Street food will continue to grow, and I mean actual street food, where the environment is as important as the food being served. — Robert Danhi

We will continue to see an expansion of the “casualization” of cuisine, as more fine-dining chefs venture downscale with new venues featuring higher-quality, ingredient-driven versions of burgers, tacos, noodle bowls and sandwiches. — Gerry Ludwig

I predict berries of all kinds will continue their starring role in adult beverages. Berries add fresh-fruit flavor without adding too much sweetness. Also, agave nectar will enter the mainstream and will be used beyond margaritas. — David Commer

In my 2010 crystal ball, I see quality, varietal olive oil from California growing in popularity. Aleppo pepper has been getting some on-and-off attention but will come back strong. I see a return of the relish tray, filled with things like pickled onions, marinated mushrooms, large-curd cheese, hand-rolled cheddar crackers and sweet or savory oatcakes, often made on premises with local ingredients. More varieties of mint — peppermint, spearmint, cocoa mint — will come into play as flavors, not as stale dessert garnishes. — Priscilla Martel

Though, by-and-large, white-tablecloth is already there, 2010 will mark the year and decade when the mainstream establishments and eaters understand that the “flavor” of food is connected to culture, heritage and diversity. — Robin Schempp

There will be a continued progression of Mexican and Latin American flavors; Korean cuisine gains traction, with the debut of several Korean chain restaurants. The cuisines of India will make some forward progression. We’ll also see an overall trend in reducing entrée portion sizes to provide healthier nutritionals, as we continue to see the federal government stepping into our kitchens, mandating everything from calories to sodium to fat. — James Brisson

Chefs will be using savory and herbal flavors in traditionally sweeter items and sweeter ingredients in traditionally savory dishes. Look for maple, molasses and deep fruit reductions in sauces over pork and chicken, seafood and herbs; also, things like chiles and caramelized alliums in desserts.