What’s the next big food trend? If you ask Jeff Miller, Dunkin’ Brands’ executive chef since June, it’s fermentation. “They’re starting to teach it in culinary schools—classes on fermentation and how it affects food,” he says of the genre that includes pickles, beer, cider, and even yogurt. “We watch trends and see how they move from fine dining to casual dining and then to fast food.”
Miller isn’t alone in picking up on pickling. Fermentation was called a “hot culinary trend” by NPR. And it offers some health benefits. But if Dunkin’s top chef talks it up, might that signal the coming of a pickled doughnut?