The future of food may lie in the desert. Cactus is a trending ingredient, and these drought-tolerant crops are being heralded as sustainable food sources.
Author: Janet Helm, MS, RDN
We’re awash in sauce. Supermarket shelves and refrigerator doors are filled with a dizzyingly wide array of sauces—from hot sauces and fermented, umami-rich sauces to squeezable bottles of flavored aioli and tahini.
Pulses are being reimagined in new and exciting ways across grocery shelves and restaurant menus, and have become a favorite ingredient on TikTok—from dense bean salads and brothy beans to bean dips and black bean brownies.
Caribbean cuisine is truly a bubbling melting pot—shaped by the cultural traditions of the indigenous populations of the islands combined with the influence of enslaved Africans and European colonists, including Spanish, British, French, and Dutch.
Sales of nonalcoholic drinks have skyrocketed—driven by the changes in today’s drinking culture. Not only is it common to find mocktails on menus, but people can now sign up for nonalcoholic subscription services, visit booze-free bars, and attend sober events that don’t rely on drinking.
In our ever-connected world, people increasingly want to travel through food, and it shouldn’t be any surprise to see global cuisines shaping the culinary landscape.