Food Trends 2026

Chefs We Love

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.

Food

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.

Food

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.

Appetizers

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.

Food

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.

Appetizers

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.”

Appetizers

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.

Food

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.

Appetizers

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.