By Harry Cruse | TasteSavory
Food trends come and go quickly, and many are more about the video than the taste. A few, though, stick around because they’re genuinely good, and often easy to make at home. This guide covers eight trends that people keep returning to, explains why each one works, and shows how to use them in your own kitchen. It includes a hot honey recipe, safe ways to make chili crisp, and a short section on viral food ideas that deserve a second look before you try them.
The short answer
- A trend is worth trying when it tastes good without the hype, uses ingredients you can find, and fits dishes you already make.
- Hot honey, chili crisp, smash burgers, garlic bread, cottage cheese, sweet potatoes, Korean fried chicken, and matcha all pass that test.
- Be careful with homemade infused honey and oils. Never give honey to children under 12 months old, and refrigerate homemade oils that contain garlic or herbs.
- Ignore viral hacks that skip steps or seem unsafe.
How to tell if a trend is worth your time
- Does it taste good on its own merits? If it only works because it looks striking on camera, skip it.
- Does it improve food you already make? The best trends are add-ons: a sauce, a topping, or a technique.
- Is it safe and realistic? Some viral recipes leave out safety steps or promise health results they can’t deliver. We looked at this in our article on the soup-in-a-pumpkin trend.
1. Hot honey
Hot honey works because it balances sweet, heat, and a hint of acid. It’s good on pizza, fried chicken, biscuits, roasted vegetables, cheese boards, and even ice cream. The sweet-and-salty-and-spicy combination is the same principle covered in our guide to sweet and salty.
Recipe: Hot honey
Makes: about ½ cup | Time: 10 minutes, plus steeping
- ½ cup (170 g) honey
- 1 to 2 teaspoons dried red pepper flakes, to taste
- 1 teaspoon apple cider vinegar or white vinegar, optional
- Warm the honey and pepper flakes in a small saucepan over low heat for 3 to 5 minutes, stirring, until the honey is runny and fragrant. Don’t let it boil.
- Remove it from the heat and let it steep for 10 to 30 minutes. A longer steep gives more heat.
- Strain if you like, or leave the flakes in. Stir in the vinegar.
- Pour into a clean jar, cover, and let it cool.
Safety notes: Never feed honey, or foods made with it, to infants under 12 months. Use dried chili flakes. If you infuse honey with fresh chilies, garlic, or herbs, which contain moisture, refrigerate it and use it quickly, because fresh ingredients in honey or oil can create conditions where botulism bacteria grow.
2. Chili crisp
Chili crisp is chili-infused oil with crunchy bits, and it adds heat, savoriness, and texture. Spoon it over fried or soft-boiled eggs, noodles, dumplings, rice, roasted vegetables, pizza, or even vanilla ice cream. The basic method of pouring hot oil over spices is a form of blooming; see our guide to toasting and blooming spices.
To make a safe version at home: Heat a neutral oil until it shimmers but isn’t smoking, then pour it over a bowl of dried chili flakes, sesame seeds, and a little salt and sugar. A test flake should sizzle without turning black. Use only dried ingredients, because fresh garlic or shallots in oil are a known botulism concern. If you add fresh garlic or shallots, even fried, treat the oil as a homemade garlic oil: refrigerate it and use it within 4 days, as CDC guidance advises. Store-bought chili crisp is a convenient alternative.
3. Smash burgers
Pressing a ball of beef flat on a very hot surface creates a thin patty with a deeply browned, crisp lacy edge. The patties cook in a couple of minutes, so a thermometer reading of 160°F (71°C) arrives quickly. Our guide to restaurant-style burgers covers the technique, fat content, and seasoning in detail.
4. Garlic bread, with everything
Garlic bread works because butter, garlic, and toasty bread are hard to beat. Bake it at about 375–400°F (190–200°C) until the edges are crisp. Then use it as a base for sandwiches, grilled cheese, or a side for soup or pasta. Make garlic butter fresh, and refrigerate or freeze any extra, since garlic mixed into butter is another low-acid, low-oxygen mixture and shouldn’t sit at room temperature.
5. Cottage cheese
Cottage cheese has had a comeback because it’s high in protein and versatile. Blending it makes it smooth enough for dips, pasta sauces, and pancake batter, and it can go on toast or in bowls with fruit or savory toppings. It can be salty, so check the label if you’re watching sodium.
6. Sweet potatoes, loaded
A baked sweet potato is a ready-made bowl. Bake at about 400°F (200°C) for 45 to 60 minutes, until a knife slides in easily, or cook it in the microwave, then split it open and top it. Savory toppings such as cheese, beans, salsa, or yogurt contrast with the natural sweetness. See our budget meals that feel like a treat for more simple ideas.
7. Korean-style fried chicken
Korean fried chicken is known for its thin, extra-crisp coating, often achieved with a starch-heavy batter and double frying, followed by a sticky, sweet-spicy glaze. Typical glaze ingredients include gochujang, garlic, soy sauce, and honey, though recipes vary. If you’d rather not deep-fry, our guide to cooking chicken covers other methods. Cook chicken to 165°F (74°C) either way.
8. Matcha
Matcha is finely ground green tea leaf, so you consume the whole leaf. For a drink, sift the powder, whisk it with hot but not boiling water, since very hot water can make it bitter, and add milk if you like. In baking, it adds color and a grassy flavor, but too much can taste bitter, so start with small amounts and taste as you go. Matcha contains caffeine.
Trends to approach with care
- Raw garlic fermented in honey at room temperature: Food-safety experts have warned that this can create conditions for botulism. Skip it, and don’t give it to children.
- Garlic or herbs stored in oil: Refrigerate and discard after 4 days, or freeze.
- Quick short-form recipes: Many are great for ideas, but check for skipped steps, such as missing cooking temperatures or safe handling.
- Health claims: A trending food isn’t automatically healthy. Treat claims skeptically, especially for “immune-boosting” or “cleanse” foods.
Troubleshooting
- Hot honey is too mild: Steep longer, or add more flakes next time.
- Hot honey is too thick to drizzle: Warm the jar gently in a bowl of warm water.
- Chili oil tastes burnt: The oil was too hot. Let it cool for a minute or two before pouring.
- Garlic bread is soggy: Bake it longer, or finish it under the broiler.
- Matcha is clumpy or bitter: Sift it, and use water that’s hot but not boiling.
FAQ
Is hot honey safe for kids?
Honey is safe for children over 12 months, but the heat may be too much for them. Never give honey to infants under 12 months.
How long does homemade chili oil last?
If it contains only dried ingredients, it keeps longer than one with fresh garlic or shallots. If it contains fresh garlic, refrigerate it and discard it after 4 days.
Do I need special equipment for these?
No. A small saucepan, a heatproof bowl, and a thermometer cover most of them.
How do I know if a trend is safe to try?
Look for sources with clear temperatures, storage times, and safe-handling advice, and be wary of anything that stores fresh garlic or herbs in oil or honey at room temperature.
Conclusion
The best food trends are the ones that earn a place in your kitchen after the hype fades: a sweet-spicy drizzle, a crunchy chili oil, a crisp-edged burger. Try one that fits what you already cook, make it properly, and follow the safety basics for honey and oils. If it makes dinner better next week and the week after, it’s a trend worth keeping.
