"Pickle-flavored everything: Enough already. We don't need pickled lemonade, Warheads sour pickles, pickle gum or pickle-flavored potato chips. (Never mind - pickle-flavored chips are still good.) But the pickle craze is following the same trajectory as the early-2000s bacon boom: fun at first, then irritating, then exhausting. At some point, you stop celebrating a good thing and start ruining it by forcing it into places it doesn't belong (bacon soda, we're looking at you)."
"Dubai chocolate: TikTok made me do it. After watching influencer after influencer crack open that pistachio-cream, tahini and kataifi-filled bar - crunchy, oozy and undeniably luxe - resistance felt futile. For months, it was impossible to find locally, which only heightened the frenzy. Last summer, I finally got my first taste. It was heaven in a foil wrapper. By the fifth bar, the spell was already thinning."
Many recent food fads began with a craveable flavor, an unexpected element or cultural momentum, but novelty often fades and consumers move on. The pickle-flavored trend expanded into lemonades, candies, gum and chips, following an early-2000s bacon trajectory from novelty to overexposure. Chicken-and-waffles enthusiasm has waned because of gummy waffles and greasy, overcooked chicken. Dubai chocolate rose through social-media hype, scarcity and luxe textures but lost appeal after repetition and mainstream adaptations. Truffle oil has become overused and overpowering, arriving at the table before servers and masking food rather than enhancing it.
Read at The Mercury News
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