First, let’s explain the almost-obvious: Bob’s Pickle Pops are push-up ice pops made from pickle juice (the brine left over from pickling) and freshly-squeezed pickles, much like an apple or orange is pressed for juice. They taste like frozen pickle juice, and they were a sellout at the Outerskate roller skating rink in Seguin, Texas, where they were invented.

While the cookies and sweet biscotti would be welcomed by anyone, the savory biscotti should be tried by everyone. In flavors including Kalamata Olive & Herb, Roasted Red Pepper and Sundried Tomato Basil, they are an innovative accompaniment to cocktails (including a casual glass of wine or beer), soup, salad or the cheese course. Read more about these tasty and wize treats in the full review on TheNibble.com.

1. Rachael Ray, $18 million.

2. Wolfgang Puck, $16 million (from 16 fine-dining brands, including Spago, Chinois, Cut and the Source; Wolfgang Puck Express at airports; Wolfgang Puck Bistros in suburbia; supermarket brands; and cutlery on the Home Shopping Network).

3. Gordon Ramsay, $7.5 million (from restaurants around the world and TV shows “Hell’s Kitchen” in the U.S. and “Ramsay’s Kitchen Nightmares” in the U.K.).

5. Alain Ducasse, $5 million (from 22 restaurants worldwide).

6. Paula Deen, $4.5 million (from two Food Network shows, cookbooks, magazine and a memoir).

7. Mario Batali, $3 million (13 restaurants in New York, including Babbo and Del Posto, Los Angeles and Las Vegas).

8. Tom Colicchio, $2 million (from his restaurant empire, plus Bravo’s “Top Chef cooking” competition).

9. Bobby Flay, $1.5 million (from his restaurants, plus Food Network shows, “Throwdown!”, “Boy Meets Grill” and “The Next Food Network Star.”

10. Anthony Bourdain, $1.5 million (from his Travel Channel show, “No Reservations,” and his 2000 book, “Kitchen Confidential,” which was an instant bestseller).

As all professional chefs will tell you, the only reason to go into the business is because you have a great passion for cooking. Working as a chef, or owning a restaurant, is very hard work. But for some, there’s a very big payoff.

–Caesar Salad In A GranQueso Ring

–Cashew Encrusted Butterkäse

–Smoked Gouda Veggie Club

–Spiced Walnut And Serafina Sandie

–Vintage Van Gogh With Apricot Gelée And Beer Sorbet

–Vodka Martini With Buttermilk Blue Stuffed Olives

While water buffalo milk, dairy products and meat have been consumed around the world for thousands of years, perhaps the most familiar product to Americans is the delicious mozzarella di bufala, most of it imported from Italy. Water buffalo, or bufala in Italian, are a completely different species than North American “buffalo,” which are actually bison that were misnamed buffalo by the European immigrants who equated them to Asian water buffalo, an error perpetuated in song (“Home On The Range”) and by the U.S. Treasury (the Buffalo Nickel).

While “the girls,” those dear, enormous-yet-so-gentle creatures in Vermont, may be far from their native roots in India and Southeast Asia—where buffalo milk is the milk—they’ve made themselves quite at home in Vermont (actually, they’ve adapted well to five different continents).

Bufala di Vermont, which produces only water buffalo products, focuses on yogurt as well as fresh and aged cheeses and specialty meats. All products are all-natural and free of antibiotics, growth hormones. Read the full review in THE NIBBLE magazine