LYRA MAG.

THE NEW 'HOT' FLAVORS Part One: Fancy Food Show, Editor Showcase Step aside sriracha ---the new trendy flavors tantalize the sweet, salty, sour spectrum -and reflect consumers broadening of world inspired tasty accents. What else? Bacon STILL finds its way into condiments, candy and chocolate---coinciding with the rise in plant based alternatives foods/drinks we saw at the most recent Fancy Foods Show. Some highlights: Pickled.. . via GIPHY source imgur.com Sauerkraut goes gourmet-as a side dish or as an elegant topper to all American hot dog. Cleveland Kraut Gnar Gnar-spicy hot. FYI-source of probiotics-fermented foods are.  Cleveland Kraut  Beet Red raw fermented sauerkraut slightly sweet Pacific Pickle Works Bruussizzle Sprout-quartered up Brussel Sprouts that redefine that cabbage family vegetable-A SOFI WINNER too...outstanding appetizer...tangy -semi-sweet-from a California company specializes in new takes on spicy pickles...eat...

Whisky and Beer... Joining Sea Salt, Pickled, Spicy Peppers and Sriracha as the 'hot' accent trends at Fancy Food Show. Some Show Highlights: We've never seen this before-but it works-the slightly bitter nutty espresso atop full ripe blue cheese-y -from Italy's award winning  Luigi Guffanti 1876 -a family owned maker of a slew of delish cheeses-hopefully will be found across the POND-Fab gift baskets for sale too but in Euro Europe only (for now) Hamptons Salt Company ’s  all-natural-additive free flavor infused or smoked salts are the chemical free alternative way to add hints of flavor to a wide variety of dishes...including the giftable  Grill Master Collection  that includes the three most popular salts for grilling: the smoky  Hickory , flavorful smokey  Mesquite  & the very nifty  Espresso  salt-which can add a buzzy distinct accent to baked goods like cookies-or atop ice cream-for  salty-swe...