Beverages

Overview Summary

The beverage landscape is rapidly evolving, blending innovation, moderation, and cultural influence. Non-alcoholic drinks have surged in popularity, with complex zero-proof spirits, NA beers, and thoughtfully crafted mocktails redefining how people drink without alcohol.

At the same time, traditional categories like coffee and tea have transformed into immersive experiences, with ceremonial tastings and afternoon tea rituals gaining traction. Spritzes and low-alcohol wines offer lighter alternatives, while spicy cocktails and charred fruit margaritas add bold, sensory excitement.

Frozen drinks and customizable martinis bring indulgence and nostalgia to summer menus, while global trends—like Singapore’s elevated NA cocktails—highlight the rising demand for sophistication without spirits. Even classic drinks like beer and wine are being reimagined with seasonal ingredients, refined pairings, and diverse international expressions.

Quotes & Data

"Ceremonial coffee experiences answer a lot of the needs of consumers today- from younger demographics who are drinking less alcohol to cultures that don't drink at all." Claire Conaghan, Trendologist and Associate Director, Datassential Flavor & the Menu, Top Ten Trends 2025

"Matcha- just a classic matcha latte- has consistently been in that top 10 year-round." Alex Hager, Beverage R&D Manager, Tous Les Jours Nation's Restaurant News, April 2025

Examples

Strawberry Moon, overripe berries, green apple, vanilla, coconut oil wash, CO2 injection, and an ice column Sasha Wijidessa, Co-Owner, Fura, Singapore Bon Appetit, June/July 2025

Charred Pineapple Margarita, tequila, triple sec, sugar, limes, garnished with a smoked sea salt rim and grilled pineapple ring Carmen Dongo, Cook's Country, June/July 2025

Spicy Rebujito, mint sprigs, seeded and chopped Serrano chile, Manzanilla sherry, lemon-lime soda Katie Button, Chef and Owner, Curate, Asheville, NC Food & Wine, June 2025

Ingredients

Overview Summary

Ingredients are increasingly valued for their ability to deliver flavor, function, and sustainability. Staples like pasta are being reimagined through third-culture cooking, offering comfort and adaptability across price points and global cuisines. Fermented elements like Korean jangs and Japanese miso bring deep umami and complexity, showing up in both fusion and traditional dishes.

Produce such as beets, mint, zucchini, and freeze-dried berries add color, texture, and versatility across sweet and savory formats. Guava and other tropical fruits are reshaping beverages and desserts, while honey, mustard, and buttermilk powder offer both flavor and functional advantages in glazes and marinades. Protein-rich items like eggs, canned tuna, and cottage cheese continue to stand out for their convenience and wide application.

Ancient grains like fonio and tingling Szechuan peanuts reflect a growing interest in ingredients that are rooted in heritage yet full of creative potential.

Quotes & Data

“Mint is fresh, forward, and versatile, the same way a crisp white shirt works with all of your summer outfits- there isn't much that mint can't match up with." Cheryl Slocum, Food & Wine, June 2025

“I think of storytelling as presenting an ingredient we enjoy that fits the narrative of the Southwest. Focus on the people who grow our food.” Donald Hawk, Chef, Valentine, Pheonix, AZ Art Culinaire, Q2

Examples

Eggs Bernadette, eggs benedict made with hot smoked salmon colored with beets, English muffins, poached egg, and fresh herb sauce Food Network Magazine, April/May 2025

Cauliflower Chowder, a creamy chowder made with onion, garlic, cauliflower, and fresh herbs Bon Appetit, May 2025

The Guava Pillow, coffee soda topped with guava puree foam and dusted with li hing powder Paper Son Coffee, San Francisco, CA Flavor & the Menu, Top Ten Trends 2025

Kitchen Techniques

Overview Summary

Kitchen techniques this season span both heritage methods and clever modernizations, highlighting precision, simplicity, and versatility. Emulsification plays a starring role in pasta dishes like cacio e pepe, transforming simple ingredients into silky, flavorful sauces through careful tossing and starch management. Stir-fries and grilled meats showcase mastery of high heat, from wok hei in beef chow fun to reverse-seared smoked burgers and flame-kissed vegetables in cast-iron skillets.

One-pan meals streamline complexity, marrying ingredients in a single vessel while maintaining flavor depth and nutrient balance. Grilling emerges as both an art and a science, with thoughtful use of charcoal, proper fish handling, and unexpected hacks—like mayonnaise on salmon—delivering optimal texture and flavor.

Across kitchens, cast iron proves indispensable for achieving consistent heat, crispy crusts, and dynamic sears in dishes ranging from home fries to berry cakes. Whether steeped in history or science-forward, these techniques emphasize the value of care, timing, and tool choice in everyday cooking.

Quotes & Data

“Grilling salmon becomes easier and more flavorful when you brush it with a mix of mayonnaise, honey, and fish sauce- turning a sticky challenge into a deeply browned, effortlessly released, and richly savory success." Annie Petito, Cook’s Illustrated, May/June 2025

“I truly believe that anything that can be made inside can be made outside on a standard charcoal grill.” Michael Symon, Chef, Restaurateur Food Network Magazine, April/May 2025

Example

Grill-Smoked Salmon with Huckleberry Glaze, grilled Chinook salmon brushed with a sweet-tart huckleberry glaze with fresh chives Bryan Roof, Cook's Country, June/July 2025

Sheet-Pan Pomegranate Chicken with Walnut Relish, roasted chicken thighs in pomegranate sauce with walnut relish and a mint and scallion garnish Bon Appetit, May 2025

Caramelized Cream Pancakes, cinnamon-spiced pancakes made with a rich, nutty caramelized cream topped with bananas, pecans, and syrup Food & Wine, April 2025

Global

Overview Summary

Global cuisine today is shaped by both tradition and innovation, with chefs reimagining cultural dishes while preserving their roots. From Spain’s Mar I Muntanya to Vietnam’s cơm tấm and the Persian kuku sabzi, these recipes reflect regional identity and resourcefulness.

Migration and multiculturalism have influenced dishes like kebabs in Paris, Filipino sisig in Chicago, and Korean bulgogi passed down through generations. In Stockholm, global ingredients are redefining Nordic cuisine, while Japanese temaki and picnic dishes are adapted for contemporary lifestyles.

Chefs like Marcus Samuelsson and Prateek Sadhu are leading efforts to celebrate native flavors while opening their cuisines to global audiences. Third-culture cooking embraces fluid boundaries, allowing chefs to tell personal stories through unexpected flavor mashups. With every reinterpretation, food becomes a bridge between the past and the evolving present.

Quotes & Data

“India is so complex and so diverse, and every region needs to tell its own stories. That is the future of Indian food." Chef Prateek Sidhu, Bon Appetit, April 2025

"It all started with farmers from the Mekong Delta making the most out of what they had, turning those broken rice grains into something special." Tu David Phu, Chef and Author, San Francisco, CA Cook's Illustrated, May/June 2025

Examples

Sisig (Filipino Sizzling Pork), marinated off-cuts of pork seasoned with calamansi, with fresh lime juice and spicy mayonnaise Andee Gosnell, Food & Wine, April 2025

Lingo Beef Pie, Hokkaido-style braised beef curry, bone marrow, and burnt rosemary Emily Yuen, Chef, Lingo, Brooklyn, NY Flavor & the Menu, Top Ten Trends 2025

Uni Toast, housemade brioche layered with jidori egg glaze and Grade A Japanese sea urchin finished with a touch of lime zest Brandon Rice, Chef and Owner, Earnest, San Francisco, CA Art Culinaire, Q2

New Chefs & Restaurants

Overview Summary

Several prominent chefs and restaurant concepts made notable debuts or expansions this quarter. Roz Mallet of PhaseNext Hospitality is moving beyond airport franchises with new freestanding locations. Bobby Flay continues growing his chef-driven fast-casual brand, Bobby’s Burgers, known for bold burgers and consistency. Michelin-starred Chef Ryan Ratino added two more stars for Ômo by Jônt and MAASS under HIVE Hospitality. In Chicago, Chef Sujan Sarkar launched NADU, offering modern regional Indian cuisine. Emeril Lagasse and his son opened 34 Restaurant & Bar, their first Portuguese concept in New Orleans. Meanwhile, Lachlan Mackinnon-Patterson continues expanding his Frasca Hospitality Group with new concepts and a winery in Italy.

Several exciting new bars also opened, including Almanac in Philadelphia, Gus’ Sip & Dip in Chicago, and Tatlo in New Orleans, each emphasizing creativity and guest experience. Chef-designed venues like Raf’s (NYC) and The Restaurant at Inness (Accord, NY) highlight elegant, intentional hospitality through collaborations with Post Company designers..

Quotes & Data

"At HIVE Hospitality, we take pride in our approach to cuisine- focusing on simplicity, luxury, and creativity." Ryan Ratino, Executive Chef and Owner, Omo by Jont, Winter Park, FL Food & Beverage, May 2025

"The restaurants that really stand out to us that we've been fortunate to work with are the client comes to us and doesn't know what the room looks like, but they have a huge amount of perspective. It allows us to ask why we are making this restaurant." Leigh Salem, Post Company Bon Appetit, May 2025

Examples

The Chopped Cheese, chopped beef patty smothered in American cheese Happy Medium, San Diego, CA Flavor & the Menu, Top Ten Trends 2025

Emeril's Muffuletta, Italian seeded bread with provolone, mortadella, salami, ham, lettuce, tomato, and olive salad made with capers, kalamata, green and black olives Chef Emeril Lagasse, Food & Wine, June 2025

Banarasi Tamatar Chaat (Uttar Pradesh), warm tomato chaat with nameka para, cashew, and ghee, finished with a sugary syrup Chef Sujan Sarkar, NADU, Chicago, IL Food & Beverage, April 2025

American

Overview Summary

American cuisine is deeply rooted in regional traditions while constantly evolving through innovation and cultural influence. Classic comfort foods like fried chicken, cornbread, and skillet-cooked meats remain staples, celebrated for their familiarity and heartiness.

Southern influences are especially prominent, with dishes like shrimp and grits, sweet potato pie, and barbecue reflecting the legacy of African American culinary traditions.

At the same time, American food is increasingly shaped by fusion— drawing on immigrant roots and global flavors to reimagine familiar formats. From cast-iron breakfasts to charred summer cookout fare, there’s a strong emphasis on bold flavor, seasonality, and informal, communal eating.

Ultimately, American cuisine is portrayed not as one fixed style, but as a living, layered conversation between past and present.

Quotes & Data

“A burger is a glorious thing: satisfying, nostalgic, and endlessly adaptable." Morgan Bolling, Cook's Country, June/July 2025

"Because the key to a memorable barbecue is to double down on the side dishes. It's a secret that Texas' top pitmasters have been onto for a while." Raphael Brion, Food & Wine, June 2025

Examples

Chicken Drumsticks, barbecue spice-roasted chicken drumsticks with white barbecue sauce Steve Dunn, Cook's Illustrated, March/April 2025

One-Pot French Onion Pasta, with caramelized onions, white wine, and fresh thyme, topped with gruyere Bon Appetit, April 2025

BBQ Smokehouse Burger, bacon, American cheese, a buttermilk onion ring, and Chipotle BBQ sauce Bobby Flay, Bobby's Burgers, Charlotte, NC Food & Beverage, May 2025

Latin

Overview Summary

Latin cuisine is rich with bold flavors, vibrant colors, and deep cultural roots. It embraces both everyday simplicity and celebratory complexity —ranging from street-style tacos to slow-cooked meats and layered sauces.

Ingredients like lime, chili, cilantro, cumin, and fresh corn appear frequently, delivering brightness and heat that define many regional dishes. Latin cooking often emphasizes texture and balance, with crunchy toppings over tender fillings, or silky sauces paired with crispy edges.

There’s also a notable respect for culinary tradition, with many recipes passed down through generations or rooted in specific family rituals. Whether served in a backyard gathering or elevated in a modern kitchen, Latin cuisine is shown as expressive, joyful, and deeply tied to community and heritage.

Quotes & Data

"Taco fillings can range from simple grilled fish to marinated, spitroasted pork shoulder; a flaky flour tortilla is not the same as a nutty, slightly sweet corn tortilla; and toppings range from punch pico de gallo to smoky, savory salsas or even fresh fruit." Lucy Simon, Food & Wine, May 2025

"The appeal of melted cheese runs deep, and queso fundido settled in, becoming a staple of the northern states of Mexico, where it is a popular feature at carne asadas." Matthew Fairman, Cook's Country, April/May 202

Examples

Fugazzeta, traditional Argentine cheese-stuffed pizza made with a double layer of dough filled with mozzarella and provolone cheeses, topped with sautéed onions, olives and baked in a cast-iron skillet David Yu, Cook's Illustrated, March/April 2025

Chicharron-Crusted Chicken, chicken fingers breaded with crushed chicharrons fried crisp and sprinkled with fresh lemon zest Bon Appetit, April 2025

Double Yolk Huevos Rancheros, corn tortilla topped with chorizospiced beans, melted cheese, sunny-side-up eggs, garnished with pico de gallo, cilantro, lime, and hot sauce Sunny Anderson, Food Network Magazine, April/May 2025

Italian

Overview Summary

Italian cuisine is rooted in simplicity, seasonality, and respect for quality ingredients. It emphasizes balance and tradition, often using just a few components—like pasta, cheese, olive oil, and fresh vegetables—to create deeply satisfying dishes. Recipes are passed down through generations, yet the cuisine remains adaptable, welcoming innovation without losing its identity. Pasta serves as a versatile foundation, valued for its comfort and ability to carry both classic and contemporary flavors. I

talian cooking also relies on fundamental techniques such as emulsification, precise layering, and thoughtful ingredient pairings to elevate even the simplest preparations. Whether rustic or refined, Italian food reflects a deep cultural appreciation for meals that are both nourishing and emotionally resonant, grounded in warmth, balance, and a sense of home.

Quotes & Data

"Like Rome's other great pasta traditions- pastas alla gricia, amatriciana, and carbonara- cacio e pepe is the magnificent sum of a few humble parts." Steve Dunn, Cook's Illustrated, May/June 2025

"But at La Vucciria, I knew, it's best to save room for the delicious things to eat around every corner: for the fresh-baked sfincione sold from carts, the quenching lemon granitas at every kiosk, the world-famous pani ca meusa from Rocky Basile's famous cart, and the piping hot meats and offal served directly off the grill at Da Jolly." Laura Itzkowitz, Food & Wine, May 2025

Examples

Fettuccine with Spinach and Pesto, fettuccine with sautéed spinach, pesto, Parmesan cheese, and lemon zest Food Network Magazine, April/May 2025 T

hin-Crust Grilled Pizza with Fontina, Pecorino, and Scallions, thin-crust grilled pizza topped with a blend of fontina, pecorino, scallions, garlic oil, and fresh herbs Matthew Fairman, Cook's Country, June/July 2025

Aglio Olio, classic pasta dish with extra virgin olive oil, red chili flakes, and Parmesan cheese Love, Pasta, Jackson, MI Flavor & the Menu, Top Ten Trends 2025