Or, drizzle it onto a duck or pork sandwich (add some arugula!). Perk up a soup, stew or casserole by adding a spoonful. Look for fruit balsamics at fine supermarkets and specialty stores. Try some in a cocktail!

One of our favorite fruit balsamics has been the Cherry Balsamic from Restaurant LuLu Gourmet Products. But we just discovered this family of flavored balsamics from Lucero, in Blueberry, Fig, Peach, Red Apple and Wild Cherry. We’ve just started dressing, mixing and cooking with the line and will report back in a full review in the December issue of THE NIBBLE webzine.

• Learn more about balsamic vinegar.
• The history of vinegar and all the different types of vinegar.

Lucero balsamic vinegars are made by a third-
generation family producer in California’s Sacramento Valley. Photo by Evan Dempsey |
THE NIBBLE.

The new high fiber soup family from
Progresso. Photo by Erika Meller |
THE NIBBLE.

• Chicken Tuscany with lots of Great Northern Beans, was a favorite, enhanced with a dash of sea salt and some fresh sage from our window plant.
• Chicken Vegetable, possibly the most popular flavor of the group for most consumers, didn’t ring our bell as much. The broth tasted strongly of the green beans in the soup.
• Creamy Tomato Basil was sweet and comforting, but we have to give it the thumbs down because the sweetness came from added sugar. If you don’t mind sugar added to your savory foods, it’s very appealing, but we think that the practice has contributed to America’s obesity and diabetes woes. It’s one of the things we keep an eye out for when we buy packaged foods.
• Homestyle Minestrone was also “Nibble-ized” with a spoonful of fresh-ground Parmesan cheese that we keep in the freezer for exactly this purpose. (if it’s ground very fine by the store—not shredded—it freezes well).

• Find reviews of our favorite soups, plus recipes, in our Gourmet Soups & Stocks Section.

Roll goat cheese in your choice of coatings; here, cocoa and hazelnuts. Photo courtesy of Romanicos.

Pick four or five coatings with varied flavors and textures—finely chopped pistachios, macadamias, almonds or walnuts; black, white or toasted sesame seeds; shredded coconut or sweet curry powder; Hungarian paprika and garlic powder; a mixture of fresh herbs; unsweetened cocoa powder (you can add a pinch of ginger); or other favorite flavors. You can layer flavors as well—cocoa and nuts, for example.

The coating process works best on waxed paper. Arrange the “truffles” on a plate. They’ll look like a beautiful box of bonbons—and each topping will make the chèvre taste different.

• Like your goat cheese straight? Here are two Top Pick Of The Week, award-winning producers: Cypress Grove Chevre and Vermont Butter & Cheese Creamery.
• Learn more about goat cheese.