Food News

The Food Trends of 2023, According to Our Editors

What we're taking into the new year—and what we're leaving behind.

January 13, 2023
Photo by Ty Mecham

2022 was a year of viral foods. It was impossible to escape talk of butter boards, caviar bumps, and, of course, the negroni sbagliato (with Prosecco in it). Cloud bread, so-called “Healthy Coke” (aka: a shrub), and baked oatmeal all enjoyed moments of stardom. We debated the merits of pasta chips, chicken caesar wraps, and that blue smoothie from Erewhon that spawned many a copycat.

Rather than trying to predict the next big fad—destined to blow up and fade away in a matter of weeks—I wanted to consider the way we ate in 2022 from a more practical perspective. So, I asked my fellow editors to share what will change about their approach to food in 2023. Here’s what they came up with:

Our 2023 Food Rules

Photo by Rocky Luten

1. Cooking With Stock -> Cooking With Water

“This year, I’m using water instead of stock whenever possible. Water from my faucet is free (I think?) and doesn’t take up any of my perpetually disappearing pantry space. Also, flavor. Water (in place of stock) keeps my braises and soups light and crisp, and I’m into that right now. Turn your faucet on and join the water movement.” Paul Hagopian, Editorial Intern

Photo by James Ransom

2. Still Wine -> Sparkling Wine

“Bubbles make every occasion feel special, whether it’s a pink pét-nat enjoyed with a cheese board for weeknight dinner (eaten in front of the TV, naturally) or a sparkling red sipped alongside a burger at my favorite natural wine bar. Don’t get me wrong, I love all wine, but these days it’s the sparkles for me.” Madison Trapkin, Assistant Editor

Photo by Ty Mecham

3. Dining Out -> Dinner Parties at Home

“For me, dinner parties bring back a sense of the salon nostalgia: everyone chatting over a delectable spread we’ve all made (it certainly helps that most of my friends are professional chefs). Plus, my favorite music is always playing (goodbye weird hipster Muzak!). The dinner party is also a nice low-pressure way to gather in 2023. Maybe you have sober friends, or a friend who really can’t afford a dinner out right now—at home, everyone’s invited to the table in whatever way they can show up. Bring an appetizer, bring an ice breaker, or bring a lovely aperitif; there’s something for everyone.” Emily Ziemski, Food Editor

Photo by James Ransom

4. Cold Salad -> Cooked Salad

“Give me all the comforting, hearty goodness of a baked salad (à la this roasted squash and cauliflower number) over cold lettuce and raw veggies swimming in a pool of dressing any day of the week.” Erin Alexander, Managing Editor, Content

Photo by Ty Mecham

5. Soft Yolk -> Hard Yolk

“The internet loves a runny yolk, but I have never seen the appeal. I firmly stand by a 10-minute hard boiled egg, sometimes 12 if I forget. Does the recipe call for a jammy egg? I'm leaving it in for four more minutes. Does the recipe need a fried egg with a gooey center? I'm flipping it over and letting it fry until it's cooked. For me, it's the taste. Don't get me wrong, I love eggs, but I prefer the flavor of the whites over the yellow, which is why I'm a hardcore fan of the overcooked egg.” Dominique Evans, Social Content Creator

How will you be eating in 2023? Share with us in the comments!

See what other Food52 readers are saying.

  • Caroline Nothwanger
    Caroline Nothwanger
  • Erin
  • patricia gadsby
    patricia gadsby
  • PFP
  • ProudScot
Anabelle Doliner

Written by: Anabelle Doliner

Staff Editor


Caroline N. January 26, 2023
"prefer the flavor of the whites over the yellow" egg white doesn't have much in the way of flavor! I like eggs any way they come except raw, or overcooked and dry. And I don't know where the trend of burning the edges of fried eggs came from--when I went to culinary school we got points off for any hint of brown or crispy on the edge of a fried egg!
Erin January 23, 2023
Yes to the "overcooked egg"!!
patricia G. January 23, 2023
Simplicity is what I crave for 2023.
Spent this Sunday afternoon shellfishing with friends. Supped on a platter of oysters in good company. Food, unfussed over, and friendship is what I wish for in 2023.
PFP January 22, 2023
Water is fine in its place, but I agree with the writer who said that making stock with leftovers is as simple as having a bag in the freezer to fill until you have enough to make a stock. And they are delicious. As for hard boiled eggs, I love them, but I also love jammy eggs, runny eggs, soft boiled eggs --- eggs any which way except over boiled with a green outer layer to the yolk.
Smaug January 26, 2023
Not that I disagree with you, but I at least there's some pushback against the trend of the last few years- since umami was "discovered"- to overdo it, just as professional (especially) chefs have overdone salt, sugar and fat from time immemorial. The tendency to overload otherwise well balanced dishes with gratuitous additions such as burned tomato sauce, fish sauce etc. and to brown everything, whether appropriate or not, is leading to a lot of murky cooking.
Smaug January 26, 2023
..." but I hope there's some pushback..."
ProudScot January 22, 2023
It pains me to write this as I expected more from both Food52 (as editor in chief) and the selected contributors for this particular piece. I intentionally did not term it an article. Given the economic conditions and impact on food prices writ large, most of the “changes” outlined make sound financial sense. What has my goat, however, is one contributors pledge to forgo stock for water. What’s so difficult with saving all manner of vegetable peelings and scraps to make a stock that one knows exactly what went into it? Same goes for saving up chicken or beef bones in the freezer for future use as a stock as a base for soup, rice or even pasta. Such a missed opportunity.
sallymore January 22, 2023
I will be cooking foods and following recipes that don’t involve me sourcing exotic ingredients on the Internet. We have enough lovely fresh ingredients, spices and herbs that we can get at our local grocery stores and farmers markets to create very flavorful dishes. I’ll leave it up to the restaurants to source and incorporate mustard oil, nigella seeds, ground mahlep, etc!
JWalker January 22, 2023
Sound plan … this Grandma is a huge fan of dinner parties at home… builds such amazing memories for years to come
Kathy January 22, 2023
I propose a ban on the trendy words 'slurp' and 'drool'....disgusting.
pinkpisces January 22, 2023
I agree with every single one of these trends, except perhaps replacing stock with water since we don't drink the tap water on Cape Cod and use bottled water to make our coffee. I especially embrace the idea of no more runny egg yolks! Also, I conjecture that onions are replacing cauliflower and Brussels sprouts as this year's trendy vegetable.
Dennis H. January 22, 2023
More vegetables. Progressively less meat. Smaller portions. More leftovers!
nan J. January 14, 2023
So agree with a more cooked egg. Thank you.
[email protected] January 22, 2023
So dry - ugh!
Jacque M. January 22, 2023
Dry and chalky. So gross. Love a runny yolk. It is possible to cook an egg with perfect whites and runny yolks.
Smaug January 14, 2023
A veritable barmecide feast of inspiration.
judy January 14, 2023
To each their own....