What will we all be cooking and eating this year? From mushrooms and low-alcohol cocktails to nostalgic snacks and global ingredients, Washington Post recipes editor Ann Maloney joins us to share exciting food trends taking off in 2022 -- and why they’ll be so popular.


LINKS
-More from Ann: www.washingtonpost.com/people/ann-maloney/
-20 ways to go green in the kitchen: www.washingtonpost.com/food/interactive/2021/green-kitchen-eco-friendly-tips/
-Mindful Mixology: www.washingtonpost.com/food/2022/01/14/non-alcoholic-drinks-derek-brown/
-Travels through cooking: www.washingtonpost.com/food/2021/06/03/travel-through-cooking/
-For relaxing in the kitchen: https://www.washingtonpost.com/food/2022/01/03/how-make-smart-new-year-resolutions/
-Per our convo, Daiya is the plant-based cheese Ann mentioned that has best meltability!

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