Spice racks aren't what they used to be -- they're better. Expect spices such as suma, dukka, and harissa to join your shelves. We hear piri piri peppers (African birds-eye chile) are also hot right now.
P.S. Don't forget the turmeric! Word on the street is that it's the 2016 spice of the year.
Whoever thought Instagramming your breakfast was uncool is seriously mistaken. Millennial home cooks are relying more on photo apps and vloggers and less on Betty Crocker. It's all about color, experimentation, and making plates pretty.
GrubHub, Amazon Prime Now, and uberEats are becoming America's ultimate waiters, zipping door-to-door with everything from fast food to your grocery list.
The new boxed dinner: Diners want precise portions and trendy ingredients.
Sorry, Granny, but your porridge needs an upgrade! In 2016, you'll find comforting bowls made with rye, black rice, and spelt -- topped with unexpected ingredients like smoked fish and cheese.
Beloved veggies are taking center plate, sometimes sliding meat entirely off it. Think beyond boring lettuce and green beans and more toward okra and rainbow chard. And chefs are using every last scrap. Eggplant mayo, anyone?
Pickles, sausages, and bread...all things we love and all prepared at home in 2016. Dinner parties just got a lot more fun! Not to mention, guests will totally drool over your DIYed eats.
A cup of Joe isn't all we want these days. Baristas are brewing up coffee of all kinds: carbonated, cold brew, nitro tap, even coffee-infused fruit drinks.
Who needs a barista when you've got the secrets right here?
And the new hipster drink is: switchel. The golden, farmer favorite is a water-diluted blend of apple cider vinegar and maple sugar. It may sound weird, but it's actually a great energy and electrolyte booster.
Get fizzy with it: Use seltzer to dilute instead of water for that bubbly soda-pop finish.
Farmers markets will never go out of style, thanks to the growing popularity in hyper-local sourcing. Proteins will especially be of interest. If your go-to burger or steak joint doesn't already have provenance over their meat, they will by the end of 2016.
Jetting off the mainland may not be on your 2016 calendar, but that doesn't mean paradise can't come to you. Say aloha to a handful of Hawaiian specialties sure to hit your plate: poke (salad made with raw tuna), manapua (steamed buns), and Spam musubi (yes, we said Spam).
It's no longer a question of white or brown, medium or large. Consumers want to know more about the hen and how it was raised. (Portlandia, anyone?) Cage-free is a hot topic right now. And as for cooking, don't be suprised to discover soft-cooked eggs in breads and pastries.
Things are really cooling off in the dessert department. Homemade ice cream is melting over menus and at-home freezers, and our childhood selves couldn't be happier. Look for all your favorite classics but with a twist.
Savory beats sweet in this year's flavor forecast -- parfaits, included. It's out with the berries and cinnamon-sugar and in with the spices, oils, and seeds.
Pop-up yoga isn't the only thing that's hot right now. Try pop-up restaurants, food trucks at parties, and secret suppers at trendy locations.
Introducing the best street tacos you've never had. Here's how to make them at home!
With the minimum wage up to $10 to $15 per hour, it makes sense that restaurants would consider eliminating tipping. Waiters and back-of-kitchen staff are compensated equally, and consumers don't have to worry about percentages based on performance. Those already tip-free tend to be upscale eateries with price-fixed menus. Perhaps your favorite will be next.