What is cooking? From fun to function, anticipate the food trends of the year ahead

January 2 – It’s the beginning of a new year.

This means that it is time to make decisions.

And it’s time for predictions about what may – or may not eventually prove – popular in 2022.

In terms of food, many of the forecast trends are continuations of past trends.

For example, the anti-inflammatory turmeric continues to increase in use and popularity as a functional food—a phrase that is bound to be nominated for Lake Superior State University’s annual list of banned words (words we tire of overusing) long before toast is raised until 2023.

Functional foods are those that are said to provide specific health benefits beyond basic nutrition. And they’re also in bloom this New Year—especially the ingredient pairs that work best together, like getting a boost of turmeric from black pepper because piperine in the latter helps with curcumin absorption in the former.

But don’t worry: we still enjoy our food. Comfortable classics and childhood favorites are expected to make even more of a buzz as we continue to grapple with the pandemic, but also venture back into the real world little by little. We need a little solace.

Another health-related trend involves counteracting the ongoing effects of the coronavirus, which in many cases can leave people with limited ability to taste for extended periods of time.

Spicy foods have continued to become increasingly popular in recent years, branching out beyond hot chile sauces to mustard and sweet heat combinations. These—with a tingling sensation in the mouth, combined with the crispness and crunchy texture—can add eating interest for those who still have taste issues, helping to increase nutritional intake.

Veganism is growing in popularity every year, and with it there will still be a greater variety of non-dairy milks. Barley, buckwheat and pistachios will join soybeans, almonds, cashews, hemp seeds and oats as the basis for these alternative products.

Vegan baked goods are also experiencing explosive growth, according to Snack Food and Wholesale Bakery. And those breads, cakes, biscuits, and other sweets are likely to contain spice (for heat and flavor) and international—particularly Asian, like yuzu, for example—flavours.

For those who aren’t quite ready to take the vegan step, though, one predictable trend for Whole Foods markets is the reductionist dogma: “reduce consumption of meat, dairy, and eggs without cutting them out entirely,” ensuring that those animal proteins are of the highest quality. And environmentally friendly.

Except, when it comes to chicken sandwiches.

Creative Energy, a business consultant, jokes that people in the US will “go for anything described as a spicy chicken sandwich, no matter what it tastes like.” Its popularity, as evidenced by the quick chicken sandwich wars, shows no sign of waning.

In terms of drinks, “drying out” has been practiced during the pandemic especially among millennials and Generation Z-ers, according to Whole Foods. So wine-free and buzz-free mocktails are all the rage.

Another hot trend in drinks is cold brew coffee: it’s very popular, especially with the same consumers as Generation Z and Millennial.

Other New Year’s trends include the steady rise of kombucha, tropical ingredients, drinkable mushrooms, and the gorgeous pink made of hibiscus. Many juices may include moringa, an herbal medicine that is quickly becoming the new matcha tea.

The recipes we offer today showcase many of the expected trends for this year.

Cilantro and Mint Loaf is an Asian-inspired bread with a spicy Indian chutney rolled through it, and there’s also turmeric in the dough.

Iced Coconut and Vanilla Coffee with Coffee Whip is vegan and contains coconut milk creamer.

And these crispy chicken sandwiches with spicy mustard sauce bring the heat, crispness, and crunch all in one delicious, sweat-inducing bite.

So don’t buck the trend – go and try some of the best tastes of 2022.

Coriander and Mint Loaf


3 ounces fresh coriander leaves

3 ounces fresh mint leaves

2 to 3 small green peppers

juice of 1 lemon

1 teaspoon salt

1/2 teaspoon granulated sugar

3 tablespoons water


1 pound 2 ounces white bread flour, plus sprinkled flour

1 packet quick-acting yeast

1 teaspoon salt

1 teaspoon ground turmeric

1 ounce unsalted butter, soft

11 ounces warm milk

oil for greasing

6 to 8 tablespoons of sauce

1 teaspoon kashmiri chili powder (or a mixture of smoked paprika and cayenne pepper)

Make the sauce: Place all ingredients in a blender or food processor and blend until smooth.

Make the bread: In a large bowl, mix the flour, yeast, salt, and turmeric. Add the butter to the milk, then stir in the milk slowly – you may not need all of the milk or you may need more to make a soft dough.

Mix all together and knead on a lightly oiled surface for 8 to 10 minutes (or use a stand mixer fitted with a dough hook). Put the dough in a bowl lightly greased with oil, cover the bowl with cling film and leave the dough to swell for an hour or until it doubles in size.

When ready, roll out the dough onto a lightly floured surface into a square about 15 inches wide. Spread the sauce evenly over the dough and sprinkle with chili powder.

Lift the dough on one side, like a Swiss roll, making sure the dough is nice and tight. Use a sharp knife to cut it into 12 pieces.

Put flour on a baking tray or line it with parchment paper.

Lay the dough slices on the prepared loaf pan, overlapping each other to expand the loaf and create an attractive pattern. Place the tray in a large, well-oiled plastic bag and leave the dough to rest for an hour or until it doubles in size.

Heat the oven to 400 degrees Fahrenheit. Bake the loaf for 30 to 35 minutes or until the bread looks hollow when tapped on the base. Transfer to a wire rack and leave to cool.

Note: The sauce recipe offers more than is required. Keep the rest refrigerated in an airtight container for up to 5 days.

Yield: Serves 10 to 12

Source: Adapted from Chetna Makan, The Cardamom Trail

Iced coffee with coconut and vanilla with coffee whisk

1 cup of strong poured coffee

3 cups of unsweetened coconut milk drink

2 teaspoons of pure vanilla extract

1/8 cup water

1/8 cup granulated sugar

1 teaspoon espresso powder or instant coffee granules

Pour the brewed coffee into an ice cube tray and place in the freezer until the cubes are firm.

In a jug, combine the coconut milk and vanilla. Store it in the refrigerator until ready to use.

When ready to serve, place the water, sugar, and espresso powder in a large bowl and mix with an electric hand mixer for 4 to 5 minutes or until soft peaks form.

To serve, divide coffee ice cubes between two glasses; Top each with half the coconut milk and vanilla, and half the whipped coffee.

Yield: 2 servings

Source: Quoted from pickuplimes.com

Crispy chicken sandwiches with spicy mustard sauce


1 clove of garlic, grated

1 tablespoon fresh lemon juice

1/2 cup mayonnaise

1 tablespoon Tabasco sauce

2 tablespoons prepared Colmans mustard

Two tablespoons of minced chives

1/2 teaspoon freshly ground black pepper

pinch of kosher salt


4 pieces of bread

shredded iceberg lettuce

tomato slices

4 fried or breaded chicken breasts or pieces, prepared according to package directions

Bread and butter pickles

Make the sauce: In a medium bowl, combine garlic, lemon juice, mayonnaise, Tabasco, prepared mustard, chives, and black pepper. Taste and add salt. Put it in the fridge for at least an hour to let the flavors blend.

Make the sandwiches: Place the buns on a work surface and brush both sides of each bun with the mustard sauce.

Lay the shredded lettuce on the bottom, then top with the tomato slices and the prepared chicken. Drizzle more mustard sauce over chicken, spread over pickles, and form sandwiches with buns topping.

Quantity: 4 sandwiches

Source: Inspired by localhaven.net

Reach out to Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/FoodMavenMary.

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