Best Food Trends of 2013


In reflecting on 2013 during BTR’s Best of 2013 Week, it seems I would be remiss not to mention some of the year’s most popular food trends.

5. Bacon

Photo by Dane Feldman.

At this point, I would like to say that bacon is a mainstay, but popular culture continues to treat bacon like a trend year in and year out. There may not have been too much conversation in 2013 regarding bacon cologne, but it still made its way into countless recipes.

4. Sriracha

Photo by Dane Feldman.

In 2013, Sriracha production was almost halted entirely after a conflict arose over the fumes escaping from the factory. Responses to the possible shutdown brought a whole new wave to an already trending condiment. I, for one, am relieved to see that Sriracha-lovers have come out on top. I can’t get enough of the good stuff. Plus, where would sushi be without spicy mayo? Where would I be without sushi?

3. Shake Shack

Photo by Dane Feldman.

Shake Shack‘s Instagram account has 71,000 followers. I am one of them and proud of it. It isn’t so often that I hop on any bandwagon, but I am absolutely on Shake Shack’s along with thousands of others. With locations in the US as well as throughout the Middle East and Europe, Shake Shack has become a global trend. The power of the Smoke Shack burger is too strong to deny and I expect long lines to continue even through the dead of winter 2014 at any Shack you can find.

2. Ramen Burger

Photo courtesy of Kirk K.

I am sorry to say I haven’t yet tried a ramen burger, but that doesn’t mean it wasn’t the greatest thing to happen to stoner college kids since, well, ramen. But even beyond the Colorado crowd, who could say no to a burger with ramen “buns” instead of bread buns? Not I. I spent a lot of my own time in college cooking with ramen (i.e. making garbage pasta by adding everything in my fridge into my bowl of ramen), so I wish it could have been me who thought of this first. This trend burned fast and bright, but perhaps it will be resurrected in 2014.

1. Cronut

Photo by Lauren Hawker.

Dominique Ansel’s Cronut sparked a craze unlike any other I’ve seen before. I had the opportunity to meet with him and tour around his bakery, but missed out on tasting a Cronut for myself. This craze went global and copycat bakers everywhere did their best to recreate Ansel’s invention. The copycats took it so far that Ansel had the Cronut trademarked, but that didn’t stop bakeshops around the world to sell their own rendition of the donut-croissant crossover.