Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

First Bruce Willis reappeared and flashed us back to the ’80s with the latest Die Hard installment, A Good Day to Die Hard. Then Halle Berry showed up at the Oscars in a dress that looked like she got it straight from Joan Collins in her Dynasty heyday. And now New York City’s Museum of Modern Art is debuting its new collection of arcade video games, featuring the most popular one of them all, Pac-Man.
 
So the ’80s are back. And they’re way back in the world of food and drinks. Here are more clues that show the resurgence of the decade in all its neon pink cocktails and carb-centric glory.
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At Eatocracy, we eat like it's our job - because it is. There's no crystal ball for food editors to peer into or a Ouija board that contacts Escoffier from beyond the grave for culinary guidance. Instead, we rely on the tastemakers – the chefs, the farmers, the artisans – and our own eyes, ears and mouths to keep us informed of the latest movements in the food world. This series, Next Course, looks into what’s coming up in the food world.

"Pssst! Hey buddy, you looking for any of that there...fish goo? I know a guy."

An unusual product, popping up in hushed conversation among chefs and their fishmongers, may soon be swimming to a restaurant near you. It's fish marrow. Yes - bone marrow from fish.

Once the domain of dogs' dinners and the working class’s cucina povera, in recent years, bone marrow oozed into chef territory. Platters of sawed-open bones with rich marrow soon popped up on high-end menus across the country. Anthony Bourdain coined it "butter from god," and it gained a devout following accordingly.
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

It’s the big question: What foods are going to top the 2013 hit list?

Earlier I had some ideas - namely rabbit, tricked-out tacos and reinvented spring break cocktails. But not everyone sees the future in Sex on the Beach shots.

I turned to my favorite superhero, chef Mario Batali, who had genius thoughts on the food and wine you should go for in 2013. Super veggies, he says! Lesser known wine varietals!

Here’s what Mario Batali says people will be eating.
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This is the second installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

You can't swing a sack of raw kale without seeing a food pundit hold forth about their culinary resolutions for 2013. Sorry for adding to the din, but I promise that none of mine are about encouraging deprivation, Paleo diets, eating weird animal parts (I want all those for myself) or any manner of "cleanse."

This is all about amplifying your level of delight and confidence in the kitchen or at the restaurant table and freeing yourself from expectations of perfection. Perfection tastes boring – kinda like raw kale. Luscious, lopsided, lumpy joy is where it's at.

1. Screw Pinterest and Instagram
Okay, maybe that's a bit drastic - but take a look at how you're using them and how you feel after prolonged exposure. If there's nothing but inspiration and motivation for you in images of artfully iced petit fours and cunning little ramekins full of brûléed food, then congratulations and continue. If, however, it manifests pangs of guilt, frustration or inadequacy in you, STOP.
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

So, you think you’re a serious juicer? (I’m referring to fruit and vegetable juicing, and not the steroid kind that gets you suspended for 50 games in Major League Baseball, obviously.) Have you taken a juice vacation? Because that’s the new standard for real juicers.

Hotels from New York State’s Catskills to Southern California now offer long and short "juice vacations." A good pre-Labor Day example for anyone who’s been going too heavy on the burgers recently: the one-day Bikini Jumpstart Juice Package at Santa Monica’s Shore Hotel.

Real juicers, here are more trends to stay on top of:
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Devna Shukla works on CNN's AC360° and co-edits Eatocracy's Fame Bites series. She really, REALLY loves peanut butter and jelly sandwiches.

Candace Nelson is the founder and pastry chef of Beverly Hills-based Sprinkles Cupcakes, and a judge on Food Network's "Cupcake Wars."

We visited with Nelson at the opening of her first New York City outpost to discuss the Oprah effect, what's next and how to beat the "just another cupcake shop" rap.
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

About the same time dandelions and bluebells start to bloom, so do the first cries of "zOMG ramps!" in the culinary world.

Spring has sprung, and for Every Day with Rachael Ray editor-in-chief Liz Vaccariello - whose new issue hits newsstands April 12 - that means in the kitchen too.

Spring Eats Cooks Can’t Wait to Get Their Hands On: Liz Vaccariello
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It's not enough to fizz with carbonation and taste sweet.

For years, drinks have been infused with promises of electrolytes, caffeine and instant energy. But now, some sodas and other concoctions are offering the opposite of Red Bulls and Four Lokos - they slow things down.

As more sedating sodas enter the market, some beverage makers have taken relaxation to another level by producing sodas laced with marijuana or ingredients to mimic that drug.

"Everyone is looking for some effect somewhere," said Dr. Matthew Seamon, assistant professor in the College of Pharmacy at Nova Southeastern University.

Beverages such as Malava Novocaine, Drank, Unwind, Mary Jane's Relaxing Soda and Slow Cow (sold in Canada) are marketed as helping people unwind.

Read the rest of "Anti-energy drinks: Relaxation in a can""on CNN Health.

Call it the Mad Men effect: retro fashions, debonair dinner parties and especially classic drinks - like bourbon - are back with a vengeance.

"Despite the recession, consumers decided they wanted to drink better," says Frank Coleman, senior vice president of the Distilled Spirits Council of the United States.

Last year, sales of super premium bourbon (the highest price category) were up 17.7% from 2009, according to the council, while total bourbon sales grew at a rate of just 4%.

So what makes a bourbon "super premium"? Well, better often means older. Older whiskeys spend more time aging in an oak barrel, which is how they get their caramel color and much of the flavor.

Read "Great bourbons at a bargain" on CNNMoney.

Dear Gadgetphiles,

If you Tweet from any of your cooking appliances, Team Eatocracy will personally come to your home and pour some manner of liquid all over your circuit breakers.

Love,

All sane people, everywhere

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