Biggest Food Trends of 2008

This year, culinary experts and random TV foodies pushed more than a few trends on us. Some crazes were new in 2008, while other food fads were rollovers from previous years. So are the top food trends in 2008 keepers, or should they be shelved in the "perishable" section? You be the judge:

Sweet and Savory Domination: Indubitably the longest hanger-on from the comfort craze of the early 2000's, the sweet (a term which warrants no definition) and savory (which used to just be "salty") combination appears to be here to stay. Whether it's Nabisco suggesting melon and prosciutto roll-ups as a serving idea for Triscuits, or Starbucks' peddling a seasonal Salted Caramel Hot Chocolate, this trend remained steadfastly in our collective face. As the year closes, and TV chefs continue to speak of the virtues of this union, it appears that sweet and savory isn't going away anytime soon.

Slaw Overkill: It used to be simple: chopped cabbage, shredded carrots, a tangy mayonnaise base with a squirt of lemon juice. It was reserved for fried chicken, BBQ ribs, and (maybe) hot dogs. Today, however, slaw as we know it has changed. For one, it seems that serving pork without it now violates some kind of federal law. In fact, I'm going out on a limb and making the utterly unscientific guess that meat and slaw combinations were the number one cover shot of cooking magazines for 2008. How else has slaw changed as of late? Cabbage is no longer the requisite main ingredient. Apparently, you can throw some raw corn, red onions and cucumber in a bowl with balsamic vinegar, toss some sugar in and call it a slaw. Likewise, the winner of this year's Everyday with Rachael Ray Burger Bash Contest featured a grated apple slaw on a pork burger. Coincidence? You decide.

Bleu Cheese Goes with Everything: It started in late 2007 with restaurant options like bleu cheese crumbles on a steak cut. Being a fan of this particular cheese, I dove in with gusto. But as the following year progressed, bleu cheese got a little too big for its britches. Deli counters boasted bleu cheese potato salad, Emeril introduced us to bleu cheese popcorn, and spreading a bleu cheese compound butter on figs or pears became all the rage. The fact that this cheese is available in numerous varieties - gorgonzola, Roquefort, and the like - does nothing to calm this trend. Now, I'm not complaining here; this is one I don't mind embracing. Truly. Forever.

Honorable mentions include: "Dark Chocolate is Good for You," "Nutmeg as a Secret Ingredient," and "Pour Bourbon into Every Sauce You Make." Can you think of any more? If we compile a decent list, I may just do a Part II.