Honey is currently the sweetest trend in food
Honey is the hottest flavor on everybody's lips.
From Kourtney Kardashian's "love potion" (32 drops of honey in water) to the rooftop hives on seven San Francisco hotels that both provide restaurants with fresh honey and bees with homes, the sweet stuff is all the rage with food lovers.
On Instagram, honey is tagged over five million times (not all relating to the food) in everything from luscious cakes celebrating Rosh Hashanah to raw garlic soaked in honey.
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It's even a flavor of The Dessert Kitchen's social media dessert darling, "ice cream ramen," made from Kanten (Japanese algae jelly).
Chef Jeff Mc Innis, of Top Chef and Root & Bone in NYC, tells Mashable, "Pure honey is real and natural[...] I think at first, all honeys were treated as equal, but now the trend has evolved and we’ve learned that isn’t true. Flowers from different terrains and cultures produce honeys with different flavors."
For years, people have praised single origin chocolate and high end coffee, and though it's still acceptable to buy the squeezy honey bear at your local drugstore, gourmet honey is having its day.
McInnis created recipes for honey purveyor and curator Buzz +Bloom.
The brand's manager, John Rzeszut, says, "It’s possible to taste the natural floral essence of any part of the country – or the world – just by sampling the honey that’s collected from the area[...] I really encourage people to branch out beyond ‘what’s on sale’ and experience the amazing diversity of colors, flavors and aromas that abound in 100 percent pure honey."
Just don't think you can have a secret midnight honey snack and get away with it. Those sticky trails give away all your sweet indulgences.
Sarah Spigelman Richter is a contributor to Mashable's Food channel. Sarah covers everything edible, from the food industry to D.I.Y. recipes. She was previously the community manager for Tastemade NYC and her writing has been seen on The Today Show's food blog, Refinery 29, the Food Network, and Gothamist. She has also developed recipes for Tabasco and other nationally recognized brands and has blogged for 5 years at "Fritos and Foie Gras." Sarah is obsessed with "Orphan Black" and chili-cheese Fritos and is still depressed that Loehmann's closed.
