13 Fat-Free Fads and Martha Stewart: 1990’s

The availability of better processes and additives made the marketing of fat-free products a boon for food manufacturers in the 1990’s. The problem was, the foods were often loaded with simple carbohydrates and sugars. In an attempt to diet, many found themselves gain weight and feeling less healthy. Nevertheless, products like SnackWells “diet” cookies and fat free frozen yogurt were very popular.

In the restaurant world, fusion dining was gaining popularity. This was a distinctly American take on cuisine, combining the dishes and ingredients of the melting pot of its citizens. Food became more streamlined and the American palate, now more educated, enjoyed dark chocolate molten cake and tortellini in coconut and lemongrass broth.

Cooks at home were looking to a new guru: Martha Stewart. Martha made “cocooning” a trend, as people looked to creating beautiful home environments and dining in them with friends. Handmade and garden-grown became the way. Fresh ingredients and homey dishes made with picture-perfect styling are aspects of cooking that are still popular in the 2020’s.