Kim Severson of the New York Times predicts the biggest food trends of 2025—from dirty sodas and whiskey ketchup to the new supermarket and the ingredient of the year. Also up this week, we get a lesson in southern Thai cooking from Nok Suntaranon, we make Bread Dumplings in Broth, Adam Gopnik examines what happens when we quit the foods we love, and Christopher Kimball and Sara Moulton answer our first caller questions of 2025.

Questions in this episode:

I have an issue with a banana bread recipe. I swapped baking soda for baking powder and it ruined the bread — why is that?

I need advice on how to make a good roux.

I’ve been trying to find a recipe for beef tongue. Do you have any recommendations on how to make it at home?