Avocado does get a top spot but I think ramen is missing.  Ramen places are popping up everywhere in my midwest city.  It’s a trend that needs to keep trending.

Anyone concerned that there has been zero posts over here since this one?

How does meat-alternatives not dominate this conversation? In the past decade, I would guess its was the fastest growing grocery store segments after
“free-from” foods.

A couple of years ago in one of the many Chipotle reboots to recover from the e. coli thing, they wanted to transition into a lifestyle brand. Which is weird because running to the toilet every 15 minutes doesn’t strike me as a lifestyle people want.

How about putting an egg on everything?  There are so many dishes at restaurants now that inexplicably have an egg on them.  Tacos, burgers, anything.

Bacon was more a post-9/11 comfort food. It had its moment in the first decade of this Willenium. Peaked around 2006 or 2007.

I think Kale is missing from your list.  I hadn’t even heard of it until like 6 years ago...

Nashville styled fried chicken went crazy a few years back.

I wish I had read the original post! The quintessential food trend for the 2010s as far as I’m concerned is all things farm-to-table. The popularity of this trend may be waning since it’s usually just a BS marketing term, but the farm-to-table (and faux-to-table) trend DOMINATED the restaurant scene for over half the…

Goddamn now I want chicken and waffles. 

I’d also think plant-based would be a good candidate for this list. With companies like Beyond and Impossible leading the way, vegan/plant-based foods have grown by leaps and bounds, especially in the second half of this decade. Hell, you can get a meat-free, good-tasting Whopper at Burger King right now.

That’s really interesting, I’d never thought of that! Are there other examples that emphasize this difference?

You aren’t supposed to flip omelettes. Check out the Jaques Pepin video that someone posted. He folds it in half in the pan. I have also seen one-third folded over in the pan, with the other third folded over when you slide the omelette from the pan to the plate.

What we’re trying to say on our site is you can eat/cook/enjoy your eggs however you wish, and we won’t judge. This is just one way.

The sound alone makes me fucking cringe, but this man is a legend and can do whatever the heck he wants. 

Yeah.  If I want an egg dish with a bunch of filling, I’m going frittata or quiche.  American-style omelets are fine, but the eggs almost always get overcooked when you have a bunch of filling.

I love this man (actually attended a taping of his show in SF in the ‘90's), but man was it hard to watch him work his metal fork on that nonstick pan.

Cooking that low must mean you have to acclimate the eggs to room temp before starting (assuming they were in the fridge).

One thing to bear in mind is that much old style European cooking developed before the shovel-type fork became common. A fork had sharp tines and was used to pierce and lift, not pin down and scoop, so bites are often lighter and pierceable.

According Jacques Pepin, there are two general styles for making an omelette: the classic style and the country style.