Page 18 - Food Network (January 2020)
P. 18
editor’s letter
’ve felt guilty about something and food-trends guru Francesca Cocchi is
for more than 25 years, and it’s forecasting a pretty exciting year ahead,
time to fess up: I worked at a deli filled with caffeinated granola, super-
in college and occasionally put full-fat realistic faux fish and lots of mango lassis
ranch and Thousand Island dressing (if you haven’t had one, you probably
on sandwiches when customers will soon). We have a decent track record
ordered low-fat. I didn’t do this for here with trend predictions. Last year
fun, of course. I did it because the shop our editors put their bets on elderflower,
regularly ran out of low-fat dressing oat milk, CBD and alternative straws, and
and my boss told me to quietly sub in they were spot-on. But we’ve had some
the regular stuff. I should have spoken misses, too. We thought that kakigori was
up, but I knew that would be disastrous: going to hit it big in 2019 and we’ve yet to
This was the early ’90s, when no one see an explosion in Japanese shaved ice.
wanted anything to do with fat. Carbs? We were also convinced a few years ago
No problem. Sorority girls would that gochujang was going to be the next
come to the deli and order giant bagels Sriracha. Haven’t heard of gochujang?
with low-fat cream cheese and buckets That’s because it never became the
of low-fat frozen yogurt thinking they next Sriracha.
were making smart choices. I know this much, though: America will
What a difference a few decades keep trying new diets (check out some
make. Fat seems to be everyone’s of the craziest on page 98), and we will
favorite ingredient now. Thanks to the inevitably look back one day and wonder
keto diet, bacon, butter and pork rinds what on earth we were thinking. For now,
have become health food, and snack let’s just take a moment to enjoy the fact
makers are churning out chips made that fat is in fashion, and that cheese chips
entirely of cheese. The cheddar crisps are a thing.
on this page have 14 grams of fat per
serving, and America can’t seem to get
enough of them.
You’ll find the story behind these
Maile Carpenter
and other surprising food trends on Editor in Chief
page 26. Our tireless associate editor @maile__fnmag CARPENTER: TRAVIS HUGGETT. FOOD PHOTO: RALPH SMITH.
14 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
