As the year winds down, we’re looking back on some of the biggest food trends of the year. From foodies getting crazy for the cronut, to fried eggs flying all over the place, here are 7 trends that stood out to us in 2013.
Sriracha Hot Sauce
How many Sriracha memes did we see this year? With the rumors of a Sriracha shortage, foodies flocked to the supermarkets to get their hands on a bottle (or case, perhaps) of the garlicky hot sauce. While we’re not sure what the status is on the stuff, we know that in 2013 it was topped on everything— from sandwiches to bowls of pasta.
Oy. The Cronut, aka the cross between a croissant and a donut. Dominique Ansel Bakery in New York City dreamed up the fluffy pastry, and lines formed the door to try one. Soon, other bakeries and cities began selling their take on it to start the 2013 Cronut Craze.
In 2013, suddenly every restaurant had a kale salad. Whether they topped it with shrimp, or made it a Kale Caesar with creamy dressing, the cruciferous veggie was a hit. Not only was kale praised for its health benefits, but also its ability to be baked into a crispy chip.
Artisanal Cocktail Syrups
This year was filled with intricate cocktails dreamed up by mixologists, and most of those cocktails were filled with artisanal syrups in flavors like ginger, cinnamon, and rhubarb. Many bars started making their own syrups, and companies like Morris Kitchen started appearing on fancy cocktail menus.
Cashew, almond, coconut, rice, hemp… take your pick. In 2013, regular cows milk (and even soy) seemed boring compared to the new non-dairy milks out there. Even cafes and coffee shops started supplying several milk options for your creamy coffee pleasure.
Fried Egg on Everything
Want to make something taste better? Add a fried egg on top. That was the mentality in 2013, as we saw oozing fried eggs on top of pizza, enchiladas, short ribs, rice, and of course, burgers. We can’t argue with this one—a comforting fried egg adds some hearty flavor.
First the Cronut, then the Ramen Burger. It’s a burger, but instead of a bun, it’s on paddies of salty ramen noodles. Like many trends, it made its debut at a food festival in Brooklyn that had people waiting in line for hours to get their hands on one. Mashable even taught readers how to make their own at home.
[Written by Caitlin Heikkila]