Food Trends to Look for in 2014

Lemon Steps into the Sun: The often unmentioned brightener of dressings and sauces, lemon shines as a main ingredient in its purest freshest juice or preserved form.

Tea Leaves the Cup: Black, green, and other leafy brews will bring a healthy, flavorful twist to dinner, desserts, and more.

The Middle Eastern Mediterranean: Middle Eastern seasonings such as sumac, za'atar, and marash will expand the boundaries – and flavor profile – of traditional Mediterranean cuisine.

Dairy Goes Nuts: Milk made from cashews, almonds, and peanuts bring dairy-free, luscious flavors to sauces, drinks, and dinners.

The Year of the Yolk: The creamy, decadent, golden globe will reign – adding richness previously provided by cheese, dairy, and sauces.

Refined Classic American Eats: Move over burgers and fries – wedge salads doused in creamy Caesar and other upscale classics take center plate.

The Return of Poaching and Steaming: Goodbye bland – wine, coffee, beer, and smoky liquids replace water for more flavorful dishes.

Seaweed Goes Beyond Sushi: Nutritious and full of deep, salty flavor, seaweed shows up as a snack, umami-rich seasoning, and more.

No Ordinary Pasta: Traditional pastas take a backseat to noodles made of alternative flours, seasoned with global spices, and formed into new shapes of all sizes.

The New Flavors of Farm-to-Table: Exotic meat – goat, rabbit and pigeon – raised by small-scale producers offer new feel-good protein choices.