Food hypersensitivity represents a group of adverse immunological reactions linked to food ingestions such as anaphylaxis or eosinophilic esophagitis. Identification of the responsible food is currently based on a detailed history and complementary exams, mostly prick testing and assessment of serum specific IgE, either by ImmunoCAP or multiplex assay. Other skin and laboratory tools such as functional in vitro or patch testing are currently not validated although some show promising results in the field of food allergy. This article presents the different diagnostic procedures that are commonly and less commonly used in the workup of food allergies and their potential for future use in the workup of food-induced hypersensitivity reactions. Non-immunological reactions, rare entities (Heiner syndrome) and celiac disease will not be addressed in this review.