The Top 25 Food Trends of the Past 25 Years

The re-burgerification of America

Long ago, hamburgers were mostly associated with fast-food chains, diners, and backyard barbecues — an easy, affordable way to serve a crowd. But in 2001, Daniel Boulud showed that the humble burger could be just as sophisticated as a steak. 

Boulud developed a French-inflected burger at db Bistro Moderne as a tongue-in-cheek reference to McDonald’s, stuffed with foie gras and red wine-braised short rib. At $29, Guinness World Records recognized it as the world’s most expensive burger at the time. But it wasn’t just a gimmick — the db Burger became a staple at Boulud’s more casual restaurants and inspired chefs around the country to add a signature burger to their menus. 

Meanwhile, Danny Meyer rebranded the fast-food burger with the launch of Shake Shack, a smash burger chain that uses premium, ethically sourced ingredients. There are now over 510 locations worldwide, and in the last five years, the crispy-edged smash burger has reached new levels of popularity. No matter where you live, there’s bound to be a destination-worthy burger within reach. —Amelia Schwartz

Food television inspires curiosity in the kitchen

From the 1960s through the ’80s, food television was largely confined to public broadcasting, where shows like The French Chef, The Galloping Gourmet, and Yan Can Cook emphasized real-time cooking with a focus on culinary technique and cultural exploration. With the launch of Food Network in 1993, the once relatively quiet genre exploded into 24/7 food-centric programming. Shows ranged from beginner instruction with personality-driven hosts that combined audience interaction, storytelling, quirky humor, and strong personal branding. 

The 1990s marked the rise of personality-driven shows, but the 2000s cemented the format. Rachael Ray and Giada De Laurentiis brought a relatable, lifestyle-focused approach with 30 Minute Meals (2001) and Everyday Italian (2003). Meanwhile, competition shows like Iron Chef America (2005) and Top Chef (2006) featured A-list chefs alongside a new generation of up-and-comers, turning cooking into a sport-like spectacle and cultural barometer. —Cheryl Slocum

The rise of bread baking

Bread baking saw several waves of popularity in the 2000s. Jim Lahey’s No-Knead Bread recipe debuted in the New York Times in 2006, offering Lahey’s simplistic approach. This was followed by Chad Robertson’s deep-dive into the intricacies of sourdough with his book Tartine Bread in 2010. In 2017, Samin Nosrat brought salt water-brined focaccia into the spotlight, and by 2020, sourdough bread became a pandemic pastime that dominated kitchens and social feeds. —Paige Grandjean

Fat is back

In 2007, fat made a bold comeback in the American diet, thanks to shifting research suggesting healthy fats are essential, not harmful. Butter returned, with higher-fat European varieties leading the way, along with clarified ghee and coconut oil. Specialty olive oils and sesame oil followed, embraced for flavor and health benefits. Home cooks and chefs began celebrating, not vilifying, fat as a key to richness and satisfaction. —Breana Killeen

Brassicas get their due

In the late 2000s and early 2010s, Brussels sprouts underwent a total transformation. Once boiled and dreaded, they reemerged roasted and fried on trendy restaurant menus, starting with David Chang’s Ssäm Bar and Noodle Bar. By 2009, his spicy sprouts drew national attention, helping reframe cruciferous veggies as crave-worthy. Kale, cauliflower, and cabbage soon followed, evolving from forgettable sides to dynamic, caramelized mains that defined a new era of vegetable-forward dining. —Breana Killeen

Salted caramel starts to stick

A 1970s French invention, salted caramel has roots in Brittany, where rich dairy traditions and Celtic Sea salt formed the base of its distinct flavor. High-end pastry chefs embraced salted caramel early on but by 2008 it had gone mainstream. Soon, the salty-sweet confection showed up in Starbucks Frappuccinos, Häagen-Dazs ice cream, fine-dining menus, and was cited as a favorite treat of then President Obama. Its staying power has been undeniable — chefs and cookbook authors still rely on salted caramel in desserts, and it has increasingly crossed over into the savory realm found in fish, chicken, vegetable, beef, and cheese dishes. —Cheryl Slocum

The bacon boom

In the mid-2000s, bacon stopped being a breakfast side and became an entire personality. It topped maple-glazed doughnuts, garnished Bloody Marys, and flavored lip balm. 

When was Peak Bacon? It might have been 2008, when barbecue bloggers set the internet ablaze with the Bacon Explosion, a bacon-stuffed sausage roll wrapped in woven bacon strips. Or 2009, when Brooklyn’s Bacon Takedown and Portland, Oregon’s Baconfest emerged. Some say swine flu put an end to Peak Bacon, but the cured pork remains delicious in most any form — just not lip gloss. Or shaving cream. —Audrey Morgan

We turned up the heat

In 2009, Bon Appétit crowned sriracha its “Ingredient of the Year,” and the spicy condiment craze has only grown hotter since. A little over decade later, chili crisp, with its Sichuan pepper and garlicky crunch, became a pantry MVP as home cooks — stuck inside and craving excitement — looked beyond the basics to upgrade their meals. Thanks to a vibrant following on “FoodTok”, TikTok’s food community, chili crisp quickly earned cult status in the U.S. and new brands began popping up in grocery stores everywhere. 

Sweet-and-spicy combos also got a glow-up with the rise of hot honey, which found fans in fast food and fine dining alike. Mike’s Hot Honey even scored a limited-time collaboration with KFC in February 2025. Dried peppers and spice blends like gochugaru and togarashi have made their way into global pantries, making one thing for certain — this trend isn’t cooling down anytime soon. —Andee Gosnell

Fancy toast takes flight

The fancy toast takeover started in the early 2000s in places like New York City’s Café Gitane, where its now-iconic seven-grain toast topped with smashed avocado, lemon juice, crushed red pepper, and olive oil first appeared. But it wasn’t until Gwyneth Paltrow featured the dish in her cookbook It’s All Good (2013) that avocado toast became an Instagram darling and food phenomenon. 

Between 2013 and 2015, avocado toast showed up on nearly every breakfast and brunch menu — its popularity quickly became a symbol of millennial culture, even strangely drawing blame for the generation’s struggle to afford a home. As its trendiness soared, it inspired endless riffs like ricotta and honey, chili crisp eggs, and nut butter with chia, as a broader movement level-up the humble slice of toast. —Andee Gosnell

The return to traditional preservation

From fermenting to pickling, canning, smoking, salt-crusting, and more, traditional preservation methods came back in force between 2012 and 2018. Home cooks and chefs alike embraced old-world techniques, and books like Sandor Katz’s The Art of Fermentation (2012), Franklin Barbecue (2015), and The Noma Guide to Fermentation (2018) helped fuel the revival. These resources celebrated time-tested preservation as both an art and a path to deeper, more complex flavor. —Breana Killeen

Dairy mooves on from cows

Plant-based dairy is nothing new. There’s evidence that soy milk was being made in China at least 2,000 years ago, and the earliest documented recipe for almond milk is in a Baghdad cookbook from 1226. And yet, this ancient practice of ‘milking’ nuts, seeds, and legumes has been one of the fastest-moving trends of the past quarter century, making the leap from the cultural margins in the 1980s and ’90s (when brands like Rice Dream and Almond Breeze could reliably be found at co-ops and health food stores) to the mainstream. 

Following the FDA’s approval of the health claim that soy milk lowers the risk of heart disease, the category exploded: Between 2000 and 2007 alone, 2,700 new soy products were launched, with dairy alternatives derived from almond, rice, oat, cashew, and even quinoa. Sales of almond-based and coconut-based milk products increased by 149% between 2012-2017, while sales of oat milk skyrocketed from $6 million to nearly $40 million between 2018 and 2019. All of this makes it easier than ever to find an alt milk for your next latte — or you can do it the ancient way, and make your own.  —Karen Shimizu

Menus become more accommodating

Gluten-free, dairy-free, vegetarian, vegan, and other dietary preferences shifted from off-menu accommodations to standard fixtures at many restaurants, including big-name chains. In 2012, Domino’s became the first national pizza delivery chain to offer gluten-free crust, and in 2014 Chipotle Mexican Grill introduced its vegan sofritas burrito that featured shredded tofu braised with peppers and spices. Leveraging the popularity of plant-based meats, Burger King launched their vegan Impossible Whopper in 2019, further solidifying a new era of inclusive American dining. —Paige Grandjean

When snacking moves into mealtime

Years before girl dinner went viral, Americans were already grazing their way through supper. In 2013–2014, market researchers reported that snacks made up more than half of all eating occasions and predicted the continued growth of “snacks eaten as main meals.” Small-plate trends like tapas and mezze fueled snack culture at restaurants, with 70% of customers claiming to order shareable meals instead of single entrées. In the grocery aisle, portable protein packs earned the nickname “adult Lunchables.” —Audrey Morgan

Global ingredients go mainstream

One of the most exciting trends of the past quarter century has been America’s embrace of the global pantry, a movement that’s brought big, bold flavors to the grocery aisle and to dinner tables all over the country. Sriracha was one of the first to become a national phenomenon: Huy Fong, a Thai brand founded in the 1970s, skyrocketed in popularity in the U.S. in the 2010s and has been going strong ever since. 

As more and more cooks experienced the dimension and depth of traditional ingredients like fish sauce, chipotles in adobo, miso, oyster sauce, and gochujang, these global pantry staples became American pantry staples. Today, they’re as easy to find and indispensable as salt and pepper. —Karen Shimizu

Sheet pans reduce mess and stress

Once reserved for baking cookies, the humble sheet pan becomes a weeknight dinner workhorse, churning out roasted salmon and crispy chicken thighs. In 2014, Melissa Clark’s New York Times article “Behold, the Sturdy Sheet Pan” and Molly Gilbert’s cookbook Sheet Pan Suppers tout the 18- x 13-inch aluminum pan’s ability to put dinner on the table with very little prep or cleanup. The simplification of weeknight dinner eventually led to the surge of 30-minute meals and one-pot cooking in the home kitchen. —Paige Grandjean

Play with your veggies

Veggies took center stage in the 2010s, coinciding with a rise in plant-based diets. Spiralized everything dominated blogs and healthy eating websites, while chefs explored vegetable “steaks,” mushrooms in meatballs, and sweet potato-laced mac and cheese. Cauliflower reigned supreme — praised by Time as the “It” vegetable of 2017 — and began appearing as rice, crust, steaks, and whole-roasted centerpieces. By 2019, hasselbacking vegetables, the technique of cutting thin slits into an accordion-like pattern, became the latest technique to sweep social feeds. —Breana Killeen

Grocery and restaurant delivery revolution

It’s hard to imagine a time before you could order food with the push of a button. Following the growth of pioneers like DoorDash and Grubhub, Uber Eats launched in 2015, turning ride-share drivers into takeout couriers. Amazon acquired Whole Foods for $13.7 billion in 2017, adding fresh groceries to its Prime model. Instacart orders skyrocketed by 300% in 2020, and the momentum hasn’t let up post-pandemic. Grocery deliveries hit a record $30 billion in 2024 — an increase of more than 20% from the prior year. —Audrey Morgan

Spices get their due

Before the millennium, unless you lived somewhere with a specialty shop where you could buy international spices, you were mostly limited to mass-market brands or your grocery store’s white-label jars. Finding options beyond Eurocentric seasonings was a challenge. 

A new generation of spice companies emerged in the 2000s that centers around freshness, traceability, and global storytelling. Brands like Spicewalla, Dine Diaspora, and La Boîte offer spice blends that are bold, culturally rooted, and ethically sourced, often spotlighting the farmers behind the flavors. And, as a result, home cooks now have access to an expansive, vibrant pantry of spices and blends like berbere, za’atar, urfa biber, achiote, and suya. —Cheryl Slocum

Plant-based meat rivals grass-fed

Beyond Meat and Impossible Foods began to blur the line between meat and plants in 2016, attempting to rival grass-fed beef in popularity and innovation. Plant-based meat alternatives offered the taste and texture close to real meat without the cholesterol, and touted benefits to animal welfare and environmental footprint. 

By 2018, White Castle became the first major fast-food chain to sell it, offering sliders with Impossible patties, and signaling a major shift in mainstream demand. With improved flavor and accessibility, plant-based options became a popular choice for those who previously relied on beans and tofu as their protein options. —Breana Killeen

Layering on salt, fat, acid, and heat

An uptick in dining out trained our palates to crave saltier, richer foods packed with umami and contrasting textures. With the release of Samin Nosrat’s cookbook Salt, Fat, Acid, Heat, home cooks felt empowered to bring these bolder flavors to their own cooking, taking new approaches to weeknight meals. Caramelization, layered acidity, and sprinkling on crunchy toppings became everyday techniques as home cooks sought to replicate the dynamic flavors found in restaurants. —Paige Grandjean

Scroll, cook, repeat, share

Since TikTok became the most downloaded app in the U.S. in 2018, its flood of loopable dances, lip-syncs, and viral recipes has defined the cultural zeitgeist. The app’s food corners — known as “FoodTok” and “RecipeTok” — ushered in a new wave of creators and recipe phenomena. One of the earliest hits was baked feta pasta (2021), dubbed the original “TikTok pasta,” which inspired millions of variations and helped solidify the one-pan meal trend. That same year, the viral salmon rice bowl from Emily Mariko catapulted her to internet stardom as a new face in quiet luxury. 

Recipes weren’t the only thing going viral — quirky kitchen hacks spread just as fast. Tricks like separating egg yolks using a plastic water bottle or slicing a pile of cherry tomatoes by sandwiching them between two plates and cutting crosswise sparked an entire subgenre of content. The “I was today years old when I learned” movement, showcasing the marvel of simple cooking techniques, trained a new generation in ways to save time and money in the kitchen. —Andee Gosnell

The spread of board culture

Fancy cheese and charcuterie were the beginning. By 2018, artfully arranged “grazing tables” were flooding our feeds with fresh-cut fruit and salami roses. If these spreads seemed engineered for Instagram, TikTok’s version of board culture is meant to be fun. In 2022, creator Justine Doiron popularized the “butter board” — smears of softened butter swooped onto a platter and garnished with toppings. Meanwhile, the “bring a board party” trend has encouraged guests to create themed spreads out of everything from s’mores to hummus, and even McDonald’s orders. —Audrey Morgan

Cultural diversity takes the mainstage

Since 2018, global food stories have taken a solid foothold in mainstream media coverage and publishing. Cookbooks like Feast by Anissa Helou (2018), Jubilee by Toni Tipton-Martin (2019), Indian‑ish by Priya Krishna (2019), and In Bibi’s Kitchen by Hawa Hassan (2020) topped bestseller lists and contributed to a 21% surge in cookbook sales in 2018. 

Meanwhile, social media platforms — especially TikTok and Instagram — have helped amplify food creators in this space, bringing their regional recipes and personal perspectives to a broad mainstream audience. This momentum carries real economic weight: the global flavors market, valued at $15 billion in 2022, is projected to grow to $23 billion by 2032. —Cheryl Slocum

Tinned fish makes waves

Back in the early 2000s, if you mentioned tinned fish, school lunches of canned tuna fish sandwiches would probably be the first thing to mind. In 2023, you might think of the beautifully curated set of tinned fish you received as a Christmas gift. Thanks to brands like 2022 F&W Game Changer Patagonia Provisions and Fishwife Tinned Seafood Co., pantry staples like anchovies, sardines, mussels, and smoked mackerel have become go-to heroes offering economic flexibility and maximum flavor with minimal effort. Tinned fish hasn’t just shaken up weeknight dinners, it’s also redefined how we think about seafood. —Andee Gosnell

Comfort classics make a comeback

In the aftermath of the pandemic, comforting retro fare like relish trays, martinis, and prime rib have come roaring back onto restaurant menus. Restaurant designers are embracing “grandma chic”, with avocado-and-pink colorways and antique serveware that evokes a familiar past. And when it comes to home cooking, we can’t get enough of the classics — in 2024, Spaghetti Carbonara  and Dirty Martini Dip were among Food & Wine’s top-visited recipes. In stressful times, there’s always comfort to be found in the classics — so pass the King Ranch Casserole, will ya? —Karen Shimizu