Shrimp that Brings the Big Picture - skyscraper - both - 11.22

Sugar Foods Deliver It Better - banner - both - 04.20

Alaska Cod and Pollock: Crispy, Craveable, Comforting - skyscraper - both - 01.25

TNT Burgers - Learn More - skyscraper - both - 03.23

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Mains Exchange - OE - banner - 01.30 - 04.27.25

A Family of Fine Cheeses - skyscraper - both - 08.22

McCain - Takeout and Delivery Resources - Lean on Us - banner - both - 05.20

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

Performance Dairy Extra Melt - banner - both - 04.24

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Essity - Impress Your Guests - banner - OE - 03.17

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Battered Alaska Cod Alaska Pollock Alaska Haddock - skyscraper - both - 01.25

La Ranchera Birria Base - both - 09.24

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Ambrosia Chocolate - banner - both - 03.23

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Catch of the Season - skyscraper - both - 07.22

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

Sugar Foods ecoSticks Style and Substance - banner - both - 04.18

Simplot GoodGrains - skyscraper - both - 01.20

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

General Mills - Gluten Free Options - banner - both - 03.18

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Essity - Clean Dry Hands - banner - OE - 03.17

Indiana Packers - Vertical Integration - banner - both - 07.21

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Jennie-O No Basic Burger Here - banner - both - 03.20

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

Sunny Fresh Egg Patty and French Toast - skyscraper - both - 03.23

Tork One Napkin - banner - OE - 03.17

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Tork Compact Foodservice Cloths - banner - both - 07.17

Culinary Reserve - See Every Bowl as a Canvas - both - skyscraper - 03.05 - 07.31.25

Golden Tiger Vegetable Spring Roll - Elevate Dishes with Vibrant Flavor - OE - banner

Banner Ad - 4 - PICs - Operator - supersized

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Simplot Sidewinders - Make Waves - banner - both - 01.20

Sunny Fresh Bacon and Cheese EggStravaganza - banner - both - 03.23

Basic American Shred Competition operator banner ad - 12.17

Seafood is Better - skyscraper - both - 05.21

Tyson Cortona Pepperoni - skyscraper OE 1.23

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Battered Alaska Cod Alaska Pollock Alaska Haddock banner - both - 01.25

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Simplot Sidewinders - Make Waves - skyscraper - both - 01.20

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Your Source for Wild Alaskan Seafood - Surimi - skyscraper - both - 10.24

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Campbells- Cream of Mushroom Soup - Bring Better-for-You to Every Bowl - both - banner - 03.05 - 07.31.25

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Ambrosia Chocolate - skyscraper - both - 03.23

Your Source for Wild Alaskan Seafood - Surimi - banner - both - 10.24

Skyscraper Ad - MM -  Beat - Operator

Performance Plus Food Safety - skyscraper - both - 09.21

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Ready to Eat Frozen Vegetables - banner - both - 03.23

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Simplot RoastWorks - skyscraper - both - 01.20

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Banner Ad - 1 - MM - Recipes - Operator - supersized

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Tork Compact Foodservice Cloths - skyscraper - both - 07.17

Skyscraper Ad - MM - Cook - Operator

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Reel in Greater Appeal - skyscraper - both - 10.22

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

McCain - We're Here to Help - Learn More - banner - both - 05.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Diamond Crystal Kosher Salt skyscraper - both - 04.23

Campbells Tomato Soup - Bring Solutions to Every Spoonful - both - banner - 03.05 - 07.31.25

Nestle Stouffers White Cheddar Mac and Cheese - skyscraper - both - 08.18

Innovation is essential for staying relevant for foodservice operators of all types and in every segment. But how does one introduce fresh, trend-forward ideas while maintaining the integrity of their brand and ensuring customer loyalty? How can brands strike this delicate balance?
The answer lies in strategic, measured innovation that resonates with both new and existing customers. Here&rsquo;s a look at several data-backed solutions, proven effective through extensive customer and operator research, to strike that delicate balance:
Elevate the Familiar
One of the most successful innovation strategies is taking comfort foods and giving them a modern twist. Consumers often gravitate toward dishes they recognize but appreciate when they are presented with elevated ingredients or unexpected flavors. This &ldquo;old is new&rdquo; trend continues to thrive, with dishes like rice pudding made from heritage grains and fritto misto reimagined with pickled peppers and unique dipping sauces.
Leverage Seasonal, Local
Operators can innovate without drastic menu overhauls by incorporating seasonal produce and locally sourced ingredients. Trends show that seasonal vegetables such as ramps, fava beans, and asparagus are gaining traction among innovative restaurant menus [12&dagger;source]. Highlighting these ingredients not only keeps menus fresh but also aligns with sustainability trends that resonate with diners.
Smart + Safe Experimentation
LTOs are a low-risk way to test new menu items and gauge customer interest before making them permanent. Research indicates that operators introduce LTOs more frequently than core menu changes, with many launching new specials monthly or seasonally. Chains that successfully leverage LTOs, such as Crumbl with its rotating cookie flavors, have shown strong consumer engagement.
Innovate in Beverages
Beverages, both alcoholic and non-alcoholic, offer a unique space for creativity. Datassential&rsquo;s research highlights growing trends in non-alcoholic cocktails, such as NA spritzes and botanical-infused drinks, as well as lighter alcoholic options like rice lagers and blanc hops. Restaurants can tap into this movement by crafting signature drinks that align with their brand identity.
Technique-Driven Offerings
Some of the most exciting innovations stem from culinary techniques rather than entirely new dishes. For example, fine dining operators are showcasing sabayon and raw preparations like tuna tataki, both of which emphasize high-quality ingredients and skilled execution. Even casual operators can bring technique-forward elements to their menus in accessible ways.
Consistency + Creativity
While innovation is key, consistency is just as critical. Data shows that chains with highly rated last visits tend to have strong innovation scores as well. Customers are more willing to try new menu items if they trust the overall quality and execution of a brand&rsquo;s offerings.
Health vs. Indulgence
Health-conscious options continue to drive menu innovation, especially in the fast-casual space. Brands like Sweetgreen have found success by offering dishes that are both health-forward and indulgent. Operators should consider how they can incorporate wellness-driven ingredients&mdash;such as plant-based proteins or fermented elements&mdash;without alienating customers who seek familiar flavors.
Core Menu Evolution
While many operators prioritize LTOs, there is also value in updating core menu items to reflect changing tastes. The most successful brands balance both strategies, ensuring that their staple offerings remain relevant while experimenting with new additions. Want to wow your customers with something cutting edge? Create a dish using one of the <a href="https://datassential.com/resource/food-and-beverage-trends-2025/?referrer=blog" target="_blank">flavors to watch for 2025</a>.
But innovation doesn&rsquo;t have to mean reinventing the wheel. The best strategies balance familiarity with creativity, leveraging seasonal ingredients, beverage trends, and technique-driven execution. By using LTOs to test new ideas and ensuring consistency across the menu, operators can introduce fresh concepts while staying true to their brand&mdash;and keeping customers coming back for more.
Source: Samantha Des Jardins, <a href="https://datassential.com/resource/innovation-menu-trends/?referrer=marketing-newsletter" target="_blank">Datassential</a>

How does one introduce fresh, trend-forward ideas while maintaining the integrity of their brand and ensuring customer loyalty? How can brands strike this delicate balance?

Innovation Without Complication: How to Add New Trends Without Adding Costs, Headaches

After closing the proverbial menu on 2024, many foodies are curious to see what the new year has in store. Well, we hope you come to 2025 hungry because the next 12 months will be a very fun time to <a href="https://www.sunset.com/travel/best-restaurants-in-west-2024" target="_blank">dine out</a>.
According to <a href="https://ethanstowellrestaurants.com/" target="_blank">Chef Ethan Stowell</a>, founder of his eponymous restaurant group in Seattle, 2025 is poised to be a year of playful and personable <a href="https://www.sunset.com/food-wine/restaurants/modern-korean-restaurants-los-angeles" target="_blank">dining experiences</a>. &ldquo;People are really leaning into the joy of cooking and eating&mdash;experimenting, getting creative, and letting their unique tastes shine,&rdquo; he explains. &ldquo;It&rsquo;s less about sticking to strict culinary rules and more about having fun with flavors and presentation.&rdquo;
Curious to see what&rsquo;s going to be pipin&rsquo; hot on the food scene this year? We asked several West Coast chefs to dish on 2025&rsquo;s top dining trends. From <a href="https://www.sunset.com/food-wine/algae-cooking-oil-trend" target="_blank">buzzy ingredients</a> to shifts in service, here&rsquo;s what you need to know before booking your next reservation.
1. Detailed Dishes
Nowadays, you can get virtually everything with a tap or swipe of a screen&mdash;but don&rsquo;t expect that same automation from the dining scene. &ldquo;I believe the appreciation of craftsmanship and skills will be the focus of food trends,&rdquo; Min Park, managing partner of <a href="https://www.itriasf.com/" target="_blank">Itria Restaurant Group</a> and <a href="https://omakaserestaurantgroup.com/" target="_blank">Omakase Restaurant Group</a>. &ldquo;Really appreciating the skills and knowledge learned by some of our culinary leaders and how it can be presented in today&rsquo;s world.&rdquo;
Think of your next meal out as the antithesis of the artificial intelligent fad, where handmade pastas and slow-smoked meats are in. &ldquo;Smoking is always trending,&rdquo; adds Chef Karl Holl of <a href="https://www.brasada.com/" target="_blank">Brasada Ranch</a> and <a href="https://www.brasada.com/bend-oregon-dining/wild-rye" target="_blank">Wild Rye</a> in Powell Butte, Oregon. &ldquo;Charring and amber-kissed items are very popular right now.&rdquo;
2. A Condiment Craze
For years, <a href="https://www.sunset.com/food-wine/healthy/healthy-dips-recipes" target="_blank">dips</a> and sauces have played a supporting role to the almighty entr&eacute;e. But in 2025? Stowell predicts these condiments will get a dash of main-character energy. &ldquo;These ingredients allow people to personalize their food in a way that&rsquo;s easy, fun, and delicious,&rdquo; he explains. &ldquo;They&rsquo;re the unsung heroes that can completely transform a meal, and I think they&rsquo;ll be front and center on menus and in kitchens everywhere.&rdquo; Keep an eye out for mouth-watering hot sauces, vinegars, and other bespoke add-ons.
In fact, Holl says butter plates are &ldquo;very in,&rdquo; adding that, &ldquo;At Wild Rye, we have a br&ucirc;l&eacute;ed Brie, which is whipped Brie cheese br&ucirc;l&eacute;ed with a smokey speck,&rdquo; he shares.
3. Collaborative Chefs
Contrary to what you see in movies and television shows&mdash;where <a href="https://www.sunset.com/food-wine/best-new-dried-pasta-brands" target="_blank">chefs</a> are in ruthless competition with each other&mdash;Chef Wes Avila of <a href="https://www.sbe.com/restaurants/mxo/los-angeles/" target="_blank">MXO Steakhouse</a> in Los Angeles says there&rsquo;s strength in numbers. From coordinating pop-ups with other restaurants or ideating on an innovative TikTok, 2025 will prove that a little bit of collaboration can go a long way for the industry. &ldquo;It&rsquo;s a great way to exchange ideas, techniques, and build communities with like-minded chefs,&rdquo; he says. Translation: Expect 2025 to be like one big crossover episode&mdash;only with your favorite culinary talents.
4. Meals for Special Moments
If you ask Adriano Paganini, founder of a San Francisco-based restaurant group called <a href="https://www.instagram.com/backofthehouseinc/?hl=en" target="_blank">Back of the House</a>, 2025 will create a clearer separation between special occasion destinations and everyday spots. &ldquo;The restaurants we are seeing in the &lsquo;special&rsquo; category may be more expensive, and you may go less frequently, but they have both a more special look and feel, and more unique menus,&rdquo; he says. &ldquo;Restaurants that are for everyday use are mostly fast casual or informal with good food and value.&rdquo;
While Stowell agrees&mdash;and even believes that those restaurants that fall somewhere in the middle will fade out of fashion&mdash;Chef Ryan Shelton of San Francisco&rsquo;s <a href="https://www.merchantroots.com/" target="_blank">Merchant Roots </a>thinks experiential eateries will be on the rise. &ldquo;It&rsquo;s central to what we do at Merchant Roots,&rdquo; he says. &ldquo;Our menus are heavily theme-driven and immersive, and every three months, we completely transform our service, plateware, menus, and decor to match a new theme.&rdquo;
5. A Movement for Micro-Cuisines
Many of us have had <a href="https://www.sunset.com/food-wine/kitchen-assistant/casamarte-la-paz-recipes" target="_blank">Mexican</a>, <a href="https://www.sunset.com/food-wine/kitchen-assistant/flour-and-water-pasta-recipes" target="_blank">Italian</a>, and <a href="https://www.sunset.com/food-wine/kitchen-assistant/tsubaki-yakitori-japanese-grilling" target="_blank">Japanese</a> cuisine&mdash;but why not enhance our foodie IQ? According to Charles Bililies, founder and CEO of <a href="https://www.souvla.com/" target="_blank">Souvla</a> in San Francisco, the new year might be a fitting time to do so. &ldquo;I think we&rsquo;re going to see a continuation of chefs and restaurateurs going deeper into smaller sub-regions and cuisines,&rdquo; he says.
Chefs will have a laser-focus on very specific regions such as Puglia versus Southern Italy or Istria over Croatia. Bililies&rsquo;s current fixation? &ldquo;The cuisine of the nomadic shepherds of Greece, the Vlahas.&rdquo;
6. Produce-Packed
Nowadays, it seems like you can find a plant-based alternative to virtually any type of protein. Chicken nuggets? Burgers? Caviar? Check, check, and, surprisingly, check. However, Shelton warns that plant-based alternatives can stealthily be more processed than the real deal&mdash;and hopes that the industry focuses on sustainability. &ldquo;I hope diners will continue to embrace fresh, produce-forward dishes and opt for sustainably-raised animal proteins when the craving strikes,&rdquo; he says.
Of course, Shelton is not the only one who is making a push for <a href="https://www.sunset.com/food-wine/kitchen-assistant/crudo-e-nudo-seafood-recipes" target="_blank">sustainability</a>. &ldquo;The cool thing is eating food fresh from a farmer and it is completely justified over processed food,&ldquo; Park adds. If you&rsquo;re looking to zhuzh up your veggie-centric dish, Shelton predicts mushrooms will continue to excite chefs and diners alike. He says: &ldquo;They&rsquo;re hard to commodify, packed with nutrition, naturally beautiful, and magical to cook with, beyond any health fads.&rdquo;
Source: Kelsey Mulvey, <a href="https://www.sunset.com/food-wine/restaurants/food-dining-trends-2025" target="_blank">Sunset</a>

They’re poised to be a *chef’s kiss* in the new year.

These Food and Dining Trends Will Dominate 2025

For trendsetters and trendspotters alike, forecasting what&rsquo;s &ldquo;hot up ahead&rdquo; is a fun end-of-the-year exercise. This is especially true in the culinary industry, where analyzing food trends is a <a href="https://www.ice.edu/blog/what-can-you-do-with-culinary-degree" target="_blank">valued professional skill</a>.
Organizations such as the <a href="https://restaurant.org/research-and-media/research/research-reports/whats-hot-food-beverage-trends/" target="_blank">National Restaurant Association</a> and American International Foods, Inc., as well as major grocery outlets like Whole Foods Market and Kroger have a major stake in the game when it comes to predicting what consumers will want more of in the months to come. Among their food predictions for 2025, several categories stand out: a variety of fermented foods, as well as flavors and ingredients from both Southeast Asian and <a href="https://www.ice.edu/blog/latin-american-flavors" target="_blank">Latin American cuisines</a>.
With some insight from ICE&rsquo;s chef instructors, here we highlight six ingredients we expect to see everywhere in 2025.
Seaweed 
Along with the rise in popularity of <a href="https://www.ice.edu/campus-programs/plant-based-culinary-arts" target="_blank">plant-based cooking</a>, seaweed and other sea vegetables are expected to be front and center in 2025. &ldquo;Sea vegetables are incredibly nutritious,&rdquo; says <a href="https://www.ice.edu/about/faculty-profiles/stephen-chavez" target="_blank">Senior Chef-Instructor Stephen Chavez</a>. &ldquo;There's really not a better source of minerals for people that are following a plant based diet,&rdquo; he says, &ldquo;so if you're not getting iron and things like that through red meat, the best source that you can get it from is sea vegetables. They&rsquo;re also easy to cook.&rdquo;
Recipes that feature nori &mdash; thanks to its utilization in sushi &mdash; have been prolific for years, but other <a href="https://www.ice.edu/blog/seaweed-snacks" target="_blank">forms of seaweed</a> also have culinary applications, including wakame, hiziki, hijiki and kombu. &ldquo;Kombu is the essence of umami,&rdquo; says Chef Stephen. &ldquo;It lends flavor to everything.&rdquo;
Sourdough 
Sourdough saw an uptick in popularity during the pandemic, when many chefs and home cooks tended to sourdough starter cultures during quarantine. Sourdough starter is useful for many things besides bread, however, and you can expect to see more sourdough applications in recipes and on menus in the year to come.
&ldquo;You can use starter, whether fresh or discarded, for all sorts of things,&rdquo; says <a href="https://www.ice.edu/about/faculty-profiles/kierin-baldwin" target="_blank">Chef-instructor Kierin Baldwin</a>. &ldquo;Sourdough starter is basically a mix of water and flour &mdash; plus all those little living yeasts &mdash; so it can be added to many doughs for a tiny bit of extra lift or just a little more flavor complexity,&rdquo; she says. &ldquo;I love to use my discard to make pancakes and waffles but I have seen it added to <a href="https://www.ice.edu/blog/understanding-science-cookies" target="_blank">cookies</a>, cakes, crackers, pasta, and more.&rdquo;
Tamarind 
Both sweet and sour in character, and a staple of Southeast Asian cuisine, tamarind is the sticky pulp from a fruit pod produced by a tree from the legume family. Though familiar to many thanks to dishes like pad thai, tamarind is typically a background ingredient. You can expect, however, to see it play more starring roles in 2025.
&ldquo;Tamarind is bold, tart, and sweet, and there's nothing that can replace it,&rdquo; says <a href="https://www.ice.edu/about/chefs/ann-ziata" target="_blank">Chef-Instructor Ann Ziata</a>, &ldquo;adding such a fresh, floral character to so many dishes.&rdquo; Tamarind often comes in a paste form, which has a long shelf life and is easy to use, &ldquo;but don't be afraid to make your own puree from a block of tamarind,&rdquo; says Chef Ann. &ldquo;Cut a piece off and dissolve in a bit of hot water, and pass it through a sieve if there are seeds. &ldquo;You can use it for pad thai, chutneys, sauces, marinades, and even desserts and cocktails.&rdquo;
Tea 
Tea is a huge category, comprising different varieties whose <a href="https://www.ice.edu/blog/fermented-radish-mint-tea-sandwiches-recipe-chef-olivia-roszkowski" target="_blank">applications go beyond the tea cup</a>. From black and green varieties, as well as herbal teas such as chamomile and jasmine, tea is poised to become a staple ingredient for chefs in both sweet and savory dishes.
&ldquo;Tea can be quite a versatile ingredient,&rdquo; says <a href="https://www.ice.edu/about/faculty-profiles/jeff-shields" target="_blank">Chef-Instructor Jeff Shields</a>. &ldquo;On the savory side it can be used to infuse flavor in a broth, soup, or sauce. You can also smoke with it,&rdquo; he says, which produces a more subtle, delicate smoke flavor than typical hardwoods. On the sweet side tea can be used for sauces, ice creams, custards, and syrups, among other preparations. &ldquo;Tea in general will typically add a subtle yet earthy, smokey, floral flavor profile to a dish,&rdquo; says Chef Jeff.
Peppers 
Fresh bell peppers have been a staple for chefs and home cooks for ages. Standard issue bell peppers, however, only scratch the surface of the pepper category. Within Latin American cuisine, for example, peppers in both fresh and dried varieties are prolific. In 2025, forecasters expect the general market to sing peppers&rsquo; praises.
&ldquo;My favorite dried peppers are guajillo, pasilla and ancho,&rdquo; says <a href="https://www.ice.edu/about/faculty-profiles/barbara-rich" target="_blank">Barbara Rich, Lead Chef</a> within the <a href="https://www.ice.edu/campus-programs/culinary-arts" target="_blank">Culinary Arts Program</a>. &ldquo;They are the most typical ones used in <a href="https://www.ice.edu/blog/oaxacan-mole" target="_blank">dishes like mole</a>, and are the easiest to find in stores.&rdquo; Dried chilies require more preparation than fresh, but are easily managed with a few simple steps. &ldquo;The best way to use dried chiles is to lightly toast them to soften them up, then remove the stem and seeds,&rdquo; says Chef Barbara. &ldquo;I then soak them to make them more pliable, and then blend into sauces.&rdquo;
Ube 
Ube is a type of purple yam or sweet potato that is indigenous to the Philippines. Like other sweet potatoes, its natural sweetness is perfect for certain dessert recipes (like <a href="https://www.ice.edu/blog/ube-basque-cheesecake" target="_blank">this ube cheesecake</a>), and its starchiness serves savory desserts well, too. This is to say nothing of its dynamic color, which adds drama to any menu course.
&ldquo;Ube is a great addition to ice cream, cupcakes, bread, and pancakes,&rdquo; says <a href="https://www.ice.edu/about/faculty-profiles/chayanin-pornsriniyom" target="_blank">Chef-Instructor Chayanin (Nin) Pornsriniyom</a>. &ldquo;In savory preparations you can use it as a base for soup, pasta dough, or croquettes. Since ube has natural sweetness to it you may want to adjust the sugar level to any recipes where you are substituting ube [for other forms of starch.]&rdquo; Chef Nin also suggests that ube works best when cooked first and mashed before incorporating into recipes.
Source: Pamela Vachon, <a href="https://www.ice.edu/blog/2025-food-trends" target="_blank">Institute of Culinary Education</a>

Discover the top food trends of 2025 and find out how they'll transform cuisine this year.

2025 Food Trend Forecast: Expect to See These 6 Ingredients Everywhere in 2025

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Innovation Without Complication: How to Add New Trends Without Adding Costs, Headaches

These Food and Dining Trends Will Dominate 2025

2025 Food Trend Forecast: Expect to See These 6 Ingredients Everywhere in 2025