The 25 Food and Drink Trends Taking Over Restaurants in 2018 | Bon Appétit

"It’s not that we’reoverice cream (we’re not monsters). It’s just that there’s another frozen dessert in town—all over town, really. Shaved ice (orshaveice, depending on who you talk to) is showing up across the country, from powdery Japanese-style kakigōri atBonsai Kakigōriin New York City to fluffy Korean bingsoo atDessert Cafe Momoin Montreal. There are renditions that stay close to tradition and others that riff (take, for example, the local Tcho chocolate you can sprinkle on top of your Taiwanese bao bing–inspired shaved snow atPowderin San Francisco). There’s the stacked-high Filipino halo-halo with fresh fruit, evaporated milk, ice cream, and other toppings like sweetened beans. There are New Orleans sno-balls—like a snow cone but fluffier—far outside NOLA. No matter the kind, we know one thing for sure: We’re not exactly missing the mint chocolate chip.—Emma Wartzman, editorial assistant" - ByThe Bon Appétit Staff