Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed

    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on,
    the online magazine about gourmet and specialty food.

Archive for Kitchenware/Tabletop

GIFT: WellnessMats

One of the new styles—we have it in front of
our kitchen sink! Photo courtesy Wellness


In the search for holiday gifts that will be used and treasured, we recommend WellnessMats.

Anyone who spends a lot of time standing on a hard kitchen floor will be thrilled. Every person who’s stood on our WellnessMat has expressed intent to purchase one.

The anti-fatigue floor mats are ergonomically engineered and medically proven to provide unsurpassed comfort, safety, relief and support while you stand. If only the Earth were paved with wellness mats: No more back pain, leg pain, knee pain, foot pain (at least, for those moments when standing on a WellnessMat).

Mario Batali, Todd English, Guy Fieri, Duff Goldman and Top Chef Sarah Grueneberg are all fans. Even people who are in tip-top shape and don’t spend hours in front of the stove or sink will appreciate the pillowy comfort.


WellnessMats come in just about every size, color and pattern that a decorator could desire. There are also choices for the bathroom, garage, grill, laundry room, workplace and for fitness. There are even mat covers, so you can change the look with the seasons.

Prices vary by size. Our 3′ x 2′ mat, shown in the photo, is $129.95—the best money you can spend for kitchen comfort.

See the choices on You can buy them online for the best selection, and at fine retailers such as Williams Sonoma and Sur la Table. WellnessMats come with a seven year warranty (you can’t puncture them with stilettos), and are 100% made in USA.



GIFT: Le Creuset Dutch Oven Ornament & Candle

A tree ornament for the serious cook. Photo
courtesy Le Creuset.


Here are two special gift items for a serious cook: new ways to enjoy the classic Le Creuset French ovens.

Designed to look like a trio of French ovens, this tree ornament announces that a cook is in the house.

The artisan-blown and hand-painted glass ornament is three inches wide by four inches high. It’s available in red, green and orange for $25.00.

Not into tree ornaments? How about candles?

The Holiday Mini Cocotte Candle is a gift-within-a-gift.

A miniature cocotte holds a candle; when the candle is used up, it turns into a small dish for condiments, olive pits or whatever.


The candle is 100% soy wax and blended with essential oils. It provides 25 hours of burn time and fragrance, in two options:

  • A cherry red cocotte with a vanilla-scented candle
  • A fennel green cocotte with a pine-scented candle
  • The Holiday Mini Cocotte Candle is $40.00.
    Both items are available at or at Le Creuset Signature Stores.


    The French Oven as a candle. Photo courtesy Le Creuset.




    HALLOWEEN: Lenny Mud Ceramics

    Drink your milk or else! Photo courtesy
    Lenny Mud.


    Trying to track down a clever tea pot, we followed a trail from website to website and ended up at the Etsy store of Lenny Mud, based in Haddonfield, New Jersey.

    Lenny is the studio cat; the ceramist is Lorrie Veasey, who creates handmade ceramic cups, mugs, teapots, bowls, vases, ornaments and other pottery items.

    The Frankenstein mug in the photo has a built in holder for the cookies. The price for this work of art? Just $18.

    The ceramics are made from earthenware clay and kiln fired twice to over 1900 degrees. The glazes are lead free and the pottery is dishwasher- and microwave-safe.

    What will Lorrie think of next? Head over to to see her other nifty creations.




    PRODUCT: Electric Rice Cooker

    The more sophisticated rice cookers double as
    slow cookers. Photo courtesy Blendworx.


    An electric rice cooker can make fluffy, light, perfect rice every time, without the stove top mess-ups that some people encounter when trying to cook rice.

    You don’t have to lower the flame and watch that the water doesn’t boil over. Just add rice, water and salt, set the dials and walk away until it’s time to serve the rice.

    The rice cooker can cook other grains as well. So if your goal is to pack more fiber and nutrition via barley, brown rice, quinoa and other whole grains, consider adding a rice cooker to your countertop.

    Thanks to and for some of these tips.


    You can find an electric rice cooker for under $20, or a superpremium Zojirushi model for $150 or more (take a look at this beauty). You’ve got decisions to make, starting with capacity. Size: Is a a four-cup rice cooker enough, or do you want the option to make 10 cups? Then, consider your other options:

  • Slow Cooker: Some rice cookers double as slow cookers—a great idea. You can also use them to make soups, stews, breakfast cereals, even desserts.
  • Keep Warm Function: Rather than turning off, the rice cooker will switch to a lower temperature after cooking to keep the rice warm and moist until serving.
  • Steam Tray: A useful attachment that fits over the rice to simultaneously steam fish, meat and/or vegetables.
  • Delay Timer: You can program it in the morning so the rice is ready to eat when you return from work.

  • Brown Rice/Sushi Rice: An option to cook rice longer.
  • Fuzzy Logic/Smart Logic: A microprocessor senses and adjusts the amount and type of rice to generate the right amount of heat at varying points in the cooking cycle. These tend to be the best rated and most expensive rice cookers, and are ideal for people who enjoy different varieties of rice.
    Other rice cooker features include slow cook, quick-cook (a cooking cycle that bypasses the soak stage for faster rice), cake “baking” functions and more.

    The rice cooker includes a measuring cup that conforms to rice cooker industry standards. Different from U.S. cooking standards, it measures 180 ml or about ¾ cup.


    Advanced rice cookers can make conventional white rice, brown rice, sushi rice and more. Photo courtesy Zojirushi.


    If your recipe does not call specifically to measure a “rice cooker cup,” you may need to adjust your recipe accordingly.

    How many different types of rice have you had? Check out our rice Glossary and discover some new options.



    FOOD FUN: FunBites Cuts Food Into Mini Squares

    Have fun with it! Photo courtesy


    Typically we avoid gadgets that clutter up drawers and have limited use (mango slicer, anyone?).

    But FunBites is a new kitchen tool that cuts food into 12 perfect bite-sized squares that make food fun for kids and adults alike.

    The curved blade cutter and matching popper top pop out mini-squares of brownies and pound cake, cheese, fruit and vegetables, pancakes, sandwiches, and more.

    This little gadget makes food so much fun that even the pickiest eaters will dig in. The little squares tempt the wary to try new things.

    For kids’ recreation, you can have “make your own snack” art contests at the table.


    The BPA-free plastic is dishwasher safe. At $12.99, it’s a gift idea for kids and adults alike.

    Get yours at

    Then, have fun making bite-size:

  • Burgers
  • Cheese
  • Grilled Cheese, peanut butter and other
  • Melon
  • Omelets
  • Pancakes, waffles, French toast
  • Pizza
  • Tofu

    What are you going to “square” first?


    We’re not lion: This is fun! Photo courtesy Fun Bites | Open Sky.




    FOOD FUN: Convert Canning Jars To Drinkware

    If you’ve been to restaurants or parties where the drinks are served in canning jars, you can be just as trendy at home or on the go.

    And you can do it with an improved approach: a spillproof drinking lid adapter.

    The Cuppow is a new invention that lets you up-cycle a canning jar into an eco-friendly beverage travel mug or sippy cup—although since glass is breakable, even extra-thick Mason jar, you’ll have to judge the portability based on your own habits.

    “The canning jar already makes an awesome platform for a travel mug,” say the manufacturers. “It’s easy to clean, made of heat-resistant glass, cheap, durable, and when sealed it doesn’t leak. The only problem is that with their large openings, canning jars are not great for spill-free sipping while on the move. So we adapted it [into] a simple, eco-friendly alternative to poor-performing and messy disposable hot cups, and over-built and expensive travel mugs.”


    Turn your canning jars into drinkware. Photo courtesy Cuppow.


    The plastic circles, that insert into the metal rim of the canning jar lid, are available in clear, blue and pink for regular jars and clear, mint green, and orange for wide mouth jars. The adapters enable you to drink sippy-cup-style or insert a straw.


    Photo courtesy Cuppow.


    At $7.99 each they are pretty expensive for the plastic inset only: You BYO jar and metal lid. For a one-off, the price is affordable; but if you want to use them for the whole family or for entertaining, you have to trade off cost versus fun. One hopes that the company will find a way to bring the price down.

    The Cuppow is made in the U.S.A. from 100% recycled BPA/BPS-free rigid plastic. It is dishwasher safe (top rack only).

    They are available at retailers nationwide and at

    The manufacturer is committed to diverting as much waste as possible from landfills and contributes 5% of profits to domestic charities and social initiatives.




    TIP OF THE DAY: Parchment Paper Vs. Waxed Paper

    Cookies on parchment paper. Photo courtesy
    King Arthur.


    We’ve gotten a few inquiries about waxed paper versus parchment paper. The easiest way to remember which to use is that wax melts when it’s near heat. So:

  • Parchment paper can take the heat. It’s coated with silicone, which is nonstick and heat-resistant.
  • Waxed paper can’t take the heat. The soybean or paraffin wax surface will melt and can even catch fire!
    For some tasks you can use either.


  • Baking. Most brands can withstand temperatures up to 420°F for up to 30 minutes. (For higher-heat and longer baking, check the package to be sure.) Popular uses include lining cookie sheets instead of greasing them. This also keeps grease from fragile cookies like meringues.

  • Cooking. The most popular use is “en papillote,” a technique of wrapping food in a pouch of parchment paper before baking. It locks in flavor and keeps the moisture in as it steams the fish and other foods—a low calorie preparation. You can also microwave leftover pizza on a piece of parchment to help crisp the bottom.
  • Lining. The elegant-looking parchment can be used instead of a napkin.
  • Serving. Restaurants use it to present cones of French fries and other fried foods. You can also use it to serve popcorn and other snacks. Use a piece of tape to seal the cone.
    Don’t use parchment in the broiler: It can catch fire. Use foil instead.

    Parchment paper can be purchased in rolls or in precut sheets that fit different size baking pans. There are two “grades”: the original silicon-treated parchment and a newer, much cheaper variety treated with Quilon. The Quilon parchment has a lower heat tolerance, but is fine for most baking needs.

    Some bakers use Silpat: washable, reusable silicon pan liners. They’re great for some needs, but don’t give cookies the crispiness they need on the bottom.



    Wax paper was designed to repel moisture. It was first invented to keep bags of potato chips from getting soggy.

  • Covering. When slicing raw meats, lay a sheet of wax paper atop the cutting board to keep the surface sanitary.
  • Lining. Line the produce drawers of the fridge, and you won’t have to remove and wash the entire bin as often. Similarly, you can use it to line kitchen drawers.
  • Mixing. Here’s a baking tip: Mix the dry ingredients on a sheet of wax paper on the counter. Lift it to form a funnel and easily transfer the ingredients into the mixer bowl.
  • Dustbuster. Mom’s favorite use: Place wax paper on top of the upper kitchen cabinets where dust and grease accumulate. Every few months, change the paper.


  • Dripping. Catch the drips from candy apples, chocolates and other foods that “drip dry.”
  • Pouring. Roll the paper to make a funnel/cone.
  • Separating. Layer squares of paper between burgers, steaks, or chops before freezing. It will be easier to separate them for thawing.

    Caramel apples on wax paper. Photo by Karcich | IST.


  • Separating. Separate burger patties or other foods prior to cooking.
  • Wrapping. While waxed paper works for longer periods to keep the moisture in, you can use either for cheese, meats, sandwiches, etc.

    Since the product is made from unbleached paper that’s coated with wax, the proper name is waxed paper.

    “Wax paper” would imply that the sheet is made of wax.



    PRODUCT: Coconut Grater From Microplane

    Your coconut cake deserves fresh-grated
    coconut. Photo courtesy Taste Of Home.
    Here’s the recipe.


    Recently, the folks at Microplane wrote to tell us that their Microplane Elite Extra Coarse Grater was terrific for grating coconut. The grater has large grating holes that give fresh coconut a texture similar to commercial shredded coconut—but if you’re a coconut lover, you’ll really prefer the superior taste and natural crunch of freshly-grated coconut.

    We love moist, grated coconut in and on ambrosia salad, cakes, cupcakes, lemon-coconut bars, macaroons and ice cream. On the savory side, there’s coconut batter shrimp, coconut rice, Thai chicken and soups, numerous Indian dishes and other Pacific Rim cuisine.

    The grater also works on cheeses and root vegetables. The suggested retail is $16.95, and you can buy it online. If you have a friend who makes a great coconut dish, you can make a gift of the grater and a fresh coconut.



    Actually, it’s a drupe—a category of fruits that includes the coffee cherry (bean), mango, olive, most palms (date and coconut palms, e.g.), strawberry and all members of the genus Prunus, including the almond, apricot, cherry, nectarine, peach and plum.

    Here’s what we dug up at the Library of Congress:

    Is a coconut a fruit, nut or seed? Botanically speaking, a coconut is a fibrous one-seeded drupe, a classification of fruit.

    A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut, and all drupes, have three layers: the exocarp (outer layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed). When you buy a coconut at the supermarket the exocarp and the mesocarp have been removed and what you see is the endocarp.


    So why is it called a nut?

    Food names were bestowed long ago, often by explorers and others who had no botanical training.

    Eggplants have nothing to do with eggs, but the early small, white oval varieties looked like eggs to the folks who named them. Grapefruit growing on trees looked like jumbo clusters of grapes. To Columbus’s crew, the heat in chiles reminded them of the black peppercorns back home, so they called chiles “peppers.” They were ignorant of the fact that there is no relation between chiles and peppers.

    The oldest reference to the coconut comes from a 5th century Egyptian traveler, Cosmas, who wrote about the “Indian nut” or “nut of India” (the coconut more than likely originated in the Indian Archipelago or Polynesia). “Coconut” was derived from old Portuguese and Spanish, where coco meant head or skull.

    Why skull?


    It’s not a nut, but a fruit. Photo courtesy Microplane.

    The three small holes on the coconut shell resembled human facial features. According to one source, the sailors of Vasco da Gama, who came across the fruit in India and first brought it to Europe, were reminded of a ghost or witch in Portuguese folklore called coco. The first known recorded usage of the term is 1555.


    Botanically, the coconut palm is not a tree since there is no bark, no branches, no secondary growth. The coconut palm is a woody perennial (flowering plant) called a monocotyledon; what we see as the trunk is a very thick, woody stem.

    Other monocotyledons include the true grains (maize, rice, wheat, etc.), the pasture grasses, sugar cane, bamboo, banana, ginger and the amaryllis family—which includes onions and garlic plus flowering plants such as the amaryllis, daffodil, lily, iris, orchids, and tulip.

    Isn’t botany enlightening?



    TIP OF THE DAY: Beat The Heat With A Pressure Cooker

    The Kuhn Rikon 7.4-quart pressure cooker.
    Photo courtesy Kuhn Rikon.


    We’re in the middle of a heat wave, so the less the stove and oven are on, the better. We’ve turned to our trusty pressure cooker to make an entire meal from scratch.

    This is not your mother’s (or grandmother’s) pressure cooker. Totally safe and user-friendly, there’s no scary hissing or rattling. It’s a must-have appliance for any busy person.

    A pressure cooker does the opposite of a slow cooker. Instead of long, slow cooking, pressure cooking is short and fast. You can cook high-fiber, low-fat foods in record time, preserving vitamins and essential nutrients. Recipes that normally take four hours are ready in 45 minutes.

    And pressure cooking creates a greener kitchen, since faster cooking means less fuel burned.

    And when it’s too darn hot to stand over a stove, there’s no checking up on your recipe as it cooks. Just turn on the heat and come back to take the pot off the stove.


    You can make anything in a pressure cooker, from soup to main to side to dessert. The potatoes for potato salad cook in five minutes. We made a cheesecake in 20 minutes that you’d swear was baked in the oven for more than an hour. And as the temperature here refuses to leave the high 90s, there’s no need to turn the oven on.

    We use a Kuhn Rikon pressure cooker. It’s not inexpensive, but when the food emerges with so little trouble, moist and delicious, we’d be happy to pay double. Almost.

    Check out our article on pressure cooking.



    TOP PICK OF THE WEEK: Panasonic Electric Kettle

    Summer is iced tea time. If you’re a fan, here’s a question:

    Why take the time and effort to brew iced tea? You can buy it in individual bottles and large formats just about everywhere.

    The main reasons to brew your own are sustainability, cost and, if you have a good palate, better quality tea.

  • Save The Environment. Just as with water bottles, all of that extra plastic goes into landfill. Some people recycle, but that, too, requires energy and expense.
  • Save Money. How much does a 16-ounce bottle of iced tea cost? About $1.79 where we live. Even if you buy them at club stores, you’re still paying a dollar—as opposed to pennies to brew your own.
  • Please Your Palate. Brew iced tea from loose tea or quality tea bags and enjoy superior tea flavor. We use great tea that’s so complex and flavorful, it never needs sugar.
  • Decaffeinated Tea. People who limit their caffeine can enjoy decaffeinated iced tea to their hearts’ content.

    Panasonic’s sleek new electric kettle. Photo courtesy Panasonic.



    Electric kettles have been around for generations, but they keep getting better and better.

    Introduced last month as part of Panasonic’s new Breakfast Collection, the The Panasonic C-ZK1 is a sleek 1.4 liter tea kettle with 1500 watts of power. It’s $179.95 on You can find an electric kettle for $25.00, but it doesn’t have these features:

  • Quick to heat. Heats up water faster than a traditional tea kettle. The 1.4 liter capacity equates to 47 ounces. Our pitcher holds 64 ounces. The water for the the extra 16 ounces heats in two minutes.
  • Cool to touch. It has a cool-touch exterior.
  • Automatic shutoff. A welcome safety feature, here’s automatic shutoff when the water has boiled.
  • There are more benefits. Read the full review.

    Or head on over to to buy one.




    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers