Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Lifestyle
  3. Top Food Trends To Try in 2013

Top Food Trends To Try in 2013

By Food & Wine Updated June 13, 2016
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
Skip gallery slides
FB Tweet
Next Stop: Panama City
Credit: Photo courtesy of Las Clementinas.

While pizza, cupcakes and burgers seem to be invincible, other food trends rise and fall. Here, a look at what F&W's editors believe you will be eating, drinking and cooking in 2013. Contributors: Caitlin Griffith, Daniel Gritzer, Kate Krader, Megan Krigbaum, Chelsea Morse, Christine Quinlan & M. Elizabeth Sheldon

Start Slideshow

1 of 18

FB Tweet
Pinterest Email Send Text Message Print

Bread & Butter

Bread & Butter
Credit: Photo © Anthony LaSala.

Diners may have to pay extra at restaurants with ambitious bread-and-butter programs, but it's often worth it. "I think it's the very best thing we do," says chef Brad McDonald of Brooklyn's Governor (closed after Hurricane Sandy, it's due to reopen in early 2013). Its warm sourdough loaf takes 36 hours, from fermenting through baking; it's served with house-made butter.

1 of 18

Advertisement
Advertisement

2 of 18

FB Tweet
Pinterest Email Send Text Message Print

Popped Grains

Popped Grains
Credit: Photo © Andrew Purcell.
Go to Recipe

Chefs are puffing up all kinds of grains to add a texture jolt. At Ripple in Washington, DC, Logan Cox serves a beet salad with puffed amaranth. "It adds more flavor than bread crumbs," says Cox. F&W's Grace Parisi's take on the trend: Curried Puffed Grains

2 of 18

3 of 18

FB Tweet
Pinterest Email Send Text Message Print

Sea Foraging

Sea Foraging
Credit: Photo courtesy of Saison.

In their quest for wild sea ingredients, chefs are sourcing more than just seafood from the ocean—for instance, Portland, Maine's David Levi cooks with sea buckthorn while Joshua Skenes at Saison in San Francisco uses seaweed to bundle fish fillets.

3 of 18

Advertisement

4 of 18

FB Tweet
Pinterest Email Send Text Message Print

Charred Foods

Charred Foods
Credit: Photo courtesy of L’Espalier.

Black foods are darkening plates as chefs use ash to add smoky notes. At L'Espalier in Boston, Frank McClelland uses vegetable ash to coat veal loin. In New York City, Gwynnett St's Justin Hilbert stains chicken with hay ash.

4 of 18

5 of 18

FB Tweet
Pinterest Email Send Text Message Print

Slate Style

Slate Style
Credit: Photo © Andrew Purcell.

Naturalist chefs, like Matt Lightner of Atera in New York City, love the rugged feel of slate serving pieces. Revol makes porcelain serving pieces that resemble slate but are lighter. From $26; revol-usa.com.

5 of 18

6 of 18

FB Tweet
Pinterest Email Send Text Message Print

Out-There Ramen

Out-There Ramen
Credit: Photo © Keeping It Real Food.

Chefs are messing around with the traditional noodle soup. "There's no one right way," says Tatsu Aikawa of Austin's Tatsu-Ya, which offers Mexican flavor "bombs" with chile and lime powders. Hinomaru in Queens, NY, serves ramen with uni and Parmesan cream; and in Manhattan, Ivan Orkin, who has worked in Tokyo, is opening a spot featuring brothless ramen with pickled, raw and roasted garlic.

6 of 18

Advertisement
Advertisement
Advertisement

7 of 18

FB Tweet
Pinterest Email Send Text Message Print

Blue Curaçao

Blue Curaçao
Credit: Photo © Andrew Purcell.
Go to Recipe

The kitschy tiki-bar staple blue curaçao (orange liqueur dyed blue) is being revived by mixologists who love its bitter-orange flavor and neon color. The The Blue Steel is a neo-tiki drink from Jasper's Corner in San Francisco.

7 of 18

8 of 18

FB Tweet
Pinterest Email Send Text Message Print

Artisanal Tonic Syrups

Artisanal Tonic Syrups
Credit: Photo © Andrew Purcell.

These new tonic syrups help create more complex cocktails: Haber's All Natural Olde Time Tonic Syrup combines citrus, cinchona bark and herbs and makes a lightly spicy gin and tonic. Liber & Co. Spiced Tonic Syrup has a malty taste and an aroma of cardamom.

8 of 18

9 of 18

FB Tweet
Pinterest Email Send Text Message Print

Cocktails in Wine Country

Cocktails in Wine Country
Credit: Photo courtesy of The Thomas.

In the heart of the American wine industry, top sommeliers are drinking cocktails. New Napa spots French Blue and The Thomas have book-size wine lists, but locals love the drinks, like The Thomas's White Manhattan, made with Death's Door white whiskey.

9 of 18

Advertisement
Advertisement
Advertisement

10 of 18

FB Tweet
Pinterest Email Send Text Message Print

New-School Sangrita

New-School Sangrita
Credit: Photo courtesy of Empellon.

The popularity of sipping tequilas has inspired bartenders to remix the classic juice blend, sangrita (usually made with orange, chile and tomato). Berkeley's Comal serves a spicy mango version; NYC's Empellón Taqueria makes one with roasted tomatoes.

10 of 18

11 of 18

FB Tweet
Pinterest Email Send Text Message Print

American Vermouth

American Vermouth
Credit: Photo © Andrew Purcell.

Most vermouth is made in Europe from recipes that haven't changed in a century. The new small-batch US versions are made with local grapes and new flavor profiles. Try Napa winemaker Dan Petroski's floral Massican, or Atsby's anise-scented Amberthorn.

11 of 18

12 of 18

FB Tweet
Pinterest Email Send Text Message Print

Alternative Milks

Alternative Milks
Credit: Photo © Simpli.

The popularity of vegan diets has inspired new nondairy milks made from flaxseed, hemp and oats. Our favorite: Simpli's Naked Oat vanilla. $4 for 25 oz; amazon.com.

12 of 18

Advertisement
Advertisement
Advertisement

13 of 18

FB Tweet
Pinterest Email Send Text Message Print

Mexican Converts

Scrambled Egg and Swiss Chard Tacos
Go to Recipe

Chefs of many different ethnicities are making Mexican food. "I cooked Italian for 20 years, but I always had Mexican chiles on hand," says Kelly Myers who just opened Xico in Portland, Oregon, where she serves these egg-and-chard tacos. In NYC, Lure Fishbar's Josh Capon opened El Toro Blanco, where he serves slow-roasted goat.

13 of 18

14 of 18

FB Tweet
Pinterest Email Send Text Message Print

Corsican Wines

Corsican Wines
Credit: Photo © Andrew Purcell.

The French island is turning out wine geeks' favorite new cult bottles. Volcanic soil and old vines help create wines with fresh minerality. Three to try:

2011 Domaine Maestracci E Prove Corse Calvi Blanc ($19) A lightly salty Vermentino.

2009 Clos Alivu Patrimonio Rouge ($23) A dry red made from 50-year-old vines.

2011 Domaine de Gioielli l'Île de Beauté Rouge ($36) A blend of Merlot and two local grapes.

14 of 18

15 of 18

FB Tweet
Pinterest Email Send Text Message Print

Design-Driven Hostels

Design-Driven Hostels
Credit: Photo courtesy of #bunk.

The word hostel suggests bunk beds and grungy showers, but a new breed is redefining the genre. In Istanbul, Bunk (photo) has a clean, white aesthetic and marble bathrooms. The new branch of Germany's wacky Superbude, in Hamburg, has a rock-star suite with a stage; and Pod 39 in New York City has a concierge service and food by Spotted Pig chef April Bloomfield.

15 of 18

Advertisement
Advertisement
Advertisement

16 of 18

FB Tweet
Pinterest Email Send Text Message Print

Fig Cookies

Fig Cookies
Credit: Photo © Andrew Purcell.
Go to Recipe

Nabisco's Fig Newtons are the latest packaged sweet to get a makeover. Three new cookbooks have recipes for the fruit-filled cookies: John Barricelli's The Seasonal Baker, Alana Chernila's The Homemade Pantry and Baking Out Loud by Hedy Goldsmith, who adds red wine and anise to the filling.

16 of 18

17 of 18

FB Tweet
Pinterest Email Send Text Message Print

Dacquoise

Dacquoise
Credit: Photo courtesy of Sable Kitchen & Bar.

Last year, bakers went crazy for the croissant-like kouign amann. In 2013, it's the dacquoise: meringue layers with a creamy filling. Chicago's Sable Kitchen & Bar's version features peanut meringue, peanut butter mousse and grape gelée. "We had tons of leftover egg whites," says chef Heather Terhune. "And I thought, Dacquoise!"

17 of 18

18 of 18

FB Tweet
Pinterest Email Send Text Message Print

Next Stop: Panama City

Next Stop: Panama City
Credit: Photo courtesy of Las Clementinas.

The massive renovation of the Panama Canal won't be finished till 2014, but Panama City is already filled with energy. The region's first Waldorf Astoria opens this year, as does the American Trade Hotel, a 50-room luxury eco-hotel slated for spring. Meanwhile, the city's historic Casco Viejo area is now home to cool hotels like Las Clementinas (photo), whose chef, Javier Lamarca, trained at El Bulli. But the most anticipated opening is Biomuseo, a natural-history museum designed by Frank Gehry and launching later this year.

18 of 18

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 18 Bread & Butter
    2 of 18 Popped Grains
    3 of 18 Sea Foraging
    4 of 18 Charred Foods
    5 of 18 Slate Style
    6 of 18 Out-There Ramen
    7 of 18 Blue Curaçao
    8 of 18 Artisanal Tonic Syrups
    9 of 18 Cocktails in Wine Country
    10 of 18 New-School Sangrita
    11 of 18 American Vermouth
    12 of 18 Alternative Milks
    13 of 18 Mexican Converts
    14 of 18 Corsican Wines
    15 of 18 Design-Driven Hostels
    16 of 18 Fig Cookies
    17 of 18 Dacquoise
    18 of 18 Next Stop: Panama City

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Follow Us
    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    Top Food Trends To Try in 2013
    this link is to an external site that may or may not meet accessibility guidelines.