2016's tastiest food trends

Something awesome happened in 2016. We, the nations' eaters, embraced the simple things. We found comfort in a bowl of bone broth, scoured butchers and delis for the tenderest, juiciest rotisserie chicken, and celebrated beer brewed at our newest neighbourhood brewery.

Beer, chicken, broth while not fancy, they're incredibly sexy, being less about flash and more about good taste. While we've loved almost each and every thing we ate this year, here are a few of the best trends that graced our plates.

Craft beer

Small-batch breweries found their audience this year. No longer satisfied with the beer being produced by the big liquor conglomerates, we're reaching for bottles with quirky names and funky taste profiles. Passionate producers are opening up shop right in our neighbourhoods, bridging the gap between consumers and breweries. It's a steamy love affair we couldn't be more excited about.

Filipino food

Filipino food is one of South Asia's lesser known cuisines, but it was bound to take the spotlight sooner or later. Tuck yourself into a plate of slightly sweet, vinegary chicken adobo or savour the satisfying crunch of a cigar-shaped lumpia roll, and you can see why it's one of 2016's most delicious trends.

Bone broth

Considering that most of Canada is buried under snow for many months of the year, it's a surprise bone broth hasn't become a "thing" earlier. A basic reduction of bones, water and aromatic veggies, it's a soup for the soul. The stuff the purists drink is simmered for hours with thick, marrow-filled bones and hailed for its beneficial health properties.

Rotisserie chicken

Meat on a spit is always divine, but when it's a tender, juicy chicken, it becomes something extra special. Delicious and crowd-pleasing, it's a way of doing poultry that's hard to replicate at home. That's why we're grateful so many restaurants, delis and butchers are right on trend.

Cinnamon buns

If the smell of warm cinnamon and sugar isn't enough to make you weak in the knees, how about some silky cream cheese frosting to really melt your heart? While certain franchises kept us going all these years with a steady supply of mass-produced buns, artisanal bakeries are finally waking up. Satisfying a hunger stemming from nostalgia, the classic combination of cinnamon, butter and brown sugar is just so right.

Animal fat

Fat is back and it's sexier than ever. Paleo eaters are cooking their eggs in bacon fat. Bakers are using real lard for their flakier-than-ever pie crusts. And artisanal butter is totally a thing. So what are you waiting for? Smear that stuff!

Ancient grains

Spelt, kamut, red fife Canadians are developing a taste for bold, ancient grains. They're being swapped in for white rice and flour, offering eaters a less refined and more nutritious option. Historically overlooked as something only people who flash the peace sign eat, we're thankful we caught our mistake before they became the grains that got away.

JessicaBrooksis a digital producer,trained chef and DIY investor.