Best Of: Food Fads
The Google search engine produced 18,300,000 results for “bacon” in 0.31 seconds. Whether it’s sexy, delicious or the ultimate American icon, since 2011 bacon has exploded across the United States and Canada. It’s still topping ice cream, infused in vodka, dipped in chocolate, piling onto burgers, passing as gifts, cultivating clubs, being branded into novelties and selling as apparel. There exists bacon guacamole, popcorn, slaw, kraut, butter, monsieur and more. Wrap it around anything for an instantaneous hit because bacon will never be the same again.
An article by the NY Daily News is reporting a delivery service in Manhattan charging $100 per pastry. But at a local Wilmington bakery, they’ve been disappearing for $4 each. People are scrambling for what could be the halo of an angel: a plump, little donut on the outside; coated in a fine sugar/cinnamon mixture, with rich, chocolate icing drizzled across its succulent frame. Its insides reveal the fragile layers of a croissant, often infused with creamy hazelnut, or simply sweet white cream. As a Wall Street Journal article based on search engine findings best puts it, donuts have gone from, “dumpy breakfast food to rarified desserts.”
According to the California Avocado Commission, about 43 percent of all U.S. households buy avocados. Often mistaken for a vegetable, the avocado is a fruit, and overall, one of the healthiest foods on the market. Whether served for the Super Bowl as guacamole chip dip or lathered onto a Subway roll, according to a Huffington Post article, a single avocado has more potassium than a banana. It packs four grams of protein, and perhaps best of all, can be swapped for butter in most baked goods recipes.