From chopped liver to honey year-round, 2025 is going to be delicious.
Why do people wear pajamas to the airport? How on earth are low-rise jeans making a comeback? And why are streaming services starting to feel like cable? Some trend questions are simply beyond me. But when it comes to food trends, I’ve got you covered with what’s likely to be hot on menus and in the market next year.
I’m excited (and in one case, slightly concerned—see trend 4) to share my top five Jewish food trends to watch in 2025. To help you stay ahead of the curve, I’m throwing in a few outstanding recipes so you can get a jumpstart.
And even if food trends aren’t your thing, these are great conversation starters—perfect for distracting from chatter of mysterious drones, WWIII or someone’s rant about the aforementioned low-rise jeans issue at your New Year’s Eve party.
1. Under the Sea
And I’m not talking about lox! Agar agar, a plant-based gelatin derived from red algae and the OG kosher gelatine, is making waves as a hot food trend for 2025. With growing interest in sustainable, nutrient-rich aquatic plants, ingredients like agar agar are gaining popularity for their fiber-rich benefits and digestive support.
2. Honey and Seeds
Honey is buzzing into 2025 as a standout ingredient, especially when paired with seeds in countless creative combinations. According to the National Restaurant Association’s What’s Hot 2025 Culinary Forecast, honey is getting peoples’ attention with its antioxidant-rich sweetness and versatility, pairing perfectly with seeds, nuts and spices
3. Organ Meats
Ok, hear me out! Organ meats are not only delicious, but they’re making a comeback! Offal, or organ meats, are celebrated for their high protein content and rich supply of vitamins and minerals. The research in Whole Foods Market’s The Next Big Things: Our Top 10 Food Trends in 2025 describes shoppers as increasingly drawn to meat blends that combine traditional cuts, like ground beef, with organ meats. These blends make it easier to enjoy the nutritional benefits of liver, kidney and heart without the challenge of preparing them from scratch. Could 2025 be the year chopped liver goes mainstream?
4. Apocalyptic Staples
Pickles—or really, anything fermented—are the ultimate culinary sidekick. Got a fatty sandwich? Add a pickle. A friend drops by unannounced, and you’re out of snacks? Open a jar of pickles. You can even find pickle-flavored ice cream these days. Pickles just have a way of making people happy. That said, this is where I started to feel a bit uneasy—not about preserved foods themselves, but about the phrase “apocalyptic staples.” Still, who am I to argue with the good folks at Food & Wine?
5. Sourdough
I know, I know, everyone in the world became a sourdough bro during lockdown. But this fermentation favorite isn’t just a fleeting trend; it’s evolved and expanded. No longer confined to classic loaves, sourdough is making its way into everything from pizza crusts and flatbreads to crackers and even brownies. Grocery shelves are embracing its signature tang and the perks of fermentation, offering the flavor without the hassle of keeping a starter alive. If you’ve still got a bubbly starter thriving on your counter, why not give a sourdough challah a go?
Caleb Guedes-Reed is a contributing writer to My Jewish Learning and Jlife Magazine.
