In 2025, we were introduced to Dubai chocolate. Besides being a major food trend, the way Dubai chocolate went viral so quickly online shows that we can expect more of what marketers call “bottom-up” or “grassroots” marketing. Dubai chocolate became a viral sensation after a TikTok video showcasing the unique confection took the internet by storm. The original treat from Fix Dessert Shop in Dubai is officially known as the Pistachio Kataifi Chocolate Bar. It was a bestseller inspired by a traditional Middle Eastern dessert that has been reimagined with a modern twist. The combination of phyllo, pistachio and chocolate has since inspired countless other desserts with similar flavor profiles. Now every brand of chocolate, from Trader Joe’s to Ghirardelli, is selling a Dubai chocolate bar.
Now, let’s look at some predictions for 2026.
Alcohol — I have written in the past about the significant changes in alcohol consumption. There has been a tremendous shift. Dry January is showing how younger generations drink less. We are seeing more nonalcoholic beers, spirits and canned mocktails filling shelves. Legacy beer brands like Guinness and Stella Artois have been added zero-proof beer. There is, however, renewed interest in vintage and signature cocktails. The spice company McCormick has named black currant its flavor of the year 2026. Crème de cassis is a black currant liqueur that gives Kir its ruby hue.
Gut health with a focus on fiber, fermentation and whole grains continues high on the trend list. It was not long ago that the carbonated beverage selection at the grocery store primarily consisted of the traditional brands such as Coke, Pepsi and regulars. Now the magic word is “prebiotic,” printed somewhere on the label. The big success of prebiotic sodas like Olipop and Poppi was the start of the fad. Pepsi is now releasing a prebiotic version of its flagship soda. I’m confident Coca-Cola will be releasing one soon. Speaking of beverages, there is a rise in cold and iced drinks that include cold foam. More shops have shifted to offer cold, non-soda drinks — even a bubble tea cold brewed with cold foam.
As I write this, new food guidelines are being introduced, and it will be interesting to see their impact on food trends. Already we were seeing a comeback of proteins such as chicken and pork. Chicken can be smart and prepared in multiple ways. People’s tastes are favoring new and fresh flavors that wake up the senses with new sauces. In regard to pork, consumers are ordering the whole thing from their butcher — cheeks, hocks and ribs — no longer just the lonely pork chop. This is all part of a new wave of using underutilized animal parts that is tied to sustainability and budget consciousness. Ultra-processed items are on the new guidelines’ hit list. New York Times food columnist Mark Bittman has long told us to check the list of ingredients. If there are chemicals that you cannot pronounce, go for the orange or apple.
Cauliflower vs. cabbage — kale, Brussels sprouts, cauliflower and carrots — they’ve all had their moments in the sun the past few years, sprouting up on seemingly every restaurant menu and taking center stage on cooking shows. Now, according to Pinterest Predicts 2026, the platform’s annual trend report, there’s a new vegetable in town: the humble, yet beloved cabbage. Pinterest has dubbed the trend Cabbage Crush, and the category includes red and green cabbage, Napa (frequently used in Asian cuisines), bok choy, cone-shaped cabbages like Caraflex and gorgeous, bumpy Savoy. Think crunch!
For 2026, restaurant guests are predicted to shift away from fast casual and super upscale, moving to upscale casual — spaces that are smaller, more intimate and friendly. Diners will be going cheaper and looking for value. The meal and price have to justify the effort, the babysitter and the parking. On behalf of my family, I wish everyone a healthy and prosperous 2026. In this new year, include a resolution to dine out at a new restaurant monthly and to be very generous and kind to your staff. Bon appétit!
Cabbage soup has been a staple in Eastern European cuisines as far back as the Middle Ages. Today, there is something undeniably comforting and restorative about this brothy yet hearty soup. This recipe is entirely vegan (though chicken broth certainly works). Feel free to customize by adding other vegetables from your fridge or a can of rinsed white beans to make it more filling. Enjoy this recipe from the New York Times.
Cabbage soup
Yield: 6 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced (1 1/2 cups)
- 2 to 3 ribs celery, diced (1 1/2 cups)
- 4 large garlic cloves, minced (2 tablespoons)
- 1 teaspoon Italian seasoning
- Crushed red pepper, to taste
- Kosher salt (such as Diamond Kosher) and black pepper
- 1 large Yukon gold potato, diced (about 8 ounces)
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 1(14-ounce) can diced tomatoes
- 6 cups chopped green cabbage (from 1 small cabbage)
- 1 teaspoon red wine vinegar
- 1/4 cup chopped fresh parsley, plus more for serving
Directions
- In a large pot or Dutch oven, heat the oil over medium. Add the onion, carrots and celery, and cook, stirring occasionally, until the vegetables are tender-crisp. Add the garlic, Italian seasoning, crushed red pepper, 1 teaspoon salt (or 1 1/2 teaspoons if you’re using low-sodium broth) and 1/2 teaspoon black pepper; cook until the garlic is fragrant, 1 minute.
- Add the potatoes and tomato paste and cook, stirring often, until the paste is fully incorporated and begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes (with their juices), and bring to a simmer over medium-high heat. Stir in the cabbage, lower the heat and simmer, partially covered and stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.
- Off the heat, add the vinegar and parsley. Taste, and add more salt and pepper, if necessary. Serve hot, topped with more parsley. The soup will keep for up to 5 days in the refrigerator or 3 months in the freezer. Tip — To freeze soup, cool to room temperature in the pot, and then transfer to an airtight container. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth if necessary.
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Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through 69 Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.