Each week we ask a pro what’s hot, lukewarm, and freezer-burned in the food world. This week’s guest: Kelly Gaddis, chef de cuisine at Miller’s Guild.

HOT: Grains like freekah; Peruvian food; Jewish food.

LUKEWARM: Sriracha sauce; your mom’s food truck, or your brother’s, or your cousin’s.

FREEZER-BURNED: Housemade . . . if it’s on your menu, then you should have made it.