| Illustration: Aïda Amer/Axios Comfort food like grandma used to make will be one of the big culinary trends in 2026, New York Times food writer Kim Severson predicts. - Severson's annual guesses come after chatting with "an army of market researchers, food company executives, restaurant publicists and cooks."
- 🔮 Her calls for the coming year ...
👵🏻 Grandmacore: "We're talking about the kind of warm, grounding foods your best imaginary grandma might have made, like sourdough bread, dried apples, sauerkraut and vegetables she canned herself." A candy mix of Lemonhead Freeze Drieds, Skittles Gummies and Nerds Gummy Clusters. Photo: Morgan Ione Yeager for The New York Times 🍭 Texture: "This is the generation of fluffy, chewy, smooth, crunchy, melty," Andrew Freeman, trends expert and president of consulting firm AF & Co., tells Severson. 🥗 Vinegar: "The quality and styles of vinegars available to home cooks will continue to expand, and chefs are finding new ways to use them, like spritzing thyme vinegar on warm cookies or marrying red wine and kombu jelly with raw vegetables." | 
