I Can See the Future: Your Grocery Store in 2015

Americans are embracing more diverse ingredients than ever. Here's what Every Day with Rachael Ray magazine found on a recent trip to Wal-Mart, and what we predict you'll see on your neighborhood grocery shelves in 2015.

Americans are embracing more diverse ingredients than ever. Here's what Every Day with Rachael Ray magazine found on a recent trip to Wal-Mart, and what we predict you'll see on your neighborhood grocery shelves in 2015.
Americans are embracing more diverse ingredients than ever. Here's what Every Day with Rachael Ray magazine found on a recent trip to Wal-Mart, and what we predict you'll see on your neighborhood grocery shelves in 2015.

This Korean dish of preserved veggies, marries the pucker of pickles with the sizzle of chiles.

This tropical fruit from Southeast Asia is the base for the most amazing frozen margarita you'll ever imbibe.

It's higher in calcium and vitamin A than cow's milk. Try it the next time you whip up a box of mac and cheese.

They could replace edamame as the hottest veggie trend.

They add complex flavor and visual interest to salads and sauces.

They are a lean, iron-rich alternative to beef or turkey burgers.

It turns an ordinary peanut butter sandwich into a Fig Newton impersonator.

Deliver a high-protein, low-carb grain to your table faster than you can say "superfood."

They have a spicy kick. So, unlike with potato chips, you won't have to down a whole bag to feel satisfied.

It's lived in the shadow of soy sauce long enough. It will add authenticity to your Asian cooking.


By Liz Pearson | Photography by Levi Brown

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