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Source:- Google.com.pk
First off, we just found out that Jean-Georges Vongerichten has an Instagram account. Now if that isn’t proof that this social network has blown up, we don’t know what is. Forget being acquired for $1 Billion by Facebook: @chefjgv is putting up photos of Eric Ripert and Martha Stewart toasting each other.

Instagram makes a food photographer out of everyone, from your friend who only eats fast food to technologically-savvy chefs. There’s a lot of noise to sift through to find the good stuff. But rest assured, there are certain chefs, writers, photographers, and others who go above and beyond with the quality of their shots. After creating our own account yesterday (check it out!), we scoured the insta-verse and found 15 of the best, most drool-worthy foodiegram feeds you need to follow. So bust out those smart phones and start gawking. –Danielle Walsh
What will we be eating, drinking, and carrying on about over the next 365 days? Restaurant and drinks editor Andrew Knowlton consults his crystal (high) ball:

souvla-gyros
Gyros at Souvla, SF. Photo: Erin Kunkel
1. You’ll Get Wrapped Up in Gyros

Done right, the gyro is a world-class sandwich: a poem of crispy spit-roasted meat wrapped in a pillowy pita and bathed in bright, cooling tzatziki. And we’re finally nailing it in the U.S. The four takes from Souvla in San Francisco (above) and the inspired pork-belly version at Publican Quality Meats in Chicago remind me why a carefully crafted gyro was my go-to lunch and dinner when I studied in Greece. Thanks to them, I now have full faith in America’s gyro-making prowess.
nitro-coffeePhoto: Danny Kim
2. Nitro Coffee Will Blow Up Cold Brew

Just when you thought you’d figured out iced coffee, this latest take (pioneered in part by the obsessives at Stumptown) hits coffee counters. Pulled from a tap, nitro is cold brew infused with nitrogen to create a smoother, creamier drink. (Think Guinness with a different kind of buzz.) But before you guzzle three of them, be warned: They are caffeine bombs.

bacalao
Photo: Danny Kim
3. Bacalao: the Catch of the Year

Dried salt cod (bacalao) looks like a last-resort snack for those “beyond the wall” on Game of Thrones. But rehydrated, its subtle cod flavor and slightly chewy texture have chefs (and me) craving it. Already atop pizza (Bouli Bar, SF), on a sandwich (Wallflower, NYC), and in ravioli (BOKA, Chicago), there’s no telling what crazy delicious ways bacalao will come to the table in 2015.
4. Big-Deal Chefs Will Feed You Tacos

When I used to ask chefs where they were dying to eat, it would be Barcelona or Copenhagen. Now the answer is invariably Mexico. Their discoveries are tomorrow’s dinners, which means lots of newfangled and classic tacos like these:
enrique-olvera

Enrique Olvera
Cosme, NYC
Tataki al pastor taco with pineapple and cilantro
sean-brock

Sean Brock
Minero, Charleston
Fried whiting taco with pickled green tomato tartare
paul-kahan

Paul Kahan
Dove’s Luncheonette, Chicago
Brisket taco with green chile vinaigrette
traci-des-jardins

Traci Des Jardins
Arguello, San Francisco
Carne asada taco with onions, rajas, beans, and ranchera salsa
weedPhoto: Danny Kim
5. The Next Big Herb…Is Herb

It’s only a matter of time (and legislation) before marijuana starts making its way onto restaurant menus. Spaghetti with pot pesto, anyone? Nothing too strong, of course. Just enough to alter your state of mind—and taste buds. I mean, c’mon. Is it really any different than a bottle of Burgundy?

“The more sophisticated marijuana agriculture becomes, the more control growers will have over all kinds of nuances and flavor notes. Let’s think about it the way we think about wine or cheese—as a product that reflects the place where it came from—and see what we can do with this in edible terms.”
—Frank Falcinelli, Frankies 457, Brooklyn

shake-shack_1
Photo: Shake Shack
6. Shake Shack Will Conquer the Planet

The burger-and-fries juggernaut has 56 global locations and more on the way. And, it just filed for an IPO. Hey, fast food isn’t going away, so why not make it better tasting and responsibly sourced?
mae-rose-cocktailPhoto: Danny Kim
7. Your New Secret Weapon? Crème de Pamplemousse

I’m betting that this grapefruit liqueur will be the next essential cocktail fix—making every drink it touches a little better. Its mildly sweet, immensely aromatic, and distinctly refreshing flavor will make it your pour of the year. Want to kick-start my prediction? Make a Mae Rose Cocktail tonight. The recipe:

Mae Rose Cocktail
Combine 1 ½ oz. London dry gin (we like Tanqueray), 1 oz. dry vermouth (preferably Dolin), ½ oz. Campari, and ½ oz. grapefruit liqueur (such as Combier Crème de Pamplemousse Rose) in a cocktail shaker and fill with ice. Stir until shaker is frosty, about 30 seconds. Strain into a coupe glass and garnish with a grapefruit twist. Makes 1
8. Restaurant Names Will Follow This Formula

A gajillion new places to eat will open this year. Here’s how many
of them will get their (weirdly similar) names.

Your spirit animal
or
Grandma’s name
or
Favorite ingredient

+

Luxury

or

Provisions

or

Luncheonette

(Optional: Add &, Co., or Sons)

=

Sea Otter & Sons Luxury

Anise Hyssop Provisions

‘Ma Knowlton’s Luncheonette

bing-bread
Photo: Danny Kim
9. Everyone Will Be Craving Bing Bread

Each year there’s one dish that spreads like wildfire across menus. In 2015, I’m hoping it’s Chinese bing bread, a.k.a. shaobing, a flaky flatbread often eaten at breakfast. At Parachute in Chicago, it’s made with baked potato, stuffed with bacon and scallion, and served with sour cream butter. Chefs, please start copying!
Get the recipe: Bing Bread

9996687324_871b25d9d2_k
Photo: F Delventhal/Flickr
10. You’ll Lap up Tongue

Squid. Sweetbreads. Sunchokes. Uni. Remember those ingredients you never thought you’d like but now dig? Well, add one more to that list: beef tongue. Perhaps you’ve already had it tucked inside a tortilla or grilled, sliced thin, and served with freshly grated horseradish. Unlike a lot of other daredevil foods eaten for street cred, tongue is delicious. Heck, it’s a muscle, just like filet mignon. And get this: It tastes better. Now, I’m not asking you to cook it (please don’t Google!); I’m asking you to try it…you’ll like it!

torst
Tørst, Brooklyn. Photo: Alex Lau
11. On Tap? Third-Wave Beer Bars

What comes after the brewpub? Stylish beer-nerd nirvanas featuring specialized glassware (no pint glasses!), sleek taps made of wood or chrome, and destination-worthy food. If Tørst in Brooklyn, Edmund’s Oast in Charleston, and Dusek’s in Chicago are any indication, these grown-up bars should be your new spot for a cold one.
Grasshopper at Pépé Le Moko in Portland, OR
12. Good Bars Will Save Bad Cocktails

In 2015 I’m going to be drinking more Long Island Iced Teas, White Russians, and other ’70s throwbacks. What bartenders did for classic cocktails (better ingredients, better technique), they’ll do for these much-maligned drinks. Don’t laugh when the cool kids start sipping Amaretto Sours. (At right: Grasshopper at Pépé Le Moko in Portland, OR. Photo: Stuart Mullenberg)

kings-kolache
Smoked beef with cheddar and candied jalapeño is one of 20 varieties at Kings Kolache. Photo: Danny Kim
13. Kolache Triumph Over Cronuts

The one baked good I’ll stand in line for? Kolache. Based on fruit-filled pastries from Central Europe, these filled dough pockets are a Texas-by-way-of-the-Czech-Republic tradition. Whenever I’m in Houston, I grab a few stuffed with things like jalapeño, cheese, and sausage. The kolache craze is spreading as spots like St. Philip in Austin and Kings Kolache in Brooklyn push the envelope with fillings like black beans, corn, and chorizo. If you need me, I’ll be in line.
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KatysTable @KatysTablefrom Twitter21 Jan

@2muchloveliness sigh. I know. #neverenoughtravel
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LeeannMinton 12 days ago

It all sounds so good...minus the tongue, but I'm pretty good at trying new things I won't eat anything that smells unappealing though I'm very nose sensitive, but as long as I don't know what it is and it smells good I'll eat it. Hope to see some of the new foods soon
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rafsalak @rafsalakfrom Twitter13 Jan

@ZofiaBugajna restaurant names formula - I love that one.
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Theresa Korchynsky from FacebookJan 8, 2015

Kristine Giuliano
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Theresa Korchynsky from FacebookJan 8, 2015

What about getting rid of Monsanto? End Monsanto
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Dorothea Fernandes Tenreiro from FacebookJan 8, 2015

Poor baby, traumatized for life!
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Ivo Felix from FacebookJan 8, 2015

Really...really...do we want to have the rabbit discussion. \U0001f61c
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Dorothea Fernandes Tenreiro from FacebookJan 8, 2015

Tastes just like "chicken"!
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Glenda Kay Richardson Pasko from FacebookJan 8, 2015

I use cod ALWAYS in my seafood stews. Adds real depth and doesn't fall apart.
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Ivo Felix from FacebookJan 8, 2015

Bacalhau pizza??? My brother will be in heaven!! Tongue...still have nightmares from consuming as a child.
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Lisa LaRocque from FacebookJan 8, 2015

Dorothea Fernandes Tenreiro. Ivo Ivo Felix Antonio J Tenreiro
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TNTXN Jan 8, 2015

Yeast Nashville makes the best kolaches I've ever had - and I'm from Texas!
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Lisa Falagan Rubio from FacebookJan 8, 2015

Re: #3 I had the greatest Baccala Mantecato in Venice this past summer. I hope someone in LA can spin his/her take on it soon : )
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Natalie Uebele from FacebookJan 8, 2015

I love tongue & sweetbreads!!
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Kelleigh Wright from FacebookJan 8, 2015

Diane Marie Rochefort - #10... you are ahead of the curve baby!!!
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belencd @belencdfrom Twitter08 Jan

@MichaelSkena I saw that in @bonappetit, too. Lemme know if you find a place in DC. I'll buy first round. / @stumptowncoffee
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Brandon Chase from FacebookJan 7, 2015

Blackbrick Chinese is ahead of the trend with its bing breads!
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Lisa LaRocque from FacebookJan 7, 2015

Surprising!
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Josh Kimbell from FacebookJan 7, 2015

Someone mentioned tacos and shake shack opens up this year so I guess we can see what all the fuss is about.
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Adrianne Mingea from FacebookJan 7, 2015

Okay, Foodies... Did we call any of these? Michelle , Kurtis , Josh , Kellie , Mellory , Nicole ? I'm not sure if we did!!
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Nicholas Vincelette from FacebookJan 7, 2015

#3 on the list, Lisa LaRocque! Looks like it will be making more than the sole Christmas Eve appearance in 2015.
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MarmandT @MarmandTfrom Twitter07 Jan

@taftfoods @TODAYshow my husband loves these. Unfortunately shop that carries them is a little farther away so I don't always get there.
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Callista Lemay from FacebookJan 7, 2015

No shake shack. I thought that was so last year?
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volatilitysmile @volatilitysmilefrom Twitter07 Jan

@ChezWu @bonappetit oh no, someone finally discovered pita sandwiches!!! #BackToDönerKebap
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ChezWu @ChezWufrom Twitter07 Jan

@volatilitysmile @bonappetit Hehe. The snark is strong with this one. Hey it's better than trend pieces telling ramen is going mainstream!
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volatilitysmile @volatilitysmilefrom Twitter07 Jan

@ChezWu @bonappetit and now I have to get ramen for lunch, thanks...
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RosieFoodie @RosieFoodiefrom Twitter07 Jan

@bonappetit @rapo4 @TODAYshow \U0001f450\U0001f44c\U0001f44d
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moorepatty43 @moorepatty43from Twitter07 Jan

@bonappetit @rapo4 @TODAYshow yeiros\U0001f604
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Anthony Ramkissoon from FacebookJan 7, 2015

oming to party girl
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asg749d Jan 6, 2015

This year I will be drinking more Georgian wine (from the former USSR republic, not the US state).
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KackaZvykacka @KackaZvykackafrom Twitter02 Jan

@hanka_pyre Boží!
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PGrodinsky @PGrodinskyfrom Twitter02 Jan

@robbwalsh @bonappetit which almost rhymes w/ Grodinsky! Happy New Year, Robb + Kelly!
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naizer @naizerfrom Twitter02 Jan

@robbwalsh @PGrodinsky @bonappetit Kolaches > Bagels any day...
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jodster112 @jodster112from Twitter02 Jan

@Foodie @bonappetit i read that. that was a great issue btw. i loved the granola bar recipes. lots of healthy stuff in that issue.
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Jenna Sarinas from FacebookJan 1, 2015

Ray Ruiz De Chavez
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StaceyFurt @StaceyFurtfrom Twitter31 Dec

@johnjannuzzi @rapo4 @bonappetit The Portugey in me couldn't be happier to see Bacalao on here!
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Claire Brown from FacebookDec 31, 2014

Check out 13, Lauren!!
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Josine Cato Durant from FacebookDec 31, 2014

Number 4 is not new across the Caribbean islands. I grew up eating saltfish or bacalao. Each time I visit that part of the world (and at times in North America) I ensure I eat saltfish cakes/fritters, bol joul, saltfish fracases, saltfish and rice cook up l
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Andria Cutestory from FacebookDec 31, 2014

\U0001f341\U0001f525\U0001f341
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Michelle Smith from FacebookDec 31, 2014

Vegan Baby!!!
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Michael T. Gresko from FacebookDec 31, 2014

Umm all of this is old news
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BrooklynKolache @BrooklynKolachefrom Twitter31 Dec

@bonappetit @AndrewOKnowlton looks like some info was crossed...:/
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Caine Bowen from FacebookDec 31, 2014

Mike Moya
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Emeline Thorpe from FacebookDec 31, 2014

Victoria Parmenter Alexandra Pioggia
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emilyrgasper @emilyrgasperfrom Twitter31 Dec

@WholeFoodsPR @bonappetit loving the Austin shoutout as well! :)
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WholeFoodsPR @WholeFoodsPRfrom Twitter31 Dec

@emilyrgasper Us too! Kolaches, tacos... our hometown is on top of things!
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Tawhidur Rashid Shuvro from FacebookDec 31, 2014

Rashed Iqbal
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Kim Erfle Seidel from FacebookDec 31, 2014
Thanks!! Somehow I missed that!
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Jessica Lyndall Black from FacebookDec 30, 2014
Parachute Restaurant
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benjaminchapman @benjaminchapmanfrom Twitter30 Dec
@JanetHelm and Listeria will cause a bunch of ready-to-eat foods to be recalled with and without illnesses.
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Indian Food Photos Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes