Stay up to date with the latest and greatest food trends.
The Crounut: Part doughnut, part croissant. Try one if you can. It takes three days to create a cronut from start to finish. These pastries are nearly impossible to get your hands on!
Cauliflower - the vegetable of the year. Kale will be taking a step down to make room for new vegetable inspired dishes. This year cauliflower will be deep-fried, dipped in chocolate, and even served as your main entree.
Sumac: Keep an eye out for this spice. It is a vibrant purple colour and has a lemon-like taste. Its very popular in Middle-Eastern cuisine.
Duck Eggs - Chefs are moving away from cooking the traditional chicken egg and instead filling their kitchens with the larger and tastier duck egg.
White Strawberries - Make sure to watch out for them in many of the summer desserts
10. Ancient Grains Ancient grains (also know as heritage grains) such as spelt, quinoa, kamut, millet and amaranth are considered to have a higher nutritional value than other grains — and are just as tasty. They can be easily substituted in a variety of foods and dishes such as bread, risotto, pasta and pizza. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)
Ancient Grains - grains such as spelt, quinoa, kamut, millet and amaranth are becoming very popular because they are considered to have a higher nutritional value than other grains. They can also be easily substituted into many dishes.
Honey - Chefs will turn to honey as a natural alternative to high-fructose corn syrup.
Grilled Cheese is the new hamburger!
Creative Ice Cream Flavours (i.e. candied beet, licorice sabayon, grass & horseradish).
Peruvian Food is on the list of Food Trends of 2012. Experience Ceviche, citrus cured fish.
Top ten food trends for 2012 - Telegraph
Offal: Menus featuring ears, stomach, blood, nose and feet will become more common.
CANELES are the new cupcakes. Get ready for a new bakery item to replace cupcakes (well, maybe not at kids’ birthday parties). The new hot baked good is the canele, a specialty of Bordeaux. They’re made from an egg-yolk-enriched crepe-like batter that’s baked in copper molds lined with caramel and beeswax. So move over cupcakes, pies and macarons, get ready for caneles to make their mark.
Caneles are the New Cupcakes! A specialty of Bordeaux, made from egg-yolk-enriched crepe-like batter that's baked in copper molds lined with caramel and beeswax.
Round Finger Foods - Including Kimchee & Parmesan-filled Arancini, spherical falafel, & meat balls of all kinds are sure to be popular.
Top 10 Restaurant Trends for 2012 - Nutrition Unplugged
Comfort foods with a Twist (gourmet, ethnic, artisan, wood-fired) like Mac & Cheese with fontina, dry jack fonduta and shaved black truffle topped with onion rings
Natural Selections - Expect to see infusions of pine needles, Douglas fir & eucalyptus to flavour sauces, rubs, meats, jus & broths.