From Cacio e Pepe to Pumpkin Spice to Croque Madame, the culinary world through the eyes of market research firm Datassential held some unique food trends

While chartreuse is traditionally referred to in the context of the color – it’s a yellowish green that was prevalent between the late 1950s and early ’70s in American interior design ­– it’s also a French liqueur, available in both yellow and...

If you’re stepped into an IKEA, it is more than likely you have seen lingonberries in some form. This small, deep ruby colored berry is the Scandinavian equivalent to the North American cranberry (although lingonberries grow in North America, too)...

Gouda is a Dutch cheese named for the city of Gouda in the Netherlands where it was first traded – not created– and is sometimes wrapped in red wax. The red wax is a clear sign you’re in for something delicious...

The pandemic did not derail trends, and in fact spurred some along

The Sazerac is a cocktail hailing from New Orleans believed to have been created before the Civil War. It’s named for Sazerac-de-Forge et Fils, a brand of Cognac, although at some point that spirit was swapped for rye, which is now usually the...

Himalayan salt is a rock salt mined from mountainous regions in Asia that has gained popularity in recent years as both a seasoning and a plate presentation...

Brioche is a bread of French origin that is more like a dressed-up loaf of bread...

Shakshuka is a bold flavored dish of eggs poached in an often spicy tomato sauce, frequently topped with herbs, that is popular in Israel and parts of North Africa. Though often presented as a breakfast dish in the United States, Shakshuka is...