As this year is slowly slipping away, I am left thinking about all the delicious things I ate. Anything with pork, no-fuss comfort food and food truck fare all top my list of things I've enjoyed stuffing my face with. But there are food trends I wish would just go away.

1. Cupcakes- You all knew this was gonna top my list. They're cute, tasty and colorful. It's not that cupcakes aren't amazing and, of course, I haven't stopped eating them. It's just that I wish another dessert would take its place and cause a craze. How about pies or pudding?

2. Celebrity Chefs- These days, everyone and their dog can have a cooking show on TV and write a cookbook and have a line of cookware. It's great that people are becoming more and more interested in what they eat and getting into cooking shows, but some of these "chefs" are a) annoying as hell to watch and b) create recipes that are just plain ridiculous. Think chicken caesar salad pizza, smoked salmon quesadillas and chili omelets. Let's shine the spotlight on real chefs with real cooking skills.

3. Prix-Fixe and Tasting Menus- Sometimes we don't want to read through a list of appetizers, main courses and desserts. We want to get in a few courses and call it a night. But it seems like these days restaurants are only featuring prix-fixe and tasting menus. Choices are few and the prices are high. Bring back the a la carte menu please.

4. Molecular Gastronomy- Thank you, Ferran Adria, Heston Blumenthal, Jose Andres, Wylie Dufresne and Grant Achatz. You've all done a spectacular job bring together the scientific and culinary worlds. But after years of eating foams, mousses and distilled meat juices, we want to sit down and order us a generous helping of identifiable food. 

5. Listing the provenance of each ingredient- Have you been to a restaurant lately and been given a novel to read? Oh, wait, it's actually a menu and each item on is listed with its birthplace, its Latin name and even the truck driver who transported it into the city. Enough with the Prince Edward Island Mussels served with a Casablanca clementine and seven-week old Portuguese parsley sauce. Mussels in citrus sauce gets the point across just fine.