{"id":12832,"date":"2014-05-31T16:45:07","date_gmt":"2014-05-31T08:45:07","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=12832"},"modified":"2014-05-31T16:45:07","modified_gmt":"2014-05-31T08:45:07","slug":"tickle-your-taste-buds-latest-food-trends-of-2014","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/05\/31\/tickle-your-taste-buds-latest-food-trends-of-2014\/","title":{"rendered":"Tickle your taste buds: Latest food trends of 2014"},"content":{"rendered":"
\"SCREENSHOT<\/a>
SCREENSHOT FROM POPSUGAR VIDEO: Everything Bacon Burger<\/figcaption><\/figure>\n

An upset Joey Tribianni once said, \u201cYou don\u2019t put words in people\u2019s mouths; you put turkey in people\u2019s mouths!\u201d<\/p>\n

Wiser words have never been spoken since.<\/p>\n

2013 was the year of the cult-favorite cookie butter, gluten-free everything, cronuts (a croissant-donut hybrid), even quinoa and kale (yes, the leafy vegetable). But this 2014, we\u2019ve certainly grown more adventurous, more delicious, and more fatty (yes, I went there).<\/p>\n

2014 is almost halfway done and we\u2019ve certainly seen our fair share of food trends. From the irresistibly delicious to the strangely palatable to the absolutely insane, people all over the world continue to surprise each other with culinary concoctions to satiate any craving\u2014not just turkey.<\/p>\n

 <\/p>\n

\"SCREENSHOT<\/a>
SCREENSHOT FROM POPSUGAR VIDEO: Monkey-Style Burger<\/figcaption><\/figure>\n

The best of 2014 \u2013 so far<\/strong><\/p>\n

The intrepid team behind PopSugar Food took on the noble assignment of finding out the latest food trends already dominating 2014<\/a> and came back a bunch of braver\u2014and perhaps heavier\u2014human beings.<\/p>\n

FoodBeast dissected PopSugar\u2019s video and featured the list on The Huffington Post<\/a>.<\/p>\n

Call your cardiologist now. Tell him\/her you\u2019re sorry.<\/p>\n

The Monkey-Style Burger<\/em> \u2013 the marriage of an In-N-Out Burger and animal-style fries. This makes so many people happy\u2014including this writer, despite it not being available in the Philippines. Just the thought of a majestic burger existing somewhere out there is enough for me.<\/p>\n

The Everything Bacon Burger<\/em> \u2013 Yeah, I guess this is the Year of the Burger, so tell your Chinese friend the Year of the Wooden Horse just got booted. This burger needs no explanation. Although I do want to say three words: FULL BACON PATTY.<\/p>\n

 <\/p>\n

\"SCREENSHOT<\/a>
SCREENSHOT FROM POPSUGAR VIDEO: Ramen-Crusted Chicken<\/figcaption><\/figure>\n

Ramen-Crusted Wings<\/em> \u2013 Because regular, batter-coated chicken is just too mainstream. Chicken wings coated with crushed instant ramen noodles. Imagine the crunch and the flavor and the explosion of flavors and textures in your mouth as you savor this\u00a0magnificent meal. Oh, and don\u2019t forget to wipe that drool off your face.<\/p>\n

 <\/p>\n

\"SCREENSHOT<\/a>
SCREENSHOT FROM POPSUGAR VIDEO: Cheese-Stuffed Doritos<\/figcaption><\/figure>\n

Cheese-stuffed Doritos<\/em> \u2013 As if regular Doritos isn\u2019t enough, some dude decided to take this tasty snack chip one level higher into glory. Cheese-stuffed Doritos. Yep, I\u2019m already a fan.<\/p>\n

 <\/p>\n

\"Cookie<\/a>
Cookie Shot Glass from Instructible Things<\/figcaption><\/figure>\n

Cookie Shots<\/em> \u2013 Shot glasses made of chocolate chip cookies. I\u2019m sure you saw this everywhere (and not just on Pinterest). Since it is a shot glass, it calls for milk to fill it up. No \u201clast call\u201d in this cookie shot bar.<\/p>\n

 <\/p>\n

Healthier Options<\/strong><\/p>\n

If you\u2019ve had enough of artery-clogging deliciousness, 2014 is also your year.<\/p>\n

According to a Forbes report<\/a>, locally produced vegetables and food items have dominated the market. With the growing awareness and need for organically grown produce, more and more people have switched to eating healthier options\u2014especially for kids.<\/p>\n

Apparently, this year, more people have shown love to chicken wings and even fancy pizza compared to last year. Speaking of fancy, comfort food also received an upgrade this year\u2014like southern style, full-fat mac and cheese to an \u201cItalianized\u201d version with salami and sun-dried tomatoes.<\/p>\n

“Highbrow versions of classic comfort foods are popping up all over menus, from appetizers to dessert,” said San Francisco hospitality consultant Andrew Freeman in a 2014 trend report<\/a>.<\/p>\n

 <\/p>\n

\"Power<\/a>
Power leaf: Kale. Photo by Brent Hofacker \/ ShutterStock<\/figcaption><\/figure>\n

UK-based website The Guardian<\/a> also pointed out that \u201cdejunked\u201d junk food items, a \u201chealth\u201d chocolate, chia pod goodies, egg white crisps (also known as \u201cchips\u201d to non-English folk), and even lollipops made of kale are making its way from some dude\u2019s imaginative brain to someone\u2019s pantry.<\/p>\n

Aside from that, CBS News noted the beginning of \u201cresponsible\/edible food packaging<\/a>.\u201d A bunch of other items are also getting the word \u201cedible\u201d attached to it\u2014according to The Guardian\u2014like QR codes, wood, and even soil.<\/p>\n

I\u2019m just not quite sure what to make of edible wood and edible soil.<\/p>\n

 <\/p>\n

\"Roasted<\/a>
Roasted Cauliflower Salad. Photo by Magdanatka \/ ShutterStock<\/figcaption><\/figure>\n

What to expect<\/strong><\/p>\n

The National Restaurant Association<\/a> of America release a fearless 2014 forecast<\/a> of the best food items to watch out for.<\/p>\n

Surprisingly, the forecast revealed a wiser, healthier list.<\/p>\n

The Food Network<\/a> (TFN) supports this forecast by releasing its own list of food trends to watch out for this year<\/a>.<\/p>\n

TFN predicts that we\u2019ll see more mash-up concoctions this year. As well as a revolutionary take on vegetables as fast food items and \u201cmeat\u201d products (check out TFN\u2019s cauliflower steak<\/a>). Fish will also take over pork as more people tend to watch what they eat more carefully.<\/p>\n

A slight change in geography is also expected, with TFN saying that the Midwest is the new South when it comes to comfort food.<\/p>\n

Bitter flavorings are also in\u2014proving a rather dramatic shift from the Sriracha craze of 2013.<\/p>\n

No matter the trend or what the prevailing craze is, one thing is for sure\u2014food is awesome.<\/p>\n","protected":false},"excerpt":{"rendered":"

An upset Joey Tribianni once said, \u201cYou don\u2019t put words in people\u2019s mouths; you put turkey in people\u2019s mouths!\u201d Wiser …<\/p>\n","protected":false},"author":44,"featured_media":12836,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1482,69],"tags":[4342,4341],"class_list":["post-12832","post","type-post","status-publish","format-standard","has-post-thumbnail","category-breaking","category-food","tag-food-trends-2014","tag-latest-food-trends","mauthors-ching-dee","mauthors-philippine-canadian-inquirer"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/12832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=12832"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/12832\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/12836"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=12832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=12832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=12832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}