"Food is kind of like fashion, you've always got to have trends each year," Adam Rapoport, Editor-in-Chief of Bon Appétit said.
The new black, how about rabbit, a more sophisticated take on Asian fusion and something Adam Rapoport of Bon Appétit says isn't for everyone.
Let's just say the forest is the new farm.
"Now, a lot of chefs are actually trudging into the woods to forage their won mushrooms, pine needles, moss and either serving them as food or incorporating them into the plate," Rapoport said.
Adam also says that pasta will be a hit in 2011.
"It's not just spaghetti and linguine anymore, it's all these sort of amazing dumplings and packages and envelopes of pasta," Rapoport said.
Another trend: move over food trucks, pop-up restaurants are here to stay.
"You've got to go on your twitter feed to find out where this celebrity chef or desert shop is doing its dinners for that week or that month," Rapoport said.
Eyewitness News sampled some food from "Four & Twenty Blackbirds" in Brooklyn.
During the day, have some cranberry sage or salty honey pie and occasionally at night when the bakery turns into a restaurant, you'll be able to order beef and stout pie.
In the coming year, the folks at "Hill Country Chicken" say pies will knock cupcakes right out of the pan.
"People always love pie, there's nothing more American than apple pie," said Marc Glosserman, the owner of Hill Country Chicken.
People don't line up just for the fried chicken, there's pie happy hour, and you can order a pie milk shake.
Owner Marc Glosserman tells me they bake and sell about 8,000 pies each month of all different kinds and sizes
"The food inspiration kind of came from Texas, the Texas hill country and so went to do a food research trip," Glosserman said, "Everywhere we went a cornerstone of the menu were the pies."
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