Food Network Magazine Hot List
Here they are: the food and drinks you’ll see everywhere in 2022!
One of the things we love most about the beginning of a brand-new year is all the delicious and unexpected food and drink trends that come along with it. From ultra-fizzy drinks to instant coffee fixes, 2022 is sure to be filled with fun finds absolutely everyone can get behind. As part of their newest issue, Food Network Magazine searched high and low for all the newest foods and drinks you’re sure to see everywhere in the upcoming months, and boy, oh boy, are we excited! Keep reading to see Food Network Magazine’s Hot List for 2022 and to discover what flavor their editors dubbed “Flavor of the Year.”
Hasdogeu — sausages and blocks of cheese dipped in a sweet rice-flour batter, coated in panko and deep-fried — have been around for decades in South Korea, and now they’re gaining popularity in the States. Mentions of Korean corn dogs were up 59% on Yelp, and the Korean corn dog chain Two Hands plans to open 70 new locations across the country. In the meantime, you can get your fix at Smile Hotdog in Los Angeles, Oh K-Dog in New York City and CrunCheese Korean Hot Dog in Las Vegas.
New and Improved Cereal
The latest healthy cereals are a lot more exciting than bran flakes. These fruit-flavored loops, chocolaty puffs and frosted rings are high in protein and low in sugar, and they look as fun as the cereals we grew up loving.
This cereal gets its vibrant colors from natural ingredients like turmeric extract.
This low-carb cereal is sweetened with stevia and monk fruit extract.
Chickpeas, tapioca and pea protein are the secret ingredients in these sweet rings.
Dining out is hotter than ever — as in, things are on fire: Dramatic, flaming open grills are drawing crowds at restaurants like Mizu in Charlotte, NC, and Barda in Detroit, and at San Francisco’s new fine-dining restaurant Osito, a 10-course tasting menu is cooked entirely over a wood fire.
Those cosmos and fruity martinis we loved in the ’90s are back — with a modern twist: Dante in New York City has reinvented the cosmopolitan as a cosmojito, Philadelphia’s new W is serving a cannoli espresso martini made with ricotta-infused vodka, and a bar dedicated to ’90s-style martinis, Yours Truly, recently opened in Chicago. Try their take on an appletini!
Apple Spiced Tini:
Combine 1 1/2 ounces pear-infused vodka, 1/4 ounce apple brandy, 3/4 ounce apple cider and 1/2 ounce fresh lemon juice in a shaker with ice; shake well.
Strain the cocktail into a martini glass. Garnish with a cinnamon-spiced apple chip.
Chili crisp was everywhere last year, and now another spicy oil-based condiment is poised for stardom: Mexico’s salsa macha, made with dried chiles, nuts and garlic. Demand is so high that chefs like Olivia Lopez and Rocio Camacho have started bottling their own beloved versions. Those will start shipping later this year — in the meantime, try these!
Getting a quick caffeine buzz is easier than ever with these inventive coffees.
This brew is 20 times more concentrated than a cup of joe! Dilute it with water or milk to the intensity you prefer.
Drop the frozen capsules into a cup, then stir in hot water or milk — or thaw them and mix with cold water to make an iced coffee.
These packets are filled with ground coffee — just steep them in hot water like a tea bag.
Ranch water — the Texas-born cocktail of tequila, lime juice and sparkling water (usually Topo Chico) — is becoming everyone’s favorite new fizzy drink. Beyond the social media buzz, the restaurant chain On the Border recently added ranch water to its cocktail menu, and a Topo Chico canned version comes out this month.
Despite all the techy countertop ovens out there, we have rekindled our love for the microwave. The startup Anyday has launched a line of glass dishware designed for serious microwave cooking, and on TikTok, #microwave has more than 788 million views. Creators have even gone viral for hacks like steaming rice with an ice cube and cooking food on the edge of the plate to heat it evenly.
Add a cool new vinegar to your pantry this year — everybody’s doing it! Here are some newcomers.
Flavor of the Year: Chamoy
Sweet, salty, sour and spicy: Chamoy — the Mexican condiment made from pickled sour fruit—has it all, and we can’t get enough. Mentions of chamoy have increased almost 300% on US menus in the past four years, according to Datassential, and Google searches nearly doubled last year. The flavor is showing up in grocery products and drinks too, like a hot sauce from Tajín and a canned michelada from Estrella Jalisco. Baskin-Robbins even added a mangonada made with chamoy sauce to menus nationwide. Try making your own chamoy candy at home: Coat peach gummy rings in chamoy sauce and sprinkle with Tajín.
Introduction text written by Michelle Baricevic for FoodNetwork.com.
All other text written by Audrey Morgan for Food Network Magazine.
Bowl of Cereal Photo courtesy of Magic Spoon.
Live Fire Photo courtesy of Barda Detroit.
Apple Spiced Tini Photo courtesy of Mike Garten.
Hasdogeu Photo courtesy of Two Hands
Salsa Macha Dollop Photo courtesy of Noah Forbes.
Cup of coffee photo courtesy of Getty Images.
Ranch Water Cocktails photo courtesy of Hector Sanchez.
Microwave Photo courtesy of Getty Images.
Peach Rings Photo courtesy of Mike Garten.