6 Food Trends We’re Excited to See More of in 2016 (Plus 3 We’d Like to Die)

12/30/2015 at 11:34 AM ET


The end of the year brings with it weight gain, near-constant inebriation and the impulse to reflect on the year past, while also offering the opportunity to look ahead towards the New Year … and fantasize about its outcome.

But first, let’s look back. If we had to characterize the state of food in 2015, we would need just word: extreme. The foods that got our attention — from the deep-fried Big Mac to powdered alcohol — had to be extreme enough to be shared on Facebook, Twitter, Instagram, wherever. The mass use of social media has irrevocably shaped the look, taste and philosophy of the food we eat. We now ask ourselves things like: Is this dish symmetrical enough, indulgent enough, deep-fried enough to share on Instagram with three praise-hand emoji? Or should we only do two? Or how about a thumbs-up, a heart-eye face and an 100?

RELATED: Here Are the 10 Most Absurd Foods of 2015

Social media isn’t going anywhere, and we hope the following five trends continue a) changing the game and b) blowing up our Insta feeds, the place where trends live and die.

1. Low-brow chic

Inexpensive, mass-produced items like Spam and Fritos have begun popping up in high-end restaurants with increasing frequency — and they should continue to get the respect they’ve always deserved.

RELATED: Make Doritos-Crusted Chicken Tenders

2. Seaweed-as-kale

Seaweed is the new sexy superfood. Not only is it nutrient-rich, but eating it saves the earth. (We’re not playing.)

When it comes to salmon, I would never say "NO". But this plate of Crispy Skin Salmon Crudo which the salmon is grilled with medium level is a deliciousness. 😋 The combo among the barley risotto and wakame salad with tentsuyu broth are so compelling. The thing I like the most, besides the salmon of course, is the barley risotto. But the tentsuyu broth itself bonds the other components and increases the taste nicely. 👍✨😍 In different case, what increases my level of happiness and elevates my gratitude is winning the flight tickets to Sydney. Who's gonna say "no" when it comes to free stuff?! Especially the tickets to the dream destination which I never visit in the entire of my life. For me, traveling isn't just about having fun but it's more like how we can educate ourselves by visiting the new places we've never been to. I hope by traveling to Sydney, I would get more priceless experiences and a lot of memorable moments which I can't put the price-tag on, then seeing the true scenic beauty of city. 👣🌎✨ #nomzjakarta #nomzsydneygiveaway #nomz1stanniversary

A post shared by RAHMI SOFYATI (@rahmimimi) on

RELATED: New Algae Superfood Tastes Like Bacon

3. Trash foods

Speaking of food that saves the earth, we hope to see far more eateries following in Dan Barber’s lead to serve oft-discarded foods — carrot tops, stale bread, “undesirable” parts of the fish — and make them delicious. (Otherwise known as garbage-to-plate dining.)

4. The breakfast sandwich renaissance

While for years the bacon, egg and cheese sandwich remained the hidden treasure of corner delis, there are now entire restaurants devoted to egg sandwiches! With the launch of McDonald’s all-day breakfast, we predict and pray that egg sammies continue to thrive in the New Year. Eggs can — and should — be served at all hours of the day. To be quite honest, the notion of breakfast is limiting. Why not have the whole day be just one continuous meal?

RELATED: McDonald’s All-Day Breakfast Is Here — And People Have Feelings

5. Fermenting

Fermenting no longer belongs to just kimchi and sauerkraut: All foods, not just cabbage, deserve that tangy, bitter, salty flavor that the process lends.

RELATED: Make Hugh Jackman’s Favorite Fried Rice Recipe

6. Bison (and other lean, niche red meats)

Where’s the beef? In the trashcan! (Just playing, we would never throw out beef.) Formerly cast-aside as gamey, the tasty and super-lean protein is only just beginning to find mainstream acceptance in restaurants and refrigerators across the country.

Of course, there are plenty of food trends we hope die peaceful deaths, including:

1. Gratuitous pumpkin spice

PS-madness got out of hand this year. Maybe in 2016 we can do pecan pie, or salted caramel, or carrot cake flavors? A carrot cake latte doesn’t sound so awful, guys.

RELATED: Celebrities Weigh In on the Pumpkin Spice Trend

2. Desserts flavored like other desserts (à la red velvet-flavored Oreos)

We need to stop this trend only for the sake of our poor, poor bodies, which can no longer handle the strain of doubly decadent desserts.

3. Paleo everything

We love meat as much as the next girl, but…what’s a burger without a bun?

— Maria Yagoda, @mariayagoda

FILED UNDER: Food , Food News

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Kitty H on

Who does the research? Frito pies are nothing new under the sun. We used to take a flat of chips camping when I was a kid so all the leftover chili and burger fixings had a home for a next meal. Sheesh.

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