The 13 Most Overcooked Food Trends of 2013

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Tejal Rao

The Cronut Craze

By his own account, Daniel alum Dominique Ansel opened a bakery because he saw gaps in New York's pastry offerings, and he was eager to expand the sweet horizons of his fellow New Yorkers. After capturing a loyal local following with his freshly baked treats, he began thinking about how to elevate the doughnut; two months of experimentation begot the Cronut, which he unleashed upon the city back in May. Twenty-four hours later, the mania began -- and with it came lines so long you'd think the guy was giving out money. If mimicry is the highest form of flattery, Ansel had fervent admirers: Knockoffs proliferated so quickly he was forced to trademark his invention's name; that fans still flock to his tiny shop daily for one of 450 treats is testament to the staying power of the original. Ansel is a pastry genius, and he's humble about his success -- so we'll happily ride his train until it leads us to the next mania-inducing snack, which will almost certainly come out of his tiny kitchen. As for the knockoffs? We'll be happy to see those die. And we wouldn't mind if the food tourists took interest in some of the baking wizard's other projects, thereby dispensing with the insane wait. -- Laura Shunk

Here are thirteen food trends that have become ubiquitous and shed the sheen of novelty -- now they're just dull and sometimes annoying, in spite of an exciting debut.

(To keep things interesting, we've included a few food trends we hope continue into 2014 and beyond. See if you can identify which trends or innovations were welcome additions in 2013.)

Published on December 20, 2013

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4 comments
jamessavik
jamessavik

>>Putting a F-ing Egg on Everything

I agree! That trend can go away.

 

AdamsonScott
AdamsonScott

Please watch the language - there should have been a warning that at least one of these slides was NSFW.

pastasauce
pastasauce

Kitchen towels, really??  Scott, you're an idiot and must not have anything better to do.  That's like saying plastic or styrofoam cups are so much better than glass.  How about from a restaurant's pov, towels are less wasteful, cheaper in the long term while offering a better way to clean yourself compared to a paper napkin.  Speaking of paper, go shove some in your mouth.

Calmwater
Calmwater

Holy shit! You hit the Sriracha on the head! Well done.

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