en.abravanelhall.net
New recipes

Food and Drink Trends that Have Dominated So Far in 2014

Food and Drink Trends that Have Dominated So Far in 2014


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


The summer of 2013 brought us the cronut, and even though the two-hour lines haven’t died down at Dominique Ansel’s bakery, other bakeries and even fast food chains are jumping on the bandwagon this year with Endless Doughnut Hybrid Creations like the donnoli (doughnut/cannoli creation) and the wonut (same — but with waffles).

Speaking of cronuts, Dominique Ansel has moved on to other creative (and some would say, tasty) concepts this year, like the highly-anticipated cookie shot. If you still haven’t had one yet, we highly recommend taking the trip to taste this fudge-lined cookie shot glass filled with organic milk. Shortly thereafter, his bakery was shut down due to a rat infestation, but that didn’t stop the buzz from surrounding his other creations this year like the waffo-gato.

The cookie shot is definitely not low-fat, and in case you want to start your high-calorie habits early in the day, we are in the midst of the Fast Food Breakfast Wars. For a long time, McDonald’s was the only game in town with the McCafe and beloved Egg McMuffin, but this year, Burger King amped up its own breakfast menu by offering burgers all day long, and Taco Bell launched its very first line of breakfast items like the Quesarito, the A.M. Crunchwrap, and the Waffle Taco.

We may have exceeded any real or imagined expectations of insane fast food in America, but when it comes to weird fast food, they almost have us beat overseas. Quirky International Fast Food is almost an art form, from the marmite-stuffed crust pizza in New Zealand, and cheeseburger-stuffed pizza available in Australian Pizza Huts, to the Kit Kat pizza in Japan, and the McChurro at Japanese McDonald’s locations. Hmmm… We’re a little bit jealous, state-side.

Even though fast food chains are amping up their foreign menus, 2014 is most assuredly The Year of Fast Casual over fast food. Chipotle, Panera, and Starbucks are all spreading their wings and offering more tasty (and organic) options than ever, like the Sofritas vegan protein option at Chipotle. Speaking of organic, Panera and Chipotle have both pledged this year to cut out artificial foods and GMOs from their ingredient list. That also goes for familiar companies like Kraft Singles, which now uses all-natural cheese.

We’re definitely becoming more aware as a society of the consequences behind worshipping the golden arches, and that’s why 2014 is also shaping up to be The Year of the Paleo Diet. Last year was all about going gluten-free, and mixing it up with a juicing or vegan-friendly diet, but in 2014, cookbooks like The Civilized Caveman have taught us how to live an all-natural, primitive eating lifestyle, and we don’t even have to deprive ourselves of sweets! There’s even Paleo cookie dough.

Sweet treats are being jazzed up across the country (hello Godiva Trufflelata!), but nowhere has the word “sugar high” taken on such a literal meaning as in Colorado. The legalization of marijuana in Colorado earlier this year has led to an influx of Marijuana Bakeries and a new trend of “baked” goods. It’s not just about brownies anymore.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


The Top 21 Food Trends of 2021

Yearly trends in dining and cooking can be difficult to predict, and the food trends in 2021 are no exception. But after a stressful 2020, many people have turned to food more than ever as a means of comfort, wellbeing and community.

The food trends of 2021 point toward an overall goal of better health for our bodies, planet and wallets. From cooking styles to star ingredients, you can expect many of the items on this list to become a permanent part of the culinary landscape even beyond 2021.

So, which food trend of 2021 is your favorite? Which will you try first? Browse the list below and get inspired.

Jump to Section

Thank you for signing up for our mailing list.


17 Health Food Trends You&rsquoll See Everywhere in 2020, According to Dietitians

We break down the science behind plant-based meats, alternative milks, and more.

In 2019, tahini and fancy frozen foods dominated our kitchens. Now, we have a whole new decade of food trends upon us! But what's worth adopting into your routine and what's total BS? While there&rsquos no harm in experimenting with new foods and different approaches to healthy eating, it's always best to consult the experts first. Here, some of the country&rsquos top registered dietitians break down the latest health food trends that'll pop up in 2020. Take notes!

Plant-based meats really took off in 2019 (Impossible Whopper, anyone?), and they&rsquore expected to become even more mainstream and accessible in 2020, says Jessica Cording, M.S., R.D., author of The Little Book of Game-Changers: 50 Healthy Habits For Managing Stress & Anxiety. &ldquoThe plant-based trend is going to continue to grow as people become more open to the idea and curious about it,&rdquo she says. &ldquoI think that we&rsquore going to be seeing more and better products in the future.&rdquo

New plant-based meats are &ldquomade to appeal to meat-eaters,&rdquo says Alissa Rumsey, R.D., a dietitian and intuitive eating coach. It&rsquos not a requirement to give up meat to be healthy, she says, &ldquobut these new plant-based options can be an alternative choice if you&rsquore looking to eat more sustainably.&rdquo

Whether it&rsquos hops-infused sparkling waters or non-alcoholic gin, the range of non-alcoholic drink options is growing. &ldquoI&rsquove been hearing a lot about the sober-curious movement, with people wanting to explore non-alcoholic beverages,&rdquo says Cording. &ldquoThat&rsquos a great thing. There&rsquos been a limit on delicious, alcohol-free beverages.&rdquo

This is especially helpful for those who don&rsquot prefer to drink alcohol when socializing, Rumsey adds. &ldquoThey still want to go out and be social, but they are trying to avoid how they feel after a night of drinking, like poor sleep or trouble focusing, morning headaches, and fuzzy brains. The new non-alcoholic drinks are more creative, tasty, and fun than previous options,&rdquo she says.

While these drinks can be healthy, Cording just recommends being mindful of their sugar content and portion sizes.

Ancient grains have been buzzy for a while, but most people are still only familiar with quinoa, Rumsey points out. &ldquoAs people look to increase variety, they can try the many other kinds of ancient grains like farro, spelt, millet, bulger, teff, and more,&rdquo she says. &ldquoThese ancient grains are nutrient-dense, high in fiber, and linked to health benefits like decreased cholesterol and lower risk of stroke, heart disease, and type 2 diabetes.&rdquo

A lot of ancient grains are also gluten-free, Cording points out, making them a good choice for people with Celiac disease or who want to limit their gluten intake.

Peanut and almond butters have been around since practically forever, but there&rsquos a new crop of plant-based butters that&rsquos coming up. Expect to see more variety, like chickpea butter, macadamia butter, and even watermelon seed butter on grocery store shelves in the future.

&ldquoAll the different seeds, nuts, and legumes have different nutritional profiles and textures,&rdquo says Cording. &ldquoThese are adding more variety and options for people who maybe want to try these foods, but might have allergies to things like peanuts, almonds, and soy.&rdquo

And they can even be good for you. &ldquoSeeds are the nutrition powerhouse of the plant, so plant-based butters are a fantastic way to add more fiber, protein, vitamins, and minerals to your diet without the saturated fat in spreads like butter or cream cheese,&rdquo says Karen Ansel, R.D.N., co-author of Healthy in a Hurry. &ldquoJust keep in mind that like any nut butter, these can be high in fat and calories so cap servings at two tablespoons maximum.&rdquo

Just when you thought you&rsquod never sip another juice, celery juice emerged as a magic elixir in 2019, and it&rsquos likely not going anywhere. Endorsed by celebrities like Miranda Kerr and Leah Michele, celery juice is touted for its ability to help remove toxins from your body and stabilize blood pressure levels. And because it&rsquos a rich source of magnesium, proponents say it helps boost energy and aids muscle recovery.

However, &ldquothere&rsquos little scientific evidence that proves the long-term health benefits of celery juice, but there have been many claims that people do feel better when it's part of their daily routine,&rdquo says Keri Glassman, M.S., R.D., C.D.N., founder of Nutritious Life. Instead, Glassman recommends enjoying celery in a smoothie. &ldquoI&rsquom a smoothie person&mdashone for the fiber&mdashbut also to feel satiated and full until lunch. Juices are quick digesting and the sugars are quick to enter your bloodstream, leaving you feeling hungry soon after,&rdquo she adds.

Soy has been a go-to for plant-based protein for years, but a range of different, more nutritious ingredients are being used in more foods. &ldquoSoy is overused in the U.S. food system as a cheap filler,&rdquo Cording says. Expect healthier proteins like mung bean and hempseed to be used more in foods in the future, she says.

The pegan diet is a mash-up of vegan and Paleo diets and it emphasizes a &ldquoclean&rdquo way of eating that includes plenty of vegetables and fruits, high-quality fats, little or no foods treated with pesticides, antibiotics and hormones, lean protein, and low-mercury fish. Sounds good, right? But the diet limits whole grains because they raise blood sugar levels, and dairy because it&rsquos seen as inflammatory.

Glassman says that with any kind of diet, whether it&rsquos pegan or not, is to be conscious of its deprivation. &ldquoIf you&rsquore prone to feeling &lsquooff&rsquo or &lsquoon&rsquo and struggle with yo-yo dieting, this may not be for you,&rdquo Glassman explains. &ldquoI always say to use your hunger quotient as the number one measure of healthy eating,&rdquo she adds

However, Jessica Levinson, M.S., R.D.N., C.D.N., a New York-based culinary nutrition expert and author of 52-Week Meal Planner, says that restriction diets, like the pegan diet, just lead to overeating. &ldquoGrains, legumes, and dairy-containing foods, which are to be avoided or limited on a pegan diet, have important nutrients we need. That said, compared to a paleo or vegan diet individually, I do think the pegan diet is a healthier choice,&rdquo she explains.

While this 5,000 year-old diet isn&rsquot anything new, the ancient practice, which originated in India, has recently become more popular because of its focus on mindful eating through Ayurvedic doshas. Doshas are personality types that correspond to different elements, including space, air, fire, water, and earth. For example, if you&rsquore Vata, you&rsquore creative, intense, and expressive. The Ayurvedic diet recommends you work with an Ayurvedic doctor to identify your dosha, so you can start eating a diet that caters to it.

Frances Largeman-Roth, R.D.N., nutrition and wellness expert and author of Eating in Color, says, &ldquoI actually tried an Ayurvedic diet for a week while I was in India several years ago. It does have wonderful benefits in the sense that you will be consuming a lot of ginger, turmeric, and cinnamon&mdashall of which fight inflammation.&rdquo

But she adds that &ldquoit has been difficult to test whether Ayurvedic diets are effective because they don&rsquot fit the mold of Western medicine. However, I do think anyone can benefit from incorporating some of the practices.&rdquo

The keto diet has completely exploded in the past year, and it has helped millions of people lose weight&mdashbut is it really good for you? Science isn&rsquot so sure. According to an August 2018 study in Lancet&mdashwhich followed more than 15,000 people for 25 years&mdashthose who eat a moderate amount of carbohydrates live an average four years longer than someone who eats a very low-carb diet.

Another 2018 study of nearly 25,000 people from the European Society of Cardiology suggests that people who consume a low-carb diet have a 32% higher risk for premature death than those who eat a moderate amount of carbs. That&rsquos because reducing your intake of carbs, which include vegetables and fruits, means depriving yourself of important nutrients and antioxidants.

Moreover, U.S. News & World Report named the keto diet and Whole30 among the worst diets to follow in 2019, thanks to their restrictive food plans.

Move over, almond milk. Oat milk is the latest non-dairy alternative to hit the aisles and make a splash. More people than ever are shopping for dairy-free options, whether they&rsquore lactose intolerant or not.

But don&rsquot let the label fool you. While most brands use real oats in their milk, they&rsquoll also load up on added sugars and a host of additives to boost the flavor. &ldquoIf oat milk works better for your diet than dairy milk, go for it! As long as you&rsquore just adding a touch to your coffee, then it&rsquos fine. You shouldn&rsquot be chugging it alongside every meal&mdashwater is best for that,&rdquo Glassman says.

She also recommends choosing a brand with a simple ingredient list and checking the sugar content. &ldquoAvoid flavored versions, like chocolate and vanilla to steer clear of added sugar. Try to buy organic if it&rsquos available,&rdquo she says.

CBD oil made quite an impact last year with the hemp derivative infused in everything from sparkling water, lattes, and other beverages. Recess&mdasha canned sparkling water infused with CBD and adaptogens&mdashis just one company that uses the plant to perk up its beverages.

&ldquoIt&rsquos hard to say its [CBD] effects in things like lattes, but choosing a product suspended in oil, like coconut oil, and administered under the tongue&mdashto my knowledge&mdashis the most effective way to work CBD oil into your routine,&rdquo Glassman says.

Largeman-Roth agrees. &ldquoI&rsquom not sure if there&rsquos a difference between drinking and eating it [CBD], but you can certainly drink something more quickly than you can eat it. I do know that if a product contains fat in it, the effects of CBD can last longer.&rdquo

Bottom line: If you want to incorporate CBD into your routine, go for &ldquofull-spectrum&rdquo or &ldquobroad-spectrum&rdquo varieties and use a dropper to add the oil to your drink so you know exactly how much you&rsquore getting.

Whether you&rsquore trying to lose weight or want to eat healthier, dessert hummus sounds like the perfect marriage of fiber, protein, and sugar that you can actually feel good about. Unfortunately, many brands, such as Delighted by Hummus, that make this so-called healthy treat have only one measly gram of protein&mdasha far cry from what you'd expect from eating chickpeas. Plus, they pack as much as five grams of sugar per two-tablespoon serving.

&ldquoDefinitely enjoy them as you would a chocolate dessert topping or sweet. Just because they're made out of chickpeas, it doesn&rsquot mean you can eat the whole container. It&rsquos the same way to look at chickpea brownies,&rdquo Glassman says. &ldquoThe chickpeas doesn&rsquot make it a golden product if it has the same added sugar as another dessert. It&rsquos exactly as it says&mdashdessert hummus,&rdquo she adds.

Although elderberry has been around forever, the trend of using it to help fight colds and the flu has become more popular, especially during the colder months. We see this sweet trend will continue and expand to food products with elderberry syrup.

&ldquoSome studies have shown a benefit to taking elderberry syrup, and many folks are now making their own at home. But be cautious as raw elderberries, including the leaves and flowers, contain a chemical that produces cyanide. So it&rsquos best to buy a commercially made syrup,&rdquo Largeman-Roth says.

As more people focus on reducing brain fog and their risk of Alzheimer&rsquos disease, they&rsquore looking into nootropics to enhance their brain health. Similar to adaptogens, nootropics are herbs and synthetic compounds that claim to help improve your memory and cognitive abilities. Caffeine, melatonin, L-theanine, and ashwagandha are examples of common nootropics.

&ldquoAs many adults know, there is a benefit to caffeine, but we also know that too much of a good thing can be detrimental. This trend is one I&rsquoll be watching closely. My guess is that they may be overpromising results,&rdquo Largeman-Roth says.

If you don&rsquot own a diffuser, then you&rsquore missing out on the benefits of essential oils. Essential oils, like lavender, tea tree oil, and peppermint, have been shown to help calm anxiety, acne, and an upset stomach. But now these scented oils are making their way into your food and drinks. Szent and Juice Press both offer infused waters with essential oils.

Still, consuming them isn&rsquot the same thing as smelling, Glassman says, and in some cases may even be dangerous. &ldquoThere&rsquos little hard science on this to know for sure as far as consuming them, but I love essential oils for their effect on mood when diffused into the air.&rdquo

Adaptogens are herbs that proponents say help you adapt to stress and boost your mood. While there's no harm in taking adaptogens, they're not the cure-all you might be expecting.

Studies suggests that ashwagandha, an herb that's used to reduce anxiety, can help calm insomnia and other sleep disorders, while maca root could be used as a natural aphrodisiac.

Still, there&rsquos not enough science to completely back these claims up. &ldquoAdaptogens, touted for helping your body adapt to stress, are that extra step to kick your health up a notch, but slightly gimmicky as far as being in packaged snack foods,&rdquo Glassman says.

Many people have issues with IBS, SIBO, and other digestive conditions, so they turn to probiotics. But we don&rsquot just mean natural food sources of probiotics like Greek yogurt and sauerkraut. We see probiotics infused in granola bars, protein powders, and pre-made smoothies and juices. Purely Elizabeth&mdasha popular granola brand&mdashlaunched a line of granola, which includes vegan strains of probiotics.

&ldquoI predict that this is the year that consumer look beyond probiotics and start looking for products that also contain prebiotics. As long as the product guarantees that it has billions of live probiotics, it should be offering a similar benefit as fermented dairy,&rdquo Largeman-Roth says. &ldquoBut consumers need to remember that granola bars and other packaged products may also bring along added sugar, sodium, and other things that you don't necessarily want with your probiotics.&rdquo


This map shows the DFL dominated the suburbs. How’d they do it?

The map couldn’t be clearer: a blue ring around the Twin Cities metro.

The blue ring shows 16 Minnesota House districts that flipped from Republican control to Democratic control in Tuesday’s elections — more than the 11-seat flip the DFL needed to take back the chamber. In the east metro alone, from Shoreview to Lakeville, six DFL challengers unseat Republican incumbents.

In other words, the Democrats took back the Minnesota House in the suburbs.

But which narrative fits what happened? Was it a blue-wave repudiation of President Donald Trump? Activation of college-educated women? Voter turnout? Or simply a realignment of suburbs back to their natural state?

Probably a bit of all those, according to early analysis of Tuesday’s results.

REPUDIATION OF TRUMP?

Be careful about this storyline. Rural areas of Minnesota remain deeply red.

In all, Democrats appear to have flipped 18 seats, including two in Greater Minnesota. However, one of those, District 5A around Bemidji, is within four votes, which will trigger an automatic recount. The other is the St. Cloud seat held by state Rep. Jim Knoblach, who suspended his re-election campaign in October after Knoblach’s daughter accused him of inappropriately touching her for years. He has denied her accusations.

Across vast swaths of rural Minnesota, Republicans won — and often won big, by 70-30 margins, suggesting a solidifying of Republicans’ — and Trump’s — support.

Democrats owned populated areas, including much of the metro, Rochester, Mankato, Moorhead, Duluth and the traditional stronghold of the Iron Range.

SUBURBS NATURALLY DEM?

Of those 16 suburban flips, only four went to Trump in the 2016 election — and narrowly for him Trump carried those districts with fewer than 50 percent of the votes over Hillary Clinton. So if you want to say there was some repudiation of Trump, that might fit.

But it also fits that the suburbs, increasingly diverse and often moderate by current standards, returned to their native habitat of leaning Democratic.

In 12 of the suburban flips, voters in 2016 voted for Clinton over Trump for president but elected a Republican House member. In other words, there are ticket-splitters in these areas, and many were never Trump supporters but willing to vote for Clinton.

TURNOUT?

There’s a strong argument to be made that the key to the Dems’ victory was simply the result of turnout.

Andrew Wagner, a communications specialist and operative for House Republicans, noted “unreal” turnout surges in some suburban races — by both Republicans and Democrats. In fact, he noted that, for example, that in District 56B, encompassing parts of Burnsville and Lakeville, incumbent Republican Roz Peterson outperformed her 2016 victory by an average of 105 votes in every precinct. “The only problem,” Wagner wrote in a series of tweets, was that Peterson’s Democratic challenger, DFLer Alice Mann, bested even that.

Mann won by a notable margin, more than 5 percentage points. But Wagner’s observation suggests no one deserted Peterson.

“I suspect if you look at other races you’ll find similar trends — Republicans who won in tough seats in 2014 and 2016 improved across the board on their previous midterm vote totals, but were swamped by basically Presidential level turnout on the Democrat side,” Wagner tweeted.

I suspect if you look at other races you'll find similar trends—Republicans who won in tough seats in 2014 and 2016 improved across the board on their previous midterm vote totals, but were swamped by basically Presidential level turnout on the Democrat side. /6

&mdash Andrew Wagner (@andrewwagner) November 7, 2018

Could that high turnout be read as a reaction to Trump? Perhaps. It could also be read as a triumph of DFL get-out-the-vote efforts.

WHAT ABOUT WOMEN?

There’s no question that women made an impact Tuesday.

Women helped fuel the DFL’s takeover of the House. Women were elected in 11 of the 18 districts flipped by Democrats.

But, as Peterson’s race shows, it’s not as simple as Democratic women defeating Republican men.

Reliable data on how women voted, including breakdowns based on race and education level, aren’t available yet on state House races. So as of Wednesday, this national narrative is strictly anecdotal, or speculative, when it comes to local legislative races in Minnesota.

STATE SENATE IS DIFFERENT

The state Senate remains in Republican control by one vote, and doesn’t fit into any of Tuesday’s narratives. Only one Senate seat was on the ballot Tuesday: a pretty safe Republican seat around Paynesville that stayed in Republican control.

Ryan Faircloth and Christopher Magan contributed to this report.


What the ##64! Do I Do with This? Galliano: What It Is and How to Use It.

You bought a spirit or liqueur because a cocktail recipe called for a very minute amount. Now you’re stuck with the remaining 9/10ths of the bottle and what to do with it. No worries. Thrifty bartenders weigh in with tips and recipes for getting every last drop out of an underutilized ingredient so it doesn’t gather dust on your bar shelf.

Those who came of age during the 1970s remember Galliano as the slender bottle too tall to fit in kitchen cabinets or bar shelves. It became a fixture on the corner of the dining room floor until our parents donned leisure suits and jersey wrap dresses and mixed up Harvey Wallbangers before a night out at the disco. You may have snagged your own yellow bottle of liqueur a few years ago, when the Me Decade’s precursor to the Fuzzy Navel made a short-lived retro resurgence, but now it has, alas, likely been left to its own devices in a forgotten corner of your own abode.

“Galliano is an herbal liqueur that combines more than 30 ingredients it brings a lot to the party,” says Tanya Cohn, the U.S. brand manager for the spirit. “Its best element, its herbaceousness, can make it challenging and not for everything.”

First created in 1896 by Italian distiller and brandy producer Arturo Vaccari, Galliano is made by infusing neutral alcohol with herbs and spices that include star anise, anise, juniper, lavender, cinnamon and its signature flavor, vanilla, then sweetening and coloring the resulting liqueur.

The inclusion of star anise and anise make it akin to Sambuca or Pastis, according to Andrew Nichols, the head bartender for Atlas Restaurant Group in Baltimore. “Swapping Galliano for absinthe in a drink like a Sazerac can make a challenging drink more approachable,” he says. And because agave spirits are rich in vanillin, the same flavor compound that provides Galliano’s dominant flavor, he also recommends it as a modifier in tequila-based drinks.

Nichols goes on to point out that it shares many of the same spices as Italian amari, without the latter’s bitter elements like gentian, wormwood or cinchona. “Split an amari component of a cocktail in small amounts with Galliano to cut the bitterness without sacrificing depth of flavor,” he says.

“The complexity is the key—its flavors that are well-balanced together,” says Antonio Matarazzo, the co-owner and beverage director of Stellina in Washington, D.C. “We still love to use a classic spirit to add flavors that no other product could.”

“Galliano is a very unique blend of flavors conveniently contained in one bottle,” says Will Benedetto, the beverage director for IGC Hospitality Group in New York City. “It can be a great solution to making any stirred drink more unique while maintaining consistency.” Start by using it to replace the simple syrup in a whiskey, tequila or mezcal Old Fashioned. Steer clear, however, of using it in rum and brandy cocktails, which will come across too sweet, and when using it in shaken drinks, he advises to make them “bright and dynamic with lots of acid and fresh product.”

The biggest misconception about the liqueur, that it’s “too sweet,” is just as silly as saying lemon is too sour or bitters are too, well, bitter, Benedetto believes. “A lot of things are too ‘something’ by themselves,” he says. “We mix them together to create something delicious.” For those naysayers, he has a simple experiment: Mix an ounce of Galliano with five ounces of soda water over ice, with a twist of lemon. “It really helps a person taste through its numerous complexities. It’s delicious!”


4. The arrival of Tex-Mex

In addition to sushi, other exotic dishes from the Southwest, known as either Tex-Mex or Cal-Mex became all the rage in both restaurants and grocery stores during the 1980s. Whether it was just simple chips and salsa or more regional offerings like blue cornmeal, jicama or squash blossoms, Americans couldn’t get enough of Mexican inspired food. Suddenly, Santa Fe became a sort-of culinary ground zero with food writer M.F.K. Fisher stating in 1987, “If I hear any more about chic Tex-Mex or blue cornmeal, I’ll throw up.” However, this was not just another 80s fad: by 1991, salsa had replaced catsup as the number one condiment in the United States.


Kombucha is made by fermenting tea, often infused with other flavors. In fact, because of the fermentation process, kombucha is slightly alcoholic, coming in at less than 0.5% ABV.

At one point in the 2010s, foods made with activated charcoal began to replace those popular rainbow items. Everything from ice cream to cocktails was being made with the ingredient, and it was even the center of the "50 Shades of Charcoal" festival in the summer of 2018.

It has since been banned as a food additive in New York City.


The 22 Most Hipster Foods On The Planet

Hipsters are known for many things: ironic fashion statements, pretentious attitudes and a carefully curated social media presence. They possess a constantly updated library of obscure bands to love when their current favorite gets too popular to be cool anymore. And they take their food very seriously.

Like any sub-culture, hipsters are drawn to a certain set of food ideals. While we admire many of them -- like artisanal provisions and locally harvested produce -- we hate what hipsters have done to them. It all comes down to attitude, which is serious, self-serving and judgmental. (We realize we're being judgmental too right now. Just go with it. This is all in good fun.) We, like hipsters, value homemade crafts and healthy eating, for example, but we won't judge you if you don't. We also value good food made by small farms and manufacturers, but we don't need to tweet about it all the time. We're okay eating a foraged mushroom even if no one knows about it.

We're also fans of some of the specific foods beloved by hipsters. We're certainly no stranger to the fancy doughnut shops, but we like simple, old-fashioned doughnuts just as much. We adore Brussels sprouts and love pickles, but we don't think we're better than you for eating them every day. Hipsters, you're our friends. We just wish you'd tone it down a notch and lighten up a little when it comes to your food obsessions.

Here are 22 foods we think hipsters need to calm down about before they ruin them all for good.


7. Denver

Denver has it all. It was one of the first cities in the US to dive headfirst into craft beer and has long been at the forefront of legal recreational cannabis. It recently became a leader in craft distilling, yet another vice. All of these could be the star on a trip to the Mile High City, but they became a sideshow in the 2010s thanks to the city’s chefs.

There are the marquee openings — Tavernetta from two James Beard Award winners, Ultreia from another — but even the lesser-hyped openings are worthy of attention. A constant flow of new chefs means a constant flow of competition, and competition breeds innovation. Slow Food Nations came to the city in 2017 to celebrate its bounty of food in the summer, adding a renowned food festival to Denver’s long list of others, including the Great American Beer Festival, which is the largest beer festival in the country.

I drank a beer fermented with bull testicles at Wynkoop Brewing on my first serious trip to Denver. It was a novelty, something you do when you’re in a city that defines the border between the Wild West and the Midwest. And by all means you should still consume some bull balls in the city, as it’s part of Denver’s culinary history (on a trip a year later, I also ate a heaping mound of Rocky Mountain oysters at Buckhorn Exchange, purportedly the oldest restaurant in Denver). Just don’t get too lost in the historical.

The more I spoke with chefs in the city over the years, the more I realized that Denver’s reasonable cost of living and openness to new ideas means you can pretty much make yourself whatever you want to be in Denver. That means you can find pretty much whatever you want to eat as well. There’s Rocky Mountain Mexican food at Hacienda Colorado, classic pizza at White Pie, and Vietnamese cuisine at Pho Lee (not to mention the many other quality Vietnamese, Thai, and Chinese restaurants along Federal Boulevard). There are eight noteworthy food halls where you can eat from morning until night without leaving the building. To wash it all down, there are too many breweries to count along with a number of quality distilleries (Stranahan’s, Laws Whiskey House, Leopold Bros. to name a few) and cocktail bars (like Hearth & Dram, The Cruise Room, and Death & Co. Denver).

There’s a lot to get lost in in Denver, but perhaps the most fun one is all of the food that’s come in the past decade. — NH


The Epicurious Blog

As 2013 drew to a close, we here at Epicurious pushed aside our Cronuts, polished off one last ramen burger, and locked up our store of srichacha (there&aposs a shortage coming, haven&apost you heard?!). It&aposs time to close the Instagram feed on the past year of meals and look forward to what might be on our plate in 2014.

Our editorial team put their heads (and stomachs) together to bring you this menu of the ingredients, destinations, sips, and dishes that are coming your way for 2014.

Old-school grains are the new-school quinoa.

Kaniwa (above top right), freekah, kamut, teff, amaranth. They&aposre the nutrition-packed, ancient grains that will give quinoa a run for its cult-superfood money in 2014. You can already find them ground into crackers at farm-to-table standard bearer Blue Hill, cooked up into savory risotto-like porridge at Denver&aposs Lower48 Kitchen, or made into pasta at New York&aposs hip Mulberry and Vine.

Amaro fills up cocktail glasses.

Prepare for things to get bittersweet at your local watering hole in 2014. Amaro, the Italian digestif made from herbs, fruits, barks, and spices steeped in booze and then sweetened and aged, will become more important than well-groomed beards and suspenders at the country&aposs hip cocktail bars. Perbacco San Francisco uses it to add depth to otherwise sweet cocktails. Osteria Mozza in Los Angeles stocks up to 80 different kinds for on-the-rocks sipping. And Colorado distillery Leopold Brothers has produced the first American-made amaro, Fernet Leopold.

Chewing the fat.

The FDA may be banning trans fats, but your waistline isn&apost safe just yet. Lesser-known animal fats will take center stage at restaurants in 2014. Atlanta&aposs Spotted Trotter serves up several varieties of crepinettes, heavenly little sausage parcels bound up in caul fat (the delicate lacy membrane surrounding cow, pig, and sheep organs). Chicago&aposs Purple Pig and New York&aposs Del Posto have been whipping up lardo as a sinfully porky alternative to butter. And Portland has not one but two restaurants named after Lardo with menu items like a porkstrami burger with cheddar and lardo sauce and lardo fries dusted with parmesan and fried herbs.

Cuckoo for coconuts.

The dominance of coconut water in 2013 reminded us that there&aposs more to that tropical fruit than spring break pi༚ coladas. Expect to see everything from the meat to the milk popping up on menus in 2014. Bourbon Steak in Washington, D.C., got a jump on the trend, pairing shaved young coconut with seared tuna and mango ravioli. And, for old time&aposs sake, you can revisit the pi༚ colada in its deconstructed form at New York&aposs Hospoda thanks to pastry chef Lukas Pohl.

Planting some seeds.

"Chi-chi-chi-chia" just might be the theme song of 2014. Not for those infomercial plant pets but for the seed. The antioxidant-packed, high-fiber chia seeds have become a health-food darling, finding their way into everything from smoothies to salads. But they&aposre not the only seeds in the mix. Chefs are looking to sesame, pumpkin, and sunflower seeds as well for added texture and nutrition. Think seaweed sesame crepes at New York&aposs Eight Turn Crepe, burnt carrot salad with pumpkin seeds at Cincinnati&aposs Metropole, and bison carpaccio with horseradish, mushrooms, and crunchy seeds at Proof on Main in Louisville, Kentucky.

Brunch. Israeli-style.

Move over eggs Benedict. The brunch dish of 2014 will be shakshuka. Thanks to London it-chef and cookbook author Yotam Ottolenghi, foodies are turning their tastebuds towards Israel. And no dish will be more sought-after than this eye-opening breakfast dish of eggs poached in a spicy tomato sauce. Line up for the version at Portland&aposs Tasty n Sons, which is topped with merguez sausage.

Pastries from Paris.

Parisian import Dominique Ansel made pastry history in 2014 with the Cronut. But 2014&aposs sweetest French imports will be more traditional in nature. First up? The canelé, the custardy, carmelized mini-bundt pastry that has an entire bakery to itself at New York&aposs brand new Canelé by Céline. Hot on its heels will be the ຜlair, which has experienced a renaissance at jewelbox Parisian bakeries like L&aposಜlair de Génie and L&aposAtelier de L&aposಜlair.

Cocktails sober up.

In 2013, brew nerds toasted the rise of session beers, lower alcohol content beers perfect for all-day sipping. We expect to see a similar trend mixing up a bar menu near you in 2014. Big on flavor, lighter on booze, session cocktails often pair better with food and put It-draughts like vermouth and Lillet Blanc center stage. Drink in the trend at Chicago&aposs The Whistler, which mixes an Americano-style cocktail with Cynar and Cocchi Americano Rosa.

Beef heart is the new It dish.

Chefs will get to the heart of nose-to-tail dining in 2014 by spotlighting beef heart. The cut was once eaten only out of necessity, but as offal is no longer seen as awful, beef heart is finally taking center stage. Danny Bowien&aposs Mission Cantina serves it up in a ceviche with hokkaido scallops. The Arsenal in D.C. goes the tartar route with shallot, celery leaf, chive, and pickled mustard seed. And Capella Washington&aposs Rye Bar goes bourguignonne with a black truffle potato foam. Home cooks would do well to get in on the action: Beef heart has the flavor of steak at a fraction of the cost.

Hotels bed down with chefs.

Lots of hotels decided to ditch room service in 2013. But food is more important to travelers than ever. So hotels have started to team up with chefs. Take Los Angeles&aposs insanely hip new Line Hotel, a collaboration between bad-boy chef Roy Choi and the Sydell Group (of New York&aposs NoMad hotel fame). And when cult California pop-up Le Comptoir had to decide where to open their first permanent location, they opted not for a traditional restaurant but for a spot in the City of Angels&aposs retro-glam Normandie Hotel.


Destination: Tasmania

Farewell Portland. 2014&aposs big foodie destination is in the land down under. Long known for its wines, Tasmania&aposs locavore-mad food scene has taken center stage with nine cooking schools a coast-to-coast tasting trail that takes you to berry farms, creameries, truffle hunting operations, and cider presses and seafood tours that let guests help harvest oysters and fish for/smoke the region&aposs famous salmon. That&aposs all in addition to buzzy tasting menu restaurants like Garagistes, The Source (shown above), and Ethos. In 2014, they&aposre redeveloping a former newspaper warehouse into a creative hub with a restaurant by star chef David Moyle.

Octopus spreads its tentacles.

Charred, roasted, or fried, octopus is finding its way onto menus nationwide. Our favorite iterations so far? The octopus hash at Bucato in Los Angeles, the apple-braised kale and mezcal octopus salad at New York&aposs Comodo, and the octopus carpaccio with ika shoyu and red-wine vinaigrette from Mizumi at the Wynn Las Vegas. Then there&aposs Pearl & Ash&aposs signature dish, octopus marinated in togarashi for 24 hours, cooked in mirin for another 24 hours, fried, and then served with a sriracha-tinged glaze, purple shiso leaves, and a sunflower seed puree.


Cast-iron pans are the new plate.

Eating food right from the pan was once considered the uncouth territory of plateless college kids. But cast-iron skillets are riding the downhome Americana craze from the kitchen right into the dining room at high-end restaurants. James Beard Award-winning Husk keeps its Benton&aposs bacon-studded cornbread (shown above) piping hot by serving it up in a mini cast-iron skillet. Baltimore&aposs Woodberry Kitchen cooks up everything from blood sausage and trotter gravy to oxtail and hominy stew in skillets. At New York&aposs The Smith, gooey mac and cheese gets a crunchy crust when served in its cast-iron skillets.

Chef-helmed airport lounges take flight.

After years of choking down cardboard to-go pizza and overpriced in-flight snacks, there&aposs finally some good news for foodie fliers: chef-helmed airport lounges. The new Vegas Centurion Lounge partnered with Scott Conant of Scarpetta fame Pegu Club and Gramercy Tavern mixologist Jim Meehan and wine expert Anthony Giglio to craft their food and drink menu. We can&apost wait for this trend to take off in 2014.

(Photos: Kaniwa, Lauren Salkeld Shakshuka, Lisa Hubbard Tasmania, Richard I&aposAnson/Getty Images Octopus, Romulo Yanes Skillet, Sara Bonisteel)


15 Charts, Graphs, and Infographics That Will Make You Smarter About Food

It’s been shown that 65% of humans are visual learners, and to many us, written percentages and data are little more than gibberish.

For example, we may read that people purchased $400 million of coconut water last year and not think much of it. But the mind-blowing-ness of this fact only hits home when we see the data in the form of a fancy colored graph that illustrates coconut-water sales every year since 2004, when people purchased close to nothing.

Thankfully, the Internet has no shortage of infographics and charts, and absorbing eye-opening data has never been easier. Ever wondered how generous people in your state are when it comes to tipping? There’s a chart for that. Or how long you have to work to earn enough money for a beer? There’s an infographic for that, too.

To bolster your small-talk arsenal of revealing facts and figures, we’ve rounded up 15 of the most interesting food-related charts, graphs, and infographics. All of them neatly summarize huge amounts of information related to the how, why, and what of eating and drinking in the U.S. and beyond.

Click through the list to nerd out on some mind-blowing data.



Comments:

  1. Seabrook

    The very valuable communication is remarkable

  2. Shakam

    It is agreeable, this magnificent thought has to be precisely on purpose

  3. Guzahn

    It's a pity that I can't speak now - I'm in a hurry to get to work. But I will return - I will definitely write what I think on this issue.



Write a message