a pumpkin spice latte in 2013.
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.
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.
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.
