Fluke, sweetbreads, tortas and cemitas. Not familiar with these food terms? Soon you may be, if the predictions of influential food diviners come true next year.

In their annual trendspotting report, consultants at the New York-based Baum + Whiteman have curated a list of buzzwords and foods they predict will shape the culinary landscape in 2014.

Here’s what foodies and gourmands can expect to find more of on menus next year:

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  • Boneless Lamb Neck

  • Filipino Food

    Like rce muffin cakes with cheese also known as <em>puto</em> in Filipino.

  • High-Proof Spirits

    Beverages with a high percentage of alcohol

  • Sweetbreads

    Sweetbreads are the thymus glands or pancreas of calves, lambs, and piglets.

  • Buckwheat

  • Fluke (A Flatfish), Octopus and Trout

  • Kale

  • Cauliflower

  • Homemade Vinaigrettes

  • Teres Major

    Beef shoulder tender

  • High-Priced Vegetarian Menus

  • More Beer And Wine

    Beer and wine in fast-casual chains

  • House-Fermented Foods

  • New Uses For Pretzels

  • Banh Mi

    Banh mi becomes mainstream and makes it onto Western menus

  • Chicken Skin

  • Crackdown On Foodwaste

  • Rosé Wines

  • Hipster Asian Restaurants

  • Gin

    Gin bars, more types of gin

  • Jewish Fusion

    More Jewish items on everyday menus

  • Coconut

  • Mexican Sandwich

  • Flavoured Whiskey

  • Honey Booze

  • Liquid Nitro Ice Cream

    Liquid Nitro Ice Cream

  • Jerusalem Artichoke

  • Paleo Dieters

  • More Takeout

    Delivery of both high-priced and fast food

  • Smarter Delivery

    Smartphone and tablet-enabled ordering and payment

  • Shakshuka

    Eggs poached in tomato sauce, onions, pepper, chili, cumin popular in Israel and North Africa

  • Sorghum

    Sweetener

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- Boneless lamb neck
- Filipino food
- High-proof spirits
- Sweetbreads (offal)
- Buckwheat
- Fluke (a flatfish), octopus and trout
- Kale
- Cauliflower
- House-made fruit vinegars, vinaigrettes, cocktails
- Teres major (beef shoulder tender)
- High-priced vegetarian menus
- Beer and wine in fast-casual chains
- House-fermented foods
- New uses for pretzels
- Banh mi becomes mainstream and makes it onto Western menus
- Chicken skin
- Crackdown on food waste
- Year-round rosé wines
- Hipster Asian restaurants
- Gin, gin bars, gin and tonic bars
- Jewish fusion
- Coconut
- Mexican sandwiches (tortas and cemitas)
- Sweetened and flavored whiskeys
- Smoked, mapled, honeyed booze
- Made-to-order liquid nitro ice cream
- Jerusalem artichokes
- Paleo dieters
- Delivery of both high-priced and fast food
- Smartphone and tablet-enabled ordering and payment
- Shakshuka (eggs poached in tomato sauce, onions, pepper, chili, cumin popular in Israel and North Africa)
- Sorghum (sweetener)

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