While some foods, ingredients, and preparation methods have stood the test of time, others have gone extinct. We’re here to examine some of the major once-loved food and cooking trends that have disappeared.

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I was born in the 70s, grew up in the 80s and 90s, and throughout my time here on Earth have seen my fair share of cooking trends come and go.

Some of them were enjoyable and I still appreciate them to this day, such as sun dried tomatoes and panini, while others I was happy to see fizzle out.

In this episode, we discuss many of the more well-known food trends we’ve experienced and reflect on our favorites.

From the hot and cheesy fondue craze of the 1970s to Instant Pot meals and zoodles; from frozen yogurt and shishito peppers to the rise of the superfoods we explore what may have contributed to some of these trends and their longevity, or lack thereof.

Beef braciole in grey plate with pasta.


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1 Comment

  1. Hi, Jim and Tara —

    I just watched Episode #39 regarding cooking trends, and would like to share a couple of my thoughts about the overall discussion from my perspective as a huge fan:

    1) One of the many reasons I thoroughly enjoy your cooking videos and podcast is because of your focus on bringing NY-style Italian restaurant dishes into the home using readily-available ingredients that don’t require the “home cook” having to either go to a neighborhood Italian grocery store (IF even available in their community) or having to shop online in order to obtain imported or USA-procuded Italian “specialty” food and ingredient items. That being said, however, I think that a podcast topic about specialty food/ingredient items made in Italy, exported to the USA — and the resources for acquiring these items — would not only be very interesting, but also would introduce a wide spectrum of the public and your “fan base” to more of the northern and southern Italian cuisines.

    2) Over the years of bringing Sip & Feast to the public, the two of you have consistently remained true to your brand focus of making NY-style Italian restaurant dishes accessible in the home. There is a realism, genuine love for the NY-style Italian cuisine, and a warm family dynamic that comes across in all of your videos and podcasts which I think sets you apart from many others. I think that a podcast about “fantasy food destinations” within and outside of the USA strays too far from your “brand focus” and the “niche programming” which has established/grows your fan base. Additionally, from my perspective, the Internet is oversaturated with “foodie travel videos”. If, however, you traveled around northern and southern Italy visiting with rural Italian food growers (possibly sustainable) and urban/local food providers creating/serving innovative Italian recipes perhaps incorporating aspects of other regional cuisines such as Greek, Moroccan, Southern French, North African, for example, I think you would simultaneously both enhance/expand your brand and at the same time, stay true to your core brand focus.

    3) SIDE NOTE: I love sun-dried tomatoes whether or not they are trendy. I’m with you guys on this one. And, at the risk of sounding “trendy” when describing how I think they can enhance a compatible dish — I think sun-dried tomatoes have “umami”.