[1] To’Ak chocolate made from Ecuador’s Ancient Nacional cacao, one of the world’s finest (all photos © To’Ak).

[2] Because the chocolate is of such high quality, it’s made in bars and mini-bars, to be enjoyed a bit at a time.

[3] The most “elevated” version of Andes Mints you’ll find.

[4] All of the packaging is beautiful.

[5] The Masters Series of rare chocolate is packaged in a wooden box of local elm.  

We’re passing along advice from To’Ak, one of the world’s exceptional artisan chocolate makers.

They specialize in Ecuador’s rare Nacional cacao, a genus which the company helped bring back from near-extinction.

This is a line of fine dark chocolate, with bars beginning at $8 and some very rare bars costing more than $400 apiece. (Discover why below.)

So they know how to care for chocolate!

Below:

> How to care for your chocolate in warm weather.

> About To’Ak chocolate.

Elsewhere on The Nibble:

> The history of chocolate.

> The different types of chocolate: a photo glossary.

> The year’s 69 chocolate holidays.

> Pairing wine with chocolate.
 
 
FINE CHOCOLATE, HOT WEATHER

You don’t have to own the costliest bars, bonbons, or cocoa powder to take good care of the good-quality ones you do have.

Even in our shade-drawn office, a box of fine chocolate disks on our desk melted together a bit in unusually high April heat (85°F), waiting for the air conditioning to be turned on in May.

Beyond melting, if chocolate gets too warm, even if it doesn’t melt, it can experience the phenomenon known as fat bloom.

 
That’s why it was timely to receive a reminder from To’Ak to keep chocolate and cacao powder cool, but not in the fridge.
 
Why You Shouldn’t Refrigerate Chocolate

 
Instead, follow these guidelines:
 
Easy Steps To Better Chocolate

1. Store your chocolate in a cool, dry place, like a pantry.

 
2. Make sure the storage place is dark.

 
3. Keep chocolate far away from all odorous items.

The name To’ak comes from two ancient Ecuadorian indigenous languages and means “earth and tree.” The brand was born of a rainforest conservation project started by co-founder Jerry Toth started in Ecuador in 2007 (photo below).

The chocolatiers treat their chocolate with the same seriousness as a vintner of fine wine or a distiller of fine spirits.

While there are affordable options, some bars aged in a 50-year-old cognac cask cost $200, with higher prices the more rare the bean and process.

The prices reflect the rarity. This is serious chocolate, for connoisseurs with demanding palates. Here’s what makes the chocolate so exclusive.

The Rareness Of The Beans. To’ak exclusively uses the Ancient Nacional (na-see-oh-NOLL) variety of cacao bean, native to Ecuador, which was considered functionally extinct as recently as 2009.

 
Scarcity. Production runs are tiny.

 
The Aging Of The Beans. To’ak developed what they describe as the world’s first long-term chocolate aging program.

 
Vintage Harvests. Like the grapes that make wine, each year’s harvest is different.

 
Packaging.

 
The Embedded Bean. A unique touch that honors the bean.

 
> If you know someone who would relish the To’ak chocolate experience, please direct him or her to ToakChocolate.com.
 

[7] To’ak chocolate was born from a rainforest conservation project that co-founder Jerry Toth started in Ecuador in 2007, through his nonprofit organization Third Millennium Alliance. This helped create the Jama-Coaque Ecological Reserve protecting, over 1,500 acres of coastal rainforest.
 

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

 
   ]]> https://blog.thenibble.com/2026/06/15/for-national-lobster-day-the-history-of-lobster-why-we-boil-them-alive/ Mon, 15 Jun 2026 17:52:50 +0000 https://blog.thenibble.com/?p=159500 The history of lobster, from trash seafood to cash crop. > Lobster-producing regions. > Other foods that went from common to coveted. > The year’s lobster holidays. > Why are lobsters boiled…
Continue reading "For National Lobster Day, The History Of Lobster & Why We Boil Them Alive" →]]>

National Lobster Day is celebrated on two different days: June 15th September 25th (see the *footnote for why there are two).

Below:

> The history of lobster, from trash seafood to cash crop.

> Lobster-producing regions.

> Other foods that went from common to coveted.

> The year’s lobster holidays.

> Why are lobsters boiled alive?

Elsewhere on The Nibble:

> 30+ lobster recipes for every meal of the day.

> The interesting anatomy and biology of a lobster.

> The different types of seafood: a photo glossary.

> The year’s 60+ fish and seafood holidays.

 
 
THE HISTORY OF LOBSTER

Today, lobster is one of the most prized and expensive foods in the world. Yet for much of North American history, it was considered a low-status food, fed to enslaved laborers, prisoners, servants, orphans, and the poor. The transformation of lobster from a disparaged crustacean to a symbol of luxury is one of the most remarkable reversals in culinary history.

For thousands of years, Indigenous peoples along the Atlantic coast harvested lobsters as part of their regular diet. Native communities used lobster not only as food but also as bait and fertilizer for crops.

When European settlers arrived in New England during the 17th century, they found astonishing numbers of lobsters along the coast. Historical accounts describe lobsters washing ashore in piles after storms and being so plentiful that they could be gathered by hand in shallow water.

It’s hard for us to believe today since they’re so delicious, but because they were so abundant and easy to obtain, lobsters carried no prestige. In societies where scarcity often determines value, lobster’s overwhelming availability worked against it.

By the 18th and early 19th centuries, lobster had become associated with poverty, often viewed as a food of last resort.

Why did people disdain a food we find so delicious today?

As an institutional food for prisoners and the poor, lobster was often boiled in massive batches until it was overcooked and rubbery. Even worse, it was frequently cooked with ground-up—shells into a sort of coarse, gritty paste or pottage to stretch the protein further.

Even attempts at canning produced a poor quality product, which contributed to its besmirched reputation.
 
 
Prisoners & Servants Revolt Against Lobster

An anecdote of the time claimed that prisoners in New England revolted because they were forced to eat lobster every day. While this may be exaggerated, there is historical evidence that lobster—poorly prepared, as noted above—was indeed fed frequently to prisoners.

In parts of New England, prison labor contracts reportedly included provisions limiting the number of lobster meals served each week. Although some of these stories have become embellished over time, the existence of such complaints indicates lobster’s low status.

Another often-cited account describes servants objecting to being fed lobster too often, considering it degrading and monotonous. Some requested employment contracts stipulating a limit on how much they could be given.

Some people even referred to lobster as the “cockroach of the sea,” a reference that emphasized its bottom-dwelling habits and scavenging behavior.
 
 
Lobster Begins A “Sea Change”

Fortunately, during the mid-to-late 19th century, lobster’s fortunes began to change.

 
 
Lobster Becomes Luxurious

The “pleasure” of lobster exploded with the late 19th-century tourism industry. Maine resort chefs realized that if they served only the tail and claws (the “clean” parts), steamed them perfectly, and served them with expensive, hot clarified butter, they could rebrand the experience.

Once the wealthy started traveling by train to the Maine coast and paying high prices for “fresh shore dinners,” lobster suddenly became “refined.” As soon as the price went up and the social status changed, people suddenly started to discover how delicious lobster had always been.

By the early 20th century, lobster had acquired an upscale image.

 

[8] New England resort chefs made lobster appealing to wealthy vacationers with precise steaming, clarified butter and fresh lemon (photo: The Nibble).
 
 
MAJOR LOBSTER PRODUCING REGIONS

American Lobster

There are different species of clawed lobster. The species Homarus americanus, American lobster, is called by different names, including Canadian lobster and Maine lobster.

Even if a lobster is caught in Massachusetts or New Hampshire, it is typically called a “Maine lobster” simply because “Maine” is a recognized name.

Canadian lobster is cauaght in New Brunswick, Nova Scotia, Prince Edward Island.

All of these are also called Atlantic lobster; however, there is another clawed lobster that is also an Atlantic lobster, but comes from the western side of the Atlantic.

European Lobster

Homarus gammarus, the European lobster, is a different species from American lobster.

It’s found in the Northeast Atlantic off the coasts of France, Ireland, Norway, and the U.K., but even though it comes from the Atlantic Ocean, it isn’t called Atlantic lobster.

The easiest way to think of them:

[2] When lobster is cooked, heat turns the dark shell red (photo: Magnific).

[3] Instead of linguine with clams, celebrate with poached lobster atop orzo (photo © Mackenzie Limited).

[4] Turn the humble mac and cheese into indulgent mac and cheese. Here’s a recipe (photo © Blake’s All Natural Foods).

[5] Lobster Cobb Salad. Here’s the recipe of its originator, Wolfgang Puck (photo © The Tuck Room | NYC).

[6] Serve lobster cocktail as an elevated seafood cocktail. Here’s the recipe (photo © Mackenzie Limited).

[7] Lobster bisque is a delicious starter. You can serve it in demitasse cups if you want to keep portions small for a large dinner to come (photo: The Nibble).  
In addition to the American and European clawed lobsters, there are other lobsters worldwide. We’ve mentioned them briefly in the †footnote below.
 
 
OTHER FOODS WITH A “CULINARY REVERSAL” FROM COMMON TO COVETED

Seafood That Went From Common To Coveted

 
Meat & Poultry

 
 
THE YEAR’S 4 LOBSTER HOLIDAYS

 
More Shellfish Holidays

 

[8] Lobsters have traditionally been boiled alive to eliminate toxins (photo: Abacus).
 
 
WHY ARE LOBSTERS BOILED ALIVE?

Boiling a lobster alive isn’t intentionally cruel; it’s a race to stop a deadly chain reaction of microbes that want to turn its into poison the moment the crustacean dies.

Lobsters harbor a variety of bacteria that live harmlessly in their flesh. As long as a lobster is alive, its immune system keeps the microbes in check.

But once it dies, the bacteria multiply exponentially and begin to produce potent toxins. Even if the meat is subsequently cooked at high temperatures, those pre-formed toxins can survive the boiling process and cause severe foodborne illness.

Beyond the risk of food poisoning, there is a structural threat to the meat. Lobsters possess a digestive organ called the hepatopancreas, known in culinary terms as the tomalley. Upon death, this organ releases powerful digestive enzymes that quickly break down the lobster’s muscle tissue in a process called autolysis. If a lobster is dead for even a short period before hitting the heat, these enzymes will turn the normally firm meat into an unappetizing mush.

Keeping the lobster alive until the moment it enters the boiling water historically solved both the bacterial and enzymatic problems. However, the method of how this is achieved is actively shifting. Many modern chefs and several regulatory bodies have moved away from this traditional technique due to animal welfare concerns.

In places like Switzerland and New Zealand, boiling conscious live lobsters is illegal.

Instead, cooks use specialized electro-stunning devices or perform a precise knife strike to the lobster’s nerve centers just seconds before cooking.

These techniques instantly dispatch the animal, bypassing the window where toxins and enzymes can ruin the flesh, while achieving the exact same food-safety goals as the traditional boiling method.

Thanks to Nova Prism on Quora for this explanation.
 

[9] A traditional wood lobster trap (a.k.a. lobster pot), invented in 1809 by Ebenezer Thorndike of Swampscott, Massachusetts. It revolutionized lobster fishing. Modern versions are metal and have flat tops, making them easy to stack (photo: The Nibble).
 
________________
 
*June 15th is the “unofficial National Lobster Day,” meaning that it was established by individuals or companies without a government decree. These are marketing or cultural observances that are not formally established by decree of a government entity. September 25th is the “official” holiday, spearheaded by Maine lawmakers in 2014 to recognize the cultural and economic importance of the lobster and confirmed as an official observance in 2014 by a U.S. Senate resolution. Note that governments don’t create a federal, state, or local holiday, but they do formally designate observances on particular dates.

†In addition to Maine/Atlantic lobster, the true/clawed lobster (family Nephropidae, genus Homarus), the other major species used as food is the rock/spiny lobster (no big claws—family Palinuridae, genus Panulirus) from Australia, Caribbean, South Africa, and much of Asia. In New Zealand/Australia, the word “crayfish/cray” often means rock lobster (marine), not freshwater crawfish.
 

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

 
   ]]> https://blog.thenibble.com/2026/06/13/national-rye-day-the-years-100-cocktail-spirit-holidays/ Sat, 13 Jun 2026 22:50:27 +0000 https://blog.thenibble.com/?p=158824
Continue reading "National Rye Day & The Year’s 100+ Cocktail /Spirit Holidays" →]]>

[1] Kings Family Distillery of Indiana took home the gold in the rye category at the 2026 The International Wine & Spirit Competition, for its Cask Strength 10 Year Old Rye Whiskey photo: The Nibble).

[2] Jack Daniel’s is known for making the world’s best-selling American whiskey, Old No. 7 Black Label Tennessee Whiskey. But they also make rye—three different expressions of it! (photo: The Nibble)

[3] A celebrity bottling: Sir Davis American Rye Whisky from Beyonce Knowles-Carter (photo: The Nibble).

[4] A field of rye (photo © Markus Spiske | Unsplash).

[5] The rye berries (grains) are ready to harvest and milled into a coarse meal to combined with hot water in the mash tun, eventually to be distilled into rye whiskey (photo © Natasha Arefyeva | Unsplash).

[6] The Glencairn whiskey glass is a special shape that concentrates the spirit’s aromas while diffusing harsh alcohol vapors. Its tulip shape and solid base allow for optimal swirling, nosing, and palate evaluation while fitting comfortably in the hand (photo: The Nibble).  

National Rye Day—the spirit, not the bread, is celebrated annually on June 13th. This year, World Gin Day, the second Saturday of June, also falls on the 13th.

So what better day to look at the entire year of cocktails and spirits?

Surely, your favorites are on the list. Plan ahead to invite friends over for a Happy Hour of Cosmos, Martinis, Whiskey Sours, or whatever floats your cocktail boat.
 
Back to rye:

 
Below:

> The history of rye.

> Classic rye cocktails and prominent rye brands.

> The year’s 100+ cocktail and spirit holidays.

Elsewhere on The Nibble:

> The history of gin.

> The different types of gin.

> Gin terms a gin lover should know.

> The year’s 14 gin holidays.

> The year’s 40+ beer holidays.

> The year’s 25+ red wine holidays.

> The year’s 22+ white wine holidays.

> The history of individual cocktails, spirits, and other foods.
 
 
THE HISTORY OF RYE

Wild rye (Secale cereale), the cereal grain, originated in the Fertile Crescent: the Levant, central and eastern Turkey, and adjacent regions of Southwestern Asia.

It’s a member of the Triticeae tribe, which includes wheat and barley, which evolved in the same area. Rye and wheat diverged from a common ancestor approximately 7 million years ago.

Archaeological evidence from the Euphrates valley of northern Syria suggests that wild rye was being gathered and possibly systematically cultivated as early as 13,000 years ago (c. 11,000 B.C.E.), making it one of the very first cereal crops used by humans.

Its wild ancestors, Secale cereale subsp. vavilovii and Secale segetale, still grow in Turkey today.

Cultivation migrated to westward across the Balkan Peninsula into Eastern and Northern Europe, colder climates and poorer soils where rye grows well but wheat does not. It become a staple food in the colder northern regions.
 
Turning Food Into Drink

Distilling rye into spirits likely began in the late Middle Ages, particularly in regions that are now Belarus, Germany, Lithuania, Poland, Russia, and Scandinavia.

By the 15th and 16th centuries, rye-based vodkas and grain spirits were common throughout Eastern Europe. Polish distillers, in particular, developed a reputation for high-quality rye vodkas made from carefully selected rye grains.
 
Rye Crosses The Pond

European settlers brought rye cultivation and distilling traditions to North America during the 17th and 18th centuries.

Because rye grew exceptionally well in the Mid-Atlantic colonies—especially Maryland, Pennsylvania, and Virginia—farmers often converted surplus grain into whiskey. Distilling provided a way to preserve value and transport agricultural products more efficiently.

Rye whiskey was widely consumed across the young United States. George Washington operated one of the largest whiskey distilleries in the country after leaving the presidency.

By the late 1700s and throughout the 1800s, rye whiskey had become America’s dominant whiskey style.

The enactment of Prohibition in 1920 devastated the alcoholic beverages industry. After its repeal in 1933, many rye distilleries never reopened.

Consumer preferences shifted toward Bourbon and lighter spirits. Canadian whisky, which often incorporated rye grain, gained popularity. By the late 20th century, rye whiskey had become a niche category in the U.S.
 
The 21st Century Revival

Beginning in the early 2000s, rye experienced a major renaissance driven by the craft distilling movement, bartenders seeking authentic historical spirits, and a growing consumer interest in classic cocktails that helped fuel renewed appreciation for rye whiskey.

Compared with bourbon, rye whiskey is typically drier, more herbal (often notes of dill), more peppery, and spicier, with notes of citrus peel, cinnamon, clove, and mint.

In addition to American rye whiskey, the spirit is also distilled in Canada, Germany, Poland, and Scandinavia.
 

[7] Classic rye cocktails, from left: Manhattan, Old Fashioned, Sazerac, Ward 8 (photo: The Nibble).
 
 
TOP RYE COCKTAILS & BRANDS

Perhaps for the next Rye Day The 13th, you can host a party with the four most popular rye cocktails:

 
Prominent American Rye Brands

These brands represent a variety of flavor profiles and price points:

 

[8] Prominent brands of American rye whiskey (photo: The Nibble).
 

 
________________
 
*The Gin Basil Smash is a bright, herbaceous, and refreshing modern classic created in 2008 by Jörg Meyer at Le Lion bar in Hamburg, Germany. It’s celebrated as the ultimate warm-weather cocktail.
 
†International Poitín Day on November 18th honora Ireland’s ancient, historically illicit “moonshine” and the rebellious distillers who kept the spirit alive during centuries of prohibition. Dating to the 6th century, poitín (put-CHEEN) is considered one of the world’s oldest spirits in the world, traditionally brewed by monks. In 1661, the British Crown outlawed poitín in order to control and tax alcohol production. It remained strictly illegal in Ireland until it was re-legalized in 1997. Today, high-quality poitín is experiencing a major revival, distilled from a wide variety of grains and potatoes. Look for premium brands like Bán, Killowen, Micil, or Shortcross.
 
 

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

 
   ]]> https://blog.thenibble.com/2026/06/11/bagel-panzanella-salad-for-brunch-more-panzanella-recipes/ Thu, 11 Jun 2026 10:52:12 +0000 https://blog.thenibble.com/?p=159340
Continue reading "Bagel Panzanella Salad For Brunch & More Panzanella Recipes" →]]>  
Panzanella—Italian bread salad—is generally made from stale bread that’s cubed and tossed like croutons with salad ingredients.

In this brunch panzanella recipe from Dave’s Killer Bread, the bread is fresh—Dave’s Summer Berry Bagels (photo #2)—but toasted to crouton crunchiness.

The limited-edition summer bagels—with dried blueberries, cranberries, raspberries, and strawberries—join the fresh berries in the salad to add an extra touch of sweetness.

Alas, our local resource for the Dave’s Killer Bread didn’t have the Berry Bagels in stock. We’ll keep checking, but in the interim we hit up our neighborhood bagel shop for apple cinnamon raisin bagels.

Below:

> The recipe for bagel panzanella.

> More panzanella recipes.

> About Dave’s Killer Bread.

Elsewhere on The Nibble:

> The history of panzanella.

> The history of bread.

> The different types of bread: a photo glossary.
 
> The year’s 20+ bread holidays.

> The year’s 40+ salad holidays.
 
 
RECIPE: SUMMER BERRY PANZANELLA SALAD

Prep time is 25 minutes.

Ingredients For 4-6 Servings

For The Bagel “Croutons”

 
For The Berry Salad

 
For The Berry Dressing

 
For Serving

[2] Dave’s Summer Berry Bagels. Each organic bagel contains 14g whole grains, 10g protein, and 3g fiber.

[3] Turn the bagels into a French toast casserole. Here’s the recipe.  

[4] How to chiffonade (photo: The Nibble).
 
Preparation

1. MAKE the bagel croutons. Heat the oven to 350°F. Cut the bagels into 3/4-inch cubes. Melt the butter in a bowl, stir in the brown sugar and salt, and toss the bagel cubes in the mixture.

2. SPREAD on baking sheet and bake 15-18 minutes, flipping once, until golden and crisp. Let cool.

3. MAKE the berry salad. In large bowl, combine the sliced strawberries, blueberries, raspberries, lemon zest, and lemon juice. Toss gently.

4. MAKE the berry dressing. Place the reserved berries in a bowl. Add the brown sugar and salt. Using a fork or potato masher, mash until juicy and chunky.

5. ASSEMBLE. Add the cooled bagel cubes to berry salad along with the mashed berry dressing. Toss slightly so the bagel croutons absorb the juice. Let sit 5-10 minutes so the bagel pieces soften while staying textured.

6. SERVE in bowls with yogurt, poppy seeds and mint leaves.
 

[5] Peach panzanella with burrata and mint. Here’s the recipe (photo © Good Eggs).
 
MORE PANZANELLA RECIPES

 

[6] A sampling of Dave’s Killer Breads (photo: The Nibble).
 
ABOUT DAVE’S KILLER BREAD

Dave’s Killer Bread is always in the freezer at The Nibble. We try to cut back on carbs, but when we do reach for a slice of brea, we feel better about the significant nutritional advantages of Dave’s line.

The breads and bagels are made with organic, non-GMO ingredients and deliver more protein, fiber, and omega-3s than standard breads. The Thin-Sliced Powerseed Loaf has 5 grams of fiber, 5 grams of protein, and just 70 calories per slice.

The line is USDA organic, Non-GMO Project Verified, OU Kosher, and has a minimum whole grain content of at least 8 grams per serving*.

There’s a large assortment of breads (including thin-sliced loaves), bagels, buns, rolls, English muffins, bars (breakfast, protein, snack, and snack bites).

We like everything we’ve tried, but perhaps our favorite is 21 Whole Grains and Seeds.

Our nutritionist approves!

> Here’s a store locator.

> Check out the recipe for Dave’s Berry French Toast Casserole.
 
________________
 
*While 8 grams is a meaningful amount of whole grains, the ingredients may additionally contain refined grains or extra bran/germ. As always, read the label.
 

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

 
   ]]> https://blog.thenibble.com/2026/06/06/hawaiian-tuna-burger-with-safe-catch-tuna-burgers/ Sun, 07 Jun 2026 00:43:37 +0000 https://blog.thenibble.com/?p=159234
Continue reading "Hawaiian Tuna Burger With Safe Catch Tuna Burgers" →]]>

Looks like a burger. Grills like a burger. Satisfies like a burger.⁠ And it is a burger—a tuna burger!
⁠
Even better, it’s a box of conveniently frozen tuna burgers from Safe Catch, guaranteed to be mercury-free.
⁠
Have you spotted them at Sam’s Club yet?

We received a box to try from Safe Catch, and had some mighty good lunches preparing them different ways. Our favorite recipe is done Hawaiian-style.

Prefer a cheeseburger to teriyaki mayo and a grilled pineapple ring?

Sharp Cheddar is the bold choice for a tuna burger, while Provolone, Havarti, or Swiss are milder cheeses. All are good melters.

Below:

> Hawaiian tuna burger recipe.

> Mom’s simple cucumber salad recipe and variations.

> About Safe Catch seafood.

Elsewhere on The Nibble:

> Safe Catch portobello tuna burger recipe.

> The different types of brioche.

> The year’s 11+ burger holidays.

> The year’s 60+ fish and seafood holidays.

> America’s favorite burger toppings.

> The history of the hamburger.

> 40+ different toppings for all types of burgers.
 
 
RECIPE: NATE & CJ’S HAWAIIAN TUNA BURGER

Chef Nathan Lippy and CJ Frazier are the co-hosts of popular outdoor cooking and griddle-focused shows: Griddle Nation on Gusto TV and a weekly community-spotlight show, Breakfast, Lunch & Dinner for Blackstone Products.

Thanks to them for creating this fun and yummy way to enjoy tuna burgers.

Prep time is 15 minutes and cook time is 10 minutes.
 
Ingredients For 2 Burgers

 
For Serving

 
Preparation

1. PREHEAT the griddle on medium heat for 10–15 minutes, or until the surface darkens slightly and light smoke appears. Meanwhile…

2. MAKE the slaw. In a small bowl, mix together the mayonnaise and teriyaki sauce. In a medium bowl, make the slaw: Combine the cucumber, carrot, ponzu sauce, olive oil, sesame seeds, and cilantro.

[1] Take a staycation to the tropics with this Hawaiian tuna burger recipe (photo: The Nibble).

[2] Prep and grill (photo: The Nibble).

[3] You can pile on pickled red onions (photo © Taste Of Home).

[4] Graza Sizzle is a high-smoke-point olive oil, perfect for searing, pan frying, roasting—plus baking and marinating (photo © Good Eggs).  
3. ADD a thin layer of high heat cooking oil to the griddle, then place the tuna burgers and pineapple rings onto the griddle. After about 2 minutes, flip the tuna burgers and pineapple rings to cook on the other side until golden brown.

4. BUILD the burgers. Spread the teriyaki mayonnaise on the top and bottom buns. Layer with lettuce, tomato, grilled pineapple, tuna burger, cucumber slaw, and pickled red onions. Finish with the top bun and serve immediately.
 
 

[5] It’s easy to whip up a crisp cucumber salad (photo: The Nibble).
 
RECIPE: MOM’S SIMPLE CUCUMBER SALAD & VARIATIONS

Mom used distilled white vinegar, but we upgraded to the less acidic white wine vinegar. See the difference in the *footnote. Numerous cucumber recipes call for a large amount of sugar to offset the acidity of distilled vinegar.

There’s no need to peel the cucumbers if you use thin-skinned English or Persian varieties.

Ingredients

 
Preparation

Note that cucumbers are more than 90% water, and will continue to release liquid as they sit in the bowl, ultimately becoming soggy. The solution:

Toss the sliced cucumbers with a pinch of salt in a colander and let them drain for 15 minutes. Give them a gentle squeeze in a paper towel before tossing them with the other ingredients and they’ll nice and crisp.

1. ADD the cucumbers and optional onion to a 1-1/2- or 2-quart glass container.

2. SHAKE the sugar, water, vinegar, dill, and salt in a jar with a tight-fitting lid, until combined. Pour over cucumbers.

3. COVER and refrigerate overnight. Serve with a slotted spoon.
 
Variations

 
 
ABOUT SAFE CATCH

Safe Catch is the world’s only 100% mercury-tested seafood brand, available in more than 19,000 retail stores nationwide and online.

When Safe Catch founder Sean Wittenberg’s mother developed mercury poisoning from eating tuna daily, he saw an opportunity to put his scientific training into action. He assembled a team of researchers and scientists to develop a breakthrough mercury-testing technology.
 
About Safe Catch Tuna Burgers

Safe Catch Tuna Burgers are a convenient freezer staple. And they’re nutritious: Each patty contains 33 grams of protein—70% more protein and 30% fewer calories compared to a 4oz 80% lean beef burger.

As of this writing (June 2026), they’re available nationwide at Sam’s Club. Here’s a store locator for the company’s other products.

All Safe Catch products are non-GMO Verified, dolphin safe, and turtle safe. They’re the official tuna of the American Pregnancy Association, and the company also contributes to plastic recovery as a member of rePurpose Global.
 
________________

*Distilled vs. White Wine Vinegar: Distilled white vinegar is made from grain alcohol. It is sour with a sharp bite because it consists purely of acetic acid and water. White wine vinegar, on the other hand, is made from fermented white wine. It has a softer, fruitier flavor and tastes bright and crisp rather than strictly sour. With white wine vinegar, you can use 1 tablespoon of sugar or less.
 

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

 
   ]]> https://blog.thenibble.com/2026/06/05/ketchup-an-american-condiment-noteworthy-small-brands/ Sat, 06 Jun 2026 02:10:12 +0000 https://blog.thenibble.com/?p=159248
Continue reading "Ketchup, An American Condiment, & Noteworthy Small Brands" →]]>

[1] The first most popular use for ketchup: French fries and other fried potatoes—tots, hash browns, etc. (photo © Striphouse | Las Vegas).

[2] In second place, the burger. A plain burger is just fine, but we’ve added some excitement with this sautéed mushroom-Gruyère cheeseburger and sweet potato fries (photo © Good Eggs).

[3] Coming in third: eggs, scrambled or any other style, including omelets. See the rest of the “Top 10” below (photo: The Nibble).

[4] While onion rings didn’t make it onto the list, we’re using our editorial powers to fold them into the French fries group (photo: The Nibble).  

Happy National Ketchup Day! June 5th is an unofficial holiday. It’s hard to overstate the grip this sweet, tangy, umami-packed condiment has on the American palate.

It’s estimated that roughly 97% of U.S. households keep ketchup in the kitchen. When it comes to how they actually use it, the applications range from the universally accepted classics to a few highly debated anomalies.

We speak here of tomato ketchup. There are many condiments called ketchup that predate it tomato ketchup by millennia.

Below:

> The history of ketchup.

> America’s top ketchup brands.

> Noteworthy small-batch brands.

> Ways Americans use ketchup—including some you’ve never heard of.

Elsewhere on The Nibble:

> The history of ketchup.

> 50+ artisan ketchup brand reviews.

> The year’s 18 condiment holidays: dips, dressings, and sauces.

> G. Hughes Zero Sugar Ketchup
 
 
THE HISTORY OF KETCHUP

The word itself comes from the Hokkien Chinese word kê-tsiap, which referred to a brine of pickled fish or shellfish.

British traders encountered this fermented sauce in Southeast Asia in the late 17th century and brought it to Europe.

Interestingly, a similar fermented fish sauce was made by the Greeks from at least the 5th century B.C.E.: garon, a specific type of small fish or shrimp that was fermented into a sauce.

In contrast, the earliest records of kê-tsiap trace back “only” to roughly 300 B.C.E.

By the 1st century B.C.E., the Romans had adapted garon, Latinized to garum, and expanded the recipe to include other seafood. It became the favored condiment of the Roman Empire—the tomato ketchup of its time.
 
Ketchup Comes To Northern Europe

Over hundreds of years, kê-tsiap made its way to Europe via trade routes.

While earlier merchants had brought fish sauce condiments back from Asia, Captain Henry Lewis Edwardes (1788–1866) brought a recipe home after travels in India.

It somehow got to John Wheeley Lea and William Henry Perrins, two dispensing chemists (pharmacists) in Worcester, England (pronounced WOO-ster), in the county of Worcestershire.

The duo created the first fish sold commercially, in 1837, called, not surprisingly, Lea & Perrins Worcestershire Sauce. (The fish used was anchovy.)

Other Brits experimented with a variety of bases to mimic the fermented fish sauces from Asia. Some of the most common ketchups they made included:

 
Spices were imported and expensive, so whatever looked like it expand the options was given a shot.

The concept of tomato ketchup originated in the U.S. around the turn of the 19th century. The first known recipe for tomato ketchup was published in 1812 by James Mease, a Philadelphia physician and scientist, in James Mease’s Archives of Useful Knowledge, Volume 2. The recipe was titled “Love-Apple Catsup” (love apple is an early term for tomato).

His recipe was a culinary sauce/condiment, that also had some medical applications.

In fact, a “medicinal ketchup” craze took off in the 1830s, with various doctors and entrepreneurs selling their own versions of ketchup as a remedy.

Dr. John Cook Bennett, an Ohio physician, claimed that tomatoes had medicinal properties and marketed his formulation as a remedy for various ailments including diarrhea, indigestion, and jaundice. He even sold it in pill form as “Dr. Miles’ Compound Extract of Tomato.”

However, the market eventually became flooded with fake products making exaggerated claims, and by the 1850s, the medical ketchup was largely over, while tomato ketchup continued as a food product.

Tomato ketchup became popular in the early 19th century, especially in the U.S.—often homemade or made by small regional producers.

It was usually less sweet than modern ketchup, and while recipes varied, they typically included tomatoes, vinegar, salt, spices (black pepper, cayenne, clove, ginger, mace, nutmeg) and sometimes garlic or onion.

It wasn’t until later in the 19th century that ketchup evolved into the sweet condiment we love today. Heinz Tomato Ketchup first appeared on store shelves in 1876.

The next 25 years saw a great rise in the condiment’s popularity, although tomato ketchup still shared the spotlight with British mainstay varieties made from anchovies, mushrooms, and walnuts.

Compared with modern ketchup, earlier tomato ketchups were often thinner, more acidic, spicier, and less sweet—more like a table sauce than a burger condiment.

Historians often treat Heinz as the moment tomato ketchup became the modern American condiment. He made ketchup: consistent [sweet] recipe, shelf-stable and mass-market.
 

[5] While H.J. Heinz eventually chose the “ketchup” spelling to distinguish his product from thinner “catsups,” early labels from the 1870s like the one shown here show that he began with the more familiar name (photo: The Nibbble | A.I.).
 
Catsup Vs. Ketchup

The transition from catsup to ketchup was a slow linguistic evolution that was eventually settled by commercial branding and marketing, most notably by Henry J. Heinz.

Both words derive from the same source: the Hokkien Chinese word for fermented fish sauce, kê-tsiap. As the sauce traveled through trade routes, it was transliterated into English in various ways:

 
In the mid-to-late 1800s, “catsup” was still the standard American spelling. However, two major factors caused “ketchup” to win:

 
Today, there is no technical difference between the two. They refer to the exact same condiment.

Catsup is still occasionally seen in certain regional brands or older American literature, but it is increasingly rare.

Interestingly, Del Monte did not switch their spelling from catsup to ketchup until 1988, more than a century after Heinz.

Tomato Ketchup Today

For much of the 20th century, ketchup was America’s #1 condiment by sales. It was surpassed by salsa in 1991, and more recently by ranch dressing! But it’s still on the podium.
 
 

[6] The top 10 ketchup brands, shown by ranking from left to right (photo: The Nibble).
 
AMERICA’S TOP KETCHUP BRANDS

After the first two, the list is an estimate, because public sales rankings are sparse, and a lot of share sits in store brands/private label.

The ingredients are typically tomato concentrate, vinegar, sweetener, salt, and spices. If you’re concerned about corn syrup, check the label to see if it’s high fructose corn syrup, corn syrup, or possibly cane sugar (the best of the three alternatives). Regular Hunt’s is made with HFCS, but they also make a “100% Natural” version with cane sugar.

In order of sales:

 
 
SMALL-BATCH KETCHUP BRANDS
 

[7] Some leading small-batch ketchup brands. Note to self: Have a ketchup tasting (photo: The Nibble).

Small-batch brands focus on traditional kettle-cooking methods, natural sweeteners, interesting spicing, and a better quality tomato or tomato paste, which enables a massive reduction in processed sugars to let the true tomato flavor shine.
 
In alphabetical order:

 
Also check out:

 

[7] How do you enjoy ketchup? Take your pick (photo: The Nibble).
 
HOW AMERICA USES KETCHUP
 
The Big Three

 
The Comfort Food Condiments

 
The Base For Other Condiments

Americans frequently use ketchup as a base matrix for other condiments.

 
The Bizarre, At Least To Us

 
The Vintage & Retro Horrors

 
Now we have a burning desire for a burger, fries, and onion rings. And a well-deserved beer to go with them.
 

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

 
   ]]> https://blog.thenibble.com/2026/06/02/sheet-pan-pancakes-recipes-an-easier-way-to-make-pancakes/ Tue, 02 Jun 2026 22:33:50 +0000 https://blog.thenibble.com/?p=159157
Continue reading "Sheet Pan Pancakes Recipes: An Easier Way To Make Pancakes" →]]>

Have you ever made sheet pan waffles? Baked in the oven instead of fried in a skillet, you not only save time and effort flipping pancakes on the stove top, but you can refrigerate or freeze them for easy reheating.

September 26th is National Pancake Day and the last week of February is National Pancake Week. But why wait until then to see how easy it is to make this recipe?

Below:

> About sheet pan pancakes.

> The history of sheet pan pancakes.

> The recipe.

> Different mix-ins, both sweet and savory.
 
Elsewhere on The Nibble:

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

> The history of pancakes.

> The year’s 18 pancake, waffle, French toast, and crêpe holidays.

> The year’s 116 breakfast holidays.

> More pancake recipes.
 
 
ABOUT SHEET PAN PANCAKES

Sheet pan pancakes are just what they sound like: standard pancake batter poured into a rimmed sheet pan and baked, without the labor- and time-intensive process of standing at the stove (and in our case, no hopeless struggle to create even round shapes).

Then they’re sliced into squares, top with syrup or other garnish, and served

Plus, sheet pan pancakes can be refrigerated reheated for a speedy breakfasts, or frozen and reheated in a toaster.

The versatility of sheet pan pancakes allows for endless customization and experimentation with different toppings, from fresh fruit and nuts to savory options like cheese and spinach.

The savory options can be a light lunch or dinner with a large salad.
 
 
THE HISTORY OF SHEET PAN PANCAKES

While these are relatively new on the scene, there doesn’t seem to be a verified single inventor of sheet pan pancakes.

The earliest recipe we could locate was originally published on Five Heart Home in 2013 as “Peach Cobbler Pancake Squares,” then later revived after “pancake squares” were rebranded as “sheet pan pancakes.”

The earliest use of the name “sheet pan pancakes” appears on Bellyful Blog in 2017.
 
 
RECIPE: SHEET PAN PANCAKES

Prep time is 10 minutes and cook time is 5 minutes. Thanks to Healthy Family Project for the recipe.

This recipe uses strawberries, blueberries, and chocolate chips, but you can use any “toppings” you like. See the options below.

One of the best things about sheet pan pancakes is that you can divide the pan into quadrants, with a different topping on each part so each person has his or her favorite. You can make sweet and savory in one batch if you like.
 
Ingredients For 6 Servings

 
Preparation

1. PREHEAT the oven to 425°F. Cover a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.

2. MIX the flour, baking powder, sugar, and salt in large bowl. Add the milk, egg and melted butter; mix until smooth.

3. POUR batter onto the baking sheet and smooth into even layer that covers the pan. Top with the strawberries, blueberries and chocolate chips.

4. BAKE for 5-7 minutes, or until cooked and golden brown. Let cool slightly before cutting into squares.
 
Tips

 
 
> Below the photo: mix-ins and toppings.

[1] We found the first mention of sheet pan pancakes, originally called “square pancakes,” in this recipe from 2013 (photos #1 and #2 © Five Heart Home).

[2] Here they are in the pan.

[3] Today’s recipe, below, is from the Healthy Family Project. Find many more recipes on their website.

[4] Apple and sausage sheet pan pancake. Here’s the recipe (photo: The Nibble).

[5] Coconut Macadamia Sheet Pan Waffle. Here’s the recipe (photo: The Nibble).  

[6] You can use four different toppings, including a mix of sweet and savory (photo: The Nibble).
 
 
SWEET & SAVORY MIX-INS OR TOPPINGS

You can either mix the ingredients into the batter or spread them across the top of plain batter after it’s in the pan.

A total of 1 cup of mix-ins can be added.
 
Fruit Mix-Ins/Toppings

Cut larger fruits into small pieces so they bakes evenly. Pat very juicy fruits dry to keep the pancake from getting soggy.

As mentioned above, use frozen fruit in small pieces and don’t thaw it first.

 
Other Sweet Mix-Ins/Toppings

 
Sweet Combinations

 
Savory Mix-Ins/Toppings

 
Savory Combinations

 

[7] This recipe uses toppings instead of mix-ins (photo © King Arthur Baking).
 

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

 
   ]]> https://blog.thenibble.com/2026/05/30/vary-the-all-american-cobb-with-this-thai-cobb-salad-recipe/ Sat, 30 May 2026 21:59:54 +0000 https://blog.thenibble.com/?p=159052
Continue reading "Vary The All-American Cobb With This Thai Cobb Salad Recipe" →]]>

[1] Our latest version of Cobb Salad has a Thai influence. The recipe follows (photo: The Nibble).

[2] Add peanut butter to Asian-style sesame dressing for peanut dressing. The recipe follows (photo: The Nibble).

[3] Pick up a rotisserie chicken (Freepik photo).

[4] Crunchy snow peas are always a treat. We’re happy to have recipe that uses them (photo: The Nibble).  

Before National Salad Month (May) draws to a close, we want to give a shout-out to one of our favorites: the Cobb Salad (photo #5).

It’s one of our favorites, and it happened to be an impromptu pull-together using ingredients in the kitchen of the Brown Derby restaurant (the story).

The original combined iceberg lettuce, romaine, avocado, bacon, watercress, chicken breast, a hard-boiled egg, tomatoes, chives, blue cheese, and the “original” French dressing—i.e., a Dijon vinaigrette. See the *footnote for the sad evolution of “French” dressing.

Fun note: The original ingredients can be remembered by the mnemonic EAT COBB, representing the first letters of egg, avocado, tomato, chicken, onion (chives), bacon, and blue cheese.

There are so many variations beyond the original ingredients and dressing, that we’re adding this one to our list: Thai Cobb Salad.

Given our love of Thai peanut sauce (originally from Indonesia, to give credit where it’s due) and Asian salad ingredients—carrots, cilantro, peanuts, red bell pepper—this recipe now competes with variations of the original Cobb for our affections.

Below:

> Thai Cobb Salad recipe.

> Asian salad dressing recipe.

> The origin of America’s “French” dressing.

> More yummy Cobb Salad recipes.

Elsewhere on The Nibble:

> The history of Cobb Salad.

> The history of salad.

> The year’s 40+ salad holidays.
 
 
RECIPE #1: THAI COBB SALAD

Prep time is 15 minutes. You can substitute another protein for the chicken: beef, duck, lamb, pork, grilled tofu or plant-based meat, or turkey.

While this recipe can be made with bottled Asian dressing (Kraft, Trader Joe, etc.), it doesn’t take long to make your own, better-tasting version from scratch (recipe #2).
 
Ingredients For 6 Servings

 
Preparation

1. PLACE the romaine on a large serving platter. Arrange chicken, eggs, avocado, vegetables and peanuts over romaine; sprinkle with cilantro.

2. WHISK the salad dressing and peanut butter in a small bowl until smooth. Drizzle over the salad or serve separately in a pitcher or ramekin.
 
 
RECIPE #2: ASIAN SALAD DRESSING

We always make a double batch because we love Asian-style dressing, with and without the peanut butter.

Dark sesame oil provides a much deeper sesame flavor.
 
Ingredients

 
Plus

1. PLACE all ingredients except the peanut butter in a jar with a tight-fitting lid; shake well. Whisk in the PB. Refrigerate until serving.

2. SHAKE the dressing again just before serving.

TIP: We warm the peanut butter in the microwave for 30 seconds to make it easier to whisk.
 
MORE COBB SALAD RECIPES

 

[5] The classic Cobb salad dressing is a tangy mustard vinaigrette made with red wine vinegar, Dijon mustard, lemon juice, garlic, and Worcestershire sauce. It’s the Brown Derby “Old-Fashioned French Dressing” recipe from 1937 and it’s entirely unrelated to the sweet, creamy, orange-colored “French dressing” sold in the U.S. today. See the *footnote for what happened to “French dressing” in America.
 
________________
 
*How “French dressing” became orange glop: Originally in the U.S. during the 19th century, “French dressing” referred to what the French actually used—a simple vinaigrette of oil, vinegar, salt, pepper and sometimes Dijon mustard. Then came the shift in American taste preferences to sweeter foods, including, by the early 20th century, sweeter, thicker, dressings that were more of a sauce. “Plain” vinaigrette became seen as a bit sharp and austere.

When commercial salad dressings took off beginning in the 1920s, manufacturers created bottled dressings that appealed to mass tastes. They modified “French dressing” into something that emulsified more easily—often with tomato paste or ketchup, hence the orange/red color—and added sugar to meet the desire for sweetness. Unfortunately for the French and francophiles, they chose “French” as the name for a dressing that had no resemblance to the original.

Calling something “French” brought a cachet that helped sell the product, so the name was co-opted. By mid-century, the orange, sweet, tomato-based version became so common that it defined “French dressing” in the U.S. Interestingly, in 2022 the FDA revoked its Standard of Identity established in 1950, that had legally defined “French dressing” as that orange bottled style. They acknowledged that the term had become meaningless. (However, this also means that any combination of ingredients can be sold as “French dressing.”)
 

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

 
   ]]> https://blog.thenibble.com/2026/05/26/cherry-tiramisu-recipe-more-for-natl-cherry-dessert-day/ Wed, 27 May 2026 01:40:33 +0000 https://blog.thenibble.com/?p=158983 Cherry tiramisu recipe. > More cherry…
Continue reading "Cherry Tiramisu Recipe & More For Nat’l Cherry Dessert Day" →]]>

It was tough deciding what to make for National Cherry Dessert Day (May 26th). But in the end, this cherry tiramisu recipe (photos #1 and #6) was calling our name.

If your taste buds prefer something less creamy, check out the 25 other cherry recipes that follow.

Below:

> Cherry tiramisu recipe.

> More cherry dessert recipes.

> The different types of cherry liqueur.

> More uses for Kirsch.

Elsewhere on The Nibble:

> The history of tiramisu.

> The history of cherries.

> The two species of cherries: sweet cherries and sour (tart) cherries (and see photo #7, below).

> The year’s 15+ cherry holidays.

> What is mascarpone?

> Cordial, eau-de-vie, liqueur, and schnaps: the difference.
 
 
RECIPE: CHERRY TIRAMISU

Plan to make the recipe the night before, to allow the flavors to meld. Note that if you have a glass or ceramic baking dish (photo #8 below), it looks better at the table than a metal baking pan.

We use Kirsch, a cherry fruit brandy‡ that’s a staple for cheese fondues and cherry desserts. If you’re considering buying a bottle, see the †footnote for what other recipes you can make with it.

Beyond Kirsch, there are other options for the cherry liqueur, which you’ll see in the section below. If you want to use cherry liqueur but don’t have any, see the *footnote for a hack.

For a non-alcoholic option, substitute cherry juice for the cherry liqueur (our favorite is Knudsen’s).

If you can’t get hold of mascarpone, substitute cream cheese. The tiramisu will be slightly tangier but still delicious.
 
Ingredients

 
Preparation

1. MAKE the cherry mixture. Combine the cherries, sugar, and cherry liqueur in a bowl. Let the mixture sit for 15-20 minutes to release the juices.

2. MAKE the mascarpone filling. In a mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.

3. LAYER the tiramisu. Dip each ladyfinger briefly into the cherry juices in the bowl. Line the bottom of an 8×8 inch baking dish or pan with a single layer of dipped ladyfingers. Spread half of the mascarpone mixture over the ladyfingers, then add a layer of cherries. Repeat the layers with the remaining ingredients, finishing with mascarpone on top.

4. COVER the baking dish and refrigerate for at least 4 hours, or preferably overnight. Just before serving, dust the top generously with cocoa powder and garnish with fresh cherries. TIP: If you’re using frozen cherries, soak them in the liqueur overnight for an extra hit of cherry brandy.
 
 
MORE CHERRY DESSERT RECIPES

Cakes & Cheesecakes

 
Other Cherry Desserts

 
Cookies & Bars

 
Frozen Desserts

 
Pies, Tarts, Pasties, & Cobblers

[1] A yummy cherry tiramisu. The recipe is below and there’s another view of it in photo #7 (photo: The Nibble).

[2] For comparison, the classic tiramisu, which uses Marsala wine to soak the ladyfingers. Some preferred the flavor of coffee liqueur, and substitute it (photo: The Nibble).

[3] The most famous cherry cake is the chocolate-cherry Black Forest Cake from Bavaria, where Kirsch cherry liqueur also originated. Here’s the recipe (photo: The Nibble).

[4] For something lighter, a dish of cherry sorbet. Here’s the recipe (photo: The Nibble).
 

[5] Delicious with a cup of tea: cherry-lime shortbread cookies. Here’s the recipe (photo: The Nibble).

[6] Who wants cherry cobbler? Here’s the recipe (photo: The Nibble).  

[7] Cherry tiramisu alongside three different types of cherry liqueur: Kirsch, Maraschino liqueur, and Cherry Heering (photo: The Nibble).
 
 
THE DIFFERENT TYPES OF CHERRY LIQUEUR

Cherry spirits can be categorized into four distinct styles based on how they are made, their sweetness levels, and their flavor profiles.

For cooking and baking, we default to Kirsch, because it was the first cherry spirit we purchased decades ago when we began to make cheese fondue.

You can use any of the following in your recipes, but if you want to serve a glass of liqueur along with dessert, go for a sweet cherry liqueur like Cherry Heering (named for Peter Heering, who created the original recipe in Copenhagen in 1818).

The other categories are less quaffable drunk straight; they tend to be dry and often have a high level of alcoholic heat.

1. True Cherry Brandies (Eau-de-Vie)

These are bone-dry, clear, unsweetened spirits made by fermenting whole cherries (often including the pits) and distilling the juice. They are incredibly aromatic, smelling strongly of ripe fruit, but they taste fiery and dry if you drink them straight.

Kirsch/Kirschwasser is the most famous version, traditional to Germany, Switzerland, and France’s Alsace region. It’s clear with a subtle, woody, almond bitterness derived from the cherry pits. If you want to go for the best, look for Schwarzwälder Kirschwasse, a Protected Geographical Indication (PGI) that’s distilled specifically in Germany’s Black Forest, i.e., the Schwarzwälder.

See the ‡footnote for the difference between cherry brandy/eau-de-vie and grape brandy.

2. Maraschino Liqueurs

While clear like Kirsch, Maraschino is a liqueur made from sour Marasca cherries, meaning it’s sweetened with sugar syrup after distillation. It has a completely different flavor profile than dark red cherry liqueurs. The fruit and crushed pits are distilled to create a spirit that is herbaceous, complex, and distinctively forward with notes of marzipan, almond, and a touch of funk. It’s relatively dry on the palate despite the sugar content.

Luxardo (photo #7) is easiest brand to find in our area, but ask at your liquor store. If you like it as a sipping liqueur, there are higher-level brands for “connoisseurs,” including some great premium maraschino liqueurs.

(If you haven’t already noticed, Marasca cherries are the original “maraschino cherries” that evolved into corn syrup, bright red dye versions in the hands of American producers. Here’s the story.

3. Sweet Cherry Liqueurs (The “Cherry Brandies”)

These deep red liqueurs are what most people think of as “cherry brandy.” In most cases, they are made by macerating sweet or sour cherries in a neutral spirit like vodka, or a low-grade brandy, adding sugar, and sometimes infusing warm baking spices like cinnamon or clove.

Noteworthy brands are Cherry Heering from Denmark, made from Danish Stevens cherries that are macerated with spices and cask-aged for several years; and Guignolet from France. There are simpler, mass-market brands like Bols, DeKuyper, and Hiram Walker.

4. Regional Infusions & Fortified Styles

Other parts of Europe make cherry-infused spirits that balance somewhere between a fortified wine, an amaro, and a liqueur. Examples include Ginjinha (or Ginja) from Portugal, made by infusing sour ginja cherries in aguardente (a strong alcohol); Ratafià di Ciliegie from Italy, where fresh cherry juice is mixed directly with alcohol, sugar, and spices like nutmeg or cinnamon; and Vișinată from Romania, made by layering sour cherries and sugar to ferment slightly, before topping it off with vodka or neutral alcohol.
 

[8] Sour (tart) cherries and sweet cherries. The former are used in cooking and baking; the latter are “table fruit.” Washington is the top producer of cherries in the U.S., accounting for the vast majority of sweet cherries (like Bing and Rainier). However, Michigan is famously known as the “Cherry Capital of the World, producing roughly 74% of the nation’s sour cherries.
 
________________
 
*If you don’t have cherry liqueur, add some vodka or brandy to cherry juice.
 
†Uses for Kirsch: As a dry eau de vie rather than a sweet liqueur, Kirsch provides a bright, clear cherry essence and a subtle almond-like nuttiness (from the cherry pits used during distillation) to foods and beverages. Some examples:

> Desserts: cherry clafoutis, cherries jubilee, chocolate mousse, macédoine de fruits, Swiss Kirschtorte, cherry tiramisu.

> Savory Dishes: cheese fondue, certain soups, and in the brine or curing process or specific types of German or Swiss hams and sausages.

> Cocktails: Kirsch adds cherry potency to “short” sipping cocktails. Look up the recipes for Black Forest Gâteau Cocktail (a dessert drink that mimics the flavors of Black Forest Cake), Kirsch Royale (a variation of Kir Royale), The Rose: (a famous vintage cocktail from Harry’s Bar in Paris), and the Swiss Watch.

‡What is brandy? This gets complex very quickly, but for the purposes of this article: Brandy is any spirit distilled from a fruit juice or fermented fruit mash. Unlike liqueur, there is no added sugar. Fruit brandy—clear eau-de-vie—is distilled from various fruits except grapes; people often refer to cherry eau-de-vie as cherry brandy. However, if the brandy is distilled from grapes, it is not called eau-de-vie but instead, grape brandy (“brandy” for short). Grape brandy is aged in oak, which provides its amber color—i.e., it is not clear like eau-de-vie.
 

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

 
   ]]> https://blog.thenibble.com/2026/05/25/g-hughes-sugar-free-ketchup-5-calories-a-vinegar-tang/ Tue, 26 May 2026 01:56:08 +0000 https://blog.thenibble.com/?p=158925
Continue reading "G. Hughes Sugar Free Ketchup: 5 Calories & A Vinegar Tang" →]]>

[1] Sugar-free tomato tang on everything from burgers to omelets (photos #1 #2, #3, and #5 © G. Hughes Sauces | Industries Lassonde Inc.).

[2] We gave bottles to certain friends for the holidays.

[3] America’s #1 favorite ketchup food.

[4] While there’s already ketchup in most barbecue sauces, some people like to dip their ribs in ketchup (photo © Easy Buy 4U | iStock Photo).

[5] G. Hughes’ sugar-free ketchup’s Nutrition Facts label, commonly referred to as the nutrition panel, nutrition label, or nutrition box.  

America will consumes a lot of ketchup over Memorial Day Weekend, so we deemed it appropriate to spotlight the sugar-free ketchup we’ve been using for a couple of years: G Hughes Sugar Free Ketchup.

Why sugar-free? We’re not keto, nor diabetic, nor dieting, nor in any other mode where one might want ketchup made with sucralose (the zero-calorie sweetener branded as Splenda*.

When we use ketchup, we use a lot of it; and we decided after tasting this product at a trade show that we should cut all that added sugar health professionals warn you about.

Below:

> The ketchup quandary: hidden sugar.

> G. Hughes Zero Sugar Ketchup.

> The top ways Americans use ketchup.

Elsewhere on The Nibble:

> The history of ketchup.

> 50+ artisan ketchup brand reviews.

> The year’s 18 condiment holidays: dips, dressings, and sauces.

> The different artificial sweeteners: a photo glossary.
 
 
America consumes a lot of ketchup over Memorial Day Weekend, so we deemed it a good time to share the sugar-free ketchup we’ve been using.

Why sugar-free? We’re neither keto, nor diabetic, nor dieting, nor in any other mode where one might need something sugar-free.

But when we use ketchup, we use a lot of it; and we decided after tasting G. Hughes Zero Calorie Ketchup at a trade show that we chould cut all that hidden sugar that health professionals warn you about.
 
 
THE KETCHUP QUANDARY

Ketchup is one of those foods that seems harmless because we use it in “small” amounts—on fries, burgers, and eggs, among other foods.

But it’s also a classic example of hidden sugar in processed foods.

Use enough of it, and the result is that a seemingly savory condiment can quietly become a source of added sugar.

Added sugar shows up in so many packaged items—bread, sauces, salad dressings, snacks—that “a little here and there” can really add up, on top of the sugar you’re already consuming deliberately in coffee and desserts.
 
 
We Did The Math

We looked at the amount of ketchup we ate and found that all of those level tablespoons at 20 calories and 4 grams of total sugar each, easily added up to 100 calories whenever we used ketchup. And we thought:

Let’s try ketchup with 5 calories per tablespoon and zero grams of total sugar.

While 20 calories per tablespoon doesn’t seem enormous, why consume sugar we didn’t ask for? Plus, we have to admit that the sweet allure of the ketchup made us eat much more of it.

That’s why sugar-free ketchup made sense for us.

Our fries are still our fries, our burger is still our burger; we’re just not automatically pouring extra sugar on top of them.
 
 
G. HUGHES ZERO SUGAR SAUCES, MARINADES, & SALAD DRESSINGS

With a mother who was a great cook, Guy Hughes’s own passion for cooking flourished. As an adult, he loved to entertain, and became known for his neighborhood parties and picnics where his zero-sugar homemade sauces were the stars.

Friends, family, and neighbors asked if he could make sugar-free sauces for them. Encouraged, he started to manufacture them.

Today, G. Hughes makes some 50 sauces: barbecue sauces (12 flavors), dipping sauces (12 flavors), marinades (7 flavors), salad dressings (11 flavors), wing sauces (4 flavors), and three spice rubs—all with zero sugar.

We’ve tasted five of the sauce, and all deliver bold flavor. They’re they’re gluten-free, dairy-free, preservative free, and low carb. The sweetening agent is sucralose, which is marketed commercially as Splenda®.

The Sugar-Free Ketchup

Made with vine-ripened tomato concentrate, distilled vinegar, salt, garlic powder and other spices—plus sucralose—the ketchup clocks in at just 5 calories a tablespoon and zero total sugars.

It’s made with vine-ripened tomato concentrate, distilled vinegar, salt, garlic powder, spices—and the sucralose.

Unlike the big-brand conventional ketchups that taste like tomatoes and sweetener, G. Hughes tastes like tomatoes and vinegar.

There’s a puckery tang. Unlike sweet ketchup, the tang adds sophistication. And, we use less of it because we’re not shoveling in the sugar.

Now, for the contrarian view:

We came across a review on another food site where the team of reviewers totally trashed G. Hughes ketchup as “the worst ketchup brand” that “completely fails at being edible.”

“Starting with the color,” the review continues, “it has a weird orange hue to it…The color alone is enough to make you question your purchase because ketchup should never be confused with a bottle of buffalo sauce.”

Huh? Our G. Hughes ketchup, in color and texture, has been indistinguishable from any conventional ketchup. Those reviewers must have gotten a bottle that sat next to a furnace for too long.

Try it again, guys.
 
 
Get Your Sugar-Free Ketchup

For the nearest bottle:

 

[7] Please pass the ketchup (photo: The Nibble).
 
THE TOP WAYS AMERICANS USE KETCHUP

Most popular foods Americans use ketchup with aren’t much of a surprise, although the “less standard choices” below were not on our list.

In order of use, we add ketchup to:

 
Less Standard Choices

 
In the words of Henry James:

“Americans will eat garbage provided you sprinkle it liberally with ketchup.”
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*Splenda is the largest of the sucralose-based brands. Others include Walmart’s Great Value store brand; Signature Select, the private-label brand found at grocery stores like Acme, Albertsons, and Safeway; Canderel Yellow (note that Canderel Original is an aspartame-Acesulfame-K blend and Canderel Stevia Blend has stevia and sucralose). Other market-specific or international brands that use sucralose as their primary ingredient include Nevella, SucraPlus, Sukrana, and Zerocal.

Sucralose was discovered in 1976 by British food giant Tate & Lyle and researchers at Queen Elizabeth College, University of London. The story is one of the funnier accidents in food manufacturing. While researching new insecticides, Shashikant Phadnis of Queen Elizabeth College misheard the instruction of his advisor, Leslie Hough. Instead of “test” the chemical, he heard “taste” the chemical. So he tasted it—and found it to be extremely sweet (sucralose is 600 times sweeter than sugar).

Tate & Lyle subsequently developed sucralose-based Splenda® brand products in partnership with Johnson & Johnson subsidiary McNeil Nutritionals. The brand is now owned by Heartland Food Products Group of Indianapolis, Indiana.

†Ketchup is both a primary ingredient in the barbecue sauce used to baste the meat, and a condiment served alongside the cooked ‘que. Many Americans, especially in casual or home settings, use ketchup as a primary side sauce for grilled or barbecued chicken and pork.
 

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