#food-trends

#food-trends

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.

Mister Jiu's has returned to an a la carte menu alongside a prix fixe option, featuring Peking-style roasted Liberty Farms duck, after previously offering only prix fixe.

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.

When the '90s morphed into the 2000s, many of these things didn't make it past the turn of the century, though we'd wager that half of them would still be moderately popular today.

The blackening technique pioneered by Paul Prudhomme in the 1980s transformed how fish was cooked and popularized a cooking trend that remains notable today.