Seasonings will be hot, hot, hot - Sriracha had its time in the spotlight, but this year we’ll see cooks experimenting with new ethnic condiments and spices. They’ll be turning to flavors like Indian ghost pepper, Southeast Asian sambal and North African harissa to spice up their dishes. Read more: 2016 Food Trends | Food | PureWow National Sign Up For PureWow's Daily Email
Sipping Broth. As weird as it sounds, we might all be sipping on broth by the end of 2015. Broth producers are making it easier for health enthusiasts to access the protein-packed drink (which can take up to 24 hours to make) by shipping it to your local grocery and superstores. Look for flavors like chicken and lemongrass and Asian-style beef.
POKE ME See you later, spicy tuna roll. Where raw fish was once limited to sushi, sashimi, and ceviche, a Hawaiian export is slowly becoming trendy. Enter poke, chunks of marinated (and typically raw) seafood topped with seasonings like soy, salt, and green onions that had a big year in Los Angeles and has come to New York City via Sons of Thunder and Seamore's.