Well, it's that time of year when I write about the hot food trends. I check out quite a few "Top 10" lists, but it's interesting how some of the predictions from the national experts never trickle down to the masses here in Utah.
Every year, the spice producer McCormick & Company does a Flavor Forecast, created by company chefs, food technologists and trend trackers. I'll give them some credit for correctly predicting the popularity of chipotle and smoked paprika in the early 2000s. And a few years ago they predicted root beer would be a biggie, which is supported by all of the microbrewed root beers out there (including "Roost Beer" from Rooster's Brewing Company in Ogden and Layton).
But frankly, some of their other predictions (such as hibiscus, or tarragon with beetroot) haven't gained traction in the average American kitchen.