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Both the chocolate cake and yellow cake are excellent. Photo by Elvira Kalviste | THE NIBBLE. Along with hoards of other New Yorkers, we go cupcake crazy. Every time a new cupcake shop opens, no matter how far away the neighborhood, we go running into the subway with great enthusiasm—usually because of a rave…
Continue reading “PRODUCT: House Of Cupcakes”
From hot dogs to filet mignon, Onion Crunch adds something special to every dish it garnishes. Photo courtesy Loeb’s Onion Crunch. It‘s not often that a new condiment appears. Generally, like salsa and wasabi, it enters our cuisine due to the popularity of a foreign cuisine in the U.S. In fact, the inspiration for…
Continue reading “TOP PICK OF THE WEEK: Onion Crunch, The New Condiment Sensation”
Popsations’ dark chocolate caramel corn. Photo by Elvira Kalviste | THE NIBBLE. Caramel corn, also called toffee popcorn, is popped corn covered with caramel or molasses. Caramel corn can be drizzled with chocolate or tossed with nuts, like peanuts or almonds. The most famous of these recipes is the classic baseball stadium treat, Cracker…
Continue reading “FOOD HOLIDAY: National Caramel Popcorn Day”
Greek-style yogurt (triple-strained) is one of the hottest categories in the supermarket at the moment. Every major player either has a line of all-natural Greek yogurt, is about to launch one, or is way behind in doing so. We love the name of the latest contender, Yopa! Greek yogurt, from the makers of YoCrunch. The…
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New artisan chocolate bars. Photo courtesy Lake Champlain Chocolates. Looking for an Easter gift for a chocolate connoisseur? Check out Blue Bandana chocolate bars from Lake Champlain Chocolates, one of our favorite producers of fine chocolate candies. Third-generation chocolatier Eric Lampman developed the bean-to-bar chocolate, using single origin cacao beans from Guatemala and Madagascar.…
Continue reading “TOP PICK OF THE WEEK: Blue Bandana Chocolate Bars”
