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We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in five years. Here’s what they predicted.

Marmite is a sticky, goopy spread make from yeast extract that’s popular in England. And according to Minneapolis chef Landon Schoenefeld, it will be picking up some fans in the US over the next few years. “It’s one of the fermented foods that hasn’t gotten a lot of love when you compare it to kimchi or miso,” he says. “It adds a great vegetarian umami factor. It’s one of my tricks: If I’m making a mushroom stock and I want to keep meat out of it, I’ll add in some Marmite to give the broth some earthiness.” Enterprising vegetarians, it’s time to stock up.

Related: 10 Umami-Packed Foods You Should Be Eating Right Now
Our New Umami Obsession
The Many Ways to Use Miso

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