Essential Cane, our Bronze Star winner from the
2009 Winter Fancy Show, dazzled with a dozen
flavors of cane sugar, including Green Chili,
Habañero and Sweet Onion. Who took the
Silver? See the complete article.

Why was the show so busy during such gloomy economic times? The show organizers, industry trade association NASFT, and market research firm Mintel, remind us that few parts of the retail/grocery world show proof that more than 90% of their categories have been growing since 2004. Amid current economic conditions, consumers are dining more often at home, and specialty foods and beverages will benefit. It’s easier to treat yourself to good food products than a good restaurant meal.

Read Contributing Editor Andy Whitman’s observations, and see which favorite products from the show received THE NIBBLE editors’ Gold, Silver and Bronze Stars.

In the decades since, we have had other spirits-soaked cakes, most not worth a second bite. Some, like the ones from the Bahamas Rum Cake Factory, were a passable fix for what we remembered from times past. Even the ones on restaurant menus disappointed as cloying or too alcoholic. Finally, we happened upon the spot-on mini bundt cakes from The Great Spirits Baking Company, and we are happy again.

This rum cake is made with Pyrat XO Reserve
Rum. You can’t get better than that!

With Valentine’s Day close upon us, a sampler trio is an excellent choice for gentlemen who don’t fancy a box of fancy chocolate. It’s a no-fuss dessert for two (just add whipped cream, and maybe a pairing of Patrón and Pyrat).

Read the full review.

Persillé de Malzieu, from Murray’s Cheese Shop.

Murray’s Cheese shop describes our cheese of the week as such: “Spice is the variety of life, which is why we hunger for this rare, powerfully spicy blue.” Produced just beyond the legally protected limits of Roquefort in the Languedoc-Rousillon region of France, this cheese is made from the pasteurized milk of Lacaune sheep milk, like Roquefort, but it captures a far greater flavor spectrum. “Texturally,” continues Murray’s, “Malzieu sits heavy on the tongue, only to dissolve into a milky skim within seconds. The threat of excess salt, razing sharpness, and intense moldiness is present but always at bay. Beautifully balanced with rich, fatty milk, mushroom, and a long sweetness that should be complemented by a rich, oily dessert wine such as Sauternes or tawny Port.”

Learn more about blue cheese.

These vibrant veggies are brined without salt or sugar—but with the best herbs, spices and vinegar. They’re a NIBBLE Top Pick Of The Week.

– Read our review of Rick’s Picks.

– Check out the different types of pickles in our Pickle Glossary.