Buckwheat is the New Black: 2014 Food Trends

The National Restaurant Association recently released its “2014 Culinary Forecast,” which includes various lists of trendy culinary happenings. As we say good riddance to the year of chocolate-dipped bacon, pork belly, and sliders of all kinds, we say hello to a tasty 2014. What does the new year have in store?


Buckwheat. Neither buck nor wheat, this berry is a gluten-free superfood. The National Restaurant Association forecasts it will be used in myriad preparations, from sweet pancakes to hearty pasta to cold salads. Buckwheat can substitute for cous cous, rice, and wheat on menus and in kitchens across the country.


Hybrid desserts. You like doughnuts? You like croissants? Then you’ll fall head-over-heels in love with cronuts. Invented by chef Dominique Ansel in New York City, these fluffy doughnut-shaped delights are made with croissant batter. Cronuts are poised to invade bakeries everywhere in 2014, along with the townie (tart/brownie) and the ice-cream cupcake.


Dark greens. Kale has been making an impression on millenials for two years now, and it’s about to go mainstream. High nutrition value and a complex flavor make dark greens—kale, mustard greens, swiss chard, collard, etc.—the perfect base for an entrée salad, pesto, vegetable lasagna, or crunchy baked snacks.

Huevos Rancheros

Ethnic-inspired breakfast items. Huevos rancheros, a rural Mexican dish of fried corn tortillas, eggs, beans, and tomato-chili sauce, is quickly becoming a favorite dish across the country. Set to join the classic Mexican breakfast in 2014 are other ethnic-inspired inventions like coconut milk pancakes, Asian-inspired flavored syrups, and Andouille scrambled eggs.