As 2025 comes to a close, take a look back at the top culinary trends of the year, and get an inside scoop of what global tastemakers predict people's palates can expect in 2026.
An array of bold flavor profiles and techniques permeated plates and pours across the culinary space in 2025 as chefs, bartenders, and manufacturers alike crafted sensory characteristics that spanned tangy and herbaceous notes of pickles to the tart, floral and citrusy taste of Japanese yuzu.
Google search experts shared some of the top trending queries with ABC News that highlighted the hits and huge traffic spikes within the food and drinks category.
Breakout trends including caviar -- particularly atop chicken nuggets as made famous by Simon Kim's famed COQODAQ dish -- Dubai chocolate recipes, pickle-flavored foods, cottage cheese, cocktails such as the Azalea (an exclusive sipper served at Augusta National during The Masters Tournament), and viral dishes like carrot salad were all among the top trending queries across Google in 2025.
The past year also saw a plethora of wellness-motivated food trends.
There was a surge in amped-up protein intake with everything from viral cottage cheese recipes to new Starbucks menu items with Protein Cold Foam.
The fibermaxxing trend also made waves, amassing millions of videos and views across TikTok and Instagram.
Arden Shore, editor-in-chief of food media behemoth The Infatuation, had a unique seat at the table this year, with access to an array of renowned and casual kitchens and bars across the country, and witnessed firsthand what's heating up and what could be eighty-sixed in the year ahead.
"Mexican food is having a 'sceney' moment nationally, with lots of restaurants sourcing and nixtamalizing their own corn for both food and cocktails in fun, lively spaces," Shore told ABC News of places pulling inspiration from Mexico City's renowned culinary landscape.
She also said "British cuisine is taking off," with items like bangers and mash, Scotch eggs, and meat pies on menus at trendy restaurants including Wilde's in Los Angeles, Little Beast in Seattle and New York City's soon-to-open Dean's.
Elevated comfort food is another major trend that Shore identified picking up steam.
"From hot dogs and pizzas treated with unexpected luxury touches to Caesar salads that incorporate bold umami elements like miso, tahini, nori, or even trout roe, we're seeing menus remix classics not just for novelty, but because diners crave both nostalgia and innovation," she said.
When it comes to specific flavor or ingredient trends, Shore reiterated that "umami continues to drive a lot of what's resonating," pointing to the above ingredients that "add depth without making a dish feel intimidating."
"Matcha is another ingredient that keeps showing up. We're seeing it treated with the same seriousness as wine or chocolate, especially in desserts or even appetizers," Shore said.
Google Trends experts back up that prediction with their annual top trending queries Year in Search insights.
Spice, seasoning and condiment manufacturer McCormick predicted in its 2026 Flavor Forecast that black currant will be the "it" flavor of 2026, "known for its tart-yet-sweet taste and versatility in foods and drinks."
The U.S. food producer, which has released its annual Flavor Forecast since 2000, said black currant "has been trending on menus and in kitchens globally," which is why the company recognized it as the latest "up-and-coming flavor."
Like other small botanicals, black currant can be utilized in a variety of applications from sauce work and reductions to pastries or mixology.
When it comes to grocery aisles, Whole Foods shared its 2026 outlook, with product distinctions the retail giant's team of experts believe will be on more shelves -- and ultimately, in more home kitchens.
The top eight picks include beef tallow; fiber-forward foods; support of female farmers; kitchen couture, aka products with aesthetic and vibrant designs that uplift countertops; fine dining in the freezer section; more vinegar usage, from functional drinks to dressings; mindful sweets made with real ingredients; and finally, reimagined instant foods.
Whether it's an introduction to new cuisines, experimenting with diverse flavor or adding a layer of sustainable support for the larger food system, 2026 is ripe with new, trendy opportunities.
