Food Trends 2026
9 Canadian Chefs Share The 2026 Food Trends
As you explore these recipes, you’ll find upscale proteins in smaller portions and unexpected ingredients like trout roe and plum powder.
Nicole Gomes’ Mushroom Seoul Pork Chops
To make a one-pan meal feel like it’s restaurant quality, Nicole elevates hers with Korean ingredients including soybean paste and gochujang.
Benedict Lim’s Short Rib Rigatoni
The Lunch Lady's take on nui xào bò — Vietnamese beef pasta stir-fry — made with beef bourguignon–style braised short ribs.
Janet Zuccarini’s Crispy Maitake Mushrooms with Lemon Yogurt and Herbs
Mushrooms are nutrient-dense and linked to immune health. Varieties like maitake and lion’s mane are known for their complex, umami flavour.
Cory Vitiello’s Chicken Over Boulangère-style Potatoes
In this stellar roast chicken dish, Yukon Gold potatoes cook in a thin layer underneath the chicken, soaking up all the delicious drippings.
Siobhan Detkavich’s Roasted Beet Mui
Li hing mui is a dried and preserved plum that originated in China. It can be found in Asian supermarkets labelled as “plum powder.”
Stephanie Ogilvie’s Devilled Eggs with Crispy Chicken Skin
To Stephanie’s excitement, the amuse-bouche is back and better than ever. Think lowbrow meets highbrow canapé-style menus.
Jeremy Charles’ Snow Crab, Fermented Corn and Crab Broth
Chef at Tempus Seafoods Jeremy Charles' favourite high-end bite is succulent snow crab, which is sweet and salty.
Coulson Armstrong’s Golden Beets with Tonnato
Coulson Armstrong, culinary director of Our House, including Prime Seafood Palace in Toronto, predicts a return to traditionalist cooking.