7 Food Trends That Are Going to Be Huge This Fall

Move over pumpkin spice, we’ve already seen cinnamon roll-flavored foods picking up steam this year (Ben & Jerry’s debuted a vegan Cinnamon Buns pint, for example). But prepare to see people pinning and ’Gramming cinnamon-roll pie crusts and giant cinnamon rolls galore.

Whiskey cocktails? We’ve seen every iteration. But the wine director at The NoMad and a bartender from Please Don’t Tell have teamed up to create the first American-made brandy designed for mixing and shaking. Bertoux has already been adopted by bartenders across New York City and is poised to become as ubiquitous as Campari.

Whole Foods may have predicted that Middle Eastern flavors would go mainstream in 2018, but we’ve seen Israeli food taking off in particular. Last spring, for example, the James Beard Foundation named the pastry chef at Philadelphia-based Zahav the rising star chef of the year. And Israeli chain Taim announced they’re opening two more locations in New York City. Prepare to see flavors like sumac, za’atar and harissa sweeping restaurant menus—and shakshuka isn’t going anywhere soon.

Raise your hand if you’ve tried really hard to love matcha and failed? Well, good news: There’s a new Argentinian beverage in town called yerba mate that has zero bitterness. You brew it like tea, it contains almost as much caffeine as a cup of coffee—but it’s not quite tea and not quite coffee. Curious? Scoop some up from Amazon or your local health food store.

The newest eating trend? The Pegan diet, a hybrid of the Paleo diet and the vegan diet. Coined by Dr. Mark Hyman, the medical director at the Cleveland Clinic Center for Functional Medicine and a New York Times best-selling author, the diet focuses on plant-based foods, good fats and low carbs. Now onto what you’re really wondering: Yes, that mouthwatering two-ingredient cauliflower gnocchi is totally on the Pegan diet.

As "graze boards" (giant, professionally designed snacking boards) continue to rise in popularity, we've been noticing an uptick in this vegetarian-friendly version. Made with a cornucopia of fresh fruit, cheeses and nibbles instead of cured meat, they’re a clever play on charcuterie board recipes. Here’s how to DIY a fruit and cheese board.

Plastic straws have been a big topic of discussion as of late. Bad for the environment = so not cool. That’s why this season we’re seeing a myriad of new straws, from collapsible stainless-steel straws for cold brew and Prosecco-infused paper straws to Starbucks’s edible pumpkin spice cookie straws (sorry, one PSL mention, we had to).