Korean barbeque is a global trend. Above, it's cooked on a central grill or at your table.
Nashville's hot fried chicken has grown 356% in four years.
82% of people enjoy bacon. Even 11% of vegetarians and vegans enjoy bacon, the survey says.
Yuba is prepared from heated soy milk cream (tofu skin). It's a popular plant-based choice for soups, salads, and bowls.
Lemonade dominates. Strawberry, raspberry, and watermelon lemonades are popular non-alcoholic drinks.
Southern-style Alfredo sauce is spicy. Mayonnaise, apple cider vinegar, brown sugar, Worcestershire or spicy sauce, and spices make a creamy-white, tangy, rich sauce.
Cassava, a nutty-flavored, starchy South American root vegetable, with a one-year growth rate of more than 46% and is on fewer than 1% of menus.
CBD may be added to drinks, beers, and desserts at restaurants. CBD-infused meals and beverages were trending in 2019.
Crab bisque is easy and customizable.
Chili, sriracha, or coffee-flavored bacon is also available. 38% of men and 27% of women are interested in eating flavoured bacon, which can garnish drinks or desserts.
Gochujang red chilli paste is a fermented Korean condiment. Datassential predicts a 20% increase in this seasoning in 2021, after a 179% four-year rise.
This fruit gives barbeque, rice bowls, tacos, wraps, pizza, stews and salads a meaty feel.