PARTY ON YOUR PLATE

Invite these new and retro-cool foods, products, and ideas over for a bite-they're good for you and full of fun.

- BY STEFANI SASSOS, M.S., R.D.N., AND ALYSSA JUNG

The food world waits for no woman, given the rapid rotation of “gotta try it” products, flavors, food hacks, and new star ingredients taking over store shelves, restaurant menus, and of course the Internet.

So it can be hard—and a little overwhelming—to figure out which are simply fads best left to fade and which should be part of your diet. That’s why our food and nutrition experts have curated a mix of this season's worthy comestibles. Eat up!

FERMENTATION

IN FOCUS

Fermentation—the microbial magic that occurs when bacteria and yeasts break down sugars in a food—gives yogurt its tang and soy sauce its umami kick. You've probably heard that kimchi and sauerkraut support a balanced gut microbiome, make foods easier to digest, and may boost their vitamin content. All true. So, what's new? Fermentation is showing up in unexpected and ever-so-palatable products like Kosterina fermented olives, Bubbies spicy kosher dill pickles, and Wildbrine sauerkraut (the brand offers unique combos like red cabbage with beets and pears), giving you way more delicious options for happier digestion.

OLIVE OIL MAKES

A COMEBACK

Not that it ever truly went away, but with other good-for-you oils getting so much love (looking at you, avocado!) the OG healthy oil—rich in unsaturated fats and antioxidants, which help control inflammation and support heart and brain health—is taking back the top spot. Our favorite new takes:

FINISHING OILS

Graza (Drizzle) and Neolea (EVOO: For the Plate) are “finishing oils” with a robust taste. They're meant less for cooking than for adding a final chef's kiss of flavor and nourishment to everything from pasta to roasted veggies, avocado toast, soups, and even ice cream (try it on vanilla!).

SUPERCHARGED OILS