Food
Food Expert Camilla Wynne Shares The Top Cooking Trends To Try In 2022
Published on February 9, 2022
Over the past two years, we’ve been baking bread, zooming in our kitchens and bonding with our stoves. Now, it’s time to try something new. We had the opportunity to chat with Toronto-based writer, recipe developer and cooking teacher Camilla Wynne. From switching to sustainable spices to baking with delicious flour alternatives, she’s sharing the top cooking trends to try in 2022.
Scroll down to find out and start cooking!
Camilla is a trained pastry chef and one of Canada’s only Master Preservers. Her latest cookbook is Jam Bake (Appetite by Random House). Keep scrolling to see her 8 food trends to try this year!
1. Beyond Takeout
Why order in your favorite takeout when you can make it yourself, customized for exactly how you like it? Whether you’re craving sesame noodles, smash burgers, poke bowls or a favorite gourmet pizza, mastering these dishes yourself will give you a sense of accomplishment while also hitting the spot.
Camilla’s recipe for Tomato, Bacon and Blue Cheese Pan Pizza is a homemade version of her favorite NYC slice. Get the recipe here.
2. Super Scraps
Lower-waste cooking is the more realistic version of zero-waste living. Simmer strawberry tops or citrus peels with equal parts sugar and water for a delicious cocktail syrup. Or keep bones and vegetable scraps for homemade stock, which you can just boil down, then freeze.
3. Batch To The Future
Batch cooking is an investment in your future, and it’s hardly any more work than a regular meal. Double a recipe and freeze half, or portion out individual containers for homemade lunches. Invest in a FoodSaver for best freezing results and stay on top of your inventory so nothing gets lost, then toast yourself for your excellent foresight.
Camilla’s Tuscan Kale, Chicken and Asiago Pasta Bake will turn your freezer into a gold mine on a busy weeknight. Get the recipe here.
5. The “It” Appliance
Go into any new condo and you’re bound to find a steam oven. It’s the hot new appliance, but why? Well, they cook faster than a conventional oven and keep more nutrients in, plus they reheat leftovers without drying them out. And when you’re using steam rather than oil to cook your meals, everything is healthier.
6. Sustainable Spices
Ethically sourced, high-quality spices are having a moment — and for good reason. You can instantly taste the difference that comes from fresh spices grown on small farms by workers who are paid fairly. Check out companies such as Épices de cru, Diaspora Co., Burlap & Barrel and Moonflowers Co.
7. Flavor-Packed Flours
The early pandemic craze for homemade bread introduced us to the joys of alternative flours, and now there’s no going back. Rye, Kamut, spelt and buckwheat add flavor that all-purpose flour lacks while also being higher in fibre and suitable for gluten or wheat-free diets. Earthy rye pairs well with coffee and chocolate, and nutty spelt is a match for fruits and nuts. If you want to grind your own, invest in a home mill (the KitchenAid attachment is great), but the rest of us can store these flours in the freezer, where they’ll last for ages.
Camilla’s blondie recipe uses oat and rice flours for a pleasant, rich texture. Get the recipe for her Jammy Oat Blondies here.
8. Good Things Come In Tins
We’re finally catching on to what Spain and Portugal have known all along: tins or jars of high-quality fish and seafood are your pantry’s secret weapons. The often pretty tins are perfect for displaying in the kitchen; look for brands such as Conservas de Cambados, Ortiz, La Brujula, Don Bocarte, Scout and Fishwife. Stuck for cooking ideas? Check out The Magic of Tinned Fish by NYC chef Chris McDade.
Canned tuna is the key to this light and luxurious classic. Get the recipe for Camilla’s Spanish Niçoise Salad here.