Food has such a funny way of circling back around, doesn’t it? One year it’s all about kale, the next it’s cauliflower, and suddenly in 2025, we’re smashing burgers flat and spooning cottage cheese onto toast like it’s brand new.
I’ve been keeping an eye on what’s popular lately, and I have to admit—I’m a little fascinated by where our taste buds are headed. It feels like the big theme this year is food that does double duty: it’s flavorful, it’s fun, and a lot of it has a wellness spin too.
Take protein, for instance. Everyone seems to be chasing it right now—whether it’s tucked into snack bars, pasta alternatives, or just good old-fashioned Greek yogurt. I’ve found myself reaching for quick protein-packed bites on busy days too; they really do keep me going.
And then there are the “functional foods.” You’ve probably seen them—teas made with turmeric to calm inflammation, kombucha to keep your gut happy, even CBD mocktails meant for winding down without alcohol. I tried kombucha recently and while it’s an acquired taste, I had to admit, it left me feeling surprisingly refreshed.
Another comeback kid? Buckwheat. Not just in pancakes, but in crackers, cookies, and even breakfast mixes. It’s hearty, nutty, and naturally gluten-free—a quiet little star that’s sneaking into more pantries.
But the one that makes me smile most is cottage cheese. For me, it’s always been that simple side dish next to peaches or pineapple. Suddenly, it’s trendy again—whipped into pasta sauces, blended into dips, spread on toast with honey and fruit. It’s the same food, but dressed up for a night out.
Snacks are getting a makeover too. Freeze-dried everything—from fruit to candy—is having a moment. I tried a freeze-dried strawberry once, and honestly? It was like a tiny burst of fireworks in my mouth.
On the indulgent side, there’s no slowing down the smash burger trend. Thin, crispy-edged patties, seared hot and fast—it’s the kind of burger that’s messy in the best way.
And if you thought charcuterie boards had peaked, meet their ocean cousin: seacuterie. Smoked salmon, pickled shrimp, scallops, dipping sauces—it’s a playful, unexpected twist that I can imagine serving on a warm summer night.
Flavors, too, are getting bolder. Asian street foods, tropical island spices, adventurous sauces—it feels like more of us are willing to bring the world into our kitchens. Even my local grocery store has expanded its spice aisle lately, which makes it easier to play with flavors at home.
Comfort food hasn’t been left behind either. Detroit-style pizza—with its thick, airy crust and cheesy, crispy edges—is gaining fans far outside Michigan. And tacos and bowls? They’re not going anywhere. They’re still the kind of everyday food that’s easy, colorful, and endlessly customizable.
So that’s what’s cooking in 2025: a mix of health, comfort, and creativity. I’m curious though—are you more of a cottage cheese on toast person, or would you be bold enough to try a seacuterie board at your next gathering?
