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- Today's trends may be predictors of what will be the foods of the future. One scientific trend is molecular gastronomy, which at its core is the transformation of food via science, quite often for entertainment value. Foods are also being transformed in the farmer's field, where new varietals of fruits and vegetables such as the pluot (a cross between a plum and an apricot) are being grown. When certain foods that once were abundant but are now becoming less so (such as many fish species), other foods need to take their place. Such is recent vogue in jellyfish as food. Another current trend is eating healthy, such as eating foods that contain omega-3, probiotics and prebiotics. Nestlé would like to take it as far as personalizing its food to the individual needs of each and every person it feeds. Bloggers are gaining influence in the culinary world, they who have a mass audience of people just like them. But celebrity chefs have even more influence as witnessed by what Jamie Oliver has been able to achieve in transforming the way Britons eat. And with more and more people moving to cities and space becoming an issue, vertical farming - growing food in skyscrapers - may be the wave of the food future.
- Anna and Kristina find that their next cooking challenge is a bit daunting because the cookbook they are testing, "How to Cook Everything", is a huge 2,000 recipe collection that spans a gamut of cuisines. However, the purpose of the book and its recipes seems to be to provide useful advice to the novice chef to be able to cook anything using generally available pantry ingredients, and thus the actual cooking should be simple. They are preparing six recipes in four hours: baba ganoush, gougères, cherry tomato salad with soy sauce, almond stuffed braised squid (which they hope to catch themselves off the coast of Washington State), butternut squash pansotti, and lemon meringue pie. They are even more daunted by their guest taster, Frank Pabst, the executive chef at Vancouver's famed Blue Water Café. They equate his name with perfection. Chef Frank does have high expectations for Anna and Kristina, and doesn't believe they can live up to his expectations. Because of Chef Frank's reputation, Anna in particular is fanatical about perfecting one of her Achilles heels, namely the pastry for the pie. But she is able to pass along a short cut tip to Kristina which makes Kristina's day regardless of how the food turns out. In addition, they test different types of graters needed to grate the lemon zest for the pie.