In Korea, little plates known as “banchan” round out a meal. (Photos: Getty) By Mary Jane Miller As 2026 heats up, I find myself reflecting on what we ate last year and what we’re craving next. My interest in food trends goes back many years. In 2008, I served on Target Corporation’s Global Food Trends Team, a four-member group who traveled nationwide, often ate together and tried to anticipate the Next Big Thing in the grocery business. One lesson has stuck with me ever since: You never know what will spark a trend. Inspiration can come from anywhere. That’s why I keep an eye on everything — from restaurants, TV shows and magazines to broader cultural shifts — for clues to what or how we’ll eat here in Iowa in the year ahead. Here are my best guesses: Korean food Netflix hits like “Squid Game” and “Culinary Class Wars” shone a global spotlight on Korea and its food culture. Soon after, its famously crunchy fried chicken and barbecue quickly rose to the top of many diners’ must-try lists. One of the most beloved elements of a Korean meal is the assortment of small side dishes, called “banchan,” which often arrive at the table alongside the main course. From pickled vegetables to savory pancakes, they’re meant to be shared and savored. Here in Des Moines, you can see (and taste) it for yourself at DZO Korean BBQ on Ingersoll Avenue, Basic Bird in Beaverdale, KPOT to the south of Jordan Creek Town Center and, soon, Bonchon just north of the mall. Dill pickle everything Salt-and-vinegar potato chips may have kicked off the trend years ago, but tangy, briny flavors are gaining momentum. Looking ahead, expect to see spicy dill pickle-flavored ranch, pickle-seasoned chips and popcorn, and even briny notes in beverages. Exhibit A: Anderson Erickson Dill Pickle Sour Cream Dip. Exhibit B: Dill Pickle Sauce at AllSpice. Swicy (sweet + spicy) Half the fun of food trends are the buzzwords, and “swicy” is popping up everywhere. Savory elements are moving into traditionally sweet recipes, so look for hot honey, black pepper in jam, rosemary in cookies and even fish sauce in caramel. See also: swangy and swavory. Kataifi Dubai chocolate The deluxe chocolate bars filled with pistachio cream and shredded, toasted phyllo pastry known as kataifi may be old news, but their influence isn’t fading. You can expect pistachios to show up everywhere, from desserts to spreads, along with snack mixes featuring crispy kataifi. Grocery shelves are also likely to stock more of these specialty ingredients, making it easier to recreate “Dubai chocolate”-style treats at home. The easiest option: Pick up a box of housemade Dubai chocolates from Chocolate Storybook in West Des Moines. Beef tallow Beef tallow has already had a moment in skincare, and now it’s moving into the mainstream food world. From whipped spreads to herb-infused varieties, the once-humble fat is being rediscovered and marketed as a product that is both nourishing and nostalgic. Long prized for its high smoke point and rich flavor, tallow was a staple of traditional frying, roasting and baking for centuries before falling out of favor. Today, consumers interested in throwback ingredients and alternatives to seed oils are helping drive its resurgence. Costco sells hefty jars of it, and restaurants are using it to elevate everything from french fries to pastries. Sourdough hobbyists Even six years after the pandemic prompted many people to start baking their own bread, the hobby shows no signs of slowing down. As home bakers grow more confident, they’re finding creative ways to use up sourdough starter leftovers, known as discard. Recipes now range far beyond bread, with sourdough discard showing up in noodles, crackers, English muffins, biscuits and pancakes. With bakers eager to experiment and minimize waste, there’s no telling what sourdough surprises will rise up next. Contributor Mary Jane Miller of Indianola has worked as a food writer, chef, cooking teacher and food scientist for various clients, including Betty Crocker, the Food Network, Pillsbury, Target and the Minnesota Governor’s Residence. ...read more read less