Top Four Food trends - the dish on the latest food fads

A lot of people don’t realize it, but Toronto is a foodie mecca. As the 5th largest city in North America, and one of the most multicultural cities in the world, there are vast riches to be unearthed by exploring Toronto’s gustatory landscape. In a recently published interview in Toronto Life magazine, Cookbook Store owner Alison fryer identified 5 globally popular food trends that are making their way to Toronto this season.

4) “Chefs as Butchers”: Hearty dishes that use the literal whole hog (or cow or horse)
3) Sous-Vide cooking: Chefs slow cook foods in a vacuum bag immersed in water for impossibly tender food
2) Savoury/sweet pairings: Adding spice to desserts and adding sweet elements to otherwise savoury mains
1) Molecular Gastronomy: Techniques straight from the science lab add a playful element and rewrite expectations of what constitutes a meal