[1] Like Air Puffcorn, our Top Pick Of The Week, was featured on Shark Tank (photo © Shark Tank Products).

[2] You can a large-size (4-ounce) combo pack on Amazon (photos #2, #3, #4, and #5 © Like Air Snacks).

[3] Pancake is a delicious flavor of popcorn, with far fewer calories than eating pancakes!

[4] Cinnamon bun is the closest to kettle corn, without the calories.

[5] You can buy a variety pack of the four flavors, in either family size or individual size, on the company website (we recommend it!).

Like Air Puffcorn is our Top Pick Of The Week: popcorn with a melt-in-your-mouth texture that is made without the popcorn kernel hulls that can stick in your teeth.

Yes, that makes it better than traditional popcorn in our book. (A tiny kernel stuck in our tooth* sent us to the dentist for a $300. He said, “Next time skip the popcorn.”

We were bereft because popcorn is a high-fiber, low-calorie snack we relied upon.

Then, on Shark Tank, we discovered Like Air Puffcorn.

Mr. Wonderful, Kevin O’Leary, exclaimed that it was the best-tasting low-calorie snack they’ve had in all 15 years of Shark Tank.

The company got a deal from deal from Mark Cuban and Lori Greiner.

We were so excited that, rather than write for editorial samples, we quickly purchased three boxes: three flavors of the individual-size packages.

We now must go back for the fourth flavor, and hope that the fifth, the limited-edition Pumpkin Spice, comes back this fall.
 
 
LIKE AIR PUFFCORN FLAVORS

There are both 4-ounce bags and .65-ounce individual portion bags.

The individual size is a perfect school-safe snack, party favor, stocking stuffer, Easter basket treat, and so on.

 
Like Air Puffcorn is:

 
 
FOOD FUN: CUSTOMIZE YOUR CORN!

While popcorn is just 50 calories per cup, you can enhance your snack—still without getting anything stuck in your teeth.

With the Classic and sweet flavors, we add some extra calories by:

 
With the Classic and White Cheddar flavors, we add:

 
 
GET YOUR LIKE AIR PUFFCORN

Like Air is sold in 3,500+ stores across all 50 states, including larger retailers like HEB, Kings, Kroger, Meijer, Sam’s Club, ShopRite, Stop & Shop, and Wegmans.

E-tailers include Amazon, Fresh Direct, Instacart, Sams’s Club, and the Like Air Snacks website.
 
 
October is National Popcorn Poppin’ Month.

> The history of popcorn.

> The history of popcorn salad (and recipe).

> 20+ popcorn recipes.

> Popcorn trivia.

> Popcorn, a whole-grain food.
 
 
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*Popcorn kernel hulls are the ideal size and shape to get caught between gums and teeth. We may not even realize we have a stuck particle until our gums become sore a few days later.

†The “Big Nine” allergens: eggs, milk, nuts, fish, peanuts/tree nuts, sesame, shellfish‡, soybeans, and wheat.
 
‡Shellfish include mollusks and crustaceans. Mollusks have a hinged, two-part shell, such as clams, mussels, octopus, oysters, and squid. Crustaceans, on the other hand, have exoskeletons, such as crabs, lobsters, and shrimp.

Congress passed the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), citing eight foods as major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. Here’s more about it.

If your breakfast is a cup of coffee and a bagel or doughnut, that does not count for The Big Breakfast Day, February 27th. There are better breakfast foods to be had for this most important meal of the day.

Why is breakfast the most vital meal of the day?

Physicians and nutritionists recommend that consuming a substantial, nutritious breakfast determines how energized and alert you are to start the day.

It will also help you feel full until lunch—no growling stomach.

> The history of breakfast.

> 115 breakfast holidays (yes indeed!).
 
 
WHO INVENTED THIS HOLIDAY?

According to Days Of The Year, The Big Breakfast Day was invented in 2020 by a man named Jeffrey Arnold. But we can’t find any more information about him or why he picked February 27th for the holiday.

If you know anything else, please let us know (write to editors at TheNibble.com).

Days Of The Year opines that the holiday “offers an opportunity to slow down a bit and enjoy more than just a quick cup of coffee on the run.”

Another goal: to encourage a healthy start to the day.
 
 
WHAT IS A GOOD BREAKFAST?

The USDA recommends that a “balanced breakfast” should be one that is nutrient dense (that is, high in nutrients and low in calories).

A balanced breakfast should be a mix of:

 
Notice that bacon, sausage, and other breakfast meats are missing. Why?

Too much fat and salt! See more about it below.

On another note:

Can you have a Bloody Mary, Mimosa, or Screwdriver with your breakfast?

Sure: It’s a holiday. But just one.
 
 
AMERICA’S FAVORITE BREAKFASTS

Given all this nutritional advice, what are America’s favorite breakfast foods?

Per Yahoo Finance, An online survey commissioned by General Mills, Inc. (NYSE:GIS) Foodservice in 2021 revealed the affection Americans have for breakfast.

1. Pancakes
2. Bacon (see why bacon should only be eaten occassionally, below)
3. Eggs
4. Avocado toast
5. Cereal
6. Sausages
7. Waffles
8. Sandwiches
9. Home Fries
10. Wraps
11. Fruits
12. Grits
13. Doughnuts
14. Oatmeal
15.Hash Browns

 
 
WHY BACON & SAUSAGE SHOULD NOT BE AN EVERYDAY BREAKFAST CHOICE

Bacon, sausage, and other processed meats should only be consumed in moderation. Why?

Saturated Fats: They are high in saturated fats, which, when consumed in excess, have been linked to elevated levels of LDL cholesterol (the “bad” cholesterol), which can contribute to an increased risk of cardiovascular diseases.

Processed Meat Risks: Regular consumption of processed meats has been associated with an increased risk of certain health issues, including heart disease and certain types of cancer.

High in Sodium: Bacon is typically cured with salt, making it a high-sodium food. Excessive sodium intake can contribute to high blood pressure and increase the risk of cardiovascular problems.

Calorie Density: Bacon is calorie-dense, meaning it provides a significant number of calories in a small serving size. For those watching their calorie intake, this can be a concern.

Nitrate and Nitrite Content: Bacon typically contains nitrate and nitrite preservatives, which can form potentially harmful compounds when cooked at high temperatures. While the evidence is not conclusive, some studies suggest a link between processed meat consumption and certain health risks.

It’s worth noting that moderation is key, and enjoying bacon occasionally as part of a balanced diet may not be problematic for everyone.

However, for those with specific health concerns, such as cardiovascular issues or high blood pressure, it’s advisable to limit the intake of high-saturated-fat and processed meats and other high-saturated-fat foods.

These include:

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[1] Pancakes are America’s favorite breakfast food. To get real nutrition from them, buy whole grain pancake mix (photo © D.K. Gilbey | Dreamstime).

[2] Second choice is bacon. We love it, but it should only be consumed occasionally. Here’s why (photo © iGourmet).

[3] Eggs, the third most-mentioned breakfast food, deliver lots of protein. Serve them atop spinach and sweet potato hash and you’ve hit a nutrition home run (photo © Sunbasket).

[4] You can combine, ranked #4, avocado toast, with #3 ranked, eggs (photo © California Olive Ranch).

[5] A bowl of cereal (ranked #5), especially whole-grain, plus lowfat milk and fresh fruit, kicks off three boxes (photo © Preserve).

[6] Combining #3, eggs, with #13, grits. Here’s the recipe for these cheesy grits with spinach (photo © The Baker Chick).

[1] The delicious Instant Pot clam chowder, recipe below (photo © Idaho Potato Commission).

[2] Oyster crackers, the classic garnish for clam chowder. You can season the oyster crackers with this recipe (photo © Wendy Rake | Pexels).

[3] Russet potatoes (photo © Good Eggs).

[4] You can use whole clams, chopped clams, or minced clams, depending on the texture you’d like for your soup* (photo © Bar Harbor Foods).

[5] Heavy cream, along with whole milk, creates the velvety texture of the chowder (photo © Organic Valley).

[6] Fresh thyme. You can use dried thyme, but fresh time delivers a much brighter flavor (photo © Karolina Grabowska | Pexels).

[7] Diced raw bacon is added to the mix (photo © Snake River Farms).

For February 25th, National Clam Chowder, we made the delicious Instant Pot Clam Chowder recipe that follows (photo #1).

> Types of clam chowder.

> The history of clam chowder is below.

> So are more chowder recipes.

> The history of clams.

> The different types of soup: a delicious photo glossary.

> The history of soup.
 
 
RECIPE: INSTANT POT CLAM CHOWDER
 
Ingredients

 
Preparation

1. CHOP the potatoes into 1-inch chunks. Soak them in cold water and set aside.

2. TURN the Instant Pot to the sauté function. Add 1/2 tablespoon olive oil to the pot.

3. TRANSFER the diced bacon to the Instant Pot and cook for 3 to 4 minutes, stirring occasionally. Carefully transfer the cooked bacon to a plate, leaving the rendered bacon fat in the pot.

4. ADD another 1/2 tablespoon of olive oil and the diced onions. Cook the onions for 3 minutes and then add the garlic. Sauté everything for another minute, stirring occasionally.

5. DRAIN the potatoes and add them to the Instant Pot. Add the clams, clam juice, water, thyme and salt. Secure the lid on the pot and cook everything on high for 5 minutes.

6. MANUALLY RELEASE the pressure by moving the valve to venting. Remove the lid and turn switch to the sauté function once again.

7. ADD the cooked bacon, diced celery, cream and milk. Bring everything to boil.

8. ADD the flour to a small bowl. Ladle about 3/4 cup of the liquid from the soup and transfer it to the bowl. Using a fork, stir the flour and liquid together until you get a thick paste. Scrape the thick paste into the Instant Pot and stir to incorporate with the rest of the soup.

9. LET the soup simmer for about 4 minutes and turn off the Instant Pot. Serve the soup in bowls. Garnish with black pepper, parsley and crackers, if desired.
 
 
CLAM CHOWDER HISTORY 

Fish chowder was commonly made on fishing vessels from pre-Colonial times (and likely, since the dawn of fishing vessels). Fisherman sustained themselves with part of their catch.

The origins of clam chowder can be traced back to the early days of European settlement in North America.

It’s believed that French and British settlers brought the concept of fish and shellfish soups to the New England area. The word chowder itself is thought to have originated from the French word chaudière, which refers to a large cooking pot.

New England Clam Chowder. This creamy and milky chowder, sometimes called white clam chowder (like the recipe above) became popular in the 18th and 19th centuries.

Early recipes for clam chowder often included ingredients such as clams, salt pork, onions, and potatoes. Today, bacon usually replaces the salt pork.

The use of dairy, particularly milk or cream, gives the soup the rich and creamy consistency that distinguishes it from other types of chowder.

Manhattan Clam Chowder. In the early 20th century, a tomato-based version of clam chowder gained popularity in Manhattan and became known as Manhattan clam chowder. It includes tomatoes, vegetables, and sometimes a clear broth.

Long Island Clam Chowder is part New England–style and part Manhattan-style clam chowder, creating a pinkish creamy tomato clam chowder. The name is intended as humorous: Long Island is between Manhattan and New England.

The two parent chowders are typically cooked separately before being poured into the same pot or bowl.

Clam chowder—either recipe—has become a beloved dish in American cuisine, and a culinary symbol in coastal communities, especially in the northeastern U.S.

While New England and Manhattan clam chowders are the most well-known, variations exist throughout the country. Some regions may incorporate local ingredients, spices, or different types of seafood to create their unique twist on the classic recipe.

For example, Rhode Island Clam Chowder is made with clear broth made with neither dairy nor tomatoes.

Today, clam chowder is enjoyed in restaurants and homes across the U.S. (and beyond). Its rich, comfort food flavors make it a timeless classic in American cuisine.
 
 
MORE CHOWDER RECIPES

 
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Whole clams provide chewier nuggest of clam, chopped clams and minced clams will be distributed more thoroughly throughout the soup, so each spoonful gives some clam flavor.
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February is National Grapefruit Month. Before the month is out, how about a Grapefruit Meringue Pie recipe?

This was our weekend baking project. The flavor profile is different from a lemon meringue pie, but the texture is the same.

Thanks to Taste Of Home for sharing this recipe, which was created by Barbara Soliday of Winter Haven, Florida.

Barbara has a grapefruit tree in our backyard, so uses fresh grapefruit juice. The rest of us can shop for fresh-squeezed pink grapefruit juice or whole pink or red grapefruits to squeeze.
 
 
> The recipe for candied grapefruit peel is below.

> The history of grapefruit, including pink and red grapefruit.

> 20+ more grapefruit recipes: savory, sweet, and cocktails.

> World Paloma Day is May 22nd, a delicious grapefruit cocktail.
 
 
RECIPE: GRAPEFRUIT MERINGUE PIE

You can bake your favorite pie crust recipe from scratch, or use a purchased crust.

After the crust is mixed, prep time is 35 minutes, bake time is 15 minutes, plus chilling.

If you want to add a special garnish, how about candied grapefruit peel (photo #5)? The recipe is below.
 
Ingredients For 8 Servings

 
For The Filling

 
For The Meringue

 
Preparation

1. MAKE your pie dough. Then, on a floured surface, roll the dough to a 1/8-inch-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 inch beyond the rim of the plate; flute the edge. Refrigerate for 30 minutes. Preheat the oven to 425°F.

2. LINE the pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are golden brown, 20-25 minutes. Remove the foil and weights; bake until the bottom is golden brown, about 4 minutes. Cool on a wire rack. Meanwhile…

3. COMBINE the sugar and cornstarch in a large saucepan. Stir in the grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly.

4. REDUCE the heat; cook and stir for 2 minutes longer. Remove from the heat.

5. STIR 1/2 cup of the hot filling into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer.

6. REMOVE from the heat. Gently stir in the butter and lemon extract. Pour the hot filling into crust.

7. MAKE the meringue. In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Spread evenly over the hot filling, sealing the edges to out to the crust.

8. BAKE at 350°F until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
 
 
RECIPE: CANDIED GRAPEFRUIT, LEMON, LIME, OR ORANGE PEEL
 
Candied citrus peel is delicious plain or dipped in chocolate.

Ingredients

[1] A sweet-and-tart grapefruit meringue pie (photo © Taste Of Home).

[2] You can use pink or red grapefruit; and if you can’t find either, use regular white grapefruit (photo © Gelson’s).

[3] These pasture-raised eggs are from Consider Pastures).

[4] Butter, grapefruit juice, and sugar make up the filling (photo © Go Bold With Butter).

[5] Candied grapefruit peel. The recipe is below.

1. PEEL the skin with a vegetable peeler. Cut into julienne strips 1-1/2 inches long and 1/16 inch wide.

2. SIMMER in water for 10 to 12 minutes, or until just tender when bitten. Drain.

3. REFRESH in cold water and dry on paper towels.

4. BOIL the sugar and water in a small saucepan to the thread stage, 230°F on the candy thermometer. Remove from heat.

5. STIR in the peel and the vanilla and let stand in the syrup for at least 30 minutes.

6. DRAIN when ready to use. Under refrigeration the peel will keep in the syrup for several weeks.

To coat in chocolate:

7. MELT a chopped chocolate bar or chocolate chips of choice. Dark chocolate or white chocolate works better than milk chocolate.

8. DIP the individual pieces of peel in the chocolate, and place on wax paper to dry.
 
 

[1] The beautiful sweet potato, bursting with flavor—and beta carotene (photo © Umami Information Center | Facebook).

[2] Chili Butter Sweet Potatoes are just one of the delicious sweet potato recipes below (photo © Gelson’s).

[3] Black beans become crispy and crunchy in this recipe (photo © Bush’s Beans).

[6] Until they are ground,cumin seeds resemble caraway seeds. They have a savory, nutty flavor that becomes earthy and aromatic when used as an ingredient in cooking (photo © The Spice House).

[7] Coriander is the name for its dried seeds of the cilantro plant, but it tastes nothing like the herb. It has a deep, nutty flavor and a slight, citrus aroma (photo © Savory Spice Shop).

[8] Honey is mixed with butter and hot sauce to create the chili butter (photo © National Honey Board | Facebook).

[9] Sliced red chiles are one of the garnishes (photo of cayenne © Good Eggs).

February is National Sweet Potato Month, celebrating a tuber that’s delicious baked, fried, French-fried, mashed, roasted, turned into chips and pasta (gnocchi, ravioli), made into pies, muffins, and other baked goods.

February 22nd is National Sweet Potato Day. September is National Fruits & Veggies Month.

Delicious recipes follow. But first, from the Foundation For Fresh Produce:
 
 
10 WAYS TO SERVE SWEET POTATOES

1. Bake, Roast, or Steam ’em. Pick a cooking method and enjoy! Use whole, unpeeled sweet potatoes as a side dish to any meal.

2. Mash ’em. Steam peeled sweet-potato chunks for about 10 minutes until tender, and mash with a dash of orange juice.

3. Top Your Salad. Make a salad topping from diced sweet potatoes, pineapple, apples, and celery, plus cashews. Serve over salad greens.

4. Sweet Potato Fries. Quarter sweet potatoes and drizzle with olive oil. Bake at 400°F for 40-60 minutes. For a spicy twist, add a dash of cayenne pepper.

5. Grill ’em. Slice sweet potatoes into ½ inch rounds and grill until lightly browned. Drizzle with lime juice.

6. Sweet Potato Salad. Substitute sweet potatoes for regular spuds in your favorite potato salad recipe.

7a. Sweet Potato Pancakes. Make sweet potato pancakes by simply adding mashed sweet potatoes to regular pancake batter.

7b. Sweet Potato Latkes. These savory sweet potato pancakes are a modern adaptation of the classic. Here’s a recipe.

8. Add A Twist To Sandwiches. Cut thin slices of cold cooked sweet potatoes and add to your favorite sandwich or wrap instead of tomatoes.

9. A Sweet Side Or Snack. Dice cooked, peeled sweet potatoes and drizzle with maple syrup for a side dish that’s sure to satisfy any sweet tooth.

10. Sweet Potato Chips. Use a mandoline to thinly slice large sweet potatoes and brush lightly with olive oil. Bake at 350°F for 15 minutes or until lightly browned and crisp.

> The history of sweet potatoes.

> The difference between sweet potatoes and yams.

> Chile, chili, chilli: What’s the difference?
 
 
RECIPE: CHILI BUTTER SWEET POTATOES WITH CRISPY BLACK BEANS

In this recipe, black beans are roasted with garlic, cumin, and coriander so they get spicy and super crispy. They crunch like potato chips!

You may want to make subsequent batches of the beans as a garnish for other recipes, or for snacking with a beer.

The butter sauce with Cholula and honey is also a keeper.

The result, with garnishes of chiles and cilantro, is crunchy-soft, spicy-sweet, sprightly, and rich.

Thanks to Gelson’s Markets for this recipe. Find many more wonderful recipes on Gelson’s website.
 
Ingredients For 8 Servings

 
Preparation

1. PLACE two oven racks in the lower third and upper third of the oven. Place one rimmed sheet pan on the lower oven rack and preheat the oven to 425°F. On a second rimmed sheet pan…

2. TOSS the black beans and garlic with 2 tablespoons of the olive oil and the cumin and coriander. Season with salt and spread evenly. Roast until crispy, stirring halfway through, 25 to 30 minutes.

3. TOSS the sweet potatoes in a large bowl with ¼ cup of the olive oil to coat. Season with salt. Place the sweet potatoes cut sides down on the preheated sheet pan, and roast for 20 to 25 minutes, until fork tender and caramelized.

4. MAKE the chili butter: In a large bowl, mash together the butter and honey until smooth. Add the hot sauce, 1 tablespoonful at a time, blending well after each addition. Season with salt.

5. REMOVE the sweet potatoes from the oven and brush them with the chili butter.

6. PLATE the potatoes. Arrange the sweet potatoes on a large platter and drizzle with the excess honey butter. Garnish with the crispy black beans, chiles, and cilantro. Serve hot with lime wedges.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
 
 
MORE SWEET POTATO RECIPES

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