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The 10 Hottest Cooking Trends of 2014

Looking to stay on top of the latest food trends from around the globe? 

There is a lot happening this year in the culinary world. 

Here are 10 cooking trends for 2014 that you can bring into your own kitchen. 


Vegetarian Appetizers

For many years, meat-laden appetizers have been all the rage. 

But, as the world becomes more health conscious, people are moving away from doubling up on meat. 

Now veggie-based appetizers are all the rage. 

These appetizers aren’t just simple veggie trays—they are highly creative, incredibly delicious fare.
 


Multi-Ethnic Cuisine

While the multi-ethnic cuisine is nothing new to Singapore, it is taking other parts of the world by storm. 

What we have always taken for granted is haute and innovative to most other countries.

However, we too can step outside the box.  

Try pairing classic Latin American ingredients with those from Africa or East Asia to create something brand new and scrumptious. 
 


Dark Greens

Lettuce and spinach have been the dominant greens used in cuisine for decades. 

Now, chefs—both at home and professionally—are branching out. 

Stop by the local market and browse the greens available. 

Pick out something new and challenge yourself. 

You just might find your newest kitchen staple. 
 


Local and Organic Foods

Speaking of the local market, one of the biggest trends from the last few years is continuing to trend this year.  

Local and organic foods, especially produce, are all the rage.  

While locally grown might not be so easy for us to come by, organic produce can be easily obtained. 

The flavours are bolder and the outcome is healthier for you and the environment.
 


Hybrid Foods

The cronut — started in New York and quickly became internet famous due to the innovative combination and the willingness of busy New Yorkers to wait in line just to get their hands on one. 

But the cronut isn’t the only combination food out there.  

From ramen burgers to guacamole hummus, hybrid foods are the next generation in culinary art.
 


Getting Saucy

As multi-ethnic cooking takes over the world, sauces are getting poured over everything. 

Each culture has its signature sauces and they can often be what makes a meal from good to great. 

Take the time to learn how to make different sauces that you haven’t tried before—perhaps a Mexican mole or an Argentinean chimichurri. 
 


Nuts

As we turn away from meat-heavy diets, chefs are looking for ways to replace meat as a source of protein. 

Nuts come in quite handy for this. 

They can be added to pasta, rolled into egg rolls, and can even be used as a base for sauces. 

Try to branch out beyond the typical peanut and try something new.
 


Upscale Comfort Food

Each culture has its comfort foods—the stand-by dishes that your mother and grandmother made. 

Now, professional chefs are taking those foods and kicking them up a notch with high-class ingredients and creative presentations. 

But such innovation doesn’t need to be the domain of chefs. You can easily adapt their methods to the home kitchen. 
 


Nose to Tail Cooking

Waste not, want not.  No need to discard any part of the animal; nose-to-tail cooking makes use of the whole animal. 

Not only does it show respect for the creature, but it is also environmentally friendly and brings new flavours to the kitchen. 
 


The Tasting Menu

Giant portions of a single item are no longer in vogue. 

Instead, small portions of multiple items are the rage. 

While it isn’t feasible for every night of the week, you could try it out at home a few times a month. 

Plus, the leftovers will make great lunches during the week.

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