2013 was a year of food hybrids, farm-to-table cuisine and emphasis on locally grown and sourced foods. What does 2014 hold in store? Culinary experts weigh in and predict trends on the food scene for the upcoming year.   

BANH MI

Banh Mi is no longer limited to eateries like Ba Le or Lee’s Sandwiches. The Vietnamese sandwich—made with French-inspired bread and filled with tried-and-true, tasty Asian ingredients—has gone mainstream and can be found on Western menus everywhere. 

PALEO DIETS

The paleo diet was the “in” thing when it came to weight loss this past year. This “caveman approach to modern meal time” featured meals that have meat, vegetables, nuts, seeds or fruits, but no dairy or grains. This diet differs from other fads in that it mimics the diets of humans’ hunter-gatherer ancestors, and the use of this diet is expected to increase next year. 

CAULIFLOWER

Similar to kale, cauliflower is the new “in veggie” predicted to rise in popularity this next year. Don’t be surprised to see these colorful vegetables in potatoes, soups and main dishes. 

GLUTEN-FREE CUISINE

The increase of gluten-free everything—from breads to cupcakes—was prevalent in 2013 and next year, the trend is expected to increase. Having gluten-free products available on menus at restaurants like Wood Ranch BBQ & Grill was especially notable.

LIQUID NITROGEN ICE CREAM

Ice-Cream Lab—L.A.’s first store to use liquid nitrogen to make handmade ice cream—launched its first location on March 15 in Beverly Hills. More recently, Nitropod—the city’s first liquid nitrogen ice cream truck—is scheduled to roam the streets of L.A. selling its cold concoctions. Using liquid nitrogen to make homemade ice cream is the industry’s newest trend, and more ice creameries specializing in this technique are expected to launch in L.A.

UPSCALE FOOD HALLS

LAX’s revitalized food court featuring chef-driven restaurants is only a preview of what’s to come in other malls nationwide. Grungy food courts are a thing of the past; modern, sleek, upscale food courts featuring more gourmet dishes are the now.  

HIPSTER ASIAN RESTAURANTS

According to New York Magazine, “Asian fusion” restaurants are no longer all the rage. Instead, “hipster Asian” restaurants like New York’s Wong and San Francisco’s Mission Chinese Food are expected to increase in popularity next year. 

SINGLE-ITEM RESTAURANTS

It’s not new news that items like the Cronut and ramen burger took the foodie world by storm, but one-stop eateries—specializing in ONE particular food—are expected to increase next year. Think about Eataly’s new Nutella Bar in Chicago or the ever-popular Pieology in Fullerton. Whether it’s Greek yogurt, artisan ice cream or baked potatoes, expect to see more of these specialty eateries in 2014.

PRETZELS

2013 enjoyed a resurgence of pretzel buns featured in burgers at a variety of restaurants and eateries (like Wendy’s, Chili’s, Ruby Tuesday, etc.). This year, these textured buns—which add to the “gourmet”-ness of their burgers—are expected to increase in popularity … and different pretzel-themed items are predicted to emerge.

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