Which of these 2025 food fads sucked you in? And which did you manage to escape with your dignity?

It started as a "luxury" snack and ended up as a collective challenge: chocolate on the outside, pistachio cream on the inside and that kataifi texture (very thin crispy noodles) that makes you think "okay, this looks like it might work". It doesn't matter if you like it more or less: the important thing is the feeling of being late to a conversation that is already in its third season. The hype, by the way, has been so serious that there has even been talk of its impact on the demand and price of pistachio.

If avocado had its moment, pistachio has had its year. We have seen it in croissants, ice cream, tiramisu, coffees, spreads and even in things that didn't scream for pistachio. Sometimes it is delicious. At other times, it's green because it's the right thing to do.

If you have not yet fallen into temptation, ask yourself if you feel like pistachio... or if you feel like belonging. If it's the former, go ahead. If it's the latter, wait: the pistachio will still be there when the algorithm changes ingredients.

There are fashions that are understood at the first bite. Speculoos/Lotus-type cookie spread is one of them: sweet, toasted, with that spicy touch that sneaks into cheesecakes, coffees and various fillings. The problem is that, when it appears, it tends to occupy everything: it is the friendly guest that ends up playing music and opening the fridge without permission.

Practical advice: use it as an accent, not as a personality. A teaspoonof Biscoff spread in a dessert, fine. Turning any recipe into a "Lotus version" is best reserved for rare occasions.

In 2025, matcha is no longer "that Japanese thing" but a regular drink, with coffee shops, menus and conversations including words like "reformer pilates" without batting an eyelash. It makes sense: it's bitter, vegetal, and well made it's very pleasant. Badly made, it tastes like grass with an aesthetic alibi.

How to resist: if you like it, it's for the taste. If you don't like it, that's okay: it won't take away your modernity points.

2025 was the year in which many products tried to sell themselves as gym snacks. Cottage cheese, skyr, high protein yogurts, protein coffees, bars... Sometimes useful, sometimes pure nutritional makeup.

Always remember to read the labels, if it says "high in protein"... sometimes you'll discover it's not. 

In 2025, cheesecake became the official canvas for limitlessness: pistachio, Lotus, coffee, cookies, cereal, "whatever" chocolate... The idea is simple: if it fits on top, it counts as a "special edition". Sometimes it's a marvel; other times, it's a cake that tastes like indecision with frosting.

Here are two sandwiches that have experienced their most ambitious moment.

• The katsu sando, with that Japanese-Korean-author air that turns a sandwich into an object of desire: soft bread, well-measured ingredients and minimalist aesthetics.
• The Spanish bikini, the classic ham and cheese sandwich (that modest cousin of the club sandwich) that has suddenly been upgraded: better bread, good butter, refined fillings, extras, and a main course price.

There have always been burgers, but in 2025 the "smash" has become the key password to be trendy: if it's not smashed, it doesn't seem to count. It's true that smash done right has a tasty crust and an addictive point. It's also true that not every place that writes "smash" on the menu knows what it's doing.

The traditional burger or the smash? No dilemma. Try a good one once, keep the sensations it gives you and come back to order what you really want.

The spirit of the times: croissant with whatever, cookie with whatever, "mix of two famous desserts" with a whimsical price tag. Some hybrids are brilliant. Others are basically sugar with a marketing team.

And now, closing of the year: if you have fallen in several, you are not alone: 2025 has been a particularly persuasive year. The important thing is to get to 2026 with a clear idea: eating for taste is still more interesting than eating for trend.