7 culinary experts on the food they’re looking forward to in 2021
From the rise of home baking and meaningful menu changes to new and nostalgic flavors, food writers and presenters share the gastronomic trends and movements we’ll be devouring this year
Aimee Ryan
“Environmentally friendly options are certainly going to be in the spotlight this year but, aside from moving towards a plant-based diet, I’m hoping 2021 will see less food waste. This is something I’m working on myself – and now, more people and companies are jumping on board with inventive recipes and products that make use of leftovers and foods that normally get discarded. One of my favorites is aquafaba, aka the liquid from tins of legumes. Use this as an egg-white replacement to create meringues, icing, glazing and more.”
Aimee Ryan is the author of Great British Vegan and writes a blog called Wallflower Kitchen
Anissa Helou
“All these lockdowns seem to have released the baker inside many of those stuck at home with less to do than usual. And, I assume, they took up sourdough baking because of the shortages of yeast in the first lockdown. I am pretty sure this will continue as a trend in 2021, even after we come out of lockdown restrictions. Baking is a miraculous occupation, where you are able to transform a few ingredients into heavenly loaves to share with your family and friends, and to enjoy alongside whatever meal you have cooked.”
Anissa Helou is a chef, author and teacher
“More people and companies are jumping on board with inventive recipes and products that make use of leftovers and foods that normally get discarded
”
Rebekah Peppler
“I’m most looking forward to seeing beverage brands move towards using heirloom and heritage ingredients in modern – and traditional – ways. So much of our food system has become a singular, industrialized line and it’s work like this that helps to revive biodiversity and support local communities – especially in the middle of a pandemic. While whiskey isn’t a traditional Mexican spirit, one of my new favorites is Abasolo, made in Mexico with 100 percent local, non-GMO cacahuazintle corn, which is cultivated by and sourced directly from local farms.”
Rebekah Peppler is the author of French cookery book À Table, which goes on sale in April
Julia Turshen
“The shift I’m excited to continue to see is the dismantling of diet culture. Books like Aubrey Gordon’s What We Don’t Talk About When We Talk About Fat and Lindo Bacon’s Radical Belonging have taught me, and so many others, so much. I look forward to more people reading them, digesting their messages and changing the way we view ourselves and each other.”
Julia Turshen is a cookbook author and food writer. Her forthcoming book, Simply Julia, goes on sale in March
“I think the real trend in 2021 will be the increase in online classes with experts. It’s an exciting time for virtual food education
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Sumayya Usmani
“I am not one for food trends, but I do believe we will see more people cooking at home this year – maybe even more so than last. I am excited to see people’s interest in little-known cuisines growing, like my own Pakistani food. But I think the real trend in 2021 will be the increase in online classes with experts. It’s an exciting time for virtual food education.”
Sumayya Usmani is the author of Summers Under the Tamarind Tree, and Mountain Berries & Desert Spice
Louise Roe
“I moved back to the UK from LA a year ago, and I already miss the city’s Mexican food the most – not just the menus, but the live music and party atmosphere of the restaurants. There is a place near our old house called Tocaya Organica, which creates the most delicious healthy, spicy Mexican bowls – so I’ll be trying to recreate those at home. And switching tequila for mezcal in our margaritas – it’s delicious and gives a much smokier taste.”
Louise Roe is a stylist, lifestyle writer and presenter
“One of the positive impacts… will be an increase and focus on cooking more seasonally and celebrating local produce
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Yasmin Khan
“In 2020, Covid-19 led to a huge rise in the number of households ordering vegetable-box schemes. I think one of the positive impacts of this will be an increase and focus on cooking more seasonally and celebrating local produce – which is something I’m really passionate about, as it’s important for both our health and the planet.”
Yasmin Khan is a broadcaster and author of the upcoming book Ripe Figs