THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for June 7, 2010


As we write this, we’re enjoying our fifth flavor of swirly buns from Just Buns, a homey family business that aims to provide Americans with a better breakfast pastry (using Mama’s decades-old swirly bun recipe).

Send a box of the handmade, all-natural buns as a gift. Unlike the ginormous Cinnabon, here’s a more elegant bun that eschews the cloying icing and is just sweet enough for breakfast.

Each swirly bun is shrink-wrapped for freshness. Five days later, they’re still moist and soft—we don’t even need to give them a quick nudge in the microwave.

The menu lists 25 flavors, from Nutella and Peanut Butter and Chocolate (or Peanut Butter and Jelly) to savory varieties, such as Garlic & Parmesan and Onion & Parmesan. So far we’ve tried Almond, Blueberry, Black & White (dark and white chocolate), Chocolate, Cinnamon & Brown Sugar (the most popular flavor), and Toffee.


Send someone a swirly bun treat. Photo

In addition to the Cinnamon, we’ve become a devoted fan of the Chocolate and Black & White varieties—a superior substitute for pain au chocolate that has all of the chocolate without the flaky crumb cascade of a croissant. Marzipan lovers will like the Almond variety—really almond marzipan, with a generous marzipan filling.

Now we’ve got to go back for more: the two Peanut Butter flavors, Raspberry, Chocolate Coconut and the two savory swirlies. We keep them in the freezer and restore them to swirly goodness in the microwave (20 seconds).

E-commerce is not yet up and running, so you can phone in an order or leave your request via the Contact Us form on the website.

Or, better yet, enter to win a dozen of the swirly buns in this week’s Gourmet Giveaway contest.

  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Pies & Pastry Section and enter your email address for the prize drawing. This contest closes on Monday, June 14th at noon, Eastern Time. Good luck!
  • Learn more about breads in our Bread Glossary, and check out the breakfast pastries and other baked goodies in our Pie & Pastry Glossary.

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FATHER’S DAY: Wellness Mats For Comfort

No more aching legs: It’s like
standing on pillows! Photo courtesy

If Dad has a hobby (or job) that keeps him on his feet, he may deem a WellnessMat to be the best gift he’s ever received.

Ergonomically engineered to provide maximum comfort, safety and relief, anti-fatigue WellnessMats are the most cushy and comfortable mats (or flooring of any kind) that we’ve ever stood upon. The non-skid mat is available in a variety of colors and sizes, and is a godsend for people with aching legs and feet.

WellnessMats are not inexpensive ($119.95 and up, depending on size) but they’re worth every nickel. We have the Maxum mat in THE NIBBLE’s test kitchen, and it’s the difference between standing on hard tile and standing on pillows.


Learn more at and spread the word to anyone who has ever said, “My legs hurt.”

See more of our favorite Father’s Day gifts.

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TIP OF THE DAY: Be A Smart Cookie

Did you know that different types of cookie sheets produce different baking results? Your recipes will turn out better with the right cookie sheet.

Shiny aluminum or stainless steel cookie sheets result in delicate, evenly browned cookies.

Nonstick cookie sheets make cookies easy to remove, but the dark finish may cause the cookies to brown more quickly. That’s why manufacturers generally suggest lowering the oven temperature by 25 degrees.

Dark aluminum sheets have an almost black finish that can absorb heat and cause the bottoms of the cookies to brown more quickly. Watch carefully: You may have to lower the temperature and bake for a shorter time.

This insulated cookie sheet from Calphalon is
available at

Insulated cookie sheets were created to make it harder to burn the recipe for meringues, lace cookies and other delicate baked goods. An air layer between the sheet and the top baking surface insulates the dough from intense heat. But it’s also harder to get something crisp—like crispy cookies or focaccia—and they may cause some cookie dough to spread. Don’t use them if you want your baked goods to brown much on the bottom.

For ideal baking results, you need to be a smart cookie and match your recipe to the cookie sheet.

Visit our Gourmet Cookies Section for more cookie tips, recipes and reviews of our favorite cookie manufacturers.


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RECIPE: The New Sausage Sandwich & A $25,000 Recipe Contest

The “new” sausage sandwiches: chicken
apple sausage with pineapple salsa on a
sandwich roll or ciabatta roll. Photo
courtesy Mezzetta.

Say “sausage sandwich” to someone, and the image that comes to mind is most likely an Italian sausage, pepper and onion sandwich on a hero roll.

That’s the old sausage sandwich. The new sausage sandwich lightens things up with chicken sausage, different sauces and gourmet breads.

This recipe, by Virginia Suddath of Kihei, Hawaii, is called “Kona Po Boy.” It substitutes chicken apple sausage for pork sausage and pineapple salsa for tomato sauce.

The recipe was a finalist in Mezzetta’s 2009 “Make That Sandwich” Contest. Get the recipe.

Do you love to make complex sandwiches that push the envelope? Enter the 2010 contest.

Vote For The Best Celebrity Sandwich
Seven chefs, including Jamie Oliver and Top Chef Stephanie Izard, have entered their own sandwich recipes. The chef whose sandwich gets the most votes will receive $10,000 for his or her charity. Check out the sandwiches and cast your vote.

Find recipes for more gourmet sandwiches in our Bread Section.


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