Kettle corn: a bit salty, a bit sweet. Photo
by River Soma | THE NIBBLE.

If you’re in the latter camp and like sweet popcorn, Angie’s Kettle Corn may be the treat you’re looking for. Made in Minnesota, it’s the official kettle corn of the Minnesota Lynx, Minnesota Timberwolves, Minnesota Twin and the Minnesota Vikings.

Popped in small batches in real kettles, Angie’s has classic kettle corn flavor—a bit of salt, a bit of sugar.

Popcorn contains no cholesterol or trans-fats: just popcorn, corn oil, cane sugar and sea salt. It’s gluten free (Angie’s is produced in an allergen-free environment and is all-natural—no preservatives). And it’s kosher-certified by Blue Ribbon Kosher (BRK) of Minneapolis.

Angie’s also makes Lite Kettle Corn (50% reduced fat but full flavor) and Caramel Kettle Corn for those who want to sweeten their day a bit more.

• Learn more and buy Angie’s online at AngiesKettleCorn.com.
• Find our favorite popcorn and other snacks in our Gourmet Snacks Section.

We’ve done it more than a few times. We’ve also discovered that refreezing the ice cream produces a lot of nasty crystals: crunchy ice cream that’s not enjoyable.

Instead, we repurpose the melted ice cream. Stick the container in the fridge and try these “recipes” in the next day or two:

• Shakes. Melted ice cream makes a delicious shake. If it’s too thick or rich, you can dilute it with some milk.
• Smoothies. Blend with fruit for a rich smoothie.
• Sauce. Instead of pound cake, brownie or pie topped with a scoop of ice cream, use the melted ice cream as a sauce topping. It also can top puddings, fruit and numerous other desserts.
• Dessert Shots. Serve a small glass of cold, melted ice cream with cookies or other dessert.

Find ice cream recipes and more tips in our Ice Cream Section.

Oops, we did it again: We melted the
ice cream. Photo by River Soma | THE NIBBLE.

Our favorite new gem of a kitchen aid.

A welcome new book, How To Repair Food (Third Edition) by Tanya Zeryck, John Bear and Marina Bear, is your go-to source for how to fix whatever food or drink is “overcooked, undercooked, stale, burned, lumpy, salty, bland, too spicy, mushy, too dry, too wet, flat, tough, too thick, too thin, wilted, collapsed, curdled or stuck together.”

The information is alphabetically organized by food—just flip the pages until you get to your food problem, and you’ll find the fix. There are valuable appendices with food storage information, stain removal tips, utensil and appliance problem fixes and much more.

This is one terrific little book—highly recommended for your own kitchen and a valuable gift for anyone who cooks. Not only is it your aid for problems; it’s a delightful read from beginning to end that can teach you how not to create the problem in the first place.

• Buy the book. A great holiday gift, it’s only $11.24 on Amazon.com.

Chocolate portion control. Photo of Anna
Shea chocolates by Jerry Deutsch | THE
NIBBLE.

Faced with choosing from a box of beautiful chocolates, moderation may be difficult. Several pieces may be calling your name. But those tempting bonbons may have 150 calories or more apiece—and it’s so easy to eat two or three (or more!) at a clip.

Here’s our tip for limiting ourselves and our guests to one piece:

Don’t pass the box—because it’s too easy to reach for another…and another.

Instead, place one chocolate for each person on a plate or tray; or repurpose soy sauce dishes, as we’ve done here. Individual plating makes a single chocolate look like a dessert.

If guests want a second piece, let them go into the kitchen or pantry to get it. They’ve made the conscious choice to get up and walk to another room.

Place one piece in a dish and then bring it to another room along with your coffee, tea or book.

Final part of the tip: If you’re going to eat chocolate, eat the best! See our favorites in THE NIBBLE’s Chocolate Section.

• Waxy potatoes hold their shape when cooked, and are used for potato salad and potato dishes.
• Floury potatoes have a crumbly texture, and are mostly used for baked potatoes.

If you’d like to know more about the different types of potatoes, plus a history of potatoes and how they’re cultivated—see our Potato Glossary, the newest of our almost-80 food glossaries.

• Find our favorite potato recipes.
• Take a look at the other food glossaries.

Purple Peruvian potatoes. We use them to
make a red, white and blue Independence
Day potato salad. Photo by Mona Makela
| IST.