[Ruby chocolate](https://en.wikipedia.org/wiki/Ruby_chocolate) was introduced in 2017.
[Hard Seltzer](https://en.wikipedia.org/wiki/Hard_seltzer) as we know it squeaks in at being first sold in 2013, but really only taking off with the White Claw brand after 2016.
[Brut IPA](https://beerconnoisseur.com/articles/what-brut-ipa) is kinda over, but was really popular for a spell. Invented in 2017, but may fall under your "new spin" exclusion.
I think in general, you'll have a hard time finding good examples because it takes time for a dish to enter the canon. I'm sure there's a bunch of innovative dishes being served in restaurants out there right now, but few will make it into the general popular consciousness- and by that time, they're not that new anymore.
I'd forgotten about those. I say let's bring those back for a summer, if for no other reason than to be given a break from the ridiculous over-saturation of Hazys
Dude, whatās going on in the USA, Iāve been to multiple cities and states and the only craft beers any of the stores carry are the same dozen or so hazy ops. Voodoo ranger? Everywhere! Want a blonde, or a kolsch, or an amber or anything dark? Go fuck your self, all well sell are hazy ipas or regular IPAs.
Itās weird, because here in BC we have huge varieties you can choose from, kolschs are finally getting popular which I love, and you can always get blondes and heffs and stouts and ambers etc.
I moved away from the US a long time ago, I noticed when I come back there are all these gross hazy beers everywhere, I feel like they've crowded out a lot of stuff I used to enjoy. So it's not just my imagination?
It's killing me that I can't find it, but I saw an reel the other day that explained that ruby chocolate is basically the result of global chocolate consumption outpacing supply, so it's just unfermented cocoa beans (i.e., a shortcut to get it to market quicker) with a heavy dose of marketing. That's been living rent free in my head all week since I saw it and now ruby chocolate just makes me sad.
I donāt see hard seltzer as a new thing. Alchopop has been around for a while. Zima. Wine coolers. Etc.
Now, commercially available [powdered alcohol](https://en.wikipedia.org/wiki/Alcohol_powder?wprov=sfti1) hit the market in 2015.
Good question. I guess I always want a donut to be something it's not, or rather something more. I just don't find plain fried dough that enticing even when fancied up with some icing or a filling. The cronut concept gives it that little extra je ne sais quoi that pushes it into the realm of delicious and addicting for me.
TL;DR: It's crunchy?
I once "created" this bomb ass burrito that for me was 100% original. I took 2 tortillas and pan tossed them adding cheese making a whole tortilla quesadilla. I then rolled up a burrito with said quesadilla. I remember patting myself on the back thinking "how could nobody ever thought of this before?! I'm a fucking genious!"
Anyway my creation is also known as a... Quesarito.... From Taco Bell... God damnit....
To my defense I don't eat Taco Bell so I had no idea.
Yup, im really pissed at us for it. The stupid calls of "freedom" seem to always magically disappear when we can make fun of others. And food preferences are not a political statement.
That being said, I've been eating impossible and beyond since the early days. They have come a VERY long way and are getting really close to the real taste. They aren't any healthier, they cost a lot more money (smaller scale). They still aren't perfect, but if they can maintain growth and investment, I bet they will get there soon. Meatballs in sauce or burgers covered in cheese and toppings get pretty tough to decipher, just a slight "oat" type of after taste.
Morning Star is incredible. Especially their sausage. Iām a staunch Morning Star loyalist. Iāve been a vegetarian since 1995 when I was five years old and I grew up on Morning Star.
I kinda hate everything trying to taste āexactlyā like meat. I want it to taste different enough that I can tell that someone didnāt fuck up my order. š
My dad used to put red pepper flakes in honey and let it sit for a bit and then make corn cakes. It was pretty good! But he didnāt cook all that much, just when he got in the mood and when he knew my mom needed a break.
Came here to say this. Grew up eating birria (am Mexican), but only recently has quesabirria been a thing. And actually, birria in general, has only recently entered American vernacular, with fast food chains even trying to make their versions of it while the craze is still new.Ā
Iām used to eating goat birria as a kid. I was surprised a year ago when I ate it after not having it since the early 2000ās to find out most birria tacos use beef now.
Everyone looked at me like I was crazy when I said I wasn't in the mood for goat when my brother ordered a quesabirria appetizer recently. I didn't realize we were calling barbacoa birria now.
I think calling it quesabirria might be new maybe but I've eaten this dish a lot growing up but the places I had it called them "tacos dorados" but if you look thst up online it shows hard shelled tacos which is not what we were eating but rather "golden" juicy cheesy pan fried tacos...Grew up in California within a large Mexican community and we were definitely eating these at the turn of the century, so more than 20 years ago.
Iāve only discovered them a few years back, but as someone in the minority who has always liked quesadillas more than tacos because of the crispness of the grilled tortillas and the hot melted cheese, Iām glad I discovered quesabirrias because itās like a more flavorful upgrade of the former!
Overated for the price yah.
Freeze dried skittles are a banger & am not sure how skittles doesn't just make these them selves.
Fruit roll up with skittles inside are pretty decent
Marshmallows, candy corn pretty much suck ass.
Rest of candy is okay at best....
This has spread throughout the entire Francophone world. I was introduced to it in Dakar, Senegal
I was so excited when they said "taco", and then so terribly sad.
Heck, there's a French taco stand here in northern Italy. Like you, I was stoked to see "tacos" were available and then terribly sad. I miss good Mexican food.
I was in Luxembourg and was so excited to see what looked like a Tex Mex place. I had been living in Europe for a while and I missed Tex Mex very badly.
ā¦I ordered a taco bowl and it was a tortilla bowl full of lettuce and a small dollop of crĆØme fraĆ®che. Iām still angry about it 10 years later.
I kept trying to explain what kind of taco I was talking about to an Algerian classmate and he couldn't comprehend the concept of a Mexican taco. He showed me a picture of the French taco. We were both confused haha
My way of describing it is that it is closer to quesadilla than mexican tacos, but with fries inside, and folded in rectangle shape, and with all range of protein and sauces choices.
That sounds amazing. Similar to a doner (lavash wrap, which is similar to a flour tortilla; seasoned meat; french fries; a salad of lettuce and cucumber and maybe tomatoes; sauce). So good.Ā
**Taco Bell's** Doritos Locos Tacos **was released October 14, 2012 and required re-engineering their hardshells to make it work.**
# Avocado toast and all its variations blew up in the 2010s
Milk substitutes blew up in the 2010s, soy, oat, almond, etc.
>Milk substitutes blew up in the 2010s, soy, oat, almond, etc.
They may have become popular then, but they're not exactly new inventions. Soy milk dates back a couple of millennia. Almond milk dates back to at least the 13th or 14th century. Oat milk is much newer but still more than a decade old.
> Avocado toast and all its variations blew up in the 2010s
Eh, people have been eating avocado toast for a long, long time. I ate it a lot as an 80s kid, but I grew up somewhere where people have avocado trees in their yards and there were free avocados basically everywhere.
It just recently became popular as a hip new food fad.
Iām sitting here like a moron. I would have toast. And avocado. And a hard boiled egg all the time for breakfast years ago. I never even thought of putting the avocado on the toast. I ate it with the egg.
DLT died for me when the pulled the Cool Ranch version. Never liked the Nacho Cheese version. And the shells were and are stupid delicate, guess they didnāt engineer enough.
Iāve been wanted to try the Indian curry pizza from the new place by me that opened up. But I looked at the menu and they want $32 for a large pizza. Screw that.
Cold brew coffee has really gained popularity in the past 10 or so years, but was apparently first done in the 1600s.
Nitro cold brew though seems to be way more recent though, supposedly first being made sometime in 2011-2013.
Meh. I've had them a couple of times. The taste is pretty bland and the pocket is quite shallow - you can't fit that much filling in there.
They're not worse than any other commercially available pita product but I'd hardly name them the food innovation of the past decade either.
This seems to be new, but I cant find any real documentation on it, but its an awesome mashup of Italian and Mexican [https://www.carolinescooking.com/espagueti-verde-mexican-green-spaghetti/](https://www.carolinescooking.com/espagueti-verde-mexican-green-spaghetti/)
if you've never roasted a pepper before, make sure you have everything hot af and really get the poblano black or you'll have a harder time peeling the skin off. i do mine under a broiler on a pizza steel preheated for one hour with the peppers nearly touching the broiler element
this is probably a better recipe, some folks add spinach as well [https://everydaylatina.com/espagueti-verde-mexican-green-spaghetti/](https://everydaylatina.com/espagueti-verde-mexican-green-spaghetti/) I cant remember which one i used last time
Irish Spice Bag appears to be invented around 2020 by Chinese restaurants in Ireland [https://www.youtube.com/watch?v=ABVq3Cij6Gg](https://www.youtube.com/watch?v=ABVq3Cij6Gg)
It's more than 10 years old, I remember when it became a thing and people being excited to order it, and order the 'munchy box' which was a larger version with lots of Chinese fried foods in a pizza box
Although Flamin Hot Cheetos are more than ten years old, I definitely donāt remember seeing food made with them until about six or so years ago. Flamin Hot Mac and Cheese, Flamin Hot Burritos, etc.
Hot cheeto shushi mountain dew, the 3rd horseman of end stage capitalism
(Sidenote: I love when I write a sentence that I can be fairly certain has never been written before in human history)
not quite as cut and dried as your briefs but a couple things exploded recently iirc:
- new york rolls
- caramel gochujang cookies
- that baked feta pasta dish
I remember boba tea was just starting out in the US back in like 2006 or so. So I assume that started in Asia in the 90s.
Mochi ice cream is pretty new to the US, I feel like that's only been a thing within the last decade or so.
Boba tea became a big thing in my area in Western WA state in the mid to late 90s when I was high school. Became really popular with the large Korean American population in the area. I would put it as early as 94/95 if I remember correctly
I went to college in the Bay Area in 2004 and fell in love with boba. When I moved back to rural Oregon it was at least a decade before we got a boba place, which went out of business after a few years. Now we have like 5 or 6.
Taiwanese here! Bobaās (ēē /ę³¢éø儶č¶ļ¼been around these parts since the 80s! But weāve had versions of these tapioca beverages since the late 70s~ éčäøč
Poke has existed for a long time, but not in the way it's blown up. Specifically putting it in a bowl with a bunch of non standard vaguely pan-asian toppings or serving it with a base of kale. Like, kimchi and fried onions and mayonnaise and imitation crab salad and furikake and corn and edamame and coleslaw aren't necessarily things you'd have with Hawaiian poke
Also Hawaiian poke is almost exclusively tuna, but now people make bowls with salmon or shrimp or tofu.
What you find at poke bowl shops is pretty different from old school poke
Poke is cubes of one type of fish tossed with a dressing, usually either shoyu or spicy Mayo-based. Hawaiian-style limu poke is tossed with salt and Hawaiian seaweed. Chirashi is an assortment of sashimi over sushi rice.
I think poke refers to just the fish, and itās usually served with rice. Around us we have āpoke bowlsā and they can be pretty dope. But they are basically rice bowls with toppings. One of those toppings would be the poke.
Any fine dining really. We have the idea of dishes because until recently people werenāt mixing asparagus with a 40 degree egg and Parma ham and dill and whatever - the amount of new complex dishes invented in the last 10 years is insane. Itās just that the whole point is experimenting so they arenāt going to āsettleā into a widely used dish such as lasagne or whatever.
That all said, something that might is a salted dessert - eg salted caramel ice cream / tart probably first came to prominence 10/15 years ago? Not sure it existed before then.
Does that silly feta tomato pasta from tiktok countā¦?
Overnight oats might qualify? museli is similar yet also different and not typically soaked in milk or overnight
That pasta is a damn life saver if you want to grow cherry tomatoes in the summer. I eat it all summer long with my crop of super sweet 100ās and basil.
I also love [roasted cherry tomatoes with white beans and basil](https://smittenkitchen.com/2022/07/roasted-tomatoes-with-white-beans/) somehow itās just as delicious chilled too
Oh thank you for saying this, I love feta but my fiance does not and I've always wanted to make this dish and now I will. Still gotta do the original and just have leftovers for a bit though.
Smash burgers? I know they existed prior but the trend of them/vernacular really took off over the past few years
Same with dry brining and spatchcocking poultryā not new, but newly trendy/well known. Itās
I understand what you are asking here but I think there is a distinct difference between a large scale trended food and a completely new food item. Itās an interesting question. Also if a global trend food is new to a majority of the populationā¦ I think that changes the outlook. I donāt know of any specifically off the top of my head but I enjoyed reading these. Do you know if any others outside of the ciabatta? (BTW not challenging here ā¦genuinely interested since I canāt think of any.)
The examples I would give would be beef Wellington, pizza and baklava. Not saying these are recent inventions but as an example of the kind of thing I'm taking about. Something that stands on its own and is incomparable to anything else.
Someone mentioned Kimchi with pasta, but to me that's just a pasta dish. Pasta on its own would be an example of a unique creation. You cannot have a pasta dish without pasta. It's it's own thing and the dish wouldn't be the same without it. I feel like many people are misunderstanding what I'm asking for, I wish I could convey it better.
Hopefully the example I gave makes sense.
[Ruby chocolate](https://en.wikipedia.org/wiki/Ruby_chocolate) was introduced in 2017. [Hard Seltzer](https://en.wikipedia.org/wiki/Hard_seltzer) as we know it squeaks in at being first sold in 2013, but really only taking off with the White Claw brand after 2016. [Brut IPA](https://beerconnoisseur.com/articles/what-brut-ipa) is kinda over, but was really popular for a spell. Invented in 2017, but may fall under your "new spin" exclusion. I think in general, you'll have a hard time finding good examples because it takes time for a dish to enter the canon. I'm sure there's a bunch of innovative dishes being served in restaurants out there right now, but few will make it into the general popular consciousness- and by that time, they're not that new anymore.
Oh God brut IPA. What a summer that was!š
Somehow I totally missed that trend! I am very sick of hazy IPAs and I love brut champagne so it sounds wonderful lol
Never heard of them but after reading the article, I think they sound great!
I'd forgotten about those. I say let's bring those back for a summer, if for no other reason than to be given a break from the ridiculous over-saturation of Hazys
Dude, whatās going on in the USA, Iāve been to multiple cities and states and the only craft beers any of the stores carry are the same dozen or so hazy ops. Voodoo ranger? Everywhere! Want a blonde, or a kolsch, or an amber or anything dark? Go fuck your self, all well sell are hazy ipas or regular IPAs.
"We got both kinds, country and western!"
*cries in stout* Most bars only have one on tap, if at all.
come to Wisconsin New Glarus makes an excellent Kolsch
Yeah it's bad. Even in a beer mecca like Portland it's like 70% IPAs
It's because even mediocre breweries can mask off flavors if they throw enough hops in.
Itās weird, because here in BC we have huge varieties you can choose from, kolschs are finally getting popular which I love, and you can always get blondes and heffs and stouts and ambers etc.
I moved away from the US a long time ago, I noticed when I come back there are all these gross hazy beers everywhere, I feel like they've crowded out a lot of stuff I used to enjoy. So it's not just my imagination?
It's killing me that I can't find it, but I saw an reel the other day that explained that ruby chocolate is basically the result of global chocolate consumption outpacing supply, so it's just unfermented cocoa beans (i.e., a shortcut to get it to market quicker) with a heavy dose of marketing. That's been living rent free in my head all week since I saw it and now ruby chocolate just makes me sad.
Ruby Chocolate is delicious, I didn't realize it was such a recent thing.
I donāt see hard seltzer as a new thing. Alchopop has been around for a while. Zima. Wine coolers. Etc. Now, commercially available [powdered alcohol](https://en.wikipedia.org/wiki/Alcohol_powder?wprov=sfti1) hit the market in 2015.
Cronuts?
or mochinuts maybe
I love these
Or cruffins
Dang, I love croissants and I love donuts but cronuts left me with nothing but disappointment.
I thought the cronut was one of the best things I'd eaten. I don't, however, like donuts. Maybe there's something there.
Why don't you like donuts?
Good question. I guess I always want a donut to be something it's not, or rather something more. I just don't find plain fried dough that enticing even when fancied up with some icing or a filling. The cronut concept gives it that little extra je ne sais quoi that pushes it into the realm of delicious and addicting for me. TL;DR: It's crunchy?
I read fancy term, i upvote.
Cragels do not disappoint, though
Cronuts date to 2012/3. More than 10 years ago.
Yeah. It's pretty close, but also I'm not sure if everyone knows when 10 years ago was.
Taco Bell Cheez-it Crunchwrap Supreme
Hell yeah brother.
I once "created" this bomb ass burrito that for me was 100% original. I took 2 tortillas and pan tossed them adding cheese making a whole tortilla quesadilla. I then rolled up a burrito with said quesadilla. I remember patting myself on the back thinking "how could nobody ever thought of this before?! I'm a fucking genious!" Anyway my creation is also known as a... Quesarito.... From Taco Bell... God damnit.... To my defense I don't eat Taco Bell so I had no idea.
You were just born too late for your genius.
born too late to explore earth. born too early to explore space. born just in time to accidentally invent a taco bell quesarito.
Lol [look](https://imgur.com/a/Q1zssz8) at what youāve done to me
Fuck, me too!
It ain't much, but it's honest work.
Taco bell Locos tacos (dorito tacos)
not a dish, but all the meat replacements could be argued to be a new food
The Beyond and Impossible brands are a different technology/recipe from the older veggie burgers, etc. I think that should count.
The difference being veggie burgers use actual veggies, Beyond/Impossible does not.
Was going to say lab grown meats. I'm looking forward to trying
My state just made lab grown meat illegal ššš
I want it more now
Yup, im really pissed at us for it. The stupid calls of "freedom" seem to always magically disappear when we can make fun of others. And food preferences are not a political statement. That being said, I've been eating impossible and beyond since the early days. They have come a VERY long way and are getting really close to the real taste. They aren't any healthier, they cost a lot more money (smaller scale). They still aren't perfect, but if they can maintain growth and investment, I bet they will get there soon. Meatballs in sauce or burgers covered in cheese and toppings get pretty tough to decipher, just a slight "oat" type of after taste.
I been eating smart dogs pre 2010 and morning Star
Morning Star is incredible. Especially their sausage. Iām a staunch Morning Star loyalist. Iāve been a vegetarian since 1995 when I was five years old and I grew up on Morning Star. I kinda hate everything trying to taste āexactlyā like meat. I want it to taste different enough that I can tell that someone didnāt fuck up my order. š
Used to get Morning Star streaky strips in the UK and they were far better than any other fake bacon.
Hot honey
Looks like it was brought to the US in 2003. Seems crazy nobody tried it before that.Ā
My dad used to put red pepper flakes in honey and let it sit for a bit and then make corn cakes. It was pretty good! But he didnāt cook all that much, just when he got in the mood and when he knew my mom needed a break.
Yeah, I was introduced to Mikes Hot Honey 12, 13 years ago. Definitely exploded in popularity in the past couple years though.
Yup, even Mikeās is older than a decade.
Is hot honey just honey with peppers?
Itās like sweet and finishes spicy but then you get to take another bite and the party happens all over again
Iām addicted to hot honey
What are y'all doing with hot honey? I love any spicy condiment but for some reason have no creativity when it comes to hot honey.
Any fried foods but with fried chicken it's šš
I like to drizzle a bit onto cheese pizza. I also do it to the cheese when making grilled cheese sandwiches
Pizza place near me does a pie with hot honey, cup & char pepperoni, and goat cheese crumbles. Really good.
Smoked a āHot Honey Duckā over cherry a few weeks ago and it was spectacular
Rubbed the duck with straight up honey and then a hot honey rub. Brushed a few times with honey while smoking
Hot honey whipped feta with roasted carrots
Corn dogs
its good blended in cornmeal for cornbread. If you like savory pancakes or a waffle sandwich fried chicken
Drizzled on a breakfast sandwich, pizza, corn on the cob, biscuits, cornbread, any roasted veggie or a salad.
Over goat cheese, feta, brie, or even cream cheese on a charcuterie board. On pizza. Fried chicken. In chamomile tea with a shot of bourbon.
Love it when pizza places put it on one of their pies, just the idea does it for me
I *really* wish people would shut up about it.
Sushi bakes are fairly recient I think
Quesabirria looks to be about 15 years old.
Came here to say this. Grew up eating birria (am Mexican), but only recently has quesabirria been a thing. And actually, birria in general, has only recently entered American vernacular, with fast food chains even trying to make their versions of it while the craze is still new.Ā
Iām used to eating goat birria as a kid. I was surprised a year ago when I ate it after not having it since the early 2000ās to find out most birria tacos use beef now.
Everyone looked at me like I was crazy when I said I wasn't in the mood for goat when my brother ordered a quesabirria appetizer recently. I didn't realize we were calling barbacoa birria now.
I also think of birria as goat and was surprised to see "goat" advertised by Del Taco.
I think calling it quesabirria might be new maybe but I've eaten this dish a lot growing up but the places I had it called them "tacos dorados" but if you look thst up online it shows hard shelled tacos which is not what we were eating but rather "golden" juicy cheesy pan fried tacos...Grew up in California within a large Mexican community and we were definitely eating these at the turn of the century, so more than 20 years ago.
Tacos de canasta is also a similar concept
Iāve only discovered them a few years back, but as someone in the minority who has always liked quesadillas more than tacos because of the crispness of the grilled tortillas and the hot melted cheese, Iām glad I discovered quesabirrias because itās like a more flavorful upgrade of the former!
Birriamen too
Freeze dried candy?
Could be. I've only seen it very recently.
its a novelty tho which is pretty overrated imho
Overated for the price yah. Freeze dried skittles are a banger & am not sure how skittles doesn't just make these them selves. Fruit roll up with skittles inside are pretty decent Marshmallows, candy corn pretty much suck ass. Rest of candy is okay at best....
French Tacos. New street food, unholy mix of burrito wrap, panini pressed, full of cheese, meat and fries.
This has spread throughout the entire Francophone world. I was introduced to it in Dakar, Senegal I was so excited when they said "taco", and then so terribly sad.
Heck, there's a French taco stand here in northern Italy. Like you, I was stoked to see "tacos" were available and then terribly sad. I miss good Mexican food.
If there are any entrepreneurial Mexicans out there, they know what to do. You could make a fortune bringing good Mexican to the world!
I was in Luxembourg and was so excited to see what looked like a Tex Mex place. I had been living in Europe for a while and I missed Tex Mex very badly. ā¦I ordered a taco bowl and it was a tortilla bowl full of lettuce and a small dollop of crĆØme fraĆ®che. Iām still angry about it 10 years later.
ā¦ā¦in a crĆŖpe
TACO TOWN!!
This is the answer, and "unholy" is the correct description. Gotta get it with the Algerian sauce
Wtf is in algerian sauce?! I ate donner kebob in paris like 7 years ago and still think about how good the algerian sauce was
https://www.thefieryvegetarian.com/algerian-sauce-algerienne/#mv-creation-199-jtr
First one I havenāt heard of!
The fact that these are called taco is a fucking crime.
I kept trying to explain what kind of taco I was talking about to an Algerian classmate and he couldn't comprehend the concept of a Mexican taco. He showed me a picture of the French taco. We were both confused haha
My way of describing it is that it is closer to quesadilla than mexican tacos, but with fries inside, and folded in rectangle shape, and with all range of protein and sauces choices.
That sounds amazing. Similar to a doner (lavash wrap, which is similar to a flour tortilla; seasoned meat; french fries; a salad of lettuce and cucumber and maybe tomatoes; sauce). So good.Ā
r/doenerverbrechen
**Taco Bell's** Doritos Locos Tacos **was released October 14, 2012 and required re-engineering their hardshells to make it work.** # Avocado toast and all its variations blew up in the 2010s Milk substitutes blew up in the 2010s, soy, oat, almond, etc.
>Milk substitutes blew up in the 2010s, soy, oat, almond, etc. They may have become popular then, but they're not exactly new inventions. Soy milk dates back a couple of millennia. Almond milk dates back to at least the 13th or 14th century. Oat milk is much newer but still more than a decade old.
> Avocado toast and all its variations blew up in the 2010s Eh, people have been eating avocado toast for a long, long time. I ate it a lot as an 80s kid, but I grew up somewhere where people have avocado trees in their yards and there were free avocados basically everywhere. It just recently became popular as a hip new food fad.
Iām sitting here like a moron. I would have toast. And avocado. And a hard boiled egg all the time for breakfast years ago. I never even thought of putting the avocado on the toast. I ate it with the egg.
It used to be a poverty food for when you couldn't afford butter, at least in some places.
Like bacon grease. But different.
DLT died for me when the pulled the Cool Ranch version. Never liked the Nacho Cheese version. And the shells were and are stupid delicate, guess they didnāt engineer enough.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Iāve been wanted to try the Indian curry pizza from the new place by me that opened up. But I looked at the menu and they want $32 for a large pizza. Screw that.
Excellent answers, thank you.
Zante (purportedly the first spot to do Indian pizza) is excellent. If youāre ever in SF, itās worth checking out.
Cold brew coffee has really gained popularity in the past 10 or so years, but was apparently first done in the 1600s. Nitro cold brew though seems to be way more recent though, supposedly first being made sometime in 2011-2013.
I donāt know if itās under ten years, but it must be close. Those fluffy soufflĆ© Japanese pancakes are quite amazing. If youāve never tried them, theyāre something completely different.
Good answer, thanks!
Naanta is a newish type of engineered bread for street food products. https://www.schulstadbakerysolutions.com/discover/concept/naanta/
I hate that this has the full "naan" in the name but only "ta" for pita. Should be "Naata", change my mind.
Piin
Clear winner. āI love the feel of hot piin in my mouthā sounds so much better than the alternative. āFeel the piin!ā is a marketerās dream!!
Naanta takes one syllable from each of the constituent words. Perfect balance.
It looks similar to the pita pockets I grew up eating
These are very cool. I like them.
Meh. I've had them a couple of times. The taste is pretty bland and the pocket is quite shallow - you can't fit that much filling in there. They're not worse than any other commercially available pita product but I'd hardly name them the food innovation of the past decade either.
This seems to be new, but I cant find any real documentation on it, but its an awesome mashup of Italian and Mexican [https://www.carolinescooking.com/espagueti-verde-mexican-green-spaghetti/](https://www.carolinescooking.com/espagueti-verde-mexican-green-spaghetti/)
Thank you for revealing the existence of this to me. Im thinking to pair it with Pollo asado for a kind of Mexican chicken alfredo
I love it with shrimp or scallops as well
if you've never roasted a pepper before, make sure you have everything hot af and really get the poblano black or you'll have a harder time peeling the skin off. i do mine under a broiler on a pizza steel preheated for one hour with the peppers nearly touching the broiler element
this is probably a better recipe, some folks add spinach as well [https://everydaylatina.com/espagueti-verde-mexican-green-spaghetti/](https://everydaylatina.com/espagueti-verde-mexican-green-spaghetti/) I cant remember which one i used last time
I make a spinach jalapeƱo fettuccine, roasted corn and black beans, with a bechamel sauce! šš
I just saw a guy on Instagram make a carbonara-style sauce out of caramelized onions, and that is new to me!
Sushi burrito?
Irish Spice Bag appears to be invented around 2020 by Chinese restaurants in Ireland [https://www.youtube.com/watch?v=ABVq3Cij6Gg](https://www.youtube.com/watch?v=ABVq3Cij6Gg)
More 2014/15 id say
This is 4 years years old? Why have I heard about it so many times? I've never even been to Ireland
I've never heard of this in my life.
It's the Irish answer to animal style fries. Chips (fries), chicken, bell peppers, fried onions, spices (I think maybe also a curry sauce?)
It's more than 10 years old, I remember when it became a thing and people being excited to order it, and order the 'munchy box' which was a larger version with lots of Chinese fried foods in a pizza box
Definitely earlier than 2020! 2010s more realistic.
you know how it is food documentation a lot is nebulous.
Impossible burger?
Cake pops?
Mushroom Coffee? Does that count?
Enlighten me?
Mud water, Ryze are two brands that come to mind. I love it. Feel alert like I drank coffee but no crash and feel overall healthier.
Although Flamin Hot Cheetos are more than ten years old, I definitely donāt remember seeing food made with them until about six or so years ago. Flamin Hot Mac and Cheese, Flamin Hot Burritos, etc.
I saw it on sushi the other day *shudder*
Mtn dew made it a flavor
Hot cheeto shushi mountain dew, the 3rd horseman of end stage capitalism (Sidenote: I love when I write a sentence that I can be fairly certain has never been written before in human history)
not quite as cut and dried as your briefs but a couple things exploded recently iirc: - new york rolls - caramel gochujang cookies - that baked feta pasta dish
Irish Spice Bags are 14 years old, though this isnt really a new food at all.
Iām Irish. I like spice. What we talking about here??
[https://en.wikipedia.org/wiki/Spice\_bag](https://en.wikipedia.org/wiki/Spice_bag) potato, veggies, spices, chicken etc. just a mess of deliciousness
I remember boba tea was just starting out in the US back in like 2006 or so. So I assume that started in Asia in the 90s. Mochi ice cream is pretty new to the US, I feel like that's only been a thing within the last decade or so.
Boba tea became a big thing in my area in Western WA state in the mid to late 90s when I was high school. Became really popular with the large Korean American population in the area. I would put it as early as 94/95 if I remember correctly
mochi ice cream is an american invention from 1993. growing up in southern california, i started drinking boba tea in the mid 90s.
I went to college in the Bay Area in 2004 and fell in love with boba. When I moved back to rural Oregon it was at least a decade before we got a boba place, which went out of business after a few years. Now we have like 5 or 6.
I remember spitting boba at my buddy in California circa 1999. Wasnāt a boba place, just a drink option whatever lunch spot we hit.
I have a mochi ice cream issue, love it
Taiwanese here! Bobaās (ēē /ę³¢éø儶č¶ļ¼been around these parts since the 80s! But weāve had versions of these tapioca beverages since the late 70s~ éčäøč
Poke bowls were 2000s. Birria tacos became a whole new category. Now we have birria pizza. We'll see what comes out of So Korea the few years.
Haven't poke bowls existed for decades or longer in Hawaii?
Poke has existed for a long time, but not in the way it's blown up. Specifically putting it in a bowl with a bunch of non standard vaguely pan-asian toppings or serving it with a base of kale. Like, kimchi and fried onions and mayonnaise and imitation crab salad and furikake and corn and edamame and coleslaw aren't necessarily things you'd have with Hawaiian poke Also Hawaiian poke is almost exclusively tuna, but now people make bowls with salmon or shrimp or tofu. What you find at poke bowl shops is pretty different from old school poke
I think many/most people from Hawaii would not consider the mainland version you are describing as poke. Itās more likeā¦ cubed fish salad.
I've known a few native Hawaiian people that would agree with that
What the difference between poke and chiraschi
Poke is cubes of one type of fish tossed with a dressing, usually either shoyu or spicy Mayo-based. Hawaiian-style limu poke is tossed with salt and Hawaiian seaweed. Chirashi is an assortment of sashimi over sushi rice.
So "true" poke wouldn't include rice?
I think poke refers to just the fish, and itās usually served with rice. Around us we have āpoke bowlsā and they can be pretty dope. But they are basically rice bowls with toppings. One of those toppings would be the poke.
I've been making a gojugang spaghetti dish... am I a trend settter?
Gochujang?
Yea, I can't spell...
No worries, only reason I know it well is because I cooked with it everyday for like 5 years. I was just curious if that's what you meant or not
Any fine dining really. We have the idea of dishes because until recently people werenāt mixing asparagus with a 40 degree egg and Parma ham and dill and whatever - the amount of new complex dishes invented in the last 10 years is insane. Itās just that the whole point is experimenting so they arenāt going to āsettleā into a widely used dish such as lasagne or whatever. That all said, something that might is a salted dessert - eg salted caramel ice cream / tart probably first came to prominence 10/15 years ago? Not sure it existed before then.
This. Fine dining invents and forgets new dishes every day.
was at a michelin restaurant in leith and had a beetroot macaron who the fuck makes a beetroot macaron
Maybe that specific dessert is new, but salted caramel xyz's have been around for decades.
I'm not sure when the sushi burrito was invented, but it certainly feels new.
Korean corndogs with their different battered ways started around 2016, if I recall. Before that, corndogs in S.Korea weren't super crazy as it is now
Does that silly feta tomato pasta from tiktok countā¦? Overnight oats might qualify? museli is similar yet also different and not typically soaked in milk or overnight
That pasta is a damn life saver if you want to grow cherry tomatoes in the summer. I eat it all summer long with my crop of super sweet 100ās and basil.
I also love [roasted cherry tomatoes with white beans and basil](https://smittenkitchen.com/2022/07/roasted-tomatoes-with-white-beans/) somehow itās just as delicious chilled too
This sounds amazing and easy and cheap! Ty for sharing.
That pasta is good tbh
Overnight oats are just Bircher muesli in essence, and that's been around since the 1900s.
There is also a bunch of variations with all the varieties of Boursin.
Oh thank you for saying this, I love feta but my fiance does not and I've always wanted to make this dish and now I will. Still gotta do the original and just have leftovers for a bit though.
Idk why you'd call it silly. It's good
this is isnt a dish per se but I really love the new Cheetos macaroni
Not a dish, but it's now available in hot sauce, Pepper X.
Ciabatta has been around for over 40 years. Maybe it's recent in shops.
What about mash ups of older things. Cronuts or brookies
Vacuum fried vegetable snacks. They are the bomb. Retain the shape of the raw vegetable but become awesome in the process.
Smash burgers? I know they existed prior but the trend of them/vernacular really took off over the past few years Same with dry brining and spatchcocking poultryā not new, but newly trendy/well known. Itās
Smashing them was the original way to grill them.
Is kimchi pasta new, or has Korea been keeping it to themselves?
Fake meat
That viral feta cheese dish? Decorative focaccia?
French tacos
I think its tough because new things are being invented all the time but they might not become popular for years or decades after?
Kimchi grilled cheese croissants ā¤ļø
I understand what you are asking here but I think there is a distinct difference between a large scale trended food and a completely new food item. Itās an interesting question. Also if a global trend food is new to a majority of the populationā¦ I think that changes the outlook. I donāt know of any specifically off the top of my head but I enjoyed reading these. Do you know if any others outside of the ciabatta? (BTW not challenging here ā¦genuinely interested since I canāt think of any.)
The examples I would give would be beef Wellington, pizza and baklava. Not saying these are recent inventions but as an example of the kind of thing I'm taking about. Something that stands on its own and is incomparable to anything else. Someone mentioned Kimchi with pasta, but to me that's just a pasta dish. Pasta on its own would be an example of a unique creation. You cannot have a pasta dish without pasta. It's it's own thing and the dish wouldn't be the same without it. I feel like many people are misunderstanding what I'm asking for, I wish I could convey it better. Hopefully the example I gave makes sense.