From unicorn desserts to pumpkin spice, here are the most memorable food trends of the 2010s

Initially, I was going to write this story as a sort of “best and worst food trends of the decade” list; I certainly have my favorites developments and trends that I would have liked to see buried about nine years ago. I think it’s great that this was the decade that chefs who aren’t living on the coasts — like Sean Brock, Niven Patel, Ashley Christensen, and Edward Lee — helped sparked conversations about what kinds of foods we consider “gourmet” or worthy of acclaim and national attention. Line-Inspiring Hybrid Foods The unfortunately short-lived Netflix series “Tuca and Bertie” was really clever in its depiction of the culinary world in several ways, including a plotline surrounding that featured the viral “crunt” — a cruller and bundt cake combo made by celebrity chef and hot animated penguin Pastry Pete. Palo Alto's Sushirrito draws crowds with sushi-burrito hybrids” and “San Franciscans are lining up to eat this sushi-burrito hybrid.” The reviews were mixed, but as is the case with the cronut, it seemed for many people the reward for waiting in line wasn’t the food at the end of it, but the inevitable Instagram post that follows. Hot Sauce In 2016, Beyonce released “Formation,” and one line rang through the world of food: “I got hot sauce in my bag.