For half a century, we've looked to Coca-Cola and other stalwarts like Sprite, Pepsi, Fanta, and Mountain Dew to whet our thirst and wake us up. But as we move into 2013, chefs and consultants are laying out their predictions for this next year's culinary trends, including changes in the soda scene.
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It's 2012, and bartenders the world over are heaving sighs of relief after successfully surviving the mother of all nights out. I have been a bartender too long to hold much sentimentality for the champagne, horns, and streamers that comprise New Year's Eve, but it is a party, and someone has to throw it, so I spent this year the same way I've spent most others: slinging drinks and counting down to midnight.
I was recently in a bar (naturally) talking cocktails with a bartender friend, and thinking back on the best drinks I'd had in 2011. Had there been some thread that tied them together? What were the big trends in drinks over the past year? What will we be drinking in 2012?
As we edge closer to 2012, taking stock of the past year and the trends that were help to orient us in the ever-evolving pizza landscape. If there is one thing that I learned in 2011 it is to look to the home kitchens of Slice'rs for what's really taking hold. It isn't always some innovative new way to rework the cheese, sauce, and dough combo, but rather giving new life to tried and true styles and varieties, and in doing so, introducing folks coming from many different pizza backgrounds to pizzas that are totally new to them. Here are some of the trends we've noticed in the past year, and a look at possible trends to come.
Considering this blog's popularity is doing well, we would've said the same thing—but we don't have data to back us up, unlike this burger trend report released on Wednesday from food industry consulting firm Technomic that says almost half of Americans, 48 percent, eat a burger once a week, up from 38 percent in 2009. Aside from burgers being a good value, this increase is attributed to the growth of "better burger" chains that have raised consumers' quality expectations. Consumers are more open to trying burgers with different meats and more "exotic" toppings than they were before. (Keep in mind the survey was done on about 1500 people.) [via Eater]
Recently we told you that 2011 is the year of lamb. Lamb prosciutto, smoked lamb belly, pickled lamb tongue. As lamb lovers, we have absolutely no problem with this. But that doesn't mean that goat can't sneak into the scene too. Goat meat is tasty, sustainable, lean, and of course nothing new. It's actually one of the most widely consumed meats on the planet, but as some have proclaimed, it's the next "it" meat.
We see an awful lot of menus and eat out a bunch of times a week. Now that we're halfway into 2011, we've started to spot a handful of food and drink trends. Lamb, homemade syrups and sodas, burger chains spreading, and more. Here are seven on our radar right now. What else have you noticed?
Whether it's lamb (the new bacon), donuts or small plates, menu trends are pretty easy to spot. Well here are a few that we'd actually like to see more of in the upcoming year. Over at the AmEx OPEN Forum, Kenji shares 10 trends we'd like to see more of on menus this year. Check out the article and tell us what you think.
There comes a watershed phase in the life of every trend in which the concept begins to wrest control from the flavor, and that's the stage at which we'd like it to stop, please. Case in point: some Korean tacos we had in the office this week.
After reading over all of your ideas, and sitting around the table at headquarters brainstorming the most memorable food trends of 2010, here's a list of the ten biggies that defined this year. Pie, designer ice, Korean tacos, Four Loko—let's talk about 2010.
As you can see from this graph, "bacon" has been a more popular Google search term over the years, but in 2010, "cupcake" beat it. Cupcakes! The little frosted cake nubbins beat cured pig?! Cupcakes have been trailing for a while, but finally persevered this year. [via @waxpancake]
"Right now, people like messy," said New York-based food stylist Alison Attenborough in this fascinating Wall Street Journal piece on how food styling in glossies and on television has changed over the years. No more hairspray and powdered deodorant spray gimmicks to engineer that "perfect" luster—now it's all about the au naturel, bitten-apart, cheese-dribbling handmade look.
These days, everyone seems to have an opinion on ramps; but one voice has been markedly absent from the conversation. That's right. It's the ramps themselves, of course. As you'll see, they've got plenty of substance, and they're as surprised as anyone by their success.
Seems like some London hotels are moving away from the traditional full English or continental breakfast and offering something new (at least to Western diners): Japanese bento breakfasts. The move, hoteliers hope, will increase bookings for the first meal of the day, as curious eaters may be likely to try something new. We all know that serious eaters are more adventurous than most, so what's the most outside-the-norm (for you) breakfast you've tried?
[Photograph: Adam Kuban] Who's Using It Fornino, Williamsburg, Brooklyn Ken's Artisan Pizza, Portland, Oregon Roberta's, Bushwick, Brooklyn Lolita, Cleveland Motorino, Brooklyn/Manhattan Il Cane Rosso, Dallas La Piazza al Forno, Glendale, Arizona Emilia's Pizzeria,* Berkeley, California I'm calling it: Hot soppressata is fast becoming the it topping among serious pizzamakers. Why do I say this? Peep the places at right that feature it as an option. (In an earlier draft of this post, I had Philadelphia's Pizzeria Stella on the list, but the options seems to have dropped off its pre-opening working-draft menu.) It took backyard-pizzamaker-turned-soon-to-be-pro Pauile Gee to call...
Based on what's been happening as the aught decade (did we ever settle on what to call that?) draws to a close, here are six trends we might see in the next decade.
What's shaking in the Houston food scene? A rockstar chef named Bryan Caswell, some Texas-Italian fusion cuisine, and, though they've been around for a while, the pastry pockets known as kolaches. These are just a few of the city's trends—chime in with more that you've noticed. Kolaches Mixed box of kolaches from the Kolache Factory. [Flickr: finna dat] Kolaches, a sort of Eastern European Hot Pocket, are all over Texas. The pastry pocket is a fun food medium—just think of how many meats, veggies, and cheeses you can stuff in there. With such a big Czech presence in central Texas, most of the really good ones are there, but have gradually spread east to Houston (the supposed best are in...
It's only been a few months since William Grimes wrote of the popularity of speakeasy-style bars in the New York Times, but if the mixed reactions bars such as the Prohibition-themed Tavern Law in Seattle has received in local media are any indication, the intensely serious style of craft cocktail bars may be on the wane.
[Photograph: Ed Watts on Flickr] We scoffed at London's interpretation of the New York breakfast—and now they're giving it back. After Rob and Robin wrote about the preponderance of English breakfasts in the city, the Guardian questioned, first, New...
[Image: Food Mayhem] With fried chicken, bacon, and other fatty comfort foods feeling a renaissance, it makes sense that mayo would jump on board too. Nostalgia sells, and Hellmann's, perhaps the king of the mayo brands, is capitalizing on that. As Ad Week points out, their recent ads recall the good ol' days of meat and potatoes and so-called "real food," which includes the gloopy amalgam of eggs, oil, and vinegar. Even Bobby Flay is appearing in Hellmann's ads this holiday season, touting it as an essential part of the Thanksgiving spread, making mashed potatoes mashier and apple-cranberry crisps gooier. Cheeseburger man Kevin Pang of the Chicago Tribune recently called it the underrated condiment and John Kessler of the...