Wednesday

The 2025 Holiday Food Trends Deep Dive: What Everyone’s Cooking, Posting, Sipping, and “Hacking” Right Now

 

What Everyone’s Cooking, Posting, Sipping, & “Hacking” Right Now

Nostalgia Is Trending (Again, But Louder)

Classic recipes are dominating holiday search trends, especially cookies and comfort-forward dishes that feel familiar but still photograph well.

Peanut butter blossoms, for example, are one of the most searched holiday cookies this year. They fall squarely into the same nostalgic lane as a lot of older SSTH baking and comfort-food content—think cozy, unfussy, and indulgent.

If you’re already in that mindset, it pairs perfectly with revisiting the blog’s broader love affair with flavor-driven comfort cooking, like this deep dive on brines and flavor layering:
👉 Internal link: https://see-sip-taste-hear.blogspot.com/2025/11/brines-for-meat.html

Salt, sugar, patience… same emotional support system, different course.

What Everyone’s Cooking, Posting, Sipping, & “Hacking” Right Now

Holiday food culture in 2025 is equal parts comfort, chaos, and content. Classic recipes are back, but they’ve been through TikTok, Instagram Reels, and a 4K slow-motion filter. Some trends are genuinely great. Some should come with a fire extinguisher.

This is a full-spectrum deep dive into what’s trending right now—from top holiday recipes to viral TikTok food hacks—with links so you can follow the rabbit holes yourself.

Big Picture: The 2025 Holiday Food Mood

Nostalgia, But Make It Clickable

Classic cookies and casseroles are dominating holiday search trends, especially recipes tied to childhood comfort and minimal effort.

Top Trending Holiday Desserts

Peanut Butter Blossoms (The Algorithm’s Favorite Cookie)

This cookie refuses to die—and frankly, we love that for it.

Why it’s trending

  • Consistently ranks in top holiday cookie searches

  • Hits nostalgia + chocolate + peanut butter in one bite

Source:
https://www.today.com/food/holidays/most-searched-holiday-recipes-rcna185747

Classic Recipe (Quick Refresher)

  • Butter, peanut butter, sugar, egg, flour

  • Bake, press chocolate kiss, cool, repeat until shame

Trend Upgrade: flaky salt on top. Suddenly it’s “elevated.”

Candied (“Popping”) Cranberries

If your holiday table doesn’t sparkle, did you even host?

Candied cranberries are everywhere right now—on cakes, cheese boards, cocktails, and straight out of the bowl.

Why they’re trending

  • Visually dramatic

  • Crunchy exterior + tart center

  • Extremely TikTok-able

Sources:
https://www.allrecipes.com/recipe/10813/candied-cranberries/
https://food52.com/recipes/14745-candied-cranberries
https://www.delish.com/holiday-recipes/christmas/a25411338/candied-cranberries-recipe/

Basic Method

  1. Soak cranberries overnight in juice

  2. Roll in sugar

  3. Dry until frosted

  4. Eat half before guests arrive

Holiday Breakfast & Brunch Trends

Make-Ahead Breakfast Casseroles

This trend is about regaining control of your morning.

Why it’s trending

  • Assemble the night before

  • Feeds a crowd

  • Reheats beautifully

Sources:
https://www.southernliving.com/holiday-breakfast-casseroles-8779481
https://www.bonappetit.com/story/make-ahead-breakfast-casserole

Popular Variations

  • Sausage + egg + cheese

  • Spinach + mushroom + gruyère

  • Croissant-based casseroles (because we’re not here to diet)

Holiday Sides & Hosting Shortcuts

Ina Garten’s “Hot-Rodded” Cranberry Sauce

Store-bought, but with confidence.

Ina’s philosophy—start with something good, then make it better—is trending because it’s realistic and doesn’t require martyrdom.

Source:
https://www.today.com/food/holidays/ina-garten-cranberry-sauce-upgrades-rcna184232

Common Add-Ins

  • Orange zest

  • Grated apple

  • Raisins or dried cherries

  • Toasted nuts

Serve it chilled and let people assume effort.

Holiday Drinks: Cocktails & Mocktails

The Poinsettia Cocktail

The easiest festive drink with the highest visual payoff.

Why it’s trending

  • Three ingredients

  • Champagne-adjacent

  • Batch-friendly

Source:
https://www.foodandwine.com/poinsettia-cocktail-recipe-8415963

Build

  • Prosecco

  • Cranberry juice

  • Orange liqueur

It looks expensive. It is not.

Maximalist Holiday Cocktails

We’re officially in our “extra garnish” era.

Think rosemary sprigs, sugared rims, blood orange slices, dramatic glassware.

Sources:
https://www.foodandwine.com/holiday-cocktail-trends-2025-8765123
https://www.nytimes.com/2024/12/01/dining/drinks/holiday-cocktails.html

Tip: One dramatic drink is charming. Five is a lifestyle choice.

Mocktails Are No Longer an Afterthought

Nonalcoholic holiday drinks are being treated like real cocktails—and finally, about time.

Source:
https://www.nytimes.com/2024/12/15/dining/mocktail-holiday-drinks.html

Popular flavors:

  • Cranberry

  • Citrus

  • Rosemary

  • Bitter syrups

Your sober friends will thank you. Quietly. With sparkle.

TikTok Holiday Food Hacks: Ranked by Sanity

Actually Useful

  • Candied cranberries

  • Make-ahead casseroles

  • Batch cocktails

Sources:
https://www.tiktok.com/discover/candied-cranberries
https://www.bonappetit.com/story/make-ahead-holiday-recipes

Proceed With Caution

  • Over-styled cocktails at home

  • Hyper-complicated garnish builds

Fun to watch. Questionable to execute.

Absolutely Do Not Do This

The viral “smoked tinned fish using a burning wet paper towel” trend.

It’s being actively called out as dangerous.

Source:
https://www.today.com/food/trends/tiktok-smoked-tuna-hack-dangerous-rcna186021

Holiday rule: no fires that weren’t invited.

Hosting Cheat Sheet (Trend-Forward & Low Stress)

Arrival

  • Poinsettias or mocktail spritzes

  • Cheese board + candied cranberries

Dinner

  • One impressive main

  • One make-ahead side

  • One “hot-rodded” store-bought element

Dessert

  • Peanut butter blossoms

  • Sparkly garnish snacks

Next Morning

  • Breakfast casserole

  • Coffee

  • Silence

What’s Coming Next (Early 2026 Signals)

Wellness-adjacent food trends like fiber-forward comfort food are gaining momentum.

Source:
https://www.nytimes.com/2024/12/20/well/fiber-food-trend.html

Expect:

  • Beans

  • Greens

  • Cabbage

  • Still delicious, just slightly more virtuous


If there’s one thing this holiday season confirms, it’s that food content isn’t just about recipes anymore. It’s about storytelling, culture, and flavor-forward experiences that people actually want to engage with, cook from, and share. That’s always been the heartbeat of See Sip Taste Hear—chasing taste, travel, and the moments around the table that make all of it stick.

If you’re a brand, destination, product, or event looking to collaborate on paid content, sponsored features, UGC, or long-form editorial that feels authentic (and performs), I’m always open to the right fit. You can explore past collaborations, media stats, and partnership opportunities here:
👉 Work with Collie / Brand Deals & Press:
https://see-sip-taste-hear.blogspot.com/p/work-with-collie-brand-deals-ugc-press.html

For a broader look at my creative work across food, travel, video, social, and branded storytelling, you can also find me at:
👉 https://colliepixels.com

Good food deserves good stories. If you’ve got something worth sharing, let’s talk.

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Location: Boulder, CO 80302, USA

Tuesday

What Is Brining (Really)? And Should I Use a Brine with Meats?

 

A Classic Citrus Brine (From the Archives)


We are about to embark on a 3 day journey to Ciudad de Lechon Asado or Cuban style pork-ville, if you prefer. This is for a dinner we are throwing in honor of my cousin Zach, who is in town from Iraq. The process started today with a brine consisting of orange juice, salt, sugar, one head of garlic, some bay leaf, whole allspice & black peppercorns. Our six pound “picnic shoulder” will soak in this elixir for 24 hours after getting the once over with a pairing knife.

Mañana will be phase two, where we will make a garlic citrus paste to rub into the hog & leave it again to soak it all up before finally smoking then roasting it on Saturday.

Stay tuned, as we will be blogging about the experience as we go along. I can taste it already…I think this swine is going to whisk us away to Cuba or at least Little Havana on Calle Ocho.

That original brine—and the full breakdown behind it—still lives here:
👉 https://see-sip-taste-hear.blogspot.com/2007/01/lechon-asado-brine.html

Now let’s zoom out and talk about why this works—and how to apply it across the board.

What Is Brining (Really)?

At its core, brining is the process of soaking meat in a salt-based solution to improve moisture retention and flavor. But it’s not just about making meat salty—done correctly, it actually makes meat juicier.

Salt alters the protein structure of meat, allowing muscle fibers to absorb and retain more water. During cooking, that extra moisture means less loss, more tenderness, and better texture.

Science, but make it delicious.

For a deeper technical explanation, Serious Eats breaks this down beautifully:
🔗 https://www.seriouseats.com/how-to-brine-meat

Wet Brine vs. Dry Brine

Wet Brining

A wet brine is what most people think of first: water, salt, sugar, and aromatics. This method is ideal for:

  • Poultry (especially whole birds)

  • Pork (shoulder, chops, loin)

  • Lean cuts that tend to dry out

Pros

  • Excellent moisture retention

  • Infuses subtle aromatics

  • Forgiving for longer cooks

Cons

  • Requires fridge space

  • Can dilute surface flavor if overdone

Dry Brining

Dry brining uses salt alone (or salt with spices) applied directly to the meat.

Pros

  • Concentrates flavor

  • Improves skin browning (hello, crispy poultry skin)

  • Less mess, less space

Cons

  • Less aromatic infusion

  • Timing matters more

If you’re curious, Bon Appétit has a solid primer comparing the two methods:
🔗 https://www.bonappetit.com/story/dry-brine-vs-wet-brine

The Core Components of a Good Brine

Salt (Non-Negotiable)

Use kosher salt. Avoid iodized salt unless you enjoy regret.

A general rule:

  • Wet brine: ~5–6% salt by weight

  • Dry brine: ½–1 tsp kosher salt per pound

Sugar (Optional, But Helpful)

Sugar balances salt and encourages browning. White sugar, brown sugar, honey, or even fruit juice all work depending on the goal.

Aromatics & Flavor Builders

This is where personality enters the room:

  • Garlic

  • Bay leaf

  • Peppercorns

  • Citrus peel or juice

  • Allspice, cloves, coriander

  • Herbs like thyme, rosemary, or oregano

Keep it intentional. Brine is not a junk drawer.

How Long Should You Brine?

Timing depends on size and protein:

  • Chicken breasts: 30 minutes–2 hours

  • Whole chicken: 8–24 hours

  • Turkey: 24–48 hours

  • Pork chops: 4–12 hours

  • Pork shoulder: 12–24 hours

Over-brining can lead to mushy texture, especially with poultry. Respect the clock.



What Brining Does Not Do

Let’s clear this up:

  • It won’t fix bad meat

  • It won’t replace proper seasoning later

  • It won’t magically add smoke or crust

Brining is the foundation, not the finish line.

Final Takeaway

Brining is quiet confidence. It’s patience. It’s trusting salt and time to do what they’ve been doing for centuries—long before sous vide wands and pellet grills entered the chat.

Whether you’re chasing citrus-kissed pork, juicier poultry, or simply better texture across the board, mastering brines gives you control before the heat ever turns on.

And if you want to revisit a brine that still holds up years later, the original lechón asado breakdown is right here:
👉 https://see-sip-taste-hear.blogspot.com/2007/01/lechon-asado-brine.html

Salt wisely. Soak responsibly. Let the meat do the talking.

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Monday

Kitchen Knives: The Ultimate Guide

Kitchen Knives: The Ultimate Guide 




 

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Sunday

The Flavor Chaser Grape Hoodie 🍇


There are grapes… and then there’s grape.

The kind with depth. With attitude. With just enough sweetness to keep things interesting and just enough bite to make you come back for more.

The Flavor Chaser Grape Hoodie is for people who don’t just eat, drink, or taste — they pay attention. It’s a quiet flex for flavor chasers, food obsessives, wine nerds, cocktail tinkerers, and anyone who’s ever chased a note all the way to the bottom of the glass.

You can see it (and honestly, you should):
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Why Grape?

Grape is indulgent without trying too hard. It’s playful, a little nostalgic, and endlessly complex — sweet, tart, juicy, layered. Much like the people who gravitate toward it.

This hoodie leans into that energy with a bold grape mark set against a clean black canvas. It doesn’t scream. It lingers.

Click it again. Let it sit with you:
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

The Fit (Yes, It Matters)

This is an oversized hoodie, designed to drape comfortably and move with you. Relaxed without looking sloppy. Cozy without looking lazy.

Perfect for:

  • Farmers markets and wine shops

  • Long drives chasing good food

  • Late nights that start with “just one more taste”

It’s the kind of hoodie you reach for without thinking — and then wonder why everything else suddenly feels wrong.

See it in detail here:
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Flavor First. Always.

This isn’t cannabis merch. It’s not trying to be ironic or loud. It’s a clean, SFW nod to flavor culture — food, wine, cocktails, terroir, technique, curiosity.

A subtle signal to anyone paying attention:

“I care about taste.”

If that sounds like you, you already know what to do:
👉 Buy the Flavor Chaser Grape Hoodie here
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Final Sip

Good flavor doesn’t rush.
It hangs around.
It makes an impression.

The Flavor Chaser Grape Hoodie does the same.

One last look before it ends up in your cart (where it belongs):
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Chase wisely.

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Friday

Reminiscing about Tacón de Marlin in Puerto Vallarta

Tonight I’m thinking about Tacón de Marlin, mostly because I’d sell a kidney to taste that Marlin Burrito again. 

IYKYK.


What city has the flavor you still dream about?

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Location: Puerto Vallarta, Jalisco, Mexico

Thursday

What’s your go-to breakfast?

I’m a simple creature of pleasure: give me two fried eggs and a stack of toast, and let me drag those crispy corners right through the yolks like I’m painting a masterpiece at 8 a.m.

Your move. What’s on your plate in the mornings? 🍳🥖

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Wednesday

The Flavor Chaser Garlic Hoodie: For Those Who Know Their Way Around a Good Clove


There are people who use garlic.

And then there are people who worship it.

Me? I’m the type who will happily simmer in a kitchen that smells like an ancient Tuscan love spell gone too far. The type who sees a bulb at the market and thinks, you’re coming home with me, sweetheart, and then buys six because restraint is for the weak.

If you’re reading this, chances are you’re one of us—the fully indoctrinated children of the Allium. The flavor-hunters. The pan-deglazers. The ones who know you don’t measure garlic, you free-pour it like a sexy little prayer.

So when I tell you there’s a hoodie that basically broadcasts your commitment to flavor, depth, decadence, and the unapologetic pursuit of “mmph, yes, right there,” you’ll understand why I’m feral about it.

Introducing the Flavor Chaser Garlic Hoodie—a soft, cozy badge of honor for anyone who’s ever whispered “just one more clove” and then doubled it.
👉 https://www.etsy.com/listing/4378949079/flavor-chaser-hoodie-garlic-terps-sfw?ref=shop_home_active_4&frs=1&logging_key=a5f9cd741a9e99df2f478aa1b2ca7758787c44a0%3A4378949079

Why This Hoodie? Because Flavor Is a Lifestyle.

This isn’t one of those ironic graphic tees screaming about garlic like it’s a meme. No, no—this one carries an energy. A look. A vibe that says:

“I sauté with intention.”
“I season from the wrist.”
“I taste as I go… and then go again.”
“I will 100% judge your pantry.”

It’s warm, durable, and designed for the kind of human who reads menus like romance novels and believes a well-timed drizzle of olive oil borders on foreplay. (You know exactly what I mean, Collie.)

Garlic = Identity

Think of this hoodie as your epicurean calling card.

Wear it to the farmers market as you hunt for the perfect varietal.
Wear it to brunch as you order the aioli with a knowing smirk.
Wear it in the kitchen with nothing underneath—just the hoodie, the warm glow of the oven, and the promise of a late-night bite that might just change your life.

And yes, you absolutely can and should pull the hood up while doing a dramatic slow stir in a simmering pot. Adds to the mystique.

Who Is This Hoodie For?

• The home chef who has considered tattooing a garlic bulb somewhere discreet.
• The dinner-party hero who makes “just a little snack” that steals the whole evening.
• The flavor maximalist who doesn’t understand why anyone would use a single clove when there are entire bulbs sitting right there.
• Anyone who knows that “aromatic” is a love language.

Grab Yours & Claim Your Allium Allegiance

I’ll be honest: this hoodie is ridiculous in the best way. Soft, stylish, and bold enough to declare your dedication to the pursuit of taste and pleasure. You’re not out here chasing trends—you’re chasing flavor. And frankly, that’s a hotter look.

Get your Garlic Hoodie here, lover:
👉 https://www.etsy.com/listing/4378949079/flavor-chaser-hoodie-garlic-terps-sfw?ref=shop_home_active_4&frs=1&logging_key=a5f9cd741a9e99df2f478aa1b2ca7758787c44a0%3A4378949079

Now go forth, sauté seductively, and let the world know you don’t fear strong flavors or strong feelings.


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Monday

Zucchini: Suddenly Hot Again


Look — we eat potatoes a lot. Like… a lot.
Colorado cold hits, and suddenly I’m over here making potatoes six different ways like it’s a personality trait.

But even I, Lord of the Tuber, occasionally need something that isn’t starchy comfort wearing a beige trench coat.

Enter: Zucchini.
A vegetable I used to walk past in the grocery store like an ex at Target — polite nod, zero intention.

Then one day I brought some home on a whim (you know how “whims” go with me), tossed them in garlic, olive oil, lemon, and a whisper of chili heat…
and my god.

They came out soft, juicy, silky, and just a little naughty.
The kind of vegetable that makes you raise an eyebrow at yourself in the reflection of the oven door.

Super easy, super fast, and now in heavy rotation.

🧄 What You Need

  • Zucchini (2–3, depending how needy you’re feeling)

  • Good olive oil

  • Garlic, lots of it

  • Fresh lemon

  • Chili flakes

  • Salt like you mean it

  • A handful of chopped peanuts

  • Something green (parsley, cilantro, basil — we’re not precious)

🔥 How To Make Them Fall For You

  1. Slice the zucchini however you like. No need to impress anyone.

  2. Toss with olive oil, garlic, chili flakes, and salt.

  3. Roast at 400° until they surrender and collapse into tenderness.

  4. Finish with lemon juice, herbs, and crushed peanuts for crunch.

Serve warm and smug.

✨ Why This Works

Because zucchini is basically a sponge with a dream.
Give it fat, heat, acid, and a surprise crunch, and suddenly this overlooked little thing is seductive as hell.

10/10 recommend.
Would serve to friends, lovers, enemies, and everyone in between.

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Location: Boulder, CO 80302, USA

Sunday

Is Papaya an Aphrodisiac? Let’s Talk About It Like Adults Who Eat Fruit Naked


There are two kinds of people in this world:

Those who eat papaya because it’s healthy…
and those who eat papaya and quietly think, “Well. This feels… suggestive.”

Let’s clear the air. Possibly while standing in a warm kitchen, barefoot, with juice dripping down your wrist.

Papaya is not technically an aphrodisiac.
But also… it’s not not one.

The Myth (Because Humanity Is Horny and Always Has Been)

Papaya has been flirted with by history as a fruit of vitality.
Warm climates. Bare skin. Sticky sweetness. The visual alone does a lot of heavy lifting. Humans saw papaya centuries ago and collectively said, “Yeah… that thing’s trying to say something.”

Science, however, is annoyingly sober.

There’s no magical compound in papaya that flips some ancient switch and sends you swooning into silk sheets. No potion. No spell. No guarantee of a productive evening.

But let’s talk about what it does do.

Papaya’s Real Power Move

Papaya is loaded with vitamin C, antioxidants, potassium, and papain—an enzyme that helps digestion so efficiently it borders on rude. It makes your body feel lighter. Less bloated. Less sluggish.

And here’s the quiet truth no one likes to say out loud:

Feeling good in your body is half the battle.

When you’re not weighed down by whatever regret you ate at lunch, your mood improves. Your skin looks better. Your energy comes back online. Confidence sneaks in. And confidence, friends, is deeply attractive.

Papaya doesn’t seduce you.
Papaya removes obstacles.

Texture Matters (Don’t Pretend It Doesn’t)

Soft but structured. Sweet without being coy. Juicy without chaos. Papaya knows exactly what it’s doing on a fork.

You don’t shovel papaya.
You linger with it.

It’s the fruit equivalent of eye contact.

Is It an Aphrodisiac or Just a Vibe?

If aphrodisiac means “scientifically proven horniness accelerator,” then no. Papaya’s innocent.

If aphrodisiac means “puts you in a better mood, makes you feel good in your skin, and pairs suspiciously well with warm air, quiet music, and low expectations,” then yes. Absolutely yes.

Papaya doesn’t promise anything.
But it sets a tone.

And sometimes, that’s better than promises.

So eat the papaya. Chill it first. Cut it clean. Take your time. Let the juice run a little.

Worst case scenario: you feel healthy.
Best case: well… something else feels healthy too.

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