The latest trend in premium yogurt brands is less sugar, appealing to people who seek high protein and low sugar food options.

For those consumers, “low sugar” doesn’t mean low-calorie sweeteners like monkfruit, stevia and Splenda. They want natural flavors.

Last month, one of our Top Picks Of The Week was YQ by Yoplait.

This week, our Top Pick is Chobani’s new line of Greek yogurts, called A Hint Of. (That’s a hint of sweetness.)

While consumers want fewer grams of sugar, “diet” yogurts, according to Chobani, are not the fastest-growing segment of the business. “We don’t think diet yogurt is the future,” says Peter McGuinness of Chobani.

Chobani is betting on lowering the cane sugar and using puréed fruit and fruit juice, not sugary preserves, to flavor their all-natural, blended A Hint Of line.

The difference between lower-sugar lines like A Hint Of and conventional lines like Chobani Blended isn’t huge: 9g versus 12 g of sugar and 120 versus 140 calories.

But producers are betting that label-perusing consumers will see the difference and choose the better option.

A Hint Of currently offers seven flavors:

 
The textures are very creamy, and the flavors are subtly sweet. They may taste insufficiently sweet to those who are used to high-sugar yogurts, but, as with 1% milk versus whole milk, your palate soon adjusts.

And, after tasting all the varieties, we give a slight edge to Chobani over YQ. The flavors are more vivid.

DISCOVER MORE at Chobani.com.
 
NOT SWEET ENOUGH FOR YOU?

If you use Splenda, add a half packet to amp up the flavor.

If you add fresh fruit, you won’t even notice the lower sugar.

Cut down on sugar with seven flavors of Chobani’s A Hint Of (photos courtesy Chobani).

Custard style, European style, French style, sundae style, Australian, skyr: Here’s how to identify the different types of yogurt.

[2] First, bake a cheesecake.

[3] Next, scoop balls of cheesecake.

[4] Add sticks, and get ready to decorate (photos 2-4 © Safe Eggs | Chantel Arsenault).

You can bake or buy a cheesecake for National Cheesecake Day, July 30th. Or you can turn that cheesecake into cheesecake pops.

Any day of the year, it’s a fun concept for family fun or entertaining.

You can also create a non-party “assembly line” of friends to make a large bunch of pops, where everyone gets to take home their share.

This easy recipe was created by Chantel Arsenault for Safe Eggs.

Decorations (toppings) can vary widely; for example, mini candy hearts for Valentine’s Day, blue and pink sprinkles for baby showers, or silver and gold sprinkles for special occasions.
 
RECIPE: CHEESECAKE POPS

Ingredients For The Cake Pops

 
Toppings

 
Preparation

1. LINE two cookie sheets with wax or parchment paper.

2. SCOOP and form 36 cheesecake balls. Place on the cookie sheets and freeze for at least 10 minutes. When they are frozen…

3. MELT the chocolate. Remove the cheesecake balls from the freezer and insert the sticks. Dip each ball into melted chocolate, and return to the freezer for another 10 minutes.

4. DIP quickly into more chocolate and add your toppings of choice. Let the chocolate candy harden, and they’re ready to serve.
 
ALTERNATIVE TO STICKS

You can adapt this concept to a dessert that is not on a stick. Make the cheesecake balls more like tartufo, the Italian ice cream ball covered in chocolate. Here’s how:

 
 
CHEESECAKE HISTORY

The first cheesecakes date back to ancient Greece, and were savory recipes, not sweet.

The history of modern cheesecake begins in 1872, with the invention of cream cheese—which, by the way, was an accident. It was sold as Philadelphia Cream Cheese.

Over time, the brand’s home economists developed new ways to use the cream cheese, and printed the recipes on the carton. The familiar American-style cheesecake was one of them.

Here are more cheesecake history details.

Updated June 2026

July 29th is National Chicken Wing Day.

Wings have become a favorite American snack since their unintentional creation in 1964. We have a number of chicken wing recipes below.

Below:

> A brief history of chicken.

> The history of Buffalo wings.

> Buffalo wings recipe: baked, not fried.

> More chicken wing recipes.

Elsewhere on The Nibble:

> The year’s 40 chicken holidays.

> The different types of chicken and chicken cuts: a photo glossary.

> The history of chicken nuggets.
 
 
1. THE HISTORY OF CHICKEN

Mankind has been eating chicken wings since the first wild chicken was caught.

Chickens were domesticated from the Red Junglefowl (Gallus gallus), possibly crossed with the Grey Junglefowl. Both are members of the pheasant family.

Wild chickens were domesticated in Asia, possibly as far back as 7000 B.C.E. Certainly, the Chinese had domesticated them by about 5000 B.C.E., as had East Asia neighbors such as Thailand and Vietnam.

India, home to such delicious chicken dishes, didn’t domesticate the fowl until about 3000 B.C.E.

Back in the day before man settled down to farming and animal husbandry, some 13,000 to 10,000 years ago, our hunter-gatherer ancestors ate what they caught.

The modern domesticated chicken is the subspecies Gallus gallus domesticus. So thanks to everyone who helped to domesticate the chicken. Where would we be without it?

> Here’s more chicken history.
 
 
2. BUFFALO WINGS HISTORY

Buffalo wings, America’s favorite wing recipe, were invented in 1964 at the Anchor Bar in Buffalo, New York. Today’s a good day to enjoy a plate.

Co-owner Teressa Bellissimo, who had emigrated from Sicily, fried the wings—a typical preparation for chicken wings of that era.

But wings were about to be elevated, and Ms. Bellissimo to carve her name in culinary history.

Teressa covered the fried wings in her homemade buttery hot sauce and served them with a side of blue cheese and celery.

Why those two ingredients? Because that’s what she had on hand.

> Here’s more of the story.

Many popular dishes, including the Caesar salad and the Cobb salad, were invented because “that’s what was in the fridge.”

So the next time you’re faced with putting a dish on the table with a diverse group of ingredients but no recipe: Create it and give it a name.

[2] Vegetarian Buffalo cauliflower wings. Here’s the recipe (photo © Broma Bakery).

[3] Get creative and save calories with a Buffalo Wing parfait. Here’s the recipe (photo: The Nibble).

Traditionally, Buffalo wings are deep-fried “naked” (without any flour or breading), then tossed in a spicy, melted butter sauce.

Baked or air-fried is the healthier, at-home alternative. Tossing the wings in baking powder and salt prior to baking, as in this recipe, dries out the skin and mimics the crispiness of deep frying.

> Another option: Buffalo chicken nuggets.

Ingredients For The Wings

 
For The Hot Sauce

 
For Serving

 
Preparation

Here’s a video showing the following steps.

1. PREHEAT the oven to 425°. Line a 15 x 10 x 1-inch baking pan with foil or parchment. Pour the butter and oil over the foil and brush to coat evenly.

2. CUT through the 2 wing joints using a sharp knife; discard the wing tips.
 

[5] Discard the wing tips (photo © Taste Of Home).
 
3. COMBINE the sauce ingredients in a small saucepan. Cook and stir over medium heat until the sugar is dissolved.

4. COMBINE in a large bowl the baking powder, salt and garlic powder. Add wing pieces, a few at a time, and toss to coat. Shake off the excess coating and place the wings on the baking sheet. Brush the wings with half the sauce.

5. BAKE until browned, 20-25 minutes. Brush the wings with the other half of the sauce. Bake until browned and juices run clear, 8-10 minutes longer, to an internal temperature of 165°F. To test their doneness, insert an instant-read thermometer into the thickest part of the wing (avoid hitting the bone).

Air Fryer Instructions

BAKE at 300°F in the air fryer for 15 minutes, then at 400°F for an additional 20 to 25 minutes. Work in small batches, taking care not to overcrowd the air fryer’s basket.

Here are more tips for air-fryer chicken wings.
 

[6] The air fryer is even easier than baking (photo © Taste Of Home).
 
 
4. MORE CHICKEN WINGS RECIPES

 
Plus:

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[2] Stonefire makes delicious naan in a variety of flavors (photo courtesy Stonefire).

[3] A summer panzanella with peaches, tomatoes and prosciutto. Here’s the recipe from Good Eggs.

Most people add these “salad ingredients” to a green salad, but we suggest a different type of salad: panzanella (pon-zon-ELLA), a Tuscan bread salad.

Panzanella isn’t as popular in the U.S. as it should be, and we don’t understand why. It’s easy to make and a great use for day-old or two-day-old bread.

Restaurants, take note: You should have plenty of yesterday’s bread, along with customers eager for some panzanella.

The bread doesn’t have to be stale. You can lightly toast fresh bread, which is what is done in the recipe below.

Panzanella has long been an easy way to make a meal from whatever is in the kitchen or garden. A peasant food, it has crossed over as a treat for foodies. Here’s the history of panzanella.

Panzanella can be a first course or a main, vegetarian or topped with proteins. Here are some of the recipes we’ve enjoyed in prior seasons:

 
 
TODAY’S RECIPE: FUSION PANZANELLA

Our colleague Hannah Kaminsky has given panzanella the Indian-Middle Eastern fusion treatment, incorporating garlic-flavored naan (available in many supermarkets) and curry powder from India, and chickpeas and tahini from the Middle East (photo #1).

“Salads aren’t just leafy greens and mix-ins like carrots and celery, most commonly associated with the word.

“Once you peel back that initial concept, ‘salad’ is a stunningly diverse universe of culinary possibilities.

“Salads are most frequently thought of as chilled or room-temperature dishes, but they can also be served warm [check out this Caesar salad with grilled romaine; here’s how to char vegetables].

It was only a matter of time before I used one of my favorite breads, garlic naan (photo #2), into a flavorful bread salad that I shoveled into my mouth by the forkful.

“Lightly toasting it to a crisp exterior and bestowing it with a golden curry dressing, this is a combination I could eat on repeat all summer long, and well beyond.

“Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative addendum. As we’ve established, a salad is anything you want it to be, if you just believe in it.”

This recipe is vegetarian. You can make add your favorite protein: grilled chicken, fish or tofu; prosciutto or salame; shrimp; or a combination.

Some leftover lamb roast worked great for us, as did some fresh basil from our window herb garden.

The recipe also takes a slight twist. Panzanella originated so the vinaigrette could soften stale bread. Here, the naan is toasted to be crisp, like croutons.
 

Ingredients For 2 Entree Salads Or 4 First Courses

Preparation

1. TOSS the sliced tomatoes and cucumbers with half of the salt. Set aside for about 15 minutes to draw out some of the excess liquid. Drain the extra water they’ve given off. Meanwhile…

2. COMBINE the sliced naan with 1/2 tablespoon of olive oil and spread the pieces out in an even layer on a baking sheet. Run under the broiler in set to high for 10 to 15 minutes, until toasted golden brown and crisp. (Editor’s note: We used our toaster oven. The consistency is different, but it works.)

3. WHISK together the remaining oil, lime juice, tahini, curry powder, black pepper, and remaining salt to create the dressing. Toss everything into a large bowl, including the drained vegetables, toasted bread, dressing, chickpeas, and cilantro, and mix well to combine. Serve immediately before the naan can get soggy.

________________
*These are the long, slender cucumbers. You can substitute two kirbys.

July 25th is National Hot Fudge Sundae Day (November 11th is National Sundae Day).

How to celebrate? With a DIY hot fudge sundae bar!

Every ice cream flavor works well with fudge sauce, so you can stick with vanilla or offer as many flavors as you like.

You don’t need sundae dishes, although anything glass shows off the dessert better than ceramic bowls.

If you don’t have enough bowls, see if you can borrow some. The bowls can be mixed designs; in fact, trendy restaurants often use mismatched plates, bowls and glasses.

If you don’t have pretty bowls, consider wine glasses. The easiest option is 9-ounce hard plastic party cups.

> Beverage pairings are below.
 
 
The difference between hot fudge and chocolate sauce:

 
The party bar ingredients follow, but first:

> The history of the ice cream sundae.

> The history of hot fudge sauce.

> The history of ice cream.

> The different types of ice cream and frozen desserts: a photo glossary.

> The year’s 50+ ice cream holidays.

> The year’s 8 ice cream drink holidays.
 
 
HOT FUDGE SUNDAE BAR INGREDIENTS

 
Plus:
 
Garnishes Of Choice

 
Preparation

1. SET out the ingredients plus scoops, spoons, napkins and service plates (to catch drips).

2. SET the fudge sauce over a tea candle or other burner to keep warm and pourable.

3. GET ready to Instagram!
 
 
YOU CAN DO THE SAME THING WITH A WAFFLE BAR

Buy Belgian waffles and set them out on the buffet.

Guests can build their sundaes atop a waffle…or add waffle chunks to their sundae bowls.
 
 
BEVERAGE PAIRINGS FOR HOT FUDGE & OTHER CHOCOLATE ICE CREAM SUNDAES

[2] Pretty bowls work fine (photo © The Wholesome Junk Food Cookbook).

[3] Chocolate on chocolate (photo © Viktor Hanacek | Pic Jumbo).

[4] What can beat a sundae built on a blondie, brownie, or waffle (photo © Very Best Baking)?

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.