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A new trend in outlet supermarkets has people buying food past its expiration date
Grocery stores that now advocate buying food past its prime are rebelling against the idea that the expiration date reigns supreme in the food world.
A tiny town called Schagen in North Holland has become the home of a small, makeshift outlet supermarket called Outlet Stam,run by local grocer Willem Jan Stam . Stam claims that he started the project to speak out against troublesome food waste issues.As a nation, the U.S. wastes around $100 billion of food each year.
At Outlet Stam, products set to expire in the near future are offered at a discounted price, with some products’ prices reduced by up to 70 percent. For example, containers of yogurt set to expire the next day are marked down to a quarter of their original price.
Cost-conscious consumers are responding well to Stam’s idea, and the popularity of buying discounted, nearly expired food has spread in both Europe and North America. On the humanitarian side, Doug Rauch, a former chief executive of Trader Joe’s, has launched the Urban Food Initiative to sell expired foods to those in need at a discounted price.
While the expiration dates on some products like baby food should always be heeded, other products experience only a slight decline in quality and can be consumed safely after their sell-by date.
If you’re looking for a way to make a difference, the trend of buying food past its expiration date may be a way to cut down on global hunger, while cutting down the costs of your grocery bill.
Trend on Trial: The Raw-Food Diet
The raw-foods movement took hold in the mid-1970s with the publication of Survival into the 21st Century, a book that purported the diet could resolve physical ailments and extend lifespan. Its unlikely author: Viktoras Kulvinskas, a former computer consultant for MIT. Three decades later, the diet still thrives.
High-profile devotees, such as actors Demi Moore and Woody Harrelson and Chicago chef Charlie Trotter, shun animal products and heat-processed grains they eat nuts, seeds, sprouted grains, fruits and vegetables-ones that haven&apost been heated past 118ଏ.
The theory is that consuming uncooked foods boosts energy, aids in weight loss and prevents disease. Heat-processing destroys digestion-aiding enzymes and creates tissue-damaging toxins-two reasons why raw foods are healthier, say the diet&aposs advocates.
Pictured Recipe: Pineapple Nice Cream
Supporting evidence for the "enzyme hypothesis" and reduced toxin loads are lacking, but limited studies do suggest some health benefits-and risks. A 2005 study in the Journal of Nutrition found that raw-foodists were far less likely than the general population to register high levels of "bad" LDL cholesterol. On the flip side, 38% of the study&aposs 201 subjects were deficient in vitamin B12, a nutrient that&aposs also important for heart health. A 2005 study in Archives of Internal Medicine reported that raw-foods-diet followers had significantly lower body-mass indices (a measure of body fat) than people consuming a typical American diet they also had lower bone densities, a risk factor for osteoporosis.
Experts say: "There&aposs no doubt that plant-based diets have been linked with a lower risk of obesity and other chronic diseases, but because the raw-foods diet is so restrictive, its followers are at risk for deficiencies of vitamin B12 and omega-3 fatty acids if they don&apost take supplements," says Andrea N. Giancoli, M.P.H., R.D., a spokesperson for the American Dietetic Association in Los Angeles. "And the diet isn&apost based on science: cooking destroys some nutrients, but it makes others (like the lycopene in tomatoes) more absorbable."
Our Bottom Line: Our digestive systems have their own enzymes we don&apost need to get them from foods. The benefits of raw-foods diets-reduced cholesterol and weight control-can be achieved by eating more vegetables, fruits and whole grains, limiting foods high in saturated and trans fats, and using portion control.
These Will Be the 21 Biggest Food Trends of 2021, According to Chefs
Comfort food, condiments, and a joyful, over-the-top return to indoor dining.
Late last year, we talked to dozens of chefs who predicted trends that ranged from family-style dining to tasting menus with non-alcoholic juice pairings. Of course, no one could have predicted the way 2020 played out—though San Francisco chef Angela Pinkerton did anticipate we𠆝 be eating more bread.
As we close out a year that’s brought upheaval and devastation to an industry we love so much, we revisited the conversation to try to imagine, with a little more humility, what next year might bring. Below, chefs weigh in on the biggest restaurant trends they predict to find in a post-COVID-19 world.
Special occasion dining
“When we do dine in, it will be memorable. More exclusive types of dining experiences in the dining room—think tasting menus, private dining experiences that go above and beyond with ingredients and access. People will go out for a truly memorable dining experience where they feel safe and can expect an experience unlike anything they’ve had before.”— JoJo Ruiz, executive chef at Serea Coastal Cuisine and Lionfish in San Diego
"With all the cooking at home going on during the COVID-19 pandemic, dining out is starting to feel super special occasion again—tasting menus with wine pairings are a fun step in the opposite direction." — Cassidee Dabney, executive chef of The Barn at Blackberry Farm in Tennessee
“In response to all that has happened this year, I believe next year will bring two polarizing approaches to dining. One that embraces the need for simpler, comforting and soul-nourishing cuisine and the other that functions as an escape and embraces frivolousness𠅊llowing patrons to be both fancy and indulgent.” — Gemma Kamin-Korn, chef of Bar Beau in Williamsburg, New York
Deeper dives into Black foodways
“I believe that folks are taking more interest in the African diaspora and specifically what African-American foodways are in the scope of the American culinary market. I think we&aposll see a more focused conversation around ingredients like sweet potatoes and various greens or biscuits as they relate to Black folks and more specifically how they come from our agricultural and more agrarian roots. Families like theonyersꃺmily in Manning, South Carolina, growing heritage sweet potatoes come to mind, or Theꃊrter family of Philadelphia who have been growing watermelons and selling them on the corner of 84th and Lindbergh in Southwest Philadelphia for 50 years. Cybille and I served those very melons for the Black Labor Day pop up that we did on September 8th. I also think that there will be a rekindling under the fire of indigenous cuisines in America. Trends will be less "trendy" this year and more rooted as we look back on a year that has grounded many of us and brought our foundations and truths to the surface, in my opinion.” — Omar Tate, chef and founder of Honeysuckle Projects in Philadelphia
“I think the current state of the industry leaves the door wide open for more diverse voices and cultures from within the African Diaspora to thrive. We’ll see a lot more folks embracing the cultures that either aren’t often lauded in the mainstream or those that aren’t too concerned with the aesthetics of &aposperfect plating&apos and pretension. Instead, properly centered narratives and stories celebrating the roots, histories, and traditions of these cultures such as the cuisine of Haiti or that of the Fulani people will get the reverence they deserve. As a result of this I also think there’ll be an even stronger push in specialty products from these cultures being packaged and more readily available for anyone willing to experiment. Perhaps a small batch Haitian Epis might catch your eye on a grocery store shelf, or you might even purchase a specially crafted Yaji spice from an online vendor. Either way, we’ll certainly find more ways to celebrate and support the chefs and artisans dedicating their talents towards bringing more awareness and assertive acclaim to these cultures.” — Cybille St.Aude-Tate, chef of Earthseed Provisionsਊnd Honeysuckle Projects in Philadelphia
Individualized tasting menus
𠇊s diners feel more and more comfortable going out, the same old menus just won&apost cut it anymore. Dining out will really become something sought out for a unique experience. They want something created just for them, making it truly a reason to get out of the house and celebrate.” — Mariah Posadni, pastry chef of Common House Richmond in Virginia
“Small-group private dining will be hot. Restaurants that can provide safe, intimate spaces for small groups will be sought out at a premium.” — Ravi Kapur, chef and owner of Liholiho Yacht Clubਊndr Inga in San Francisco
"I’m glad heritage cooking is trending, but it should be a trend that is here to stay. We (first-generation American chefs, immigrant chefs) didn’t &aposshow up&apos overnight and start cooking. The rise in recognition for immigrant cooking and heritage recipes has been a long time coming, and to be able to cook their families&apos food and to be showcased properly for it, is something first generation American chefs and immigrant chefs can celebrate. It’s high time these talented cooks get the spotlight they deserve and the spotlight on their cultures those vibrant cultures deserve. Overall, in the New Year, I expect people will start seeing cultures more holistically through food (e.g., Vietnamese food beyond banh mi and pho). When it comes to exposing diners to the new traditions—what it means to be Burmese-American, Filipino-American, Ethiopian-American, or Vietnamese-American—I look up to what chefs including Charles Phan, Tom Cunanan, and Andrea Nguyen have done for Filipino and Vietnamese chefs. They’ve opened a door to us being better represented this year and for the years to come." — Kevin Tien, chef of Moon Rabbit in Washington, DC
At-home restaurant experiences
“This year we, and many other restaurants across the globe, had to quickly pivot to expand into takeout and delivery, and I don&apost see that trend going away anytime soon. In 2021, it will evolve as chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests. At our restaurants, paella became one of the most popular items on our to-go menu. The paella pan fit perfectly into a pizza box, while keeping the rice hot, so you had this element of presentation you&aposd get in the restaurant.” — Rick Billings, executive chef of José Andrés ThinkFoodGroup
"Restaurant-style meals packaged for the family will definitely keep trending in the year to come. Plant-based, healthy vegetarian dishes with seasonal ingredients and global flavor are here to stay in the future. Wonderfully curated meals with soul, taste, and creativity can be picked up at a favorite restaurant and ready on the table in a split second." — Daniel Boulud, chef of Daniel, in New York City
𠇌hefs and restaurant owners will find a way to safely provide cool experiences in customers&apos homes. Some creative take-away options will emerge, and I’m hopeful that some risk-taking and more challenging concepts will trickle out towards the end of the year." — Evan Gaudreau, chef and owner of Post House in Charleston
“The biggest trend next year is going to (continue to) be how to be creative with to-go food. I think as much as I can about what I can do to make to-go dining more attractive to diners, whether it’s what we’re using for flatware and silverware or what we can do to appeal to a family for weeknight dinner, or a special &aposdate night&apos in.” — JoJo Ruiz
“It’s probably no surprise this year’s biggest trend (and likely next year’s as well) was to-go. Restaurants across the country, including fine-dining restaurants that rely heavily on presentation and overall experience, are having to pivot to provide these fantastic meals in guests’ homes. I don’t see this changing as we enter 2021.” — Gavin Fine, owner of Fine Dining Restaurant Group (opening a new concept in spring 2021 at The Cloudveil) in Jackson Hole, Wyoming
“In response to guests looking for more privatized experiences, we&aposre transforming our carryout options to include more whimsical and casual dishes that guests can enjoy at their leisure and in a place of their choosing.” — Chris Huerta, executive chef of Old Edwards Hospitality Group in Franklin, North Carolina
More virtual cooking classes
"Online, chef-driven virtual cooking classes—with accompanying chef food boxes for their recipes—will continue to expand in 2021. Many people will keep this fun way to get together with friends and family and be entertained at home while preparing a good meal and cooking along with a chef."— Daniel Boulud
We literally started playing with our food in 2020, and will see that to continue into 2021. From the seeds of whipped coffee (and strawberry milk. and peanut butter milk. etc) and pancake cereal will come the next wave of Instagrammable food that will probably take you hours to make and seconds to eat. but who's judging?
This is a kind of 2020 trend that will only get more popular into next year. maybe because this year, we literally ran out of mason jars lids as so many people were trying out canning. Expect people showing off their gardens in the spring as well as how they will turn their harvests into jars of pickled cucumbers, red onions, radishes, and more.
The Food Trends That Will Dominate Your IG Feed in 2020
The past year may have been all about meat alternatives and low-carb cooking, but 2020 is going to be a lot more colorful. Ube. Souffle pancakes. Boozy kombucha. These are the buzzy foods that trend forecasters are predicting will be on our plates and in our IG feeds in 2020. While food forecasting is not exactly a science or an art, it is fun to look at the crystal ball of food and guess what Americans will be eating in the coming year.
To learn more about what&rsquos next in the food world in 2020, we consulted Yelp&rsquos Trend Expert, Tara Lewis. The business directory service and crowd-sourced review forum recently released its list of 2020 food trends to watch.
Lewis worked with Yelp&rsquos data science team to create the list by analyzing the keywords and phrases Yelp users were increasingly mentioning on the platform between 2018 and 2019. A fter narrowing down the list, they looked at trends based on the foods and flavors generating the most buzz in the foodie and restaurant community.
&ldquoIn 2020, we can expect a big splash of color in foodie photos with vibrant dishes and dazzling desserts. The camera definitely eats first with 2020&rsquos irresistibly photo-worthy foods, and Yelpers are already adding tons of color to reviews with pictures of ube donuts, taiyaki, soufflé pancakes and more!&rdquo Lewis told SheKnows.
The Biggest Food Trends We’ll Be Talking About in 2021
When we published our food trend report about a year ago we had no idea what was in store for 2020. Nobody did. Needless to say we had to revise them (several times) to keep up with the shock waves COVID-19 sent through the world — particularly in the food and restaurant industry. My fellow editors, culinary producers, recipe testers and developers and I set out — all while hunkered down at home — to bring stories, tips, recipes and videos to help you navigate through the ever-changing landscape. Whether it was pantry recipes, substitution tips (because of ingredient shortages), how to safely grocery shop or what to do with too much milk, we aimed to give real-time solutions for problems that kept popping up — and we were living by that same advice.
Uncertainty is still the only real certainty we can expect in 2021. However, we’ve taken stock of how the pandemic has changed the way we shop, cook, eat and celebrate. Because of the intense pressure of 2020, we expect the food world to adapt and shed more light on some real gems: Like a grain from West Africa, safer grocery shopping, a surprising beverage to celebrate with and a humble vegetable we think will break out as a star. Whether it’s trending or not, we’re excited to keep cooking and eating with you through 2021.
Six street food recipes that trend in the Top End
Jimmy Shu has been busy on our screens, touring the Northern Territory enjoying all kinds of street foods in Taste of the Territory. Luckily that doesn't mean you have to miss out at home. Here are six Jimmy-certified Top End street eats to test out on a weekend.
1. Rendang roti wrap
Darwin-based Malaysian chef Samiah Latiff invented these roti wrap to sell at the Nightcliff markets in Darwin. This recipe is a contemporary twist on a traditional dish taught to Samiah by her mother.
2. Aloo Bonda
These potato fritters coated in chickpea flour batter are a popular Indian street snack - here's Jimmy Shu's lux version with chopped cashews and sweet raisins.
It's no certified Darwin laksa (you try asking someone for that secret recipe) but we've got this great recipe by Aryan Mansor who uses store-bought laksa paste and bulks it well with prawn stock and aromatics for a just as good shortcut. If you can get your hands on some crocodile meet go full NT with Adam Liaw's crocodile and prawn laksa.
Laksa illustration by Billie Justice Thomson.
4. Amye's hot and spicy charcoal chicken
Amye Un is known around town for the Indonesian fare dished up at her restaurant, Warung Ibu Amye, as well as her colourful personality. Make sure to follow her instructions and "touch the chicken like you touch your wife or your girlfriend" when rubbing in the marinade.
5. Sri Lankan jackfruit curry
Conditions in part of the NT are not dissimilar to those in South East Asia where jackfruit, the world's largest tree-born fruit is grown in abundance. Picked early before its sugars develop the flesh is neutral and makes a great vessel for soaking up sauces like Karunika Pemarathne's Sri Lankan coconut curry.
Food and mood – a key 2021 nutrition trend
We have a pandemic. An economic recession looms. On top of that, the globe continues to warm up. If you think too much about it, it’s depressing! Unsurprisingly, mental health has definitely become a priority for many people and will continue to be so this next year.
How foods you eat affect how you feel
Nutritional psychiatry has been a growing area of research over the last 10 years. Studies show that people eating ‘traditional diets’ such as the Mediterranean diet or the traditional Japanese or South African diet, when compared to a typical standard America diet (SAD diet) or a ‘western’ diet, have a 25-35% lower risk of experiencing depression 1,2,3 ! Researchers put this difference down to the fact that western-type diets tend to be higher in processed and added sugar, whereas traditional diets tend to be high in whole, unprocessed foods and, in general, are higher in fibre 2 , which is a key nutrient for your gut 3 .
Gut feelings – how food affects how you feel
What you eat directly affects the structure and function of your brain and, ultimately, your mood. However, in recent years, food and mood has been focused on in an indirect way. More specifically, through the gut-brain axis. Key players in this axis are your gut bacteria. They not only determine how well you absorb nutrients from your foods, but they limit inflammation, activate neural pathways that travel directly between the gut and the brain, and determine how much serotonin is produced 3 . Serotonin is a neurotransmitter that helps regulate sleep, appetite and mood. More than 90% of your serotonin receptors are located in the gut. Low levels of serotonin in the brain may cause anxiety, depression and problems with sleep 3 .
Very commonly as children we are taught about ‘treat foods’ and to use food as a reward, so unsurprisingly as adults we continue to associate eating some foods with pleasure and reward (comfort food, carbohydrates, chocolate, etc.) or, on the contrary, eating ‘diet’ foods with deprivation. Physiologically, eating carbohydrates is also known to boost your serotonin levels. This may be one reason why low carbohydrate (i.e., high-protein or high-fat diets) lead to low mood 4 . While some of our favourite foods may be comforting, it is not ideal to strongly connect food with emotion, as it can lead to emotional and stress eating.
Other pieces of the puzzle
Eating more nutrient-dense foods can help your mood that’s for sure, but it’s only a piece of the puzzle. You cannot eat your way out of feeling anxious, stressed or depressed. You also need to make sure you move, sleep enough, connect with loved ones, address your pattern of thinking and reach out for professional help if you need more support. Please remember that, when this article talks about mood problems, it is referring to mild and moderate forms of depression and anxiety 4 .
Eat yourself happy tips 1,2,3,5,6
- Make friends with fibre. Since your gut bacteria are so integral in determining the amount of the feel-good hormone serotonin that is made, you need to make sure you keep them well-nourished as well. Gut bacteria like fibre-rich foods. Ensure that your diet does not eliminate carbs, but rather includes wholegrains, beans and lentils, as well as a variety of vegetables and fruit.
- Go easy on the processed food. Highly processed foods, which are high in food additives and preservatives, disrupt the healthy bacteria in your gut, so keep these foods to a minimum.
- Eat at regular times. Steady and stable blood sugar levels help you stay focused. Avoid skipping meals, particularly when you are feeling the stress. Eat at regular intervals.
- Start with oats. Oats provide fibre that helps stabilise your blood sugar levels and boost your mood. They are also high in iron, which may improve mood symptoms in those with iron deficiency anaemia.
- Become a fish fan. Oily fish like sardines, mackerel or salmon are rich in omega-3 fatty acids, which may lower your risk of depression. Make sure you eat fish at least twice a week and make one portion oily.
- Try fermented foods. Foods like bio-live yogurt, kefir, miso, sauerkraut and pickles are rich in probiotics, which support the growth of healthy bacteria in your gut. Include at least one fermented food in your diet daily.
- Get beany with it! Beans and lentils are rich in B vitamins (particularly B3 and B6), which help to synthesise feel-good neurotransmitters like dopamine and serotonin.
- Have a handful of nuts a day. Nuts like brazil nuts, almonds and pine nuts are particularly high in zinc, selenium and tryptophan – all these nutrients support brain function and lower your risk of depression.
- Indulge in chocolate. Dark chocolate (>70%) is rich in many mood-boosting compounds such as theobromine and N-acylethanolamine, which have all been linked to improved mood. The bonus is that research also shows that the bitterness in chocolate is also thought to help diminish cravings for sweet things.
- Discover non-food-related ways to comfort yourself. Have a candlelit bath, buy yourself some flowers, get out in nature, call a friend … discover the things that give you joy without added calories.
Dr Linia Patel has a BSc degree in biochemistry and physiology and has recently achieved a PhD in public health. Linia is a leading dietitian and sports nutritionist. Her passion is translating nutritional science into easy-to-digest and practical advice. @liniapatelnutiriton
These Are the Food Trends We'll Be Talking About in 2020, According to Food Network
The stars (and the data) point to pellet grills, new ways to eat veggies, global pastries and more.
Photo by: Courtesy of Traeger
By Leah Brickley for Food Network Kitchen
Can you even believe that we're two decades into the 2000s? The past 20 years have been fun for food — kale smoothies, crazy milkshakes, avocado-everything. But you won't be buzzing about any of that in the next 20 years. Here's what will hit your grocery stores, kitchen tables and favorite restaurants in 2020, according to our survey data, industry research, and our eagle eyes and ears (and mouths!) out in the food field.
The woodfire revolution just got electric, literally.
Pellet grills have even, easy-to-control heat — thanks to compressed sawdust pellets heated by an electric rod. Fans ("pellet heads") say pellet grilling is the easiest, cleanest and tastiest way to grill and smoke at the same time. In the dominant charcoal and gas-grill market, wood pellet grill sales have grown 9% year-over-year for the past 4 years, according to the Health, Patio and Barbecue Association. Companies like Traeger and Grilla have loyal superfans that share recipes, tips and suggestions for product improvement through Facebook groups — some 100K members strong. Wood pellets come in every flavor, from alder and cherry to maple and mesquite.
Traeger Eastwood 22 Wood Pellet Grill and Smoker in Silver Vein
Grilla Grills Silverbac Alpha Model Smoker and BBQ Wood Pellet Grill
An old barn still stands in the foothills of the Catskill Mountains. The area has been farmland since teh Colonial days
The Hudson Valley
Country life = the good life.
Just north of New York City, the Hudson Valley is made of up towns and communities of growers, cookers, makers and artisans. It was one of Airbnb's top travel destinations of 2019 and a place where people can connect with food and drink at a local farm, distillery, brewery, market or supper club. Its exports, like Crown maple syrup, Hudson Baby bourbon and Coach Farm goat cheese, have national recognition. The HV is a lesson: the country can have city cache.
The melting pot of the east meets the west.
With more than 11 million tourists a year, many of them from North America (with an appetite for exploring authentic regional cooking) Taiwan's eclectic cuisine is having a moment. Chefs like Vivian Ku of Pine & Crane (LA), Trigg Brown and Josh Ku of Win Son (Brooklyn) and veteran restaurateur Eddie Huang of NYC's Baohaus are creating dishes that spotlight Taiwan's culinary diversity like beef noodle soup, pork belly buns, oyster omelets and fried chicken. Save room for dessert: Win Son's huasheng runbing — kind of like a vanilla ice cream sandwich with peanut brittle and fresh cilantro — will make you rethink sweets.
Old-school pastries go DIY.
Weekend baking warriors want a challenge, and the cake pop so isn’t doing it. Welcome (back) the Jewish and Eastern European sweet, yeasted babka. It’s been taking Parisian bakeries like Mamiche by storm and Google search results for babka in the US are up by 18% year-over-year. Duff Goldman's chocolate babka has reviews comparing it to a 'top-notch, first class bakery," and Molly Yeh's za'atar twist on babka (made in a jumbo muffin tin!) is a fun new take on the dish. Homemade global pastries won’t stop here: look out for Czech kolaches, Scandinavian cardamom rolls, Japanese red bean buns and Mexican conchas next.
Watch Molly Make Babka Muffins on Food Network Kitchen
She uses a jumbo muffin tin and gives them a savory flavor with za'atar. Download and sign up for Food Network Kitchen to watch!
Sour and spice are very nice.
Pronounced ta-HEEN, this chile-lime salt seasoning has been part of the Mexican pantry for decades — but now more and more people are starting to notice it. Its versatility is endless: Disney's been shaking it on their Dole pineapple whip for years, millennials are sprinkling it on everything from mango to popcorn and omelets. Google search results are up 127% year-over-year, so Tajin's time is here. It’s a big and bold condiment that's great on just about anything. Try this sandia loca (which means "crazy watermelon") — our video has more than 35 million views on Facebook.
Honey dipper drips honey on a slice of bread
Photo by: the_burtons/Getty
A Midwest staple goes coastal.
Midwesterners have been slathering honey butter on rolls forever, and 83% have tried it according to food research firm Datassential. And it's catching on: big city restaurants like Chicago's Honey Butter Fried Chicken slather the spread all over their birds and LA's Poppy + Rose drizzles their chicken-and-waffle dish with a smoked version. Look for Wise honey butter chips and Land O'Lakes version of the sweet spread. Food Network stars have their own twists on HB: Ina makes hers with cinnamon, Jeff Mauro likes his spicy and Sunny Anderson adds zing with Dijon.
Food Network KitchenMushroom Wellington with Creamy Carrot SauceHealthy EatsFood Network,Food Network Kitchen Mushroom Wellington with Creamy Carrot Sauce Healthy Eats Food Network
Photo by: Stephen Johnson ©Food Network, G.P. All Rights Reserved
Stephen Johnson, Food Network, G.P. All Rights Reserved
The versatile superfood.
Consumers have high expectations for veggies (ahem, cauliflower): they need to be versatile, nutrient dense, a carb replacement and a meat alternative. Enter the mushroom — packed with vitamins and adaptogens (compounds that can protect the body from various stresses) and meaty enough to be mains like this mushroom wellington. NYC's Dirt Candy serves a killer mushroom pate and Del Frisco's has turned maitakes into a melt. Look for mushroom extracts popping up in coffee, chocolate and snacks — like jerky and veggie pork rinds.
Cook Along With Valerie Bertinelli's Stuffed Mushroom Class
Download and sign up on the Food Network Kitchen app to make this dinner party classic with Valerie!
A can of anchovies in olive oil on a well-used cutting board background.
The chef's secret is out.
Packed with umami goodness, the 'bacon of the sea' is the unsung hero of many dishes. Alton Brown slips them into his new chicken parm's red sauce and New York Times columnist and cookbook author Alison Roman's anchovy butter chicken is a viral sensation. Today's homecooks are thrilled to pack their pantries with authentic, funky ingredients like anchovy paste which adds a quick savory burst to dishes.
Meal Prep Sunday
Sundays aren’t just for brunch. Generation Z is putting on their favorite podcast or playlist and taking meal prep seriously, according to the Hartman Group. Inspired by meal-prep savvy Instagram accounts like @mealpreponfleek and @workweeklunch, people are letting us know when they're prepping — #mealprepping has been tagged more than 600K times and peaks on Sundays. It’s essential for the busy and budget-conscious and has launched a new generation of smart, compact and good looking resusable containers like Yumbox's bento lunchboxes.
Cold smoked meat plate with prosciutto, salami, bacon, cheese and olives on wooden background. From top view
Meat and cheese are a meal.
Grocery stores across the country are answering the consumer call for quick grab-and-go meals (that still feel special) by building out their deli departments. You can now find packaged grazing platters that only need the cover removed. Giant Eagle has implemented a BYOB program (bring your own board!) where they'll fill up your board or platter with charcuterie goodies for a flat price. Look for other fun items in the deli like specialty olives, pickles, dried fruit and honey to go with your meat and cheese.
Uber Eats is an American online food ordering and delivery service. Delivery in progress on Vienna street. Austria. (Photo by: Education Images/Universal Images Group via Getty Images)
Photo by: Education Images/Getty
Food delivery dominates.
AKA cloud or virtual kitchens, ghost kitchens feature many different restaurants that only offer delivery or take-out — there's no dine-in option. This allows for restaurants to operate for a fraction of the cost. The online food delivery market will climb toward a projected $24 billion by 2023, according to data portal Statista and large ghost kitchen groups like Kitchen United are ready to start serving. Look out for Rachael Ray's and Uber Eats' ghost kitchen collaboration to feature recipes from her upcoming cookbook.
WASHINGTON, DC - NOVEMBER 6, 2018: Old Westminster Piquette 2018 photographed at Washington, DC on November 6, 2018. (Photo by Deb Lindsey for The Washington Post via Getty Images).
Photo by: The Washington Post/Getty
Celebration without inebriation.
Say hello to the low-alcohol and slightly bubbly Piquette, like this one from Old Westminster. It’s essentially a second pressing and fermentation of grapes used traditionally in wine-making and almost tastes like hard kombucha. Millennials and Gen Zers are drinking less because of health consciousness and social media culture, according to Mintel. And Beverage Information Insights Group reported that bubbly sales were up 56% within the past ten years. So, this is prime time for Piquette, the crafted and higher brow option to the hard seltzers of the world.
HIPPEAS Organic Chickpea Puffs
Puffed and Popped Snacks
Snacking gets lighter (and louder).
Thanks to food technology, it’s now possible to turn almost anything into an airy puff or pop — peanuts, chickpeas, quinoa and mushrooms have all gone crunchy. The puffed snack industry grew to $31 billion this year, according to IRI. Consumers are drawn to puffed snacks because serving sizes are low calorie and they’re made with little or no oil. It’s also a great place for manufacturers to pack in protein, functional ingredients and funky flavors. Look for: Hippeas, Keenwah quinoa puffs, Snacklins, Lesser Evil egg white curls, Sun Puffs and Bohana popped water lily seeds.
Photo by: Courtesy of Tyson
Meat and Veggie Blends
Families are ready for more veggies and less meat — and welcome the savings.
Want to eat more veggies but still love meat? You're not alone. About 74% of Americans agree, according to Perdue Foods. Their new blended Chicken Plus line came straight from consumer demand. Eating blended meat is the more affordable, sustainable and family-friendly alternative to lab-grown meat, which is also on the horizon. Look for other blended products like Aidells meat and veggie sausages, Applegate Organics beef and mushroom Blend Burger and Tyson's Raised and Rooted blends. You can also jump on the blended bandwagon and make these burgers made with bulgur wheat and turkey.
Instant Pot Max 60, 6 Quart Electric Pressure Cooker
Kitchen gadgets get another upgrade.
Updated multicookers with new and better features make single-function small appliances unnecessary. Thanks to the cult following of the multi-cooking Instant Pot, sales for the category are up almost 80% to date and continue to grow, according to the home industry analyst NPD. Keep an eye out for the Instant Pot Max which now has a sous vide mode and the Ninja Foodi OP302, which features air frying and dehydrating. Cuisinart's 2-in-1 air fryer-toaster oven has flat racks that eliminate the awkward barrel shape of first-generation air fryers. There's also Mealthy crisp lid, which is sold separately and claims it can turn pressure cookers into air fryers.
Ninja Foodi OP302
Cuisinart Air Fryer Toaster Oven
Photo by: PhotoAlto/Milena Boniek/Getty
Less Added Sugar
Higher standards for processed foods.
Consumers are going to start looking at nutrition labels closer. By 2021 all food labels will include "added sugars." That will help separate which sugars are naturally occurring (like lactose in yogurt) from those that are added (corn syrup in candy). More than 75% of Americans polled in a recent IFIC Foundation Food and Health Survey reported that they are trying to limit or avoid sugar in their diet. And many food manufacturers have turned to low-calorie sweeteners — like Splenda and stevia — to meet this demand. Companies like Ocean Spray and Simply beverages are using artificial or naturally occurring low-calorie (like stevia) sweeteners to lower total grams of sugars. Nestle has decided to go a more innovative route and is trying to restructure the sugar crystal itself to be less caloric. Watch out for their 30% less sugar line Milkybar Wowsomes that should be coming to the US soon. Bottom line: Consumers want more and relevant nutrition information.
Adults: Stop Eating Food Out of Pouches
I'll admit it: the squeezy pouch of baby food is an amazing feat of technology. You've probably seen these shelf-stable, lightweight packets of puréed nutrients in the grocery store. Maybe you marveled at the product's ingenuity. Maybe you felt resentful that these squeezers weren't around when you were growing up and instead you were fed weird green goo from a plain old jar. Or maybe you decided that you weren't too old to get in on this pouchy action and bought a package of mango-applesauce to give it a try.
If you did, youɽ be in good company. According to publications like Extra-Crispy, The Wall Street Journal, and The Kitchn, many grown-ups are buying—and consuming—these little packages of puréed fruits and vegetables. Like, on purpose.
That's right, adults are eating baby food. And they need to stop.
How to Freeze Baby Food Without Going Crazy
Don't get me wrong, these packaged baby foods are great for, you know, babies. On a family vacation last year when my then 6-month-old brother, Townes, was transitioning to solid food, the squeeze-y pouches played an invaluable role in keeping him happy and fed throughout the trip, whether we were at the hotel breakfast table or a fancy sushi restaurant or on the beach. Convenient, lightweight, readily available, these packets also usually contain some totally virtuous combination of fruits, vegetables, and the occasional whole grain. Every nutritional need you could have, perfectly sealed in a tiny, science-y, pouch. This is the eating of the future, right? I sure hope not.
The thing is, unlike Townes, you've fully learned how to masticate and ingest solid food. (And even Townes is well on his way these days, enjoying scrambled eggs and berries and lots of banana pancakes.) You have teeth and a jaw that unhinges for a reason. Congrats! Proud of you. Use the incredible set of resources afforded to you by nature. Rejoice in the pleasure of chewing delicious solid food—it's truly, in my opinion, one of the few true joys we're afforded on a daily basis.
Of course, there are plenty of situations and real medical conditions that make eating solid food difficult. But, in that case, there are also plenty of totally delicious foods you can make that are infinitely more delicious than weird tube goo. In fact, there are whole categories of food devoted to this: Soups! Smoothies! Ice cream and milkshakes! Mashed vegetables! All glorious, soft, liquified foods you—an adult—could happily enjoy instead of resorting to sucking room-temperature food out of a tube marketed to babies. In fact, these are actually some of my favorite foods. I used to almost look forward to getting my braces tightened so my mom would make me vichyssoise. Have vichyssoise, not tube goo. You're worth it.
Craving some food but too tired to chew? Try soup!
And, not to get all holier-than-thou, but it's also environmentally unsound to eat those packaged snacks in bulk. These things involve a crazy amount of plastic. Let's start with the new-fangled twisty tops. A true feat of technology, they keep the food perfectly sealed and make it easy to close the packages back up after your toddler inevitably doesn't finish his or her chia seed–enhanced pear purée. But, they also seem to be made of an incredibly hefty, durable plastic. One that feels crazy to recycle after only a single use. They feel like they need to be saved to make some sort of hideous necklace. Then there's the pouch itself, made of some generic BPA-free plastic material. All in all, as with any single-serving packaged food, there's a lot of waste.
Also, you look dumb. Maybe not if you're climbing a mountain and gulping this down for much-needed emergency sustenance. Maybe not if you're running a marathon. But, like, if you're sitting at your desk staring into the void of your computer screen sucking down a squeezy baby food pouch, that's pretty lame. If you're doing it on the subway, also kinda lame. (This is coming from someone who frequently looks lame in a myriad of other ways, but still, at least I don't eat baby food.)
Finally, cooking and eating should be about pleasure, and not 100 percent about utility and convenience. I understand the appeal of having a perfectly portioned, nutritionally balanced puréed vegetable that you can grab and go. You know exactly what you're getting: the ingredients and the number of calories are all there, and you can't eat more than you're allotted. It might free you from an obsession over what you should eat. It's very portable. Also, eating baby food has been a bizarre celebrity diet trend for a while, which I guess means I know nothing about what's cool. (And if eating baby food is guaranteed to make me look like Gwyneth Paltrow and Reese Witherspoon, I take back everything I just wrote. Please send baby food to One World Trade Center, care of Emily Johnson.)
Still, cooking for yourself —not to mention chewing—is a true comfort. Personally, I'll save my tube-eating for the apocalypse (and even then I'm probably opting for cans).