Ten Vintage or Forgotten Foods People Might Start Eating Again

Simmered for hours with bones and connective tissue, this nutrient-dense broth is now trending again for gut health and collagen.

Once a preservation method, now valued for probiotics and gut health.

Once banished for being “unhealthy,” it’s returning as a natural fat alternative in keto, paleo, and whole-food circles.

Once a cheap cut used in stews and soups, now a gourmet ingredient in slow-cooked dishes, especially in Caribbean and Asian cuisines.

A Southern sweetener that’s now finding new life in artisanal baking and natural sweetener alternatives.

A hearty, gluten-free grain used in old-school pancakes and porridge, now back in style among plant-based and low-carb eaters.

Nose-to-tail eating is back among those seeking nutrient-dense, sustainable meat consumption.

Once a foraged food and liver tonic, now found in farmer’s markets and used in bitter salads or teas.

Ancient grains that are lower in gluten and making a comeback in artisan breads and pasta.

Overshadowed by carrots and potatoes, these sweet, earthy roots are being rediscovered for roasting and mashing.