GROUPON GUIDE TO CHICAGO
Food Trends of 2014
Mar 12, 2014
FURIKAKE | Kick your rice up a notch with this Filipino condiment.
JUFRAN BANANA SAUCE | This ketchup substitute could become as ubiquitous as fish sauce.
JAPANESE WHISKY | A scotch-like newcomer to American bars.
BROOKLYN EGG CREAM | This soda-fountain drink has a long history—and fewer calories than a slice of buttered toast.
CANNED CRAFT BEER | Not just for Natty Ice anymore.
OYSTERS | 2014’s trendy shellfish generates a buzz—and we’re not just talking about hype.
CHICKEN SKIN | It’s definitely the best part.
SOYLENT | What to eat when there’s no time to eat…or taste, or digest.
FILIPINO FOOD | Meet pancit, the Filipino noodle.
BONE MARROW AS BABY FOOD | Nose-to-tail’s not just for grownups anymore.
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