When it comes to dining out, it’s always exciting to experience new and innovative culinary creations. Eating the same meals repeatedly can lead to boredom and monotony. While it’s important to embrace culinary innovation, it’s also crucial to recognize that certain food trends have lingered for too long and should make way for new and fresh ideas.
Kale Overkill
It’s hard to know which was the bigger hit between Justin Bieber’s Baby song and vegetable hero, Kale… we’ll go with kale. Currently, kale has found its way into every imaginable dish, from salads to smoothies. While its health benefits are undeniable, the kale craze has reached a saturation point. Its often overpowering, bitter taste can dominate dishes, and its overuse has overshadowed other worthy greens like spinach and Swiss chard. It’s time to diversify our vegetable choices and give kale a well-deserved break.
Avocado Toast
Here’s a challenge: Name five breakfast food options you know. Chances are “avocado toast” was the first or second thing to mind. Once a novel and healthy breakfast option, avocado toast has become overly ubiquitous. While avocados are nutritious, this trend has inflated their price and demand, impacting the environment and local communities in avocado-producing regions. Moreover, the simplicity of avocado toast has been lost under increasingly elaborate and sometimes unnecessary toppings. It’s a classic case of a good idea turned into a victim of its own success, losing its original charm and sustainability.
Unicorn Food
Chances are you’ve heard about it and even bought unicorn food before. However, for those unfamiliar, unicorn food is literally anything served in a combination so outrageous that it becomes an instant social media hit when posted online. Because their combination is “special,” to say the least, these foods often have a very striking appearance. However, beyond the aesthetic, they usually don’t taste that good.
The Freakshakes
When freakshakes were first introduced, it took them only a short time to become customer favorites nationwide. The reason is simple: who wouldn’t want to experience towering, Instagram-worthy milkshakes embellished with cakes, cookies, and many sweet treats? Now, however, it’s time to pass these nutrition monstrosities on because all that excess that was the attractive feature is now regarded as needless wastage.
Charcoal-Infused Everything
Activated charcoal became a trendy ingredient, praised for its detoxifying properties. Because of this, people started adding it to snacks and food. However, its overuse has turned it into a gimmick rather than a gastronomic innovation. These days, everything is charcoal-infused, from ice cream to burger buns. Besides offering minimal health benefits in these forms, charcoal often imparts an unappealing, gritty texture and can interfere with medication absorption.
Quinoa
Quinoa is a South American superfood that surged in popularity due to its high protein content. Since its introduction, it’s been added to everything from salads to desserts. However, this trend has economic and environmental implications, including rising prices that make it unaffordable for communities where it’s a staple. Also, its overuse in various dishes, often as a rice or pasta substitute, has overshadowed its cultural significance.
Rainbow Bagels
Rainbow bagels were a colorful twist on the classic bagel and a fantastic taste experience. Now, however, they are more about visual appeal than taste. They currently lack the traditional bagel’s satisfying chew and flavor, making them more of a novelty item than a culinary delight. Although they are still visually striking, their overuse and lack of appealing taste have driven demand way down.
Matcha Madness
Matcha is a finely ground green tea powder that became famous thanks to its vibrant health benefits and color. However, its overuse in lattes, desserts, and even savory dishes has diluted its unique flavor and made it a boring food item. Currently, matcha is more of a mere colorant or marketing tool, used as a low-quality powder that needs more health benefits and the delicate taste of authentic, high-grade matcha.
Truffle Oil Overuse
Truffle oil was once a gourmet addition to dishes. Still, it has now become overused in everything from fries to pizzas. Unfortunately, most commercial truffle oils contain synthetic flavors rather than real truffles, offering a one-dimensional taste that can overpower dishes. This overuse has cheapened the truffle’s exclusivity and masked the subtleties of its authentic flavor, making it more of a culinary cliché than a delicacy.
Cauliflower as a Carb Substitute
Cauliflower has been a go-to substitute for carbohydrates, from pizza crusts to rice. While it’s a healthy vegetable, its overuse as a low-carb option has reached a tipping point. The texture and flavor often need to match the original carb it replaces, leading to underwhelming culinary experiences. This trend has also overshadowed cauliflower’s potential in traditional preparations, where its natural flavor can be better appreciated.
Charcuterie Boards as Everyday Fare
Once a special occasion or fine dining appetizer, charcuterie boards have become an everyday trend, often replacing traditional meals. While visually appealing and fun, the constant elevation of charcuterie to meal status can overshadow balanced eating. Additionally, emphasizing aesthetics over substance has sometimes led to boards filled more with decorative elements than quality meats and cheeses.
Deconstructed Dishes
The deconstructed dish trend was initially intriguing, offering a new way to experience familiar flavors. However, it’s often taken to extremes, with dishes losing their essence and becoming a confusing array of components. This culinary style, while creative, sometimes sacrifices the harmony of flavors for the sake of being avant-garde, leaving diners longing for the original, cohesive dish.
Orange Loaf Cake Recipe
Tres Leches Cake
Get the Recipe: Tres Leches Cake
Vegan Lemon Matcha Marble Loaf Recipe
Get the Recipe: Vegan Lemon Matcha Marble Loaf Recipe