The start of a new year is an excellent opportunity to shake up your kitchen routine, and we're here to help you do it like a real professional. For the latest issue of our cooking newsletter, Good Taste, we asked some of the most recognizable names in food about how they're rewriting the rules of flavor in 2026.
Want to experiment with global pantry staples? In search of exciting, sweet-savory twists that'll liven up any weeknight meal? What about healthy and satisfying breakfasts? Below, superstar chefs Rocco DiSpirito, Judy Joo, Alex Guarnaschelli, and Geoffrey Zakarian share their cheat sheets for cooking smarter, bolder, and more deliciously in the year ahead.
Rocco DiSpirito, James Beard Award-winning chef
What new ingredient are you most excited to use in 2026?
I’ve been really into fermented black beans lately. They have this deep, savory, umami thing going on that I love, and a little goes a long way. I’ve been crushing them into olive oil with garlic, working them into tomato sauces, and brushing them onto seafood or vegetables. Used right, they add a ton of flavor without taking over the dish.
Can you recommend a new flavor combo to try?
One combo I keep coming back to is tomato, ginger, and basil. It sounds a little unexpected, but it really works. The ginger gives you warmth and brightness, the tomato brings sweetness and acidity, and the basil keeps it grounded. It’s great with shrimp, roasted vegetables, or even a really simple pasta.
We heard about your upcoming culinary event at Round Hill in Jamaica in 2026 — what are you most looking forward to?
Honestly, it’s the place itself. Round Hill has this incredible sense of calm and rhythm that naturally pushes you to cook simply. The seafood, the fruit, the flavors — everything’s right there. I’m looking forward to cooking food that feels relaxed and joyful, but still really thoughtful, and letting Jamaica lead the way.
Judy Joo, host of Korean Food Made Simple
What new ingredient are you most excited to use in 2026?
Dulse (a.k.a. “vegan bacon”) is my current pantry mic drop: It's a red seaweed (Palmaria palmata) that tastes like the ocean had a flirtation with smoky ham. I’ve been using it as a finishing “seasoning” the way Italians use parm — just a pinch, right at the end. Sprinkle it over citrusy salads, shaved fennel, and anything that swims (especially salmon, cod, or scallops). Suddenly, your plate will have this savory, briny sparkle without needing more salt.
Plus, seaweeds are naturally iodine-rich, which is great in theory — but they can be very variable, so I treat dulse like a power spice: a little goes a long way.
What healthy breakfast are you eating lately?
Here's my “high-protein, low-drama” morning. My baseline is a soy milk matcha latte, two eggs, and a couple of scoops of plain Greek yogurt. I like my mornings the way I like my sauces: stable, emulsified, and protein-forward. Greek yogurt is famously protein-dense (and full of calcium), eggs bring high-quality protein, and a matcha soy latte helps round it out if you’re chasing an easy, drinkable boost.
Matcha is my little luxury — it's full of antioxidants, it's bright and grassy, and it's mentally clarifying (thank you, caffeine and theanine). Just one nerd note: Like other teas, matcha can interfere with iron absorption for some people if you’re pounding it with iron-rich meals, so spacing it away from iron supplements and iron-heavy food can be smart.
What upcoming projects are you most excited about?
Stay tuned for my fourth book! It's coming out in the fall of 2026.
Alex Guaranschelli, host of Alex vs. America
What new ingredient are you most excited to use in 2026?
I'm always rediscovering ingredients as if they are brand new — even though they aren't actually new to the market. Right now, I'm stuck on celery root. It's affordable, and while it's not the prettiest vegetable on the outside, it's really delicious and versatile. Once peeled, it can be thinly sliced or chopped and served raw in a salad. I particularly like it with a little spice, like slices of fresh chili, then mixed with a creamy dressing, which can be made with anything from mayonnaise to sour cream. Celery root takes on richness really well. It's also tasty when shredded and used in place of potatoes for a vegetable cake. You can even cut it into noodles and steam it, then toss it with a sauce. It makes an amazing purée and is also just as delicious in a gratin or oven-roasted with some warm spices like allspice and cinnamon.
Can you recommend a new flavor combo to try this year?
While I usually love only one fruit at a time, a combination of two interesting fruits can be delicious. I love kiwi because it has a citrusy note and a great texture thanks to the seeds. I've been making a salad where I peel a few unripe pears — Bosc or Anjou, for example — and toss them with a little lemon zest and diced, peeled kiwi. Add a sprinkle of brown sugar if it's too sour. I love this combo parked next to roasted vegetables, chicken, or just stirred into yogurt.
What's your go-to healthy breakfast?
I like a breakfast filled with protein that's less mainstream than just eggs. Mix some cooked chickpeas with cucumber and onion and a hearty splash of red wine or apple cider vinegar, and let it get ice cold in the fridge overnight. Eat that as a protein-packed salad for breakfast; it'll also be a nice change from your smoothie. Add some dried chickpeas for crunch (and more protein).
What upcoming projects are you most excited about?
I'm working on a great food program with the Hilton Garden Inn. The collaboration has been wonderful so far.
Geoffrey Zakarian, chairman of the City Harvest Food Council
What new ingredient are you most excited to use in 2026?
It's certainly not new, but takii umami powder — basically mushroom powder — has found its way into many of my fish preparations. It's a wonderfully subtle yet deeply soulful flavoring agent.
Can you recommend a new flavor combo to try this year?
Light miso paste doesn't get enough attention for working so wonderfully in any and all vinaigrettes. It lends such a sweet, sour, salty background and really enlivens anything you want to prepare.
What healthy breakfast are you eating lately?
My favorite meal, period, should always — or almost always — be carb-free. Fresh mangoes, blackberries, and whole-fat yogurt drizzled with local honey give your body the protein, electrolytes, and energy it needs to begin the day.
What upcoming projects are you most excited about?
I'm going to travel to Doha, Canada, and Utah. I'm also building a wonderful hotel restaurant project in St. Petersburg, Fla., which is going to be very exciting. Plus, I'm writing two books — one will hopefully be published in 2026.
