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Cabbage
“I’m thrilled that cabbage got its time to shine this year. It’s such a overlooked vegetable and remarkably adaptable. You can braise it, broil it, blanch it, or bake it, and it consistently adds something unique to the meal.” —Aidan Owens, culinary director, Herb & Sea + Herb & Wood, Encinitas + San Diego
Savory Martinis
“One of the standout trends of 2025 was the emergence of the hyper-savory martini. I love a martini, but one that evokes the whimsical three-course bubblegum from Willy Wonka? Absolute perfection. I desire my martinis to have the flavor of tomato or sour cream and onion or seaweed, if possible. And if they come with a little sidecar snack, that’s even better.”—Jackie Carnesi, executive chef, Kellogg’s Diner, Brooklyn
The All-day Cafe
“I adore the atmosphere of a European café where you enter for a coffee and find yourself lingering for a bite or returning later for a drink. For operators facing labor shortages and ever-rising business costs, it’s a business model that helps maintain expenses and optimize space use.”—Rose Previte, chef-owner, Maydan & Maydan Market, DC and Los Angeles
Sauvignon Blanc with Jalapeño Slices
“When the sauv blanc + jalapeño trend first started appearing on my feed, it seemed silly, but it turned out to be surprisingly bright, crisp, and balanced in the most unexpected way. To create one, pour a chilled, zesty Sauvignon Blanc (think New Zealand, Loire Valley, Chile), and rather than muddling anything, simply drop in a slice or two of fresh jalapeño. The heat gently infuses the wine and enhances the tropical, citrusy notes — it’s like the quietly sophisticated sister of a DIY spicy margarita who enjoys poetry and frequents a wine bar.”—Amari Collins, wine influencer and founder of Vin Dealer, New York City
