ETHNO-CUISINE Trend
Worldly Sandwiches
ETHNO-CUISINE Trend
The New Urban Asian
SAUCE Trend
Chile-Fired Sauces
SANDWICH Trend
Grilled Cheese
MENU-MAKING Trend
Blue Plate Updates
TECHNIQUE Trend
Minding the Grind
TECHNIQUE Trend
Deep-Fried, Sanctified
INGREDIENT Trend
Beans in the Limelight
CONCEPT Trend
American Tavern
CULINARY Trend
Sides Take the Lead
INGREDIENT Trend
Signature Sausages
GRAB &
Savory Pastries
SAUCE Trend
The New Nimble Sauce
DINING Trend
Global Grab & Go
COMEBACK Trend
Mid-Century Modern
DESSERT Trend
Ice Cream Innovations
DESSERT Trend
Sentimental Sweets
BEVERAGE Trend
Booze-Free Buzz
BEVERAGE Trend
Mindful Mixology
Privacy
Policy
FINISHING
notes
Flavor Predictions for 2010
I think we will see interesting introductions, such as piri piri. This is a versatile sauce with complexity and structure to its heat; to my palate, this is the hot sauce of hot sauces. We’ll see complex flavors like this within sauces and dry rubs, allowing quicker access to the user in a compact form, which takes a bit of the guesswork out of the mix for those seeking advanced flavor-building definitions to their food.
— John Csukor
Street food will continue to grow, and I mean actual street food, where the environment is as important as the food being served. — Robert Danhi
We will continue to see an expansion of the “casualization” of cuisine, as more fine-dining chefs venture downscale with new venues featuring higher-quality, ingredient-driven versions of burgers, tacos, noodle bowls and sandwiches. — Gerry Ludwig
I predict berries of all kinds will continue their starring role in adult beverages. Berries add fresh-fruit flavor without adding too m