How We’ll Eat in 2026: More Caution, More Crunch

The way we ate in 2025 was a wild ride, a time to take chances on unexpected flavors and drink cold-foam matcha lattes and dip everything in sauce. While many Americans agonized over the price of beef, others spent like crazy on A5 Wagyu. Classic chain restaurants like Chili’s and Red Lobster were winners, but so were ingredients aimed at gut health, memory and mood. And perhaps — just perhaps — we hit peak protein.

The game has changed for 2026. Last year’s anything-goes sensibility has given...

 

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