American food trendspotting for 2014

A report in the US predicts that chefs will be using 'the full bounty of the ocean' that includes all parts of the fish, something which Asians have been doing for centuries. -- The Star/Filepic

After the spectacular success of the cronut this year, a trendspotting report out of the US predicts more hybrid food mashups to trend in 2014.

It’s s no exaggeration to call New York pastry chef Dominique Ansel’s part-croissant, part-donut creation the dessert of 2013. In addition to drawing pre-dawn queues outside his eponymously-named bakery and creating a black market for the butter-soaked pastry on Craigslist, the pastry also got exposure around the world with pastry chefs replicating the dessert under different names.