Parade magazine took a look at What America Eats with predictions from Mimi Sheraton, author of 1,000 Foods To Eat Before You Die: A Food Lover’s Life List.

She takes a peek at what’s coming next. Here are current trends and what Mimi thinks will follow.

1. HOT SAUCE

Now: Sriracha, the fiery Thai chile sauce.

Next: Piri-piri, the fiery African chile sauce. A Peruvian version is spelled peri-peri.

 
2. INTERNATIONAL SNACK

Now: Hummus, now ubiquitous in an every-expanding number of flavors, including fusion flavors like chipotle, jalapeño and wasabi.

Next: Khachapuri, a Georgian* comfort food of cheese-filled bread. Leavened bread is filled with cheese, eggs and other ingredients. According to Wikipedia, in a 2009 survey, 88% of Georgians preferred khachapuri to pizza.

Now: Kimchi, Korea’s spicy-hot fermented vegetables, enjoyed as a condiment.

Next: Mexican hot pickled vegetables, a take on Italian giardiniera that combines garden vegetables (carrots, cauliflower, celery, onions) with jalapeños, garlic, oregano and cider vinegar. A condiment with tacos, it has been ported to American burgers and sandwiches.

Now: Thick, creamy, tangy Greek-style yogurt, a category so hot, there’s no more room in the grocer’s dairy case.

Next: Labneh, a thick, creamy, tangy fresh cheese, often called “yogurt cheese” in the U.S., that’s a mainstay for breakfast and snacking in the Middle East.
 
5. BEVERAGE

Now: African ginger beer, which is even spicier than Caribbean ginger beer. If you’d like a much more intense ginger ale experience, pick some up.

Next: Matcha, the mellow, powdered green tea that’s drunk hot in Japan (it’s part of cha no yu, the Japanese tea ceremony), but available hot, cold, sparking, in green tea lattes and more in the U.S.
 
 
It’s up to you: Keep eating what’s hot today, or get ahead of the trend!