Special Report

This Is What Most People Will Be Ordering in 2020

15. Cabbage

A plebian entry compared with some of the more specialized items on this list, cabbage is a Brassica, a genus of plants that also includes cauliflower (see No. 13), broccoli, Brussels sprouts (see No. 6), and the ubiquitous kale. Stuffed cabbage leaves are common to Middle Eastern and Central European cuisines, and cabbage adds flavor and crunch to salads, as well as being the basis of sauerkraut, an essential ingredient in the Reuben sandwich. Current interest in the vegetable might also have something to do with the fact that one variety, napa cabbage, is the most common vegetable for kimchi — the Korean condiment that has become so popular of late.

14. Udon

Move over, ramen. Uber Eats reports that noodles were big in 2019 — so big that if all the noodles they delivered during the year were laid end to end, they’d reach from San Francisco to Tokyo 13 times (meaning about 67,000 miles total). While ramen noodles, as every college student knows, are thin and typically served in broth with various ingredients on top, udon noodles are thicker and served either in broth or cold with a dipping sauce. Both kinds of noodles are made with wheat flour, water, and salt, but the ramen recipe also includes an alkali solution called kansui. Uber Eats doesn’t speculate, but Udon’s rising popularity might be due simply to ramen fatigue.

13. Cauliflower

Cauliflower used to be considered a rather boring vegetable, usually served boiled, in florets, sometimes covered in cheese sauce. Chefs have discovered its impressive versatility, however, and it now appears in many forms — roasted whole, finely shredded into “rice” or “tabbouleh,” cut into thick slabs and grilled as “steak”…. There’s even pizza crust made from puréed cooked cauliflower, cheese, and eggs, or used as an ingredient in pasta — not in the sauce but as an ingredient in the noodles themselves.

Source: Dannko / Getty Images

12. Cold brew

The first cold brew coffee was developed in Kyoto, Japan, back in the 1600s. The Japanese method allowed water to dribble Zen-like, drop by drop, through the grounds over a long period of time. These days, most cold brew is made by a process of immersion, in which the grounds steep in water for anything from six to 24 hours to extract their flavor. It’s hard to pin down the first appearance of cold brew in America, but as with so many other coffee trends, it was Starbucks — a major Uber Eats customer — that popularized it, beginning in 2015.

11. Chickpea hummus

In 2017, Whole Foods predicted that Middle Eastern cuisine would become a major food trend the following year, citing hummus as one of the entry points — and they were right. Though there are numerous variations made with other vegetables, either alone or in combination with chickpeas, traditional hummus is chickpea-based, period. It’s curious, then, that Uber Eats specifies hummus made from chickpeas as a rising trend — but tags just plain “hummus” as a food on the decline.

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