Year: 2014

TOP PICK OF THE WEEK: Magnum Ice Cream Bars New Flavors

Posted on by thenibble

The premium ice cream brand, Magnum, was launched in Sweden in January 1989. (January? Sweden? Ice cream? Brr!) Now part of Unilever, the original Magnum, targeted to adults, offered a thick bar of vanilla ice cream on a stick, with real chocolate coating. At the time, there was no real chocolate that could withstand the…
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TIP OF THE DAY: Tortellini En Brodo

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Tortellini en brodo (often misspelled in the U.S. as tortellini in brodo) is a classic Italian dish. Some Americans call it tortellini soup. It is served as a first course—chicken broth with a few tortellini—or as a main dish packed with tortellini. It’s a cousin of dumpling and chicken soups from Jewish chicken soup with…
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FOOD FUN: Popcorn Fudge

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This popcorn fudge recipe was a hit at our Memorial Day festivities. A fun recipe from Betty Crocker, it incorporates a dulce de leche fudge layer, salted caramel and caramel popcorn. Be sure to use caramel popcorn that is really well coated to prevent your popcorn from getting soggy. Prep time is 15 minutes, total…
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TRENDS: How America Likes To Grill

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Tip: Skewer kabobs with sprigs of rosemary for instead of conventional skewers. Photo courtesy Sur La Table.   To capture consumer trends around grilling and barbecuing, the Hearth, Patio & Barbecue Association (HPBA) conducts the biannual HPBA Barbecue Lifestyle, Usage & Attitude Study. Here are highlights from the 2014 State of the Barbecue Industry Report,…
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TIP OF THE DAY: Don’t Use Olive Oil When Grilling

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When grilling, trade the olive oil for a high smoke point oil. Photo courtesy DeMedici.com.   Do you use olive oil when grilling? Perhaps you shouldn’t. Olive oil has a lower smoke point than other oils, so it will burn faster. Each fat (including butter, lard, oil and shortening) has a particular smoke point, which…
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