New York Times - "How Will Americans Eat in 2022? The Food Forecasters Speak."
Ingredient of the year: Mushrooms
Drink of the year: 1980's Cocktails
"Even in the age of no-alcohol cocktails, all those 1980s drinks you can barely remember (for obvious reasons) are coming back. Look for Blue Lagoons, Tequila Sunrises, Long Island iced tea and amaretto sours re-engineered with fresh juices, less sugar and better spirits."Candy nostalgia
"Nostalgic childhood favorites from China (White Rabbit candy and haw flakes) and South Korea (the honeycomb-like treat ppopgi, a.k.a. dalgona candy, and Apollo straws) will work their way into American shopping carts and recipes for desserts and drinks."
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"Mash-ups like “swicy” and “swalty” will join the linguistic mania that brought us unfortunate nicknames like char coot and Cae sal (charcuterie and Caesar salad, that is). The new phraseology reflects an even wider embrace of flavor fusions that marry savory spices and heat with sweetness. Nene, a South Korean-based fried chicken chain that is just starting to move into North America, has even named a sauce swicy. Its flavor profile mirrors what would happen if gochujang and ketchup had a baby."
Flavor of the year: Hibiscus
Yuzu has its fans, but the even money is on hibiscus, which is adding its crimson hue and tart, earthy flavor to everything from cocktails and sodas to crudos and yogurt.
A Focus on India
"With Covid limiting international travel in 2021, cooks in the United States explored regional American food. In 2022, regional foods from India will get a lot of attention, with deep dives into dishes from Gujarat, Kerala, Kashmir, Tamil Nadu and the Awadh area."
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