Top 30 Must-Try Foods of 2019

Introduced early this year, this new entry in the fabled Girl Scout line is made with semi-sweet chocolate chips, caramel, and caramel’s steady date these days, sea salt. It takes the place of Trios, introduced in 2015, a chocolate chip cookie with peanut butter and oats, which always somehow tasted just a little too healthy.

These sweet dome-shaped sugar buns with a sugary, crunchy top have long been popular in Hong Kong and in Chinatowns around the world. Their name notwithstanding, they contain no pineapple — the upper surface is thought to evoke the pattern on a pineapple’s exterior. Yelp reports that mentions of the buns are cropping up coast to coast.

You’ll probably have to make this yourself (commercial options are few and far between), but it’s worth it. Tahini — sesame paste — yields a rich, dense ice cream with a subtly nutty flavor. It can be made with egg yolks and cream like other ice cream, or with coconut milk and cream for a vegan variation. Some recipes — which are all over the internet — don’t even require churning.

Avocados are a fruit, though we often think of them as vegetables, and the Brazilians, among others, have been making ice cream out of them for years. Since all things avocado are now in vogue, it’s only natural that this unusual delight would start finding an audience in the U.S. There are plenty of recipes for it, but also some commercial versions, including the vegan FoMu and Cado brands and the non-vegan but avocado-rich Magnolia.

People choose coconut yogurt — that’s yogurt made from coconut milk, not cow’s milk yogurt with coconut flavor– because they have dairy allergies and/or are vegan and/or expect it to have health benefits beyond those of the ordinary kind. There’s another reason to try it, though: It actually tastes pretty good, especially if it’s one of the brands made with sweetened coconut water.