Going off (in a good way)Intercultural cuisinesFrom Indo-Chinese and Taiwanese-Tex Mex, to Viet-Cajun and Cape-Malay, brace your tastebuds for culinary cultures colliding in the most delicious ways.Pecans are IN. Photos: GettyImagesPecanMove aside pistachio, this season is all about butter-pecan ice-cream, pecan pie, pecan dukkah, cinnamon Meshuga, and pecan frosted German chocolate cake.PostbioticsBioactive compounds such as lactic acid and butyrate, that are the end-product of good bacteria in our guts fermenting prebiotic fibre. Could they help maintain a healthy microbiome?Cambodian foodAmong the oldest Southeast Asian cuisines, Cambodian food combines freshness with aromatic complexity using ingredients such as kampot pepper, lime leaves, shrimp paste, holy basil and vinegar (check out Mamapen in Soho, London, by chef Kaneda Pen).Hi-fi Listening barsLow-lit establishments where vinyl records, exquisite small plates and discerning cocktails come together in harmony. See Bar Shrimp in Manchester or The Listening Room at MOI in London.Malted thingsThe butterscotch-toffee-toastiness and caramel-nutty-earthiness of malt syrup is enlivening everything from sourdough and cookies, to barbecue glazes and vinaigrettes.Extreme funkinessXO sauce, Japanese fermented natto beans, stinky tofu, colatura di alici fish garum, Moroccan smen fermented butter – adding a deep funk to your cooking is all the rage.GrapePetimezi Greek grape molasses is the new pantry hero; Ravneet Gill’s cotton cake with fregola grape is a must-try, frozen “swalty” grapes are all over TikTok, and behold: the unironic 2026 revival of balsamic vinegar.Combi ovensUltra-precise, multifunctional appliances that can oven bake, air-fry, defrost, grill and steam in one, like Smeg’s retro-chic 10 in 1 oven.QQThe satisfying chewy and bouncy texture associated with mochi, tteokbokki, boba pearls and fish balls (sometimes referred to as the “Asian al dente”) is popping up everywhere.Doner kebabsFrom the viral TikTok “roll and bake” home-cooked version to the rise of gourmet Turkish kebab shops, this craveable, hot sauce-laden 1990s icon is back.PiconThe burnt-orange French liqueur that makes complex, invigorating negronis, or can be mixed with blonde beers for a refreshingly bitter Picon Bière shandy. It’s the 2026 spritz.UtrechtThe canal-side gourmet destination in the Netherlands being heralded as “the understated Amsterdam without the tourists”, awash with innovative restaurants, great coffee, frites – and just a Eurostar away.Going off (in a bad way)PistachioThe Dubai chocolate bubble has popped, with few lurid green pistachio products tasting anything like an actual pistachio.Protein everythingCarbs are unapologetically back, jacket potatoes are replacing cauliflower rice, and fibremaxxing replaces protein-loading.Air-fryersBulky countertop-hogging appliances that actually “bake with a fan” more than “fry” are being increasingly shunned in favour of multi-tasking alternatives.Hot honey After being slathered over absolutely everything from pizza crusts to truffled cheeses, this ‘swicy’ condiment now feels a little one-note compared to bolder chilli-ferments with some sharp bite.Greek yoghurt ‘cheesecake’