Here’s something different for September 29th, National Coffee Day. It’s strong black coffee (often double espresso or mokka-style) topped with an equal layer of whipped cream. Its name is Einspänner (EYEn-shpay-ner), and the recipe follows.

But first:

> The year’s 25 coffee holidays

> Affogato recipe and history.

> The different types of espresso drinks.

> The different types of coffee.

> The history of coffee

> The history of espresso is below.

> So is the history of the Einspänner.
 
 
WHAT IS EINSPÄNNER COFFEE?

Einspänner, popular in Austria and Germany, originated in Viennese coffee culture in the latter half of the 19th century.

If you speak German, you’ll wonder why the drink is called a “one-horse carriage‡.”

It’s because the drink was created for coachmen who needed a beverage that wouldn’t spill. In the days before take-out cups, containers, and thermos bottles‡‡, the heavy topping of thick whipped cream stopped the coffee from sloshing out of the glass mug.

Einspänner predates by many decades Italy’s affogato, a hot coffee-and-dairy cousin that pours espresso over a cup of vanilla gelato (the difference between gelato and ice cream).

Affogato’s name is equally colorful: It means drowned, a scoop of gelato drowning in espresso. Here’s the recipe.

Both are two-ingredient espresso drinks contrasting hot coffee with cold dairy, plus sweetness from the dairy component.

Einspänner originally used strong coffee: The espresso machine wasn’t produced until the beginning of the 20th century and was for cafes, and the moka pot, for home use, in 1933 (the history of the espresso machine).
 

[13] Affogato, espresso with ice cream instead of whipped cream, appeared many decades after the Einspänner. It couldn’t be easier: Pour a shot glass of espresso over a scoop of ice cream (ChatGPT photo).
 
 
RECIPE: EINSPÄNNER COFFEE
 
Prep time is 10 minutes. Thanks to Taste Of Home for the recipe.

Why make your own whipped cream?

Because the whipped cream component is 50% of the drink. While whipped cream in an aerosol can is good for a small garnish, it isn’t good enough for a luscious Einspänner.

But if you just want to give the recipe a quick try, we’ll give you a pass.
 
Ingredients For 1 Cup

 
Preparation
 
1. MAKE the whipped cream. In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until stiff peaks form, 3-4 minutes. Transfer the whipped cream to a piping bag fitted with a star tip and chill until ready to use.

2. POUR the espresso into a glass mug. Carefully pipe the whipped cream on top. Be generous; a traditional Einspänner coffee has a 1:1 ratio of cream to espresso.

3. DUST lightly with cocoa powder, if desired. Serve immediately.
 
 
Einspänner Coffee Variations

 

[14] Coachman with an Einspäanner (ChatGPT illustration).
 
 
THE HISTORY OF EINSPÄNNER COFFEE

Einspänner coffee is a Viennese coffee house recipe that originated in Austria during the 19th century. It’s a simple, albeit indulgent drink comprised of strongly brewed espresso topped with a generous (emphasis on generous) amount of sweetened whipped cream.

Similar to a Starbucks cold foam cold brew, an Einspänner coffee is not traditionally stirred together. Instead, the whipped cream and espresso remain in two layers, allowing the hot espresso to blend into the cream as it’s sipped.

Einspänner is derived from the German word for “one-horse carriage,” a vehicle which was prevalent in Vienna at the time of the drink’s invention.

Einspänner was traditionally served in a tall glass with a handle (image #14), and the generous crown of whipped cream was supposed to both help insulate the coffee and prevent it from splashing out while being sipped in a carriage.

However, it is most likely that the coachman drank the coffee while the carriage was stationary, such as while waiting for passengers or during brief breaks.

Aside from a glass with a handle (such as the modern Irish coffee glass), a regular glass was often placed a handled metal holder called a Glasständer (podstakannik in Russian).

Today, the drink is enjoyed around the world. You can even order an Einspänner coffee from Starbucks, where it’s known as an espresso con panna (i.e., the Italian version of this type of coffee that’s served with a little less whipped cream).

If you want yours Einspänner-style, just ask your barista for extra whipped cream.
 
 
THE HISTORY OF ESPRESSO

When coffee reached northern Europe in the 17th to 18th centuries, the male population was able to enjoy it in public coffeehouses.

In much of Europe—especially in England and parts of continental Europe—coffeehouses were predominantly male spaces, hubs for political debate, business, literature, and intellectual discussion.

While women were sometimes present as workers—serving coffee, cleaning, or managing—women were usually excluded as customers. The venues weren’t seen as suitable places for “respectable” women.

In England, as well as in the Ottoman Empire from whence coffee spread to Europe, women’s socializing took place more often in domestic or private spaces.

While coffeehouses were male-dominated in France as well, women of status might participate in intellectual life through salons—private gatherings often hosted by other women but including men.

It wasn’t until the 19th century that social norms evolved and coffeehouses transformed into cafés with a broader social function, admitting women—especially in more cosmopolitan cities like Paris, Vienna, and later, London.

By the late 19th century and certainly by the early 20th century, women were regular patrons of cafés, particularly in urban centers.

Until then, women had to enjoy their coffee at home. Coffee was a domestic staple, and women played key roles in brewing it for family members and guests.

Coffee pots, grinders, and associated equipment became common household items from the 17th century onward.

Coffee drinking at home was viewed as refined and hospitable, and women were active participants in the domestic coffee culture. The Kaffeeklatsch (literally “coffee gossip” or “coffee chat”), a gathering of women at someone’s home, did not take place in Britain, where tea service was more ingrained.

But Brewing Was Slow

In early European coffeehouses (and also in the Ottoman Empire), the typical brewing method was to boil or steep ground coffee in a pot, the decant or strain the beverage from the grounds. It then might need to be reheated before serving.

Finally, in the 19th century the Industrial Revolution inspired inventors to develop mechanical solutions for brewing coffee quickly. But it took a while.

 
But there was room for improvement. These early machines relied on steam pressure (~1.5 bars), which often gave the coffee a bitter taste.

The Birth Of Modern Espresso

espresso machines on a larger scale under the brand La Pavoni.

 
Espresso Goes Global

[1] Enjoy an Einspänner after dinner as dessert (or dessert coffee), as a snack, or when you want a big dose of whipped cream (photos #1, #2, and #5 © Sarah Tramonte | Taste Of Home).

[2] Start with strong coffee or espresso and top with (ideally) homemade whipped cream, piped from a bag.

[3] This is an iced Einspänner. Here’s the recipe. You can garnish your hot or iced Einspanner a little…. (photo © Ryan Gardner | New York Times).

[4] Or go full-on garnish with a coating of cocoa powder or cocoa mix and shaved chocolate (photo © Seungwon Lee | Unsplash).

[5] How do you drink it? Any way you want! We like to start with eating the whipped cream from a spoon.

[6] This Glassstander (glass holder), shown holding hot tea, is available on Etsy. See more about this also called the podstakannik in Russian, in the footnote†.

[7] If you don’t drink coffee, make a matcha Einspänner with matcha whipped cream! Here’s the recipe (photo © Tenzo Tea).

[8] 1884: Angelo Moriondo of Turin, Italy patented the first known machine (photo Public Domain).

[9] 1901: Luigi Bezzera of Milan, Italy improved on Moriondo’s design by creating a machine that brewed single cups of coffee to order (photo Public Domain).

[10] 1905: Desiderio Pavoni purchased Bezzera’s patents and refined the machine. This model is from the 1920s (photo Public Domain).

[11] 1933: Alfonso Bialetti invented the Moka pot to make espresso at home (photo Public Domain).

[12] If you need a moka pot, consider one with a glass top so you can watch the coffee perk. We found this handsome modern design on Amazon and liked it so much that we ordered one to replace our classic all-metal version (photo © Mogrecha).

*Moka pot coffee—also known as stovetop espresso—is a concentrated, robust brew made by passing pressurized steam through ground coffee. It’s a bridge between espresso and drip coffee: more intense than drip coffee, but less concentrated than espresso. It can be slightly metallic or smoky due to the aluminum pot and high heat.

The engineering is simple: Water in the bottom chamber (photo #12) heats and turns to steam, which forces water up through the grounds in the center chamber into the upper chamber. From there, the finished coffee is poured.

The moka pot (photo #11) was invented in Italy in 1933 by Alfonso Bialetti, an Italian engineer and aluminum craftsman. He was inspired by the early industrial steam pressure systems used in laundries, where steam was forced through pipes to clean the clothes.

Adapting the principle for brewing coffee at home, he created a simple, durable, affordable, and portable coffee maker that didn’t require electricity. It works over any heat, including campfires.

The moka pot’s original octagonal aluminum body and black bakelite handle became instantly recognizable and remain largely unchanged today, except colored enameled versions and stylized shiny metal versions are now available.

†The Glasständer, or glass holder, reached its pinnacle with the famous Russian podstakannik, which is the most well-documented type of glass holder in history (the name in Russian means “under the glass.”) It was created in the late 18th century, when drinking tea became common in Russia. The decorative metal holders (photo #6) held thin-walled drinking glasses, allowing people to handle hot beverages without burning their fingers (and also serving as an elegant piece of tableware).

It is believed to have been invented in 1892 by Sergey Witte (1849-1915), then the Russian Empire’s Transport Minister and, later, the first Prime Minister of the Russian Empire. The holders were particularly useful for drinking hot tea on moving trains—where they are still used today.

They moved beyond their purpose practical utensils to art. Just like the samovars that were used for boiling water, the wealthy commissioned expensive podstakanniks made from precious metals with intricate designs, filigree work, and enamel painting.

‡Einspanner comes from the German verb einspannen, which means to harness or to hitch up. Ein = one and spannen = to stretch, tighten, or harness, with -er = a noun suffix indicating the agent or thing that does the action. So literally, Einspanner means “one-harnesser” or “something that uses one harness”—a one-horse carriage.

‡‡The thermos was invented in 1892 by Scottish scientist Sir James Dewar for laboratory use, to store liquefied gases at very low temperatures. He called it a vacuum flask or Dewar flask. His innovation was the double-walled glass container with a vacuum between the walls, which provided excellent insulation by preventing heat transfer through conduction and convection, and silvered the inner surfaces to reduce heat transfer through radiation.

But it wasn’t until 1904 that two German glassblowers, Reinhold Burger and Albert Aschenbrenner, saw the commercial potential and began manufacturing vacuum flasks for everyday use. They founded the company Thermos GmbH and trademarked the name Thermos in 1907 (thermos is Greek for hot or warm). The design became widely popular for keeping beverages hot or cold, and the “thermos” eventually became a generic term for vacuum flasks in many countries.

Here’s more about it.
 
 

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September 29th is National Coffee Day, one of the year’s 25 coffee holidays.

We wanted to share this recipe in advance, so that you might enjoy a cup of the latest trending coffee: tahini coffee (or espresso, or latte, or whatever form you prefer).

Tahini, a creamy, nutty paste made from ground sesame seeds (sesame paste) that’s familiar to every fan of hummus (photos #6 and #7).
 
 
THE HISTORY OF TAHINI COFFEE

Tahini coffee was popularized by a New York City bakery-cafe this spring, Maman. Their Salted Tahini Honeycomb Latte went viral and inspired many copycat recipes. Here’s one of them (photo #3).

There’s a different take over in Brooklyn at the Iced Café at Edith’s (photo #). It’s a slushie of tahini, oat milk, and cold brew (photo #4). And no doubt, many more variations as the trend spread.

At Maman, the drink—hot or cold—combines espresso with a house-made tahini-honey blend and fleur de sel and topped with sweet-and-salty sesame crumbs (photo #1).

The result: a Middle Eastern-inspired coffee that’s creamy, nutty, and slightly sweet with complex flavors from the sesame paste.

Why tahini?

Tahini has been key in Middle Eastern cuisine for thousands of years, and coffee culture is deeply rooted in that region as well.

It’s a key ingredient in the ever-popular hummus, that took America by storm in 1986 with the founding of the Sabra brand by entrepreneur Zohar Norman. The explosion in popularity due to taste and nutrition created the new, mainstream hummus category**.

Yet, the specific pairing of two seems to have happened in New York City, from whence it went viral on Tik-Tok.

It’s not just trendy: The drink adds protein to a cup of Joe. The protein from the tahini turns the coffee into a functional or nutrient-dense food, in the manner of other enhanced coffee drinks like bulletproof coffee‡ and turmeric lattes.

Could you use peanut butter (or other nut butter) instead?

In theory, yes—we certainly have added PB to hot chocolate (delish). But:

 
The recipe follows, but first:

> Who thought to put tahini paste in coffee? See below, along with more unconventional additives.

> The history of tahini is also below.

> The history of coffee.

> The different types of coffee: a photo glossary.

> The year’s 25 coffee holidays.

> More ways to use tahini.

> Three tahini dip and sauce recipes.
 
 

[11] Start with freshly brewed espresso (photo © Nespresso).
 
 
RECIPE: TAHINI COFFEE or ESPRESSO

There are so many versions of this recipe. Ours is a bit different in that it’s coffee instead of latte.

A latte is usually 1/3 espresso (usually 1-2 shots) and 2/3 steamed milk.

Whether you prefer regular coffee or espresso, here’s how to prepare rich, nutty, and creamy tahini coffee.

The nutty notes of tahini are more pronounced in hot coffee, and also helps the paste blend better into the beverage.

Tips:

 
Ingredients Per Serving

 
Preparation

1. PREPARE the tahini mixture. In a small bowl, whisk together the tahini, honey/maple syrup, and salt until smooth. If it’s too thick, add a tablespoon of the hot coffee to thin it out.

2. POUR the hot coffee into a tall glass or mug, then add the tahini mixture. Stir vigorously until well combined. The tahini should create a creamy, slightly frothy texture.

3. ADD the milk. You can either stir it in directly or froth it first for a more latte-like experience.

4. GARNISH. Dust with a pinch of cinnamon or nutmeg desired.
 
 
WHAT IS TAHINI & THE HISTORY OF TAHINI

Tahini, a cornerstone ingredient in Middle Eastern and Mediterranean cuisines, is a paste made from ground sesame seeds. It’s an essential ingredient in dishes like hummus, baba ganoush, and halva.

It’s similar in consistency to peanut butter but with a distinctly nutty, slightly bitter flavor.
 
Aren’t they both nutty?

 
Tahini is made by grinding hulled sesame seeds (photo #5), raw or roasted, into a smooth, creamy paste. Roasted tahini has a deeper flavor.

Tahini is an ancient food.

Sesame seeds are among man’s oldest-known oil-bearing crops, with evidence of cultivation dating back more than 4,000 years in the Indus Valley (primarily in what is now Pakistan and northwest India) and Mesopotamia, the Fertile Crescent (in southwest Asia, specifically within the Tigris and Euphrates river, an area that encompasses much of modern-day Iraq, parts of Syria, Turkey, and Iran).

While wild sesame seeds were used in food preparation, the practice of grinding sesame seeds into paste likely developed soon after cultivation began, in areas that are now Iraq, Iran, and the Levant (the word tahina is Arabic, from the verb for “to grind”).

From there, cultivation of sesame and the preparation of tahini spread throughout the Mediterranean region, North Africa, and eventually globally through trade routes.

While tahini was traditionally made by grinding seeds with stone mills, modern tahini is produced using steel mills. Artisanal producers still use stone mills for superior flavor and texture.

(Want to grind your own sesame paste? You can get a mill at Walmart and elsewhere.)
 
 
STRANGE THINGS PEOPLE PUT IN COFFEE

It’s all cultural, depending on where you grew up. In the U.S., milk and sugar is the standard.

Warm spices such as cardamom, cinnamon, cloves, ginger, and nutmeg, are found in holiday blends (and are popular everyday additions in Morocco).

But some Americans get quite creative with their coffee additives. Beyond tahini, here are a few of them:

 
Some International Traditions

 
 
BLACK VS. WHITE SESAME SEEDS: THE DIFFERENCE

Sesame seeds have a black hull when harvested. White sesame seeds (they’re actually cream-colored) have had the black hull removed.

Why remove the hull, which contains additional fiber, antioxidants (anthocyanin), and minerals?

The choice often comes down to the flavor intensity and visual.

[1] The original: Salted Tahini Honeycomb Latte, a Spring 2025 creation at Maman bakery cafe in New York City (photo © Maman).

[2] A hot version made with plant milk. Here’s the recipe from Chef Laura (photo © Love Chef Laura) .

[3] A delectable copycat recipe of Maman’s Salted Tahini Honeycomb Latte (photo © Salima’s Kitchen).

[4] The slushie version from Edith’s Sandwich Counter in Brooklyn (photo © Edith’s).

[5] Black and white sesame seeds. White sesame seeds have had the black hull removed. Either can be ground to make tahini. See more differences below (photo Nano Banana).

 
Culturally:

 
Whichever you have on hand—black, white, or a blend—sprinkle them over rice and other grains, salads, noodles, eggs; add them to baked goods (instead of poppy seeds); and add them to stir-fries right before the end of cooking.

And if you come across it, definitely try black sesame ice cream. Or make your own with this recipe (photo #12, below).
 

[12] Black sesame ice cream is one of our favorite “new” flavors (photo © Food 52).
 
________________
 
*Tahini is nutrient-dense. Nutrient density is the measure of which is the amount of essential nutrients a food provides relative to its calorie content (essentially, a measure of how much nutritional bang for your buck you get from a food).

**Hummus became somewhat widespread in the U.S. among the young in the 1960s counterculture movement and continued to gain traction with the publication of Frances Moore Lappé’s book Diet for a Small Planet in the early 1970s. But Sabra was the first big commercial brand.

†The Starbucks Oleato oil-infused coffee beverage first debuted in Italy. It came to the U.S. in February 2023, followed by Canada. But North Americans didn’t take to it and it was discontinued in North America in 2024.

According to the Starbucks website, Oleato™ began in Sicily when Starbucks founder Howard Schultz was introduced to the daily Mediterranean custom of having a spoonful of olive oil. As he sipped his morning coffee, he was inspired to try the two together and discovered “coffee enhanced with lush, velvety flavor that lingers beautifully on the palate.”

‡Bulletproof coffee is a high-fat coffee drink that’s become popular in health and wellness circles, especially in ketogenic or low-carb diets. It’s made by blending hot coffee with grass-fed butter and MCT oil (a dietary supplement made from medium-chain triglycerides (MCTs), a type of saturated fat).”

‡‡How to toast sesame seeds: On the stove, heat a dry skillet over medium-low heat. Add the sesame seeds in a single layer and stir frequently for 3-5 minutes until they become fragrant and start to pop slightly.They’re ready when you hear little popping sounds. In the oven, spread the seeds on a baking sheet and toast at 350°F (175°C) for 5-8 minutes, stirring once halfway through.
 

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[1] Peanut butter and oat pancakes, topped with peanut butter sauce (photo Chat GPT).

[2] If you prefer, classic maple syrup—but keep those yummy bananas (photo © Esrak Ormaz | Pexels).

[3] It’s our favorite oatmeal, too (photo © Bob’s Red Mill).

[4] Why use pastry flour for pancakes instead of all-purpose flour? See the *footnote (photo Nano Banana).

[5] .

[6] Looks like fun, but how do you eat it (photo © Crazy Richard’s).

September 26th is National Pancake Day, a food that can be served for breakfast, lunch, dinner, and dessert (a la mode with fruit or dessert sauce).

Today’s recipe adds flavor, protein and fiber to pancakes in a yummy way: with the addition of peanut butter for protein, plus oatmeal and whole wheat flour for fiber. Thanks to Peanut Butter & Co. for the recipe.

This was the winning recipe commissioned from noted food bloggers for the Peanut Butter & Co. and Bob’s Red Mill “Nuts About Oats Recipe Contest,” part of an initiative to “Build a Better Breakfast with Peanut Butter.”

You can add also add PB to breakfast with yogurt and berries in a PBJ parfait, spread on a toast, or dabbed onto cold cereal or oatmeal.

The pancake recipe follows, but first:

> The history of pancakes.

> The history of peanut butter.

> The year’s 12 peanut butter holidays.

> The year’s 15 pancake and waffle holidays are below.

> The year’s 116 breakfast holidays.

> The different types of pancakes and waffles: a glossary.

> More pancake recipes.

> More peanut butter recipes.
 
 
RECIPE #1: PEANUT BUTTER OAT PANCAKES

First, pick your peanut butter. For this recipe we have used two different Peanut Butter & Co. flavors:

Prep time is 5 minutes and cook time is 20 minutes.

If you want to gild the peanut butter lily, you can make an easy peanut butter sauce to use instead of maple syrup. The recipe follows.
 
Ingredients For 12 Pancakes

 
Preparation

1. PLUS the rolled oats in a food processor or spice grinder, until coarsely ground and flour-like. Combine the ground oats in a large bowl with the whole wheat pastry flour, baking soda, baking powder, salt, and granulated sugar. Whisk together to evenly distribute. In a separate bowl…

2. USE the back of a fork to combine the peanut oil (taken from the layer that separates off the peanut butter) and the 1/4 cup of peanut butter. Add the two eggs and vanilla extract, and continue to whisk until a smooth paste forms.

3. ADD the egg and peanut butter mixture to the dry ingredients, and pour in the buttermilk. Use a spatula to gently mix the wet and dry ingredients just until everything is combined. Use a gentle hand and know that the remaining batter will still have a few lumps, which is desired.

4. PREHEAT a griddle to 375°F or heat a cast iron or other heavy-bottom skillet over medium heat. Brush the griddle with some of the melted butter and pour the batter 1/4 cup at a time, making sure to keep the pancakes about 2 inches apart.

5. COOK for one to two minutes, or until small bubbles start to form and the edges appear set and dry. Flip, and use a spatula to tuck in any batter that escapes along the sides.

6. COOK for an additional minute or two before removing to a serving platter. Repeat with the rest of the batter. Serve topped with additional pats of butter and warm maple syrup.

Leftover pancakes can be frozen and reheated in a toaster oven.
 
 
RECIPE #2: EASY PEANUT BUTTER SAUCE

Ingredient

 
Preparation

1. MICROWAVE the ½ peanut butter in a small bowl for 20 seconds.

2. STIR until smooth and melted, and pour over the warm pancakes.
 
 
THE YEAR’S 7 PANCAKE HOLIDAYS

*Pastry flour is used in some pancake recipes because it has lower protein content, which results in less gluten formation, which makes the pancakes lighter, softer, and more tender. If you already have all-purpose whole wheat flour on hand and prefer to use it, it will yield denser and chewier pancakes—which is just fine with many people.

†Shrove Tuesday changes each year based on the Easter calendar, but usually falls in February. Shrove Tuesday is the day before Ash Wednesday. There’s a second National Pancake Day on September 26th. The reason for having National Pancake Day” on both days is that the February date is typically associated with the Christian tradition of Shrove Tuesday, when pancakes are eaten to use up rich ingredients before Lent. September 26th is a secular National Pancake Day, focused on simply enjoying pancakes without a religious connection.
 
 

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September 25th celebrates a food that may not be familiar to many Americans, yet here it is: National Butterbrot Day, also known as National German Sandwich Day. We might call it bread and butter.

It’s a simple, open-faced German sandwich called a Butterbrot (“buttered bread”) and it’s a favorite German snack. At it’s simplest, it’s a single slice of high-quality German bread, often rye or whole grain, spread with quality butter.

Why devote a holiday to bread and butter? Because it’s a popular German snack, similar to devoting holidays to chips, muffins, whatever.

In Germany, it’s a touchstone.

But there’s much more to butterbrot than meets the eye in photo #1. We’ll share all, but first:

> The history of butterbrot is below.

> Also below (in †footnote), the story of the trencher (photos #8 and #9).

> The history of bread.

> The history of sandwiches.

> The different types of bread: a photo glossary.

> The year’s 20+ bread holidays.

> The year’s 27+ sandwich holidays.
 
 
TRADITIONAL BUTTERBROT TOPPINGS

At its simplest, butterbrot can be garnished with fresh herbs or sea salt, or with something more substantial.

While butter and bread are the foundation, the toppings can turn butterbrot into a more substantial snack, a light meal, or part of a larger spread (photo #3).

Popular toppings include:

 
Herbs—fresh chives, dill, or parsley—often add a finishing touch.
 
 
THE HISTORY OF BUTTERBROT

The concept of putting toppings on bread is ancient and universal. Bread has been a fundamental foodstuff for millennia.

But butterbrot has become a cultural icon in Germany, beginning in medieval Europe.

 
Butterbrot In Modern Germany

Over time, butterbrot became deeply ingrained in German culture. It became a symbol of home, comfort, and practicality.

 
While the essence of a simple, satisfying open-faced sandwich remains, modern culinary trends have led to more elaborate and gourmet versions of butterbrot. For example:

 
Toppings Expand

Along with more sophisticated bread and butter, there are elevated toppings, both savory and sweet, which are often layered for complexity.

Modern butterbrot is often presented as edible art, with toppings arranged in layers or patterns. Garnishes like microgreens, edible flowers, or a sprinkle of flaky or coarse colored sea salt elevate the visual appeal. They cross the line into French tartines.

Savory Toppings

 
Sweet Toppings

 
How About A Butterbrot Party?

They go great with beer, cocktails, wine…or iced coffee or tea. Try these combinations or create your own:

 
 
________________
 
*German quark (photo #7) is a fresh dairy product that is somewhat similar to yogurt, cream cheese, or cottage cheese, but it has its own unique texture and flavor. It is a staple in German cuisine and is used in both sweet and savory dishes.
 
†What Are Trenchers: Trenchers were a common feature of dining in medieval households, especially among the upper and middle classes Made from stale or coarse bread, they were used as plates during meals (photo #8). Food was served on platters, commonly one platter to two diners, who transferred the food from the platter to their trenchers. After the meal, these bread plates, now soaked with juices and food remnants, were often given to the poor or to servants.

Receiving trenchers was a valuable source of sustenance for the poor, as the bread would have absorbed the nutrients of the meal served on it. The distribution of trenchers to the those in need depended on the household and local customs. Back entrances: Poor individuals might have known to come to the kitchen door or back entrance of a manor, castle, or wealthy household to receive leftover food, including trenchers. This was a common practice in medieval charity. It was tied to the medieval concept of charity and the Christian duty to care for the less fortunate. Word of mouth and local custom would inform the poor about which households were likely to provide food. In some cases, the poor might line up or gather at the designated time to receive leftovers. The practice of giving trenchers to the poor was not purely altruistic. It was also a way for the wealthy to demonstrate their piety and fulfill their religious obligations.

Almsgiving: Similarly, some religious institutions distributed food, including trenchers, as part of their charitable obligations. This could happen at specific times or on certain days. Feast leftovers: After large feasts or banquets, surplus food, including trenchers, could be gathered and distributed to the poor in the surrounding area.

Later the trencher evolved into a small plate of metal or wood, typically circular and completely flat, without the lip or raised edge of a plate (photo #9). Trenchers of this type are still used, typically for serving food that does not involve liquid. Today’s best example is the cheeseboard. Here’s more about trenchers [some information via Chat GPT].

[1] Plain butterbrot (photo © Joanna Stolow | Unsplash).

[2] With a simple garnish: pink Himalayan salt and fresh parsley (photos #2, #3, and #5 by Nano Banana).

[3] Five fancier toppings.

[4] A light lunch: egg, cheese, tomato on butterbrot (photo © Veldhuyzen Cheese).

[5] Sardine butterbrot with quark* (photo © The French Farm).

[6] Fancy veggie butterbrot with watermelon radish and pea tendrils (photo © Melissa’s Produce).

[7] A container of quark from Vermont Butter & Cheese (photo by Claire Freiermann © The Nibble).

[8] A trencher: stale bread used as a plate (photo Nano Banana).

[9] The trencher evolved into a wooden plate. Today’s version is a cheeseboard: a flat wood plate or platter.

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[1] Beef sticks, also called meat sticks (and made with other meats and poultry), are a growing market (photo © PS Seasoning).

[2] As of this writing, the jerky is sold out, but the beef sticks are available (photos #2, #3, and #4 © Carnal Jerky).

[3] Carnal Beef Sticks, our new favorite meat snack.

[4] Black garlic is a fermented garlic bulb, adds another layer of flavor. Here’s more about it.

[5] We don’t know which truffle oil Carnal uses, but we use La Tourangelle, a California producer. See ways to use it every day in the ‡footnote (photo © La Tourangelle).

[6] Carnal also enhances the truffle flavor with truffle powder, also called truffle dust or truffle zest. We keep a shaker of it with our spices, to enhance eggs, grains, pasta, fish, meats—even ice cream (photo © Taste Of Truffles).

[7] Check out the 19 recipes (photo © Cook Craft & Create).
 
More Ways To Use Meat Sticks
 

[8] Beef stick fried rice. Here’s the recipe (photos #8 and #9 © Green Ridge Naturals).

[9] Meat stick lollipops with a pretzel stick.

[10] How about Hawaiian kabobs? Here’s the recipe (photo © Gilbert’s Craft Sausages).

[11] What will TikTok think of next? Meat stick sushi Tic Toc. Add a crab stick for surf-and-turf (image © Noah Klein | Tic Toc).

[12] For many decades, Slim Jim was the number-one meat stick. It was bypassed by Jack Link’s in 2023 (photo © Webstaurant Store).

September 23rd is National Meat Stick Day. Call them meat sticks, snack sticks, beef sticks, whatever you like: there’s a big caveat. There are meat sticks and there are MEAT sticks.

Our Top Pick Of The Week, Carnal brand beef sticks, has given us a whole new perspective on the snack and deserves the title MEAT in all caps.

A bit of history: Back in our high school days, after our first bite of a famous-brand meat stick, we asked, “Who eats this stuff?” Evidently many people, but we were not about to become one of them.

Over the years, brands proliferated as more people sought grab-and-go meat snacks, some consumers believing them to be good protein snacks (sure, except for the salt and fat).

As we write about food, different brand samples came our way. Some were superior to others, and for those who liked the convenience of meat stacks, we were happy to see the category expand with artisan brands made with grass-fed beef, clean ingredients, different meat and poultry options, and interesting seasonings.

Yet, nothing turned our head enough to want to tell our readers about them. Until now.

Carnal has raised the beef stick bar.

Created by Michelin-trained chefs who wanted better meat snacks, these “snacks” are not just for snacking. You can add them to any number of recipes—something we wouldn’t think of doing with a supermarket (or gas station) meat stick.

> Head to CarnalJerky.com to get yours!

A description of these meaty bites follows, along with:

> Ways to use meat sticks in recipes.

> The history of meat sticks.

> The protein value of beef sticks.

> How to make your own meat sticks.

Also on The Nibble:

> The history of jerky.

> The year’s 25+ beef holidays.

> The year’s 90 snack holidays.
 
 
CARNAL ELEVATED BEEF SNACKS

Developed by Michelin-trained chefs James Zamory, Aaron Saurer and Sean McDermott, Carnal beef snacks were created to disrupt the world of beef jerky; the beef sticks followed.

It’s not just the use of superior beef; it’s the sophisticated seasonings like black garlic and black truffle (photos #5 and #6) that make the flavor profile special.

The chefs, who worked together at the three-Michelin-starred Eleven Madison Park in New York City, were convinced by an entrepreneur in Bellingham, Washington, to relocate. Initially focused on creating a restaurant named Carnal, in the process they created the better beef bites.

The snacks became so popular in the area—and the meat snacks category was growing so well—that the team decided to move away from the restaurant business to focus solely on making Carnal the top national fine jerky and meat stick brand. It launched nationwide this year with:

 
They’re sugar-free, gluten-free, keto-friendly and paleo. And ever so tasty!
 
 
CARNAL UMAMI CUT BEEF JERKY & BEEF STICKS

Wait—you might say—how can “Carnal” be umami-cut beef? “Umami” is a flavor profile (the fifth taste, alongside sweet, sour, salty, and bitter (here’s more about it). It is not an anatomical cut of beef like ribeye or brisket.

You would be correct. Carnal, the company has used the word as branding language, meant to convey a premium, chef-driven approach. (While we’re at it, there’s a dissection of the world “carnal” in the **footnote.)

While “umami cut” isn’t a literal butcher’s cut, it may sound like a butcher’s designation to some. This elevates the brand by making it sound like a prized portion of meat.

The brand says that “cut” is also partly descriptive of how the jerky is sliced: in a hearty, steak-like style, giving a chew and mouthfeel closer to cooked beef than to thin jerky.

And the Carnal products are definitely loaded with umami flavor.

They’re seasoned with aged soy sauce, fermented black garlic, and premium black truffle oil†—all high in the glutamates* that create the deeply savory and meaty umami taste.

And may we add, a very sophisticated umami taste.

Another reason for the rich flavor is a specialized confit method used by the chefs, who rendered the bone marrow from the short ribs they cooked in the restaurant as a glaze for the jerky. In a word: yum.
 
 
REAL BLACK TRUFFLE, REAL BLACK GARLIC

Black truffle. Forget the cheap truffle oil knock-offs (read all about them in the †footnote). Carnal uses the real thing: black winter truffle. The beef is infused with both premium black truffle oil (photo #5) and hand-shaved black winter truffle powder (photo #6).

This isn’t just a hint of truffle; it’s a layered, Michelin-level-worthy flavor that elevates the beef.

Black garlic, fermented for weeks by a local artisan (\photo #4), undergoes a flavor metamorphosis to a smoky, sweet, almost molasses-like depth, exploding with pure umami. It is no longer “garlic,” but is transformed into an exotic, delightful flavor.
 
 
MORE HARMONIOUS FLAVOR FUSIONS

There are move flavors that create the beef stick’s layered flavor profile: tangy sundried tomato, peppery black radish, earthy shiitake mushrooms, fresh bright coriander, and crisp spring onions. Together, the depth of complexity does even more to heighten these savory snacks.
 
 
BEEF STICKS AS AN INGREDIENT IN RECIPES

Beef sticks are a cousin of jerky: a thin, semi-dry sausage that can be made from pork, beef, venison, game, or combinations.

We admit to enjoying several premium jerky brands, but no beef stick has captured our heart and palate—until soft and much moist Carnal Beef Sticks.

The premium meat and flavorings can elevate an everyday dish, from pasta to stews to quesadillas. In dishes without other protein, they also provide some.

The suggested uses that follow work with both beef sticks or jerky. Both work well as a bacon or sausage substitute in many recipes.

 
How creative can you get? See photo #11.

Beef Sticks At Breakfast

 
Beef Sticks In Salads & Wraps

 
Beef Sticks In Pasta, Pizza, And More

 
Beef Sticks In Appetizers, Sides & Snacks

 
 
THE HISTORY OF BEEF STICKS

Beef sticks, also called meat sticks or snack sticks, are a modern, snack-sized version of Europeam dry, cured sausages: Old World meat preservation traditions meets 20th-century American food processing.

Long before refrigeration, cultures in Central and Eastern Europe, Germany, Italy, and Spain developed air-dried, salted, and spiced sausages that were firm, portable, and could last weeks.

Typically made from beef, pork, or mixed meats ground with salt, curing agents, and spices, the mixture was stuffed into casings and air-dried or smoked.

German, Italian, and Polish immigrants to the U.S. in the 18th and 19th centuries, brought these recipes with them.

The late 19th–early 20th century) saw the rise of industrial meat processing, using mechanical grinders, stuffers, large smokehouses, and packaging equipment. This allowed sausage makers to produce uniformly-shaped, shelf-stable products in much greater volume.
 
 
The Slim Jim

The story of beef sticks begins Adolph Levis, a Philadelphia-born son of European Jewish immigrants and high school dropout who earned his living pickling meat (like pig’s feet) and vegetables and selling the products to shops and taverns located in Philadelphia., wanted a smaller, spicier, and more shelf-stable version of Old World smoked and dried sausages.

Working with a meat packer in Philadelphia, he created a thin, fermented, smoked meat stick that could be eaten without further cooking. It became the ubiquitous Slim Jim (photo #12).

By 1929, Slim Jim was being sold locally in bars, often alongside beer as a salty, tangy snack.

Sometime in the mid-20th century, sausage makers began producing thin, finger-sized versions of these cured sausages. These had the same salt-and-spice cure, but were dried or smoked to a chewy, jerky-like texture.

Slim Jim, which began as a regional sausage made by an immigrant butcher, became one of America’s most recognizable convenience-store snacks.

Marketed as a portable protein snack, it appealed to factory workers, hunters, outdoorsmen, truckers, and others who wanted high-energy, shelf-stable foods.

After General Mills acquired Slim Jims in 1967zzs, it brought meat sticks into gas stations and convenience stores nationwide and created the beef snack market.

Packaging advances: Vacuum-sealing and flexible plastic film extended shelf life and allowed for single-serve, grab-and-go portions.

Flavor diversification: While the original recipes mirrored peppery smoked sausage, flavors later expanded to include teriyaki, spicy chili, and even exotic meats (venison, bison).
 
 
The Market Grows

Beef sticks became popular as a portability, shelf-stable snack (no refrigeration required). From on-the-go lifestyles to outdoor sports, school lunches and casual snacking, protein snacks attract a wide range of customers.

The meat snacks market in the U.S. is valued at $20.66 billion in 2025 and is projected to grow to $28.54 billion by 2030, registering a compound annual growth rate (CAGR) of 6.67%. This represents strong growth driven by increasing demand for protein-rich meat snacks such as beef jerky, beef sausages, beef sticks, and links…extending beyond beef to other meats and poultry [source].
 
 
ARE BEEF STICKS A GOOD PROTEIN SNACK?

They can be, but with some important considerations. First, the good news:

Protein Benefits

Beef sticks can fit into a healthy diet as an occasional protein snack, especially higher-quality, grass-fed versions with minimal ingredients.

You don’t want fillers: just beef, salt, and spices. Cheaper products typically contain fillers, poor-quality meat, and excess sodium.

Quality varies significantly among brands.
 
Nutritional Concerns

 
This means that shouldn’t be your primary protein source, no matter how tasty you may find them.

 
 
WANT TO MAKE YOUR OWN?

If you have a meat grinder and want more uses for them, make your own beef sticks. They’re a great way to utilize your venison or leftover trimmings.

They can be seasoned with virtually any profile and enhanced with add-ins like cheese.

And they’re great gifts, including party favors and stocking stuffers.

Here’s how to do it.

________________
 
*Glutamates are naturally occurring amino acids found in many foods, and also comprise the food additive known as monosodium glutamate (MSG). They enhance the savory or “umami” flavor in food. But it’s not just taste that’s important: Glutamates are the building blocks of protein and are essential for various bodily functions, including metabolism and brain function.

**Carnal, for lovers of language, is a somewhat archaic use of the adjective when referring to meat. The word derives from the Latin carnalis, which itself derives from caro/carnis meaning flesh or meat. So in its most literal sense, carnal means “of the flesh” or relating to flesh/meat.

However, the meaning of the word evolved and in contemporary usage, carnal means something quite different: (1) relating to physical (especially sexual) desires and appetites, (2) sensual, (3) worldly or earthly, as opposed to spiritual.
The original meaning of the word is retained in terms like carnivorous (meat-eating), carnivore/carnivorous (meat-eating), Carnival, the feast before Lent, literally “farewell to meat” (from Latin carne vale), and even carnation, named for its flesh-pink color. On a similar but less pleasant note, carnage, which refers to widespread slaughter, originally meant heaps of flesh/bodies).

References to meat today are words like meaty, fleshy, beefy, pork-like, etc. We do opine, however, that if you hunger for, and are passionate about, delicious beef snacks, you should simply get a cache of Carnal leave the semantic shifts to the etymologists, historical linguists, lexicographers, and philologists.

***Foods that are naturally high in umami:

>Fermented and aged: cheeses like aged Cheddar, Parmesan, and Roquefort; soy-based foods like soy sauce, miso paste, fermented black beans; fish sauce.

>Marine foods: anchovies, dried seafood (bonito flakes, dried scallops and shrimp), seaweed.

>Vegetables: mushrooms (porcini and shiitake, especially when dried, which concentrates the glutamates), tomatoes (sundried, or cooked, where the glutamates are more concentrated); caramelized onions (ditto), slow-cooked beans (long cooking breaks proteins into glutamates).

>Meats, cured and aged: prosciutto salami, and other charcuterie.

†You get what you pay for in truffle oil. The difference is a chemically-produced product versus a natural product. The differences: Here’s more about them.

Less expensive truffle oil contains little to no actual truffle. Prices range from about $8 to $20 for a 250ml/8-ounce bottle. These are typically made with neutral oil (e.g. olive, Canola/grapeseed, sunflower) plus synthetic aroma compounds, most often 2,4-dithiapentane, a lab-made chemical that mimics the earthy-garlicky smell of truffles. A mass-produced product, you can detect a “chemical” note in the aroma. The flavor is often one-note: strong, pungent, sometimes overwhelming.

Even brands that smell intensely “truffly” at first can taste artificial, flat, or harsh after a moment on the palate.

These oils are typically found in grocery store shelves and used to give flavor to truffle fries, burgers, etc. in casual restaurants. They’re used more as a punchy seasoning than a delicate accent.

Pricey truffle oil is made by infusing real black or white truffles steeped in EVOO oil, in small batches using artisanal production methods. The bottles are small, too, reflecting use for a hint. These can be divided into two price ranges:

> Premium/high-cost, ranging from about $30 to $80 for a 250ml/8-ounce bottle, made with real truffle extract/infusion, but in somewhat larger batches than ultra-premium, and not wholly artisanal techniques. Examples include specialty Italian or French producers (Urbani, Sabatino, La Tourangelle’s high-end line [a Nibble favorite]).

> Ultra-premium, ranging from about $100 to $200, made in the smallest batches with true artisanal techniques and extra virgin olive oil to produce a balanced, nuanced flavor that resembles fresh truffles. They use fresh seasonal truffles (white Alba or Périgord black) steeped directly into EVOO in small batches. It is an ongoing part of the line, consistently offered year after year. They are used by high-end restaurants and sophisticated home cooks. An example is Urbani White Truffle Oil in EVOO.

They are used sparingly in fine dining, drizzled over meats, pastas, or risottos to add an exciting layer of flavor.

They’re sold at specialty shops and online purveyors. But be sure to buy from a reputable retailer, whether online or bricks-and-mortar. Fakes abound.

> Limited Edition: We need to mention that there are versions at even higher prices are mentioned here for rare infusions of the best truffles (Alba, Perigord—more about truffles). These are produced in small quantities, often made during fresh truffle season (e.g., Alba white truffles in autumn, Périgord black truffles in the winter). They are batch-specific, with natural steeping of fresh truffles into the EVOO. They are short runs, seizing the moment, not always able to be repeated from year to year. An example would be labeled “Limited Edition White Alba Truffle Oil, 2024 Harvest” that’s only bottled while those truffles are available—but you are not likely to come across a bottle at a retail, since they are sold directly by producers to their best clients.

‡Truffle oil is an inexpensive way to get the flavor of truffle into foods. But when you buy a bottle, make it “truffle season” in your house. The aroma dissipates quickly after opening, so use up the oil within a few months. Fortunately, it works almost everywhere—as a bread-dipper, in salads or on meat, fish, eggs, chicken, corn and other vegetables. Just don’t cook with truffle oil—the scent evaporates when the oil is heated. Instead, brush it onto the food when it comes off the flame, or drizzle it into soups. Truffle oil’s “companion,” truffle vinegar, can be used to deglaze, but vinegar is not the ideal form in which to enjoy a hint of the fungus.
 
 

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