Top 10 Food Trends For 2016

Every New Year, we look forward to seeing what trends are going to make waves in the culinary world and every year we’re surprised. Not only by the incredible talent that thrives in today’s culinary field but also by the fact that we’ve made it this long without ever tasting it before! See what foods we think will win over the hearts (and stomachs) of foodies like us for 2016.

Artisanal Sodas
Perhaps the food trend this online culinary school is most excited for, artisanal soda shops have slowly been popping up all over the country. Swivel stools, formica countertops and the best soda you’ve ever had in your life, these vintage fixtures are making a comeback. We’re particularly digging on the interesting concoctions


featuring new tinctures, ice cream flavors and untraditional sodas.

Pomegranate Seeds
If you’ve taken a browse through Instagram lately, you may have seen a bunch of pictures featuring very vibrant pink berries sprinkled around dishes. The truth is, pomegranate has been a trend for a long time but it wasn’t until recently that the seeds started becoming such a popular culinary focal point. The color, the sweetness and the crunch—we hope this trend sticks around for a while.

Hawaiian Cuisine
The cuisine of the 50th state has finally made it to the mainland and boy are we happy about it. With influences of America, the South Pacific and Portugal, Hawaiian cuisine is unlike anything else in the world. From shaved ice to Spam sandwiches and noodle soup, there’s a treasure trove of dishes waiting to be tasted.

As the kale trend winds down, the world needs a new source of fiber and antioxidants. Even better? Seaweed is about as sustainable as it gets. Expect to see it as a relish, in salads and soups.

Japanese Seafood and Wakame Seaweed Curry

Ethnic Cuisine

Your beloved Thai and Indian food has some competition. This year is all about experiencing the flavors of lesser known cultures. From Kenyan to Sri Lankan, get ready for an entirely new experience for your taste buds.

Who said your only options for pickles were kosher, dill and sweet. Expect to see a lot more variations at your local spots. From garlic to spicy, house made pickles are all the rage this year. Whether it’s served alongside a big burger or sliced into medallions and fried as an appetizer, this trend has already won our hearts (and our stomachs).

Savory Cocktails
Move over Bloody Mary’s, there’s some new savory cocktails in town. This year the craft concoctions are more about being the meal than a before dinner aperitif. Traditional spirits get a boost from herbs, pickled vegetables, bacon and smoked meats for a cocktail experience like none other.

Locally Sourced Foods
This is the trend that just won’t stop (and for good reason). More and more restaurants are turning to locally and seasonally grown food to complement their menus not only because it’s good for the environment but alsoKimchi because fresh food just tastes better.

Acai Bowl
Overnight oatmeal and chia seeds….move aside. Acai bowls are the new way to do healthy breakfast. Plus, they’re really easy to throw together. Acai powder and yogurt or pre-made acai smoothie packs will do the trick. Then, add your favorite toppings like shredded coconut, granola, sliced bananas or strawberries and dig in.

Kimchi isn’t going anywhere any time soon. In fact, it’s more popular than ever. Don’t be surprised if you see other variations of fermented foods on the menus of your local restaurants. Carrots, bok choy, beets, cauliflower—it’s the year of kimchi….again!

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