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This year: made with cocoa butter. Next year: made with vegetable oil? Will this be the last Halloween with “real” chocolate? If many of the big commercial chocolate makers have their wish, it will be. They filed a petition with the FDA earlier this year, to amend the standards for chocolate production. The proposed…
Continue reading “NEWS: Cocoa Butter Substitution”
A year or so ago we tried Mercer’s Wine Ice Cream, made in New York State. The Port ice cream was a standout, but at the time there was no online distribution. Now, a NIBBLE reader from St. Louis writes that he tried the flavors locally, also likes the Port, and recommends a local distributor,…
Continue reading “PRODUCT WATCH: Mercer’s Port Ice Cream”
Many women will be at least a little jealous of Kathleen Flinn. At age 36, she leaves her high-powered corporate job to pursue her lifelong dream of attending Le Cordon Bleu Culinary School in Paris. She falls in love not only with the City of Light, but with a man she eventually marries. And, she…
Continue reading “BOOK: The Sharper Your Knife, The Less You Cry”
Take this book to your next dinner party. After devouring The United States of Arugula last year, we couldn’t wait to read The Food Snob’s Dictionary, David Kamp’s newest book that both pokes fun at and educates Food Snobs and non-Food Snobs alike. Kamp defines the Food Snob as a “reference term for the…
Continue reading “BOOK: The Food Snob’s Dictionary”
Since they debuted last year, we’ve been gaga for Altoids Dark Chocolate Dipped Mints. When we heard through the food grapevine a few months ago that there was a recommendation in to discontinue them (because they were not on in sync with the “curiously strong” branding), we stockpiled them. From the TV spots that are…
Continue reading “PRODUCT WATCH: Chocolate-Dipped Altoids”
