The Top Dessert Of Your Birth Year Over The Last 50 Years
Ever wonder what sweet treat was all the rage the year you were born?
Dessert trends have changed dramatically over the past five decades, from retro gelatin cakes to Instagram-worthy macarons.
Each year brought its own signature dessert that had everyone talking, baking, and indulging.
Take a delicious trip down memory lane and discover which dessert ruled your birth year.
1. 1975 – Jell-O Poke Cake
Picture this: someone takes a perfectly innocent white cake and stabs it all over with a fork.
Sounds violent, right?
But then they pour liquid Jell-O into those holes, creating psychedelic stripes that would make any disco lover jealous.
The result is a moist, colorful masterpiece that screams 1970s potluck perfection.
Grandmas everywhere were serving this at every family gathering, and honestly, it still slaps today.
The texture stays incredibly moist for days thanks to that Jell-O magic.
2. 1976 – Carrot Cake
Who convinced everyone that vegetables belong in dessert?
Whoever it was deserves a medal because carrot cake became the health-conscious baker’s dream.
Packed with shredded carrots, walnuts, and warm spices, this cake feels almost virtuous.
Then you slather it with cream cheese frosting and all pretense of healthy eating flies out the window.
The dense, moist crumb makes it incredibly satisfying.
Pineapple often sneaks into the recipe for extra moisture and sweetness.
3. 1977 – Chocolate Fondue
Fondue parties were the ultimate sophistication in the late seventies.
Everyone gathered around a pot of melted chocolate, spearing fruit and cake with tiny forks.
Was it messy?
Absolutely.
Was it fun?
You bet your bell-bottoms it was!
Strawberries, marshmallows, and pound cake became vehicles for chocolate delivery.
The communal aspect made it perfect for dinner parties and romantic dates alike.
Some hosts got fancy with dark chocolate, others kept it simple with milk chocolate.
4. 1978 – Black Forest Cake
Germany gave us this boozy, cherry-filled wonder, and America embraced it wholeheartedly.
Layers of chocolate cake get soaked in kirsch, a cherry liqueur that adds grown-up flair.
Whipped cream and tart cherries balance out the rich chocolate perfectly.
The dramatic appearance, with its chocolate shavings and cherry crown, made it a showstopper at celebrations.
Bakeries couldn’t keep them in stock during the holidays.
Even today, it remains a special occasion favorite for chocolate lovers everywhere.
5. 1979 – Mud Pie
Despite the unappetizing name, mud pie became a restaurant menu staple.
An Oreo cookie crust cradles coffee ice cream, then gets drowned in hot fudge sauce.
The temperature contrast between warm fudge and frozen ice cream creates pure magic in your mouth.
Whipped cream and more cookie crumbles usually top this indulgent creation.
It’s messy, it’s decadent, and it’s unapologetically over-the-top.
Chain restaurants like Chart House made it famous, spawning countless variations.
6. 1980 – Cheesecake
Cheesecake exploded into mainstream consciousness in the early eighties.
New York-style versions, dense and creamy, became the gold standard everyone measured against.
The tangy cream cheese filling sits on a buttery graham cracker crust that provides the perfect crunch.
Topped with fruit, chocolate, or nothing at all, cheesecake proved its versatility.
Bakeries dedicated entire menus to cheesecake variations.
The Cheesecake Factory literally built an empire on this dessert’s popularity.
Rich but somehow light, it satisfies without overwhelming.
7. 1981 – Tiramisu
Italy’s caffeinated gift to the dessert world arrived fashionably late to American shores.
Ladyfinger cookies get dunked in strong espresso, then layered with sweet mascarpone cream.
A dusting of cocoa powder on top adds bitter balance to the sweet, coffee-spiked layers.
The name literally means “pick me up,” and that espresso definitely delivers.
No baking required, making it accessible for nervous cooks.
Restaurants charged premium prices for this elegant, sophisticated treat that tasted like pure Italian luxury.
8. 1982 – Bananas Foster
Nothing says dinner theater quite like setting your dessert on fire tableside.
Bananas get caramelized in butter, brown sugar, and rum, then dramatically flambéed.
The flames burn off the alcohol while leaving behind complex, caramelized flavors.
Served over vanilla ice cream, the warm sauce melts into the cold cream creating texture heaven.
Created in New Orleans, it brought Creole flair to fancy restaurants nationwide.
Cinnamon and banana liqueur often enhance the already intoxicating aroma.
9. 1983 – Dirt Cake
Kids went absolutely bonkers for this playful, pudding-based creation.
Crushed Oreos mimic dirt while vanilla pudding mixed with Cool Whip forms the “soil” layers.
Gummy worms wiggle throughout, making it equal parts dessert and entertainment.
Often served in new flower pots with silk flowers stuck in top for maximum effect.
Birthday parties weren’t complete without at least one dirt cake.
Adults secretly loved it too, though they’d never admit it.
Simple to make, impossible to resist.
10. 1984 – Flourless Chocolate Cake
Before gluten-free became a lifestyle, flourless chocolate cake was just intensely delicious.
Made primarily from chocolate, butter, eggs, and sugar, it’s basically a fancy brownie in cake form.
The texture falls somewhere between fudge and mousse, incredibly dense yet somehow delicate.
A crackly top adds textural interest to each slice.
Fancy restaurants served it with raspberry coulis and a tiny mint leaf.
It proved that sometimes less really is more when it comes to ingredients.
11. 1985 – Frozen Yogurt
The eighties brought fitness fever, and frozen yogurt rode that wave straight to success.
Marketed as the healthy alternative to ice cream, it let people feel virtuous while indulging.
The tangy flavor profile distinguished it from traditional ice cream.
TCBY (The Country’s Best Yogurt) shops popped up on every corner.
People convinced themselves the probiotics canceled out the sugar.
Topped with fresh fruit, it actually could be reasonably healthy.
The self-serve model came later, but the obsession started here.
12. 1986 – Key Lime Pie
Florida’s official state pie finally got the national recognition it deserved.
Tiny Key limes produce a tart, aromatic juice that regular limes can’t match.
The filling’s pale yellow color comes from egg yolks and condensed milk.
Authentic versions skip the green food coloring that many imposters use.
Graham cracker crust provides sweet contrast to the tart filling.
Topped with either meringue or whipped cream, depending on regional preference.
Summer cookouts weren’t complete without this refreshing finale.
13. 1987 – Tiramisu Cake
Someone had the brilliant idea to transform traditional tiramisu into layer cake format.
Coffee-soaked cake layers replace the ladyfingers, making it more structurally sound.
Mascarpone frosting between layers maintains that authentic Italian flavor profile.
The cake version could be sliced and served at celebrations more easily than the traditional dessert.
Bakeries charged premium prices for this fusion creation.
It brought coffee shop sophistication to birthday party dessert tables everywhere.
Cocoa powder dusting on top remained non-negotiable.
14. 1988 – Chocolate Decadence
The eighties loved excess, and Chocolate Decadence embodied that philosophy perfectly.
This ultra-rich, flourless creation contained more chocolate than seemed legally permissible.
A thin slice satisfied because the density and intensity demanded respect.
Restaurants served tiny portions with dramatic plating and premium pricing.
The name warned you exactly what you were getting into.
Ganache topping added even more chocolate because subtlety wasn’t the point.
Eating it felt like a luxurious, slightly dangerous experience.
15. 1989 – Peanut Butter Pie
Peanut butter lovers finally got their own pie, and it was glorious.
Cream cheese and peanut butter whip together into clouds of nutty perfection.
An Oreo or graham cracker crust provides the foundation for this no-bake wonder.
Chocolate drizzle on top plays into that classic peanut butter and chocolate combination.
Some versions freeze solid, others stay creamy and soft.
Either way, it tastes like eating a Reese’s cup in pie form.
Kids and adults united in their love for this simple but satisfying treat.
16. 1990: Chocolate Turtle Cake
A rich, over-the-top dessert that felt downright luxurious at potlucks.
Moist chocolate cake layers came drenched in caramel sauce and chocolate ganache.
Chopped pecans added crunch and that unmistakable turtle-candy vibe.
Some versions stacked pudding or cream layers for extra decadence.
Every slice leaned dense, sticky, and unapologetically sweet.
Often homemade for birthdays and church gatherings alike.
By decade’s end, it stood as a symbol of indulgence before “light desserts” took over.
17. 1991 – Crème Brûlée
French restaurants made this elegant custard their signature finale.
Silky vanilla custard hides beneath a sheet of caramelized sugar that cracks dramatically under your spoon.
That textural contrast between creamy and crunchy proved absolutely addictive.
Torching the sugar tableside added theatrical flair to the dining experience.
Home cooks bought kitchen torches specifically to recreate this restaurant favorite.
The simplicity of ingredients belied the sophisticated result.
Vanilla bean specks throughout signaled quality and authenticity to discerning diners.
18. 1992 – Chocolate Lava Cake (Early Version)
Before it became ubiquitous, the molten chocolate cake was revolutionary.
Cut into it and warm chocolate erupts like a delicious volcano.
The trick is underbaking just enough that the center stays liquid while the outside sets.
Served with vanilla ice cream, the temperature play elevates the entire experience.
Chef Jean-Georges Vongerichten popularized this technique in upscale restaurants.
Soon every chain restaurant had their own version on the menu.
The individual serving size made it perfect for date nights.
19. 1993 – Chocolate Chip Cookie Dough Ice Cream
Ben & Jerry’s legitimized what we’d all been doing secretly for years: eating raw cookie dough.
Chunks of eggless cookie dough suspended in vanilla ice cream created instant obsession.
The genius was making the dough safe to eat while keeping that authentic taste and texture.
Suddenly, sneaking dough from the bowl became socially acceptable.
Other ice cream companies rushed to create their own versions.
It became one of the best-selling flavors almost overnight.
Cookie dough pieces stayed chewy even when frozen solid.
20. 1994 – Panna Cotta
Italy blessed us with another simple yet sophisticated dessert.
Sweetened cream gets set with gelatin, creating a jiggly, silky texture.
Unlike crème brûlée, panna cotta is served cold and doesn’t require any baking.
Berry coulis, caramel, or chocolate sauce typically adorns the top.
The name means “cooked cream,” though the process is remarkably simple.
Vanilla bean is traditional, but flavors range from coffee to lavender.
Its elegant appearance made it a restaurant darling throughout the nineties.
21. 1995 – Molten Lava Cake
By mid-decade, the molten chocolate cake reached peak popularity.
Every upscale restaurant featured their version on the dessert menu.
The drama of cutting into it never got old, no matter how many times you ordered it.
Home bakers attempted to recreate the magic with varying degrees of success.
Timing was everything—thirty seconds too long and the lava disappeared.
Chili’s and Applebee’s brought it to the masses with their chain restaurant versions.
It proved that chocolate’s reign over the dessert world remained unchallenged.
22. 1996 – Chocolate Soufflé
The notoriously finicky soufflé became a status symbol dessert.
Properly whipped egg whites create the dramatic rise that defines this French classic.
Open the oven door too soon and it collapses into disappointment.
Wait too long to serve and it deflates before reaching the table.
The brief window of perfection made it exciting and nerve-wracking simultaneously.
Restaurants warned diners that soufflés required twenty-five minutes preparation time.
That anticipation only heightened the payoff when it arrived puffy and perfect.
23. 1997 – Bread Pudding
Old-fashioned comfort food made a trendy comeback in upscale restaurants.
Stale bread transforms into custardy deliciousness when soaked in cream, eggs, and sugar.
Raisins, chocolate chips, or bourbon enhance different regional variations.
Served warm with whiskey sauce or vanilla custard, it hugs you from the inside.
What started as thrifty home cooking became a premium dessert menu item.
The contrast between crispy top and soft interior provided textural satisfaction.
New Orleans-style versions with praline sauce commanded impressive prices.
24. 1998 – Strawberry Shortcake (Gourmet Version)
The humble strawberry shortcake got a gourmet makeover for the late nineties.
Buttery, tender biscuits replaced the spongy cake versions of previous decades.
Fresh strawberries macerated in sugar released their juices, creating natural sauce.
Real whipped cream, not Cool Whip, became the non-negotiable topping.
Farmers market strawberries elevated this simple dessert to something special.
The combination of warm biscuit, cold berries, and cream created temperature magic.
Sometimes the simplest flavors, done right, outshine elaborate creations.
25. 1999 – Crêpes Suzette
The millennium approached, and restaurants pulled out all the theatrical stops.
Delicate crêpes get folded and bathed in orange-flavored butter sauce.
Grand Marnier or Cognac gets added, then dramatically set aflame tableside.
The flames caramelize the sugars while burning off the alcohol.
Dating back to the 1800s, this classic French dessert felt appropriately fancy for the new millennium.
The citrus notes cut through the richness beautifully.
Watching the preparation was half the entertainment value.
26. 2000 – Tres Leches Cake
Latin American cuisine’s influence brought this milk-soaked wonder into mainstream consciousness.
Sponge cake gets drenched in three different milks: evaporated, condensed, and heavy cream.
Sounds soggy, but somehow it maintains structure while achieving incredible moisture.
Whipped cream frosting keeps it light despite the rich milk bath.
Each bite delivers creamy sweetness without being overwhelmingly heavy.
Bakeries in Hispanic neighborhoods had been making it for decades.
Now everyone wanted a slice of this ultra-moist, tres delicious cake.
27. 2001 – Fried Ice Cream
Mexican restaurants made this physics-defying dessert their signature finale.
Ice cream gets coated in cornflakes or cookie crumbs, frozen solid, then quickly deep-fried.
The result is a crispy, warm shell surrounding still-frozen ice cream.
Drizzled with honey and chocolate sauce, it’s a study in temperature contrasts.
The technique requires precise timing to avoid melted disaster.
Kids’ minds were blown by the concept of hot and cold existing simultaneously.
Chi-Chi’s and other chains made it famous before home cooks attempted the tricky technique.
28. 2002 – Chocolate Fondue Fountain
Why have a simple fondue pot when you could have a cascading chocolate waterfall?
Weddings and parties featured these towering fountains as edible centerpieces.
Guests speared fruit and treats, then held them under the flowing chocolate stream.
Rental companies made fortunes on these mesmerizing machines.
The visual spectacle mattered as much as the actual chocolate.
Keeping the chocolate at the right consistency proved trickier than it looked.
Nothing said “fancy event” quite like a chocolate fountain in the early 2000s.
29. 2003 – Red Velvet Cake
This Southern classic exploded beyond regional boundaries into national obsession.
The distinctive red color came from cocoa powder’s reaction with buttermilk and vinegar.
Modern versions often use food coloring to achieve that dramatic crimson hue.
Cream cheese frosting is absolutely mandatory—no substitutions allowed.
The subtle cocoa flavor distinguishes it from plain vanilla cake.
Magnolia Bakery in New York helped popularize it beyond the South.
Soon every bakery offered red velvet everything: cupcakes, cookies, even pancakes.
30. 2004 – Lemon Bars
Simplicity won hearts as lemon bars became the potluck MVP.
A buttery shortbread crust provides the foundation for tangy lemon curd filling.
The sweet-tart balance makes them dangerously addictive.
Powdered sugar dusted on top adds sweetness and visual appeal.
They’re equally at home at fancy tea parties or casual barbecues.
The bright citrus flavor feels refreshing rather than heavy.
Home bakers loved them because they looked impressive but were actually quite simple to make.
31. 2005 – Gourmet Cupcakes
Cupcakes evolved from kids’ birthday party fare to sophisticated artisan creations.
Specialty bakeries charged premium prices for unique flavors like lavender honey and champagne.
Elaborate frosting designs turned each cupcake into edible art.
The individual portion size made them perfect for events and weddings.
Shows like “Cupcake Wars” elevated cupcake baking to competitive sport status.
Red velvet, salted caramel, and cookies-and-cream became trendy flavor profiles.
The cupcake craze launched thousands of boutique bakeries nationwide.
32. 2006 – Salted Caramel (Desserts)
Someone sprinkled sea salt on caramel and changed the dessert game forever.
The salt amplifies the caramel’s sweetness while adding sophisticated complexity.
Suddenly everything came in salted caramel flavor: ice cream, brownies, macarons, you name it.
The flavor profile felt grown-up and refined compared to plain caramel.
Fleur de sel became a pantry staple for aspiring home bakers.
Coffee shops added salted caramel to their permanent flavor lineup.
The trend proved that sometimes the simplest additions create the biggest impact.
33. 2007 – Cake Pops
Starbucks popularized these bite-sized cake balls on sticks, and everyone went crazy.
Crumbled cake mixed with frosting gets rolled into balls, then dipped in chocolate or candy coating.
The lollipop format made them portable and party-friendly.
Decorating options were limited only by imagination: sprinkles, drizzles, edible glitter.
Baker Bakerella’s blog helped spread the cake pop phenomenon worldwide.
They became essential at baby showers, weddings, and birthday parties.
The cuteness factor alone guaranteed their viral success.
34. 2008 – Whoopie Pies
These oversized sandwich cookies enjoyed a major revival.
Two soft, cake-like cookies embrace a fluffy marshmallow cream filling.
Maine and Pennsylvania both claim to have invented them, sparking friendly regional rivalry.
The name supposedly comes from the exclamation of joy upon discovering them in lunch boxes.
Red velvet, pumpkin, and other trendy flavors joined the classic chocolate version.
Food trucks and bakeries dedicated entire businesses to whoopie pie variations.
They’re messy to eat but impossible to resist.
35. 2009 – Macarons (Early US Trend)
These finicky French cookies became the Instagram darlings before Instagram really took off.
Almond flour and egg whites create delicate, crispy shells with chewy interiors.
The filling ranges from buttercream to ganache to fruit jam.
Getting the signature “feet” requires precise technique and a little prayer.
Ladurée in Paris set the gold standard that American bakeries tried to match.
The rainbow of pastel colors made them irresistibly photogenic.
At several dollars per cookie, eating them felt like a luxury experience.
36. 2010 – Macarons (Peak Popularity)
Macaron mania reached fever pitch as bakeries popped up everywhere.
Food bloggers documented their macaron-making failures and triumphs obsessively.
Flavor innovations went wild: lavender, rose, matcha, even foie gras.
They became the must-have dessert at weddings and upscale events.
Gift boxes of macarons cost more than some people’s weekly grocery budget.
The learning curve to make them at home was steep but that didn’t stop determined bakers.
Owning a macaron from a famous patisserie became a status symbol.
37. 2011 – Cronuts (Prototype)
Dominique Ansel’s bakery in New York created the hybrid pastry that broke the internet.
Part croissant, part donut, all delicious—the cronut defied categorization.
Flaky, buttery layers get fried, filled with cream, and glazed to perfection.
People waited in line for hours just to taste one.
The trademarked name meant imitators had to call theirs “croissan-donuts” or similar variations.
Food media covered the phenomenon like it was breaking news.
It proved that innovation in pastry could still create genuine cultural moments.
38. 2012 – Cookie Butter (Desserts)
Trader Joe’s introduced Americans to Speculoos cookie butter, and minds were blown.
Ground speculoos cookies become a spreadable, addictive paste.
The flavor tastes like gingerbread and graham crackers had a delicious baby.
Bakers immediately started incorporating it into brownies, cheesecakes, and ice cream.
Eating it straight from the jar with a spoon became an acceptable midnight snack.
The Dutch and Belgians had been enjoying this for years—we were late to the party.
Cookie butter everything flooded dessert menus nationwide.
39. 2013 – Nutella Desserts
The chocolate-hazelnut spread achieved cult status among dessert enthusiasts.
Nutella brownies, Nutella-stuffed cookies, Nutella cheesecake—the variations seemed endless.
Its creamy texture and distinctive flavor made it incredibly versatile.
Cafes offered Nutella everything: lattes, pancakes, waffles, crepes.
Social media exploded with Nutella recipe videos that racked up millions of views.
The European spread that had been around since 1964 finally conquered America completely.
Some people just ate it by the spoonful, no judgment.
40. 2014 – Freakshakes
Australia gave us these absurdly over-the-top milkshakes, and we ran with it.
A basic milkshake gets topped with entire slices of cake, donuts, cookies, and candy.
Whipped cream, chocolate sauce, and sprinkles pile on until structural integrity becomes questionable.
They’re almost impossible to actually drink, but that wasn’t really the point.
The Instagram photos were worth the sticky mess and sugar coma.
Restaurants charged premium prices for these edible sculptures.
Sharing was basically mandatory unless you wanted a one-way ticket to diabetes.
41. 2015 – Cronut (Peak Mania)
The cronut craze reached absolute peak madness.
People hired line-sitters to wait for hours outside Dominique Ansel Bakery.
Black market cronuts sold for ten times the original price.
The monthly flavor changes kept the hype train rolling.
Every bakery in America attempted their own version with varying success.
Food tourists added cronut-tasting to their New York City itineraries.
The phenomenon proved that scarcity and social media could turn a pastry into a cultural event of epic proportions.
42. 2016 – Raindrop Cake
This barely-there Japanese dessert looked like a giant water droplet.
Made from mineral water and agar, it contained almost no calories.
The jiggly, transparent sphere wobbled hypnotically on the plate.
Served with roasted soybean powder and brown sugar syrup for flavor.
It tasted mostly like whatever you put on it, since the cake itself was nearly flavorless.
The visual appeal and novelty factor drove its viral social media success.
Eating it within thirty minutes was crucial before it started melting.
43. 2017 – Unicorn Desserts
Starbucks’ Unicorn Frappuccino unleashed a tidal wave of rainbow-colored, magical desserts.
Everything became unicorn-themed: cakes, cookies, donuts, ice cream, you name it.
Pastel colors, edible glitter, and gold horns adorned every creation.
The flavor often took a backseat to the Instagram-worthy appearance.
Kids (and let’s be honest, adults too) couldn’t resist the whimsical appeal.
Food coloring companies probably had their best year ever.
The trend proved that sometimes fantasy and fun matter more than sophisticated flavor profiles.
44. 2018 – Mochi Ice Cream
Japanese mochi wrapped around ice cream became mainstream grocery store fare.
The chewy rice cake exterior provides textural contrast to the creamy ice cream center.
Individual portions made them perfect for portion control (or eating five in one sitting).
Flavors ranged from traditional green tea to adventurous mango and cookies and cream.
Trader Joe’s and Target made them accessible to suburban America.
The two-bite size made them dangerously easy to overconsume.
Frozen dessert sections suddenly looked a lot more colorful and interesting.
45. 2019 – Cloud Bread
TikTok launched this impossibly fluffy, three-ingredient wonder into viral stardom.
Whipped egg whites, sugar, and cornstarch create pillowy, cloud-like results.
Food coloring made them Instagram-ready in various pastel shades.
The texture lands somewhere between meringue and cotton candy.
They taste more like sweet air than actual bread, but that’s kind of the point.
Millions of people attempted the recipe with varying degrees of success.
The keto and low-carb crowd claimed it as their own, conveniently ignoring the sugar.
46. 2020 – Dalgona Coffee
Pandemic boredom led to whipped coffee taking over social media.
Equal parts instant coffee, sugar, and hot water whipped into fluffy clouds.
Spooned over milk, it created a beautiful layered effect.
The name comes from a Korean candy with similar coloring.
Everyone stuck at home tried making it, posting their attempts online.
It gave people something fun to do when they couldn’t go to coffee shops.
The dessert-like sweetness made it more treat than morning beverage.
47. 2021 – Hot Cocoa Bombs
Chocolate spheres filled with cocoa mix and marshmallows turned mugs into mini events.
Pouring hot milk triggered a dramatic melt that felt made for social feeds.
Home kitchens transformed into assembly lines using molds and candy melts.
Flavor twists ranged from peppermint to salted caramel.
Gift boxes replaced cookies during winter holidays.
Videos focused on the crack, the swirl, the reveal.
Pandemic-era comfort found a playful, interactive form.
48. 2022 – Crookie
Paris bakeries invented the crookie: croissant dough with cookie dough baked inside.
Flaky, buttery layers surround chocolate chip cookie center.
The hybrid pastry phenomenon continued with yet another portmanteau creation.
Social media food accounts spread images of the gooey, decadent treats.
Bakeries worldwide rushed to add their version to the menu.
It combined two beloved carbs into one indulgent package.
The croissant’s sophistication met the cookie’s comfort food appeal in perfect harmony.
49. 2023 – Dubai Chocolate Bar
TikTok made this Middle Eastern-inspired chocolate bar the year’s most sought-after treat.
Thick chocolate shells encase pistachio cream and crispy kataifi pastry.
The texture combination of smooth, creamy, and crunchy proved addictive.
Fix Dessert Chocolatier in Dubai created the original viral version.
People paid ridiculous prices for imported bars or attempted homemade versions.
The distinctive green pistachio filling made it instantly recognizable.
It demonstrated how regional specialties could achieve global fame through social media.
50. 2024 – Pistachio Cream Everything
Following the Dubai chocolate bar craze, pistachio cream infiltrated every dessert imaginable.
Croissants, cookies, cakes, and ice cream all got the pistachio treatment.
The distinctive bright green color made desserts pop on social media feeds.
Bakeries couldn’t keep pistachio items in stock as demand soared.
The nutty, slightly sweet flavor paired well with chocolate and pastry.
Some purists complained about the oversaturation, but the masses disagreed.
Pistachio paste became as essential as Nutella in trendy kitchens everywhere.
