‘The new ketchup’? How hummus spread beyond a niche into a British staple
Hummus has become a significant staple in British diets, reflecting broader trends in culinary globalization as it is now measured in the cost of living index.
Culinary Bavaria: Tradition Resists Longevity
The article discusses the cultural significance of large portion sizes in Bavarian cuisine amid perceptions of health and diet.
Spring Namul Bibimbap Overcoming Seasonal Traditional Feast Filled with Spring Fragrance
This article discusses the rising popularity of spring vegetable bibimbap in Korea, highlighting its appeal as a seasonal dish amid culinary trends.
The Phenomenon of Cold Beetroot Soup: How a Lithuanian Dish Becomes a Competitive Advantage
The article discusses how the traditional Lithuanian dish, cold beetroot soup, is gaining a competitive advantage in the modern food market due to its strong emotional ties and appealing presentation.
Unnsteinn gourmet blood iceberg
The article discusses the presence of a gourmet food dubbed 'blood iceberg' associated with Unnsteinn, likely highlighting culinary trends in Iceland.
Lithuanians are Looking for Innovations in Restaurants: Bright, Globally Popular Flavors in Focus
A recent report indicates that Lithuanian diners are increasingly interested in exploring bold and globally trending flavors in their culinary experiences.
The culinary map of Poland is changing. What do we like to order for takeout?
A report highlights the favorite takeout foods of Poles and trends shaping the Polish gastronomy market, showcasing Jaga Pizza as a standout restaurant.
Rise and fall of the gourmand empire
The article reflects on the decline of the once-popular dried tomato in culinary culture, comparing its fate to historical empires.
Aiô, Taiwanese restaurant updates successful dishes; see gastronomic news in SP
The Aiô restaurant in São Paulo has updated its menu with new Taiwanese-inspired dishes, along with other culinary updates across the city.
Bold Flavors: 4 Food Trends That Will Soon Move from Restaurants to Home Tables
A new report from the international food and beverage company Paulig indicates that Estonians are increasingly seeking bold and global flavors in their home cooking, influenced by trends emerging from restaurants.
Dulce de leche as a passport: the secrets of the global success of Argentine ice cream
Argentine ice cream is achieving global success, particularly due to the popularity of dulce de leche, with ice cream shops proliferating in major cities around the world.
Jens Linder: Are Swedish cooks spoiled and pampered?
In a column for Dagens Nyheter, chef Jens Linder reflects on the tendency of Swedish cooks to seek convenience over authenticity in their culinary practices, while also offering practical tips for achieving complex flavors more efficiently.
The reasons why cabbage enters our kitchens and 3 ways to cook it
The article discusses the rising popularity of cabbage in culinary scenes, particularly in Greece, and presents three recipes to incorporate it into meals.
Love Letters on a Plate: Treat Your Partner to Romantic Breakfasts
A culinary expert shares creative and budget-friendly breakfast ideas that can impress your partner, inspired by social media trends.
The Palace House: It belonged to a powerful Cordoba family and was recovered for a gastronomic company
The former Minetti Palace in Córdoba, Argentina, has been transformed into a branch of Rapanui Chocolaterías, reflecting both the city's rich history and modern culinary trends.
Top Chef Reveals: This Ingredient Makes Every Sauce Better
Jesper Renström, a 26-year-old chef, shares kitchen tips and reveals a secret ingredient that enhances sauces.
From a $180 burger to $40 crab nachos, 6 of the top Super Bowl eats and drinks
Super Bowl LX features a diverse menu highlighting local Bay Area cuisine, with extravagant offerings designed to impress attendees and showcase the region’s culinary identity.
Can one fight against customer criticism? The case of Dani García and his 16-euro cocktail
The article discusses the conflict between modern chefs, like Dani García, who face public scrutiny and criticism for their pricing and offerings, reflecting a shift in customer expectations and communication.
The Group that Shapes Modern Gastronomy
The group 'Deipnosophistirion' has been a leading force in shaping contemporary Greek gastronomy for over 30 years, creating trends rather than following them.
8 Cities with Authentic Food that TikTok Has Not Yet Destroyed
The article highlights eight cities with a rich culinary culture that remains true to traditional recipes, resisting the trends set by social media platforms like TikTok.
The oatmeal from the hotel chain has become a hit – Now it is being sold at a crazy price per kilogram: "We wanted to respond to the demand"
The oatmeal served at Lapland Hotels has gained popularity, being touted as potentially the best in the world, and is now being sold at a premium price.
Creative, "local", innovative. The revealing chefs of 2026
The article discusses which chef will be the revelation of 2026 in Lombardy, based on responses from critics and journalists to a survey about trends in the Italian culinary scene.
The Horror of Hamburger, Cheesecake, and Other 'Swamp' Dish Festivals
This article critiques the trend of food festivals focused on popular but low-quality dishes, highlighting the decline of Spanish gastronomy.
The Recipe for Hot Honey Was the Most Searched on Google in 2025. We Have It
The 'hot honey' recipe became the most searched item on Google in 2025, as revealed in Google's Year in Search report, highlighting its popularity in various culinary combinations.
After cauliflower, cabbage becomes the most popular vegetable in 2026
Cabbage is expected to see a resurgence in popularity in 2026, overtaking cauliflower as identified in Pinterest's annual trend report.
What will we eat in 2026? Our annual survey. Third episode: the chefs who will surprise us
The article discusses predictions for culinary trends in 2026 based on a survey of chefs, critics, and gastronomic opinion leaders, focusing on emerging culinary talent.
Korean Vegan Cuisine, Asian Sauces, and the Culinary Tradition of Vietnam Among the Major Bibliographic Trends of 2026
The article discusses the evolving role of cookbooks in 2026, highlighting Korean vegan cuisine, Asian sauces, and Vietnamese culinary traditions as significant trends.