20 Food trends to get excited about in 2016

Kale chips are amazing, but even more veggie options, like mushroom bacon and squash chips, will appear in 2016.

The art of butchery is making a comeback, as home cooks become interested in unique, quality meats.

Edible insects, especially crickets, will become mainstream and are even making their way into shakes.

Duck, goose, quail — expect the eggs in your scrambles and shakshuka to come from anything but a chicken.

The gluten-free craze is dying down (for non-celiac sufferers), so expect bread to be back in a big way.

Eataly, LA’s Grand Central Market and a new Bourdain venture are bringing gourmet food courts to the masses.

Move over, sushi and ceviche — there’s a new raw fish dish in town. Expect to see poke popping up on menus is 2016.

Healthy fast-casual spots will be on the rise. Look for David Chang’s new venture, Loco’l, and Amy’s Drive Thru.

Sriracha sauce started an international condiment boom. Look for harissa, gochujang and more on menus.

Large ice cubes were all the rage a few years back, but in 2016, flavor-infused and colored ice will reign supreme.

Brilliant purple yams (or “ube”) will be eaten in dozens of preparations, from fries to ice cream.

Retro is in — expect to see Spam (especially in the form of musubi) and new takes on retro classics on menus.

In the U.S., we’re used to sweet yogurt, but savory yogurt from around the world will be big in the coming year.

Piggybacking on the sustainable food movement is waste-free dining — cooking without contributing to landfills.

Smoothie bowls, especially those with acai, will take over as the preferred breakfast of health nuts.

Dried seaweed snacks, seaweed salad and other preparations will grow in popularity in 2016.

Artisanal toast, whether topped with bone marrow, cookie butter or veggies and cheese, will be big in 2016.

Artisanal brands like Jeni’s Splendid, Steve’s, Ciao Bella and Talenti are replacing Hood as ice cream faves.

Handcrafted and all-natural sodas will be big, and “Dirty Soda” concoctions will become more popular too.

Rich bone broth is here to stay — try this trend by making it easily in the slow cooker.