Journey through the National Restaurant Association's mouthwatering forecast of what we'll be craving in 2025. In this flavorful episode, discover how sustainability is reshaping menus nationwide while value-conscious dining takes on new importance in America's restaurants.

Explore the rising influence of Southeast Asian cuisines as Korean, Vietnamese, and Filipino flavors captivate American palates. From the surge in functional mushrooms to the purple reign of ube, learn why certain ingredients are moving from trend to staple. Dive into the fermentation revolution and find out why hot honey is becoming the condiment of choice across cuisines.

Whether you're a chef, restaurant owner, or food enthusiast, understand how changing tastes, sustainability concerns, and economic factors are transforming the American dining landscape. Join us as we explore why your next favorite dish might be a perfect blend of global influence and local ingredients.