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The 13 Most Overcooked Food Trends of 2013 

Truffle Oil on Everything

Enough with the truffle oil. It's not bacon. It doesn't actually make everything taste better. In fact, it ruins more dishes than it improves. Did macaroni and cheese need to be improved? Was the greasy, salty, crunchy-on-the-outside, soft-on-the-inside glory that is the French fry missing something? No. But add the word "truffle" to the description and an inexpensive side dish doubles or triples in price. Not only does the taste and scent of the truffle oil completely overwhelm the dish it's meant to enhance, but the vast majority of the time, the cloying substance is actually olive or grape-seed oil with a chemical additive. This is not news: A 2007 piece in the  New York Times  revealed that chefs knew perfectly well that the cheap substance was just olive oil with 2,4-dithiapentane added to it. And how could they not, considering that actual truffles cost somewhere around $60 an ounce? Apparently, however, the restaurant industry is, like, competitive and junk. After all, 2,4-dithiapentane is an odorant found in some truffles, so it really just "democratizes" truffles so we can all "enjoy" their flavor. But, as world-renowned chef Grant Achatz of Alinea in Chicago told the the New York Times, "It doesn't even taste like truffle." Since most people have never tasted the real thing, a massive fraud continues to be perpetuated on the nonelite eating public who don't know the difference. So, no, that food truck that just charged you $18 for stinky mac and cheese is not investing in fungi rooted up by pedigree pigs being shepherded through the French countryside by men in charming berets. It's just cheap oil made to smell expensive to trick you into paying more for the honor of eating it. -- Rebecca Dittmar
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Here are thirteen food trends that have become ubiquitous and shed the sheen of novelty -- now they're just dull and sometimes annoying, in spite of an exciting debut.

(To keep things interesting, we've included a few food trends we hope continue into 2014 and beyond. See if you can identify which trends or innovations were welcome additions in 2013.)
Published on December 20, 2013

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