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01 of 25

Frosted and fabulous cupcakes

In Season 3 of Sex and the City, Carrie and Miranda stop by Magnolia Bakery for a treat, creating a moment that launched a million cupcakes. It catapulted Magnolia Bakery to fame and upgraded cupcakes from forgettable kid food to crave-worthy adult indulgence. 

Cupcake-only bakeries popped up across the country, which included Sprinkles (which rolled out cupcake ATMs in 2012), Baked by Melissa (miniature cupcakes), and the now-closed chain Crumbs (giant cupcakes). And while the long tail of the Sex and the City universe seems to have reached its conclusion with the series finale of And Just Like That, the sweet trend it spawned lives on, in every flavor from classic chocolate to pickle. —Karen Shimizu

02 of 25

The legendary roast chicken

In 2002, Judy Rodgers published The Zuni Café Cookbook, which revealed the secrets to her cult-status roast chicken, the signature dish served at her San Francisco restaurant. The recipe gave cooks the roadmap to reproduce the dish seamlessly at home. A deceptively simple approach, to dry-brine the bird with salt a day or two before it’s roasted in a blazing-hot oven, yielded the crispiest skin and juiciest meat. It produced restaurant-level results perfect for weeknight cooking, yet impressive enough for special occasions. The recipe quickly became, and remains, the definitive roast chicken. —Cheryl Slocum

In 2004, David Chang’s Momofuku Noodle Bar reset America’s ramen expectations. Packets of noodles gave way to slow-simmered pork broth, pork belly, and fresh, colorful toppings. Tonkotsu’s luxe richness became the emblem of that shift with its opaque broth, which also coincided with the rise of bone broth. Ramen moved from cheap filler to high-end comfort food. Its rise made way for a slew of new restaurants and recipes devoted to the art of the comforting soup noodles. —Breana Killeen

03 of 25

Ramen, but make it luxe: tonkotsu ramen

In 2004, David Chang’s Momofuku Noodle Bar reset America’s ramen expectations. Packets of noodles gave way to slow-simmered pork broth, pork belly, and fresh, colorful toppings. Tonkotsu’s luxe richness became the emblem of that shift with its opaque broth, which also coincided with the rise of bone broth. Ramen moved from cheap filler to high-end comfort food. Its rise made way for a slew of new restaurants and recipes devoted to the art of the comforting soup noodles. —Breana Killeen

04 of 25

Brussels sprouts steal the show

The Brussels sprouts that cropped up on restaurant menus in the mid-2000s were different from the boiled brassicas many grew up eating. Farmers had bred out much of the bitterness by the early 2000s, and chefs leaned on methods like roasting and frying to turn them into crispy, craveable sides that rivaled even French fries. 

New York Magazine name-checked the sprouts in 2005 after they appeared at trendy restaurants like The Spotted Pig and Del Posto. Not long after, David Chang made them a signature dish at Momofuku — pan-roasted with kimchi purée — before he eventually took them off the menu. “Every single table ordered them.” —Audrey Morgan

05 of 25

No-knead, no-problem bread

With its crackling, chewy crust, airy, flavorful crumb, and no need to knead, Jim Lahey’s simple bread recipe took home baking by storm when published in Mark Bittman’s The New York Times column in 2006. Though not the first no-knead bread recipe under the sun (in fact, a No Need to Knead cookbook by baker Suzanne Dunaway had been published in 2000), it was Lahey’s technique that captured the nation’s imagination. 

The ingredients — flour, water, salt, yeast, and cornmeal — were ones that most cooks had readily at hand. The tools to make it were simple: no pizza stones, cloches, or baskets required. Just an ovenproof pot to bake the bread in, which mimicked the radiant heat of a domed brick oven. And perhaps most appealingly, the process was nearly all hands-off. Instead of kneading, the bread got its structure (as well as a satisfying, sourdough-like tang) from an unusually long first rise. 

Nearly 20 years on, it remains a peerless gateway bread recipe, the surest way to give first-time bakers the confidence to bake artisanal loaves at home. And for those who want to build on the basics, it’s also adaptable, easily incorporating flavors like rosemary and roasted garlic. —Karen Shimizu

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Credit:  Food & Wine / Photo Illustration by Janet Maples

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