What will we all be cooking and eating this year? From mushrooms and low-alcohol cocktails to nostalgic snacks and global ingredients, Washington Post recipes editor Ann Maloney joins us to share exciting food trends taking off in 2022 -- and why they’ll be so popular.LINKS -More from Ann: www.washingtonpost.com/people/ann-maloney/-20 ways to go green in the kitchen: www.washingtonpost.com/food/interactive/2021/green-kitchen-eco-friendly-tips/-Mindful Mixology: www.washingtonpost.com/food/2022/01/14/non-alcoholic-drinks-derek-brown/-Travels through cooking: www.washingtonpost.com/food/2021/06/03/travel-through-cooking/-For relaxing in the kitchen: https://www.washingtonpost.com/food/2022/01/03/how-make-smart-new-year-resolutions/-Per our convo, Daiya is the plant-based cheese Ann mentioned that has best meltability!Thank you to our sponsor: https://www.nutrisense.io/fueled