The marvelous chocolate bar sought by so many is filled with chopped pistachio nuts, tahini (sesame paste) mixed with pistachio cream, and knafeh, a crispy, flaky, traditional Middle Eastern pastry made from shredded phyllo dough* (photo #20).

Chocolate combined with pistachio isn’t a new idea, but the crunchy nature of the knafeh and tahini-pistachio cream filling have created something unique and wonderful.

We acknowledge that we’ve never had the original Dubai chocolate created by Sarah Hamouda (photo #6), a British-Egyptian entrepreneur living in Dubai, United Arab Emirates.

Her atelier, FIX Dessert Chocolatier, can only make 500 bars a day, and even if you get to Dubai, they are only available via Deliveroo.

You can’t walk into a store to buy one, except for two pop-up-type locations at the Dubai Airport. (But warning: See the sad airport story in the ***footnote below.)

Otherwise, an order window opens twice a day in the online store, and the bars are usually sold out within a few minutes. [source].

You can order online, shipped from Dubai. As of this writing the bars are $20 U.S. on the website. We
plan to host a mega-tasting of all† of Sarah’s products this fall.

The bar that launched 1,000 likes (well millions, actually) debuted in 2022 (see the history below).

Sarah did not call it Dubai chocolate. That name was bestowed by Tik-Tok.

However, since the craze began, we’ve tasted every Dubai chocolate we could get our hands on: brands from the U.S., Europe, and Turkey.

Will the original bar best the current leader in our tastings, Dubai chocolate from Swiss chocolatier Läderach?
 
 
LOVE AT FIRST BITE

Since we had our first bite of Läderach’s Dubai chocolate, we’ve scoured America and beyond to find the best—and it’s not surprising that we found it from…drum roll…

Läderach! It’s the best Dubai chocolate by far, and it’s our Top Pick Of The Week.

Given how much we love pistachio, chocolate, and phyllo, we’d go so far as to call it our Top Pick Of The Year.

Before we extol the glory of Läderach, we’ll start with the origin of Dubai chocolate.

Below:

> The history of Dubai chocolate.

> What makes one bar better than the next?

> Our favorite Dubai chocolate from Läderach.

> Pairing wine with Dubai chocolate.

> A recipe to make your own Dubai chocolate.

Elsewhere on The Nibble:

> The history of chocolate.

> The history of pistachios.

> The different types of chocolate: a photo glossary.

> The year’s 69 chocolate holidays.

> Pairing wine with chocolate.
 

[13] The original Dubai chocolate bar by Sarah Hamouda, made in Dubai, U.A.R., is called “Can’t Get Knafeh Of It,” punning on the crunchy knafeh inside the bar.
 
 
THE HISTORY OF DUBAI CHOCOLATE

Like some other culinary creations (Fettuccine Alfredo being the best-known), Dubai chocolate was born from pregnancy cravings.

As a high-end chocolatier, Sarah had plenty of crave-worthy treats from which to choose, but she wanted a chocolate bar with the flavors and textures of traditional Middle Eastern desserts.

She first imagined the bar in 2021, while she was pregnant. She and her husband Yezen Alani, co-owner of FIX, started to develop the bar the following year, while maintaining their corporate jobs.

The first bars were milk chocolate, followed by dark and white chocolate versions.
 

[14] Popularity of the original led to a dark chocolate Can’t Get Knafeh Of It.
 
 
The Anatomy Of The Bar

The name of the original FIX bar is Can’t Get Knafeh Of It, a chocolate bar filled with:

 
Here’s a surprise: Sarah Hamouda did not call her creation “Dubai Chocolate.” The soon to be world-famous bar was called “Can’t Get Knafeh Of It.”

She applies punny names to all* of her bars.

The layered ingredients create a unique texture contrast between the smooth chocolate exterior and the crunchy, nutty filling.

What started as a local Dubai delicacy quickly exploded into an international phenomenon when videos of people biting into the chocolate bars went viral on social media.
 

[15] The third in the triad: white chocolate Can’t Get Knafeh Of It.
 
 
The Origin Of The Name “Dubai Chocolate”

The name “Dubai chocolate” name evolved from a TikTok post that went viral in late 2023, after a food influencer, Maria Vehera, posted a video of herself eating one of the bars.

Thousands, and then millions, of viewers began searching for “that chocolate from Dubai” and it became a global sensation (one source cites 100 million views!). The visual appeal of the green pistachio filling against the chocolate and the hand-painted splash design on top made it perfect for exploding on social media.

“Dubai chocolate” became the catch-all search term, and the name for the thousands of copycats that followed—not just in chocolate, but in everything from pastry to beer.

Not surprisngly, FIX Dessert Chocolatier’s handmade bars sold out as fast as they could be created.
 
 
How Can You Get One?

The scarcity drove even more interest, with people traveling to Dubai specifically to try the chocolate or having friends bring bars back from trips.

Ever if you’re in Dubai, it can be tough to get your hands on FIX’s Can’t Get Knafeh of It.

The bars are only available via Deliveroo at specific times in Dubai.

Not surprisngly, Fix Dessert Chocolatier’s original bars selling out constantly and commanding premium prices. This scarcity drove even more interest, with people traveling to Dubai specifically to try the chocolate or having friends bring bars back from trips.

The viral success prompted chocolate makers worldwide to create their own versions of Dubai chocolate, leading to variations that incorporate different nuts, flavors, and textures while maintaining the core concept of kunafa-filled chocolate.

Alas, since ingredients can’t be copyrighted, Sarah may never receive the wealth and glory she deserves from her marvelous creation.

At best, a number of fanatics (like us) will order from her website for delivery overseas, and Dubai will become a tourist mecca.

And our best advice: Order the Dubai chocolate from Läderach.
 
 
Copycat Bars

As you can imagine, the quality of the bars varies with the overall quality of the producer.

Chocolate is categorized by‡:

 
There are also small bean-to-bar artisan chocolatiers. In the U.S., these include Amano, Askinosie, Dandelion, Fruition, Mast, Raaka, Taza, and Theo, among others.

After we tried the first 20 mass-market and commercial brands, and those from one level above, we decided to try only those of our favorite chocolatiers.
 

[16] You can have your cake, and a piece of Dubai chocolate, too (this is Läderach). Or, if you prefer:

 
 
 
WHAT MAKES ONE BAR BETTER THAN THE NEXT?

It’s the quality of the ingredients, of course, but also the preparation and the proportion.

“Proportion” turned out to be rather important.

Starting with the ingredients:  

[1] Worth every cent—and calorie—is Läderach’s version of Dubai chocolate (photo: The Nibble).

[2] The ingredients. The thin white strands are the kataifi (photos #2 through #5 and #18 © Läderach).

[3] With all ingredients now incorporated into Läderach’s chocolate slab, a contrasting color of chocolate is used for a zigzag design.

[4] The huge slab is broken down into sizes for sale.

[5] Yes, we’ll take both pieces!

[6] Sarah Hamoudi, creator of what became known as “Dubai chocolate” (photo © FIX Dessert Chocolatier).

Everybody gets into the act:

[7] Dubai cheesecake (photo © Recipes By Mama | Chat GPT).

[8] Dubai brownies (photo © Dolce Bakes).

[9] A Dubai chocolate Easter Egg from a top Los Angeles chocolatier (photo © Compartes).

[10] Not just any pain au chocolate: a Dubai chocolate croissant (photo © Cocorico Boulangerie | Instagram).

[11] Dubai chocolate iced coffee to go with the croissant above. Here’s the recipe but you’ll need to run it through Google Translate (photo © Coffees GR).

[12] One of a number of craft brew Dubai chocolate beers (photos #12, #13, #14, #15, #16, #17, and #18: The Nibble).

[12b] IHOP’s Dubai chocolate pancakes, a limited-time offer (photo © IHOP).

 
To this standard list, we have to add:

 
But we far preferred Läderach’s thin, slab style, about half as thick.

 

[17] Our Top Pick Of The Week (and Top Pick Of The Year): Läderach’s Dubai chocolate.
 
 
THE HISTORY OF LÄDERACH & FRISCHSHOGGI CHOCOLATE

Läderach was founded in 1962 in a small village in the central-eastern part of Switzerland. Founder Rudolf Läderach Jr. came from a local family of bakers.

In 1970, Rudolf patented a revolutionary process for manufacturing thin-walled, hollow chocolate balls to be filled for truffles. Chocolate truffle shells were difficult and messy to produce. His invention enabled chocolatiers to fill the premade shells efficiently, fundamentally changing professional truffle production.

For decades, Läderach operated primarily as a B2B supplier, providing the shells and other high-quality chocolate products to pastry shops and hotels. In 1981, Läderach expanded to Dillenburg, Germany and began to export overseas.

It wasn’t until 2004, following the acquisition of a retailer of premium chocolates, pralines, and confectionery—the Swiss confectionery chain Merkur Confiserie AG—that Merkur’s chain of retail chocolate boutiques enabled Läderach to become a global consumer brand, rebranded with the Läderach name.

Twenty years later, by 2024, Läderach employed some 2,000 people in 20 countries. The company has 220 boutiques, 100 of which are located in Europe; and as of early 2026, 40 to 45 boutiques across the U.S.**. It also sells online.
 
 
The FrischSchoggi Line

The FrischSchoggi line (Swiss German for “fresh chocolate”), of which their Dubai is part, was launched in 2004. It was a deliberate attempt to move away from the boxed chocolates that had been around since the Victorian age.

(Richard Cadbury is credited with the invention of boxed chocolates in 1861, with his “Fancy Box.” Prior to then, chocolates were sold in simple paper bags or plain tins. Richard, who was also an artist, designed a highly decorative box featuring a painting of his own daughter holding a kitten.)

Back to FrischSchoggi:

The chocolate was made in slabs like bark, but the key selling point was freshness. The chocolate is produced in Switzerland and shipped to global boutiques within days.

The customer experience was also exciting: large, hand-broken slabs behind glass display cases. Customers specify the exact weight or piece they want, and it is packaged in transparent bags to showcase the texture. There are numerous flavors. (We frequently give them as impressive little gifts). These are currently available in the U.S.:

 
When Läderach first launched Dubai FrischSchoggi, it was so coveted they had to implement a “one slab per person” rule in stores to prevent “chocolate scalping.”

> Get yours at Laderach.com.

> Take a look at all the FrischSchoggi flavors. You’ll want to bite every one!

> Läderach makes itx easy with curated assortments. There are 12 flavors in this large “boat”:
 

[18] It’s a FrischSchoggi festival! Get yours and invite your chocolate-connoisseur friends. Check out the wine pairings below.
 
 
PAIRING WINE WITH DUBAI CHOCOLATE

Pairings With Milk Or White Chocolate

Red Wines

 
White Wines

 
Pairings With Dark Chocolate

Since dark chocolate has more tannin, bitterness, and intensity, it pairs better with wines with a heavier weight:

 
 
A RECIPE TO MAKE YOUR OWN DUBAI CHOCOLATE

Thanks to Lindt for this recipe (photo below).
 

[19] Make plenty: Everyone will want some (photo © Lindt).
 
________________

*The FIX bars currently include Butter to Be Safe Than Salty, Baklawa 2 The Future, Can’t Get Knafeh of It, Cereously Chewsy, Honey I’m Comb, Jam or Go Nuts, Mahalabi Or Not To Be, Mind Your Own Speculoos, Pick Up A Pretzel, and Time To Mango.

**Current U.S. Läderach locations: California (Bay Area, Los Angeles, San Diego, San Francisco), Florida (Boca Raton, Ft. Lauderdale, Miami, Orlando, Palm Beach, Tampa Bay), Massachusetts (Boston, Braintree), New Jersey (Paramus, Short Hills), New York Metropolitan Area (Manhattan, Long Island, Central Valley), Texas (Houston, Dallas), and the Washington D.C. and Northern Virginia Area (Arlington and Tysons Corner).
 
***From FIX’s Instagram page: “So upset I came dubai for 2 hours to catch flight to uk but cant find ur stall there u should have stall both gate A n gate B but how i go to ur stall then go my gate not possible” [source].

†Kadayif (kataifi) refers specifically to the shredded, angel-hair-like pastry dough, ingredient. It’s also called kadayıf in Turkish). It looks like thin, pale noodles or shredded wheat and is made by drizzling batter through a fine sieve onto a hot surface, creating wispy strands that are typically toasted in butter until crunchy. It’s an ingredient in different desserts or savory dishes. Kadayif and kunafa is the term used in Turkey and Arabic regions, while kataifi is the common Greek term.

Knafeh (kunafa) is a classic Middle Eastern/Levantine pastry, the final, cream- or cheese-layered dessert made using shredded kataifi dough as its base and topping, soaked in syrup.

In the context of Dubai chocolate, the Can’t Get Knafeh of It chocolate bar from FIX Dessert Chocolatier uses toasted kataifi strands mixed with pistachio cream and tahini, all enveloped in chocolate. Thus, the filling is inspired by knafeh’s flavor profile and uses knafeh’s signature ingredient, kataifi, in a deconstructed, no-syrup, chocolate-bar format.
 

[20] Shredded phyllo is known as kadayif or kataifi (photo © Aslid | Amazon).

††More Dubai-flavored products:
> Baked goods: babka, brioche, brownies, cakes, cheesecakes, cinnamon rolls, cookies, crêpes, cronuts/donuts, croissants, éclairs, macarons, muffins, tarts/tartlets.
> Beverages: cappuccinos/lattes, hot chocolate, iced coffee drinks, matcha drinks, milkshakes, smoothies.
> Frozen foods: ice cream/gelato/Frozen yogurt, ice cream bars/rolls/sandwiches.
> Spreads and confections: brittle/bark, caramels, chocolate bars/chocolates/truffles, fudge, pistachio butter cups, pistachio knafeh spread (like Nutella and Speculoos).
> More: granola, oatmeal, overnight oats, pancakes/waffles, popcorn, protein bars/energy bites, yogurt/yogurt parfaits.
 
‡These are just examples of companies in the categories, and does not mean that all of them produce Dubai chocolate.

‡‡No one in the U.S. can explain why only the milk chocolate Dubai is available here. While it’s our favorite, we have pals who bring the dark and white Dubai back from Europe. Dubai pralines (bonbons) are available in dark, milk, and mixed dark/milk boxes.
 

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

   ]]> https://blog.thenibble.com/2026/05/04/a-recipe-delicious-fun-for-national-candied-orange-peel-day/ Tue, 05 May 2026 00:27:30 +0000 https://blog.thenibble.com/?p=158425
Continue reading "A Recipe & Delicious Fun For National Candied Orange Peel Day" →]]>

[1] Candied orange peel is so easy to make—and so delicious (all photos: The Nibble).

[2] We made a double batch: one with minced candied orange peel, and one with the peel plus mini chocolate chips. Here’s the basic, buttery shortbread recipe.

[3] Elevate your Old Fashioned: Instead of a regular orange peel garnish, treat your Old Fashioned (and yourself) with candied orange peel. The peel recipe is below; here’s the Old Fashioned recipe.

[4] You can slice the peel as finely as you like (photo: The Nibble).  

May 4th is National Orange Peel Day, a holiday many people wouldn’t even think twice about. But lemon peel—and its fellow peels, grapefruit, lime, and orange—are so much more than a discarded twist on a Negroni.

Below:

> Recipe for candied lemon, lime, grapefruit, or orange peel.

> Different ways to serve candied citrus peel, both sweet and savory.

Elsewhere on The Nibble:

> The year’s 13 orange and mandarin holidays.

> The history of oranges.

> The history of lemons.

> The different types of lemons: a photo glossary.

> The year’s 14 lemon holidays.

> The history of limes and the different types of limes: a photo glossary.

> The year’s 45+ citrus holidays.

> Recipe: Lemon chiffon cake with candied lemon peel.

> Recipe: Grapefruit meringue pie with candied grapefruit peel.
 
 

[5] Plain or dipped in chocolate, candied orange peel is a treat that deserves its own holiday (photo: The Nibble).
 
 
RECIPE: CANDIED GRAPEFRUIT, LEMON, LIME, OR ORANGE PEEL
 
Candied citrus peel is delicious plain or dipped in chocolate.

Ingredients

 
Preparation

1. PEEL the skin with a vegetable peeler. Cut into julienne strips 1-1/2 inches long and 1/16 inch wide.

2. SIMMER in water for 10 to 12 minutes, or until just tender when bitten. Drain.

3. REFRESH in cold water and dry on paper towels.

4. BOIL the sugar and water in a small saucepan to the thread stage, 230°F on the candy thermometer. Remove from heat.

5. STIR in the peel and the vanilla and let stand in the syrup for at least 30 minutes.

6. DRAIN when ready to use. Under refrigeration the peel will keep in the syrup for several weeks.

To coat in chocolate:

7. MELT a chopped chocolate bar or chocolate chips of choice. Dark chocolate or white chocolate works better than milk chocolate.

8. DIP the individual pieces of peel in the chocolate, and place on wax paper to dry.
 

[6] You can make candied peel with any citrus fruit.  
 
WAYS TO USE CANDIED LEMON PEEL OR ANY CITRUS PEEL

Candied citrus peel is a versatile pantry staple that adds a bright, concentrated burst of flavor to both sweet and savory dishes. Here’s a “starter” list
 
Desserts

 

[7] With a supply of candied peel in the fridge, you’ll always have a sophisticated garnish at hand.
 
Chocolate and Confections

 

[8] Mix minced candied peel into the bark, and decorate the top with twists.
 
Beverages and Cocktails

 
Savory Uses

 

[9] Baste your chicken with orange juice, then garnish with candied orange peel and fresh orange slices (photo: The Nibble).
 
________________
 
*Store bought candied fruit mix, often labeled as “fruitcake mix” or “glacé fruit,” is nothing like what you can candy yourself—and in fact, the low quality is a reason many people don’t like fruitcake. Instead of sugar, the fruits are candied with corn syrup and high fructose corn syrup, artificial flavor and dyes, and lots of preservatives (benzoate of soda, potasium sorbate, sorbic acid, and sulfer dioxide.
 

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

   ]]> https://blog.thenibble.com/2026/04/25/theres-a-new-kiwi-in-town-briefly-ruby-red-kiwifruit/ Sat, 25 Apr 2026 14:54:01 +0000 https://blog.thenibble.com/?p=158188
Continue reading "There’s A New Kiwi In Town, Briefly: Ruby Red Kiwifruit" →]]>  
There are signs of spring in the fruit department. Among the classics—blood oranges—among others*.

And now, something new to add to your shopping cart: Zespri† RubyRed Kiwifruit, a berry-sweet seasonal fruit only find in stores for a limited time this spring.

Its vibrant red flesh perks up any dish; its sweet flavor tastes like a cross between a kiwi and red berries

Kiwifruits are nutrient-dense, chock full of antioxidant vitamin C along with anthocyanins, the phytochemical pigments that give fruits and other plants a blue, purple, or red color.

 
Part of the sparkle of RubyRed kiwifruit cultivar† is that it isn’t around for long. This limited-time seasonal fruit is available in stores nationwide through May, so grab some while you can.

Visit Zespri.com to find a store near you and explore more recipes before the season ends.

Here’s detailed information about the red kiwifruit.

Below:

> Easy ways to enjoy kiwi.

> How to ripen kiwi.

> Kiwi parfait recipe.

> Kiwi ice pops recipe.

> How to ripen kiwi.

> More kiwi recipes.

> The difference between “kiwi” and “kiwifruit.”

> What is a cultivar?
 
 
Elsewhere on The Nibble:

> The history of kiwifruit.

> SunGold kiwi fruit.

> Spring fruits and vegetables.

> The year’s 80+ fruit holidays.

> National Kiwi Fruit Day is observed annually on December 21st.
 
 
EASY WAYS TO ENJOY KIWI

Naturally sweet and simple to prepare, kiwi is beloved by adults and kids alike, at every meal of the day:

 
While some fruits should be kept out of the fridge, you may prefer the flavor of kiwifruit chilled.

Kiwifruit contains a balanced mix of sugars (fructose and glucose) and organic acids (citric and quinic acid). Chilling brings up the refreshing “zip” of the acidity and helps to maintain its characteristic sweet-tart balance.

[2] Add a new fruit to your yogurt parfait (photos #2, #7, and #9 © Zespri).

[3] The season is short, so don’t wait to find them (Abacus Photo).

[4] The kiwi is the national bird and a primary national symbol of New Zealand since the late 19th century (Public Domain).  

[5] A colorful snack with a drizzle of honey (photo © Real Food Revealed).
 
 
HOW TO RIPEN KIWI

Kiwifruit is usually ready to eat when you buy it. It should feel slightly soft to the touch, like a ripe peach or avocado. Once ripe, it should be stored in the refrigerator.

If the fruit is a bit firm when you buy it, it will usually ripen at in three to five days at room temperature. Let it soften: The firmer the fruit, the more tart it will taste.

To speed up the ripening process, place kiwis (or any fruit) in a closed paper bag on the counter with an apple or banana. Fruits like apples and bananas produce natural ethylene gas, which accelerates ripening.

 
For more information about Zespri—the world leader in premium quality kiwifruit—and delicious kiwi recipes, visit the ZespriKiwi.com.
 

[6] Yogurt parfaits are a tasty and nutritious breakfast, lunch, or a snack (Abacus Photo).
 
 
RECIPE #1: RED KIWI YOGURT PARFAIT

Ingredients For 4 Servings

 
Preparation

1. DICE one kiwi and thinly slice the other one. You don’t need to peel them.

2. LAYER 1/4 cup yogurt, kiwi and granola in the bottom of 4 tall glasses. Continue layering with remaining ingredients.
 

[7] Get out the ice pop molds and make a batch of these. It’s easy (Abacus Photo).
 
 
RECIPE# 2: RED KIWI ICE POPS

Blended with fruit juice and frozen with fresh slices of kiwi, these pops are simple, colorful treats.

Ingredients For 4 Pops

 
Preparation

1. DICE three kiwis into small cubes. Thinly slice the remaining kiwi and set aside for decoration.

2. ADD the kiwi cubes, sweetener, and liquid in a blender and process until smooth. Taste and adjust the sweetener as desired before freezing.

3. PLACE the sliced kiwi into ice pop molds and pour the juice mixture over top, leaving about 1/4 inch at the top for expansion.

4. FREEZE for 4-6 hours or longer. Run the molds under warm water for a few seconds to more easily remove the pops.

Variations

 

[8] Grab them now: The season is short (photo © Real Food Revealed).
 
 
THE DIFFERENCE BETWEEN KIWI AND KIWIFRUIT

The difference between the terms “kiwifruit” and “kiwi” are often used interchangeably in the U.S., but they have very specific meanings in New Zealand and other parts of the world.

 
The name “kiwifruit”: Before it was either kiwifruit or kiwi, the tree was known as the Chinese Gooseberry (Actinidia chinensis). Native to central and eastern China, it was introduced to New Zealand in the early 1900s.

The name “kiwifruit” was coined in 1959 by New Zealand exporters, specifically to differentiate the fruit from the bird and the people, to create a brand association with the country, and partly to distance the fruit from its Chinese origins during the Cold War era.

Another reason: It avoided high U.S. tariffs on “berries” and “gooseberries.”

But in the United States and Canada, “kiwi” became the standard shorthand for the fruit.
 
 
MORE KIWI RECIPES

 

[9] You can eat the fuzzy peel, or peel the fruit.
 
________________
 
*While imported fruits are available year-round, spring fruits grown in the U.S. include these favorites: Apricots have a short season starting in May. While avocados are available year-round, California avocados are at their peak in early-to-mid spring. Blueberries, fresh and local, start to become available in late spring. Cherries start to appear in late spring, signaling the start of the stone fruit season. Lemons and limes are in their prime. Mangoes hit their peak in May. Nectarines and peaches start to arrive in late spring. Pineapple, while often seen as a summer fruit, reaches peak sweetness and juiciness from March through July. Rhubarb, a vegetable that acts like a fruit, is one of the earliest spring harvests and highly sought after for pies, crisps, and jams. Strawberries begin to appear in early to mid-spring, with peak season in April and May.

†Zespri RubyRed is one specific, trademarked cultivar within the broader group of 6 key species of kiwifruit. Zespri developed their cultivar in New Zealand with The New Zealand Institute for Plant and Food Research Limited and is marketed under the Zespri brand, with Zespri’s grading/quality programs and controlled supply. Other red kiwifruit cultivars grown/marketed by different companies and countries include Donghong, Hongyang, and Red Passion, among others. As with all agricultural products, the appearance, eating quality, and consistency can vary by cultivar and supplier.
 
‡Cultivar is a term coined as a short version of “cultivated variety.” It’s a plant that has been selected by plant breeders for specific, desirable traits and is maintained through deliberate propagation. Unlike a botanical variety which occurs naturally in the wild, a cultivar is the result of human intervention, such as selective breeding, cross-pollination, or even genetic engineering by breeders who seek specific colors, sizes, flavors, disease resistance, or climate compatibility (drought, cold).

There are also “natural” cultivars that begin as an unusual, spontaneous genetic mutation on a wild or cultivated plant. These are called “bud sports,” and breeders/growers can choose to clone them and keep the variety going. Examples include the Braeburn apple, Cara Cara orange, clementine, Golden Delicious apple, Granny Smith apple, Hass avocado, Meyer lemon, navel orange, nectarine, pink grapefruit, Pinot Blanc and Pinot Gris grapes. When these mutations occur, they only exist on that one specific branch or tree.

Because these mutations are often sterile or won’t grow from seed, growers must use grafting—clipping a piece of that specific branch and fusing it to a rootstock—to replicate the fruit (or vegetable, houseplant, ornamental flower, grass, etc.—bud sports occur across the entire plant kingdom). Popular vegetable mutations include broccoli, cauliflower, orange carrots, and russet potatoes.

Kiwifruit, genus/species Actinidia deliciosa, commonly known as the fuzzy kiwifruit, is a deciduous woody vine in the Actinidiaceae family. It’s a member of the order Ericales, which includes blueberries, Brazil nuts, cranberries, persimmon, and tea, among others.

To be officially recognized as a cultivar, a plant must be distinct (easily distinguished from others), uniform (all plants in the group look similar), and stable (retains its traits when propagated).
 

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

 
   ]]> https://blog.thenibble.com/2026/04/15/the-income-tax-cocktail-a-recipe-for-april-15th/ Wed, 15 Apr 2026 22:56:53 +0000 https://blog.thenibble.com/?p=157981
Continue reading "The Income Tax Cocktail: A Recipe For April 15th" →]]>

[1] The Income Tax Cocktail was created when income tax went into effect in 1913 (Gemini Photo).

[2] The elegant bar at the Hoffman Hotel in New York City, where the Income Tax Cocktail may have been created.  

Since it is Tax Day, the most thematic choice is undoubtedly the Income Tax Cocktail. It’s a classic Pre-Prohibition drink that feels like a more sophisticated, slightly “taxing” twist on a Bronx Cocktail.

The addition of both sweet and dry vermouth—along with a healthy dose of bitters—perfectly captures that bittersweet feeling of finishing your returns—not to mention the bitter sting of the payment.

Below:

> The Income Tax Cocktail recipe.

> The history of income tax.

> The history of the Income Tax cocktail.

Elsewhere on The Nibble:

> The history of cocktails.

> The history of Happy Hour.

> The year’s 50+ cocktail and spirits holidays.
 
 
RECIPE: THE INCOME TAX COCKTAIL

Ingredients Per Drink

 
Preparation
 
1. SHAKE all ingredients with ice and strain into a chilled coupe glass.

2. GARNISH with an orange twist.

The inventor of the Income Tax Cocktail is, as with many classic cocktails, lost to time. The drink first appeared in the early 20th century, along with federal income tax (1913).

It may have been created at the Hoffman House hotel in New York City. Located on the then-fashionable Madison Square at Broadway between 24th and 25th Streets, the bar was known for inventing cocktails.

While there is no record anywhere of who invented the Income Tax Cocktail, Hoffman House is a good guess.

The Hoffman House bar was a known meeting place for political figures and financiers—the exact people who would have been most stung by the new income tax and in need of liquid comfoert.

A big promoter of the new cocktail was from Charlie Morrison, a legendary bartender at the Hoffman House.

The bar of the Hoffman House hotel enjoyed an international reputation as the city’s finest drinking establishment between 1864 and 1911. Here’s more about it.

[4] The Hoffman House Hotel in New York City closed on March 15, 1915, and was demolished shortly after to make way for a 16-story office and loft building. Here’s more about it (photo courtesy Museum Of The City Of New York).
 
 
THE HISTORY OF INCOME TAX

Before 1861, the U.S. government was funded primarily by customs duties on imported goods and excise taxes on products like liquor and tobacco.

To fund the enormous cost of the Civil War, President Abraham Lincoln signed the Revenue Act of 1861, America’s first federal income tax. It was a flat 3% tax on incomes over $800 (which would be roughly $16,000 to $21,000 today).

This first income tax was temporary and was repealed in 1872 once the war debt was manageable.

Some 30 years later, the government under Grover Cleveland tried to institute an income tax with the Wilson-Gorman Tariff Act of 1894. The attempt was immediately challenged and led to a Supreme Court ruling that it was unconstitutional because it wasn’t apportioned among the states based on their populations, as the Constitution required.

And then came…
 
 
The 16th Amendment

Realizing that they needed to formally amend the Constitution to bypass this ruling, Congress proposed the 16th Amendment. It was ratified on February 3, 1913, explicitly giving Congress the power to collect taxes on income “from whatever source derived,” regardless of a state’s population. This was the Revenue Act of 1913.

Congress lost no time in establishing the income tax system we recognize today, including a progressive tax structure where higher earners paid higher percentages.

The very first Form 1040 was released for the 1913 tax year. It was a single page, and a family with an income of $4,000 (a high income*) paid only about $10 in tax, around $335 in today’s money.
 
 
How Did We Get To Today’s Hefty Taxes?

Before 1943, taxpayers would calculate and pay their total annual tax bill directly to the IRS in one lump sum on March 1st†.

But the enormous cost of World War II required massive spending, and the government couldn’t wait until the filing day to get the cash.

The Current Tax Payment Act of 1943 introduced the withholding system we use today. Taxes were automatically deducted from every person’s paycheck, turning the annual income tax from a lump sum payment into a per-paycheck deduction that maximized government cash flow.
 
And there you have it!
 

[5] The U.S. Treasury Building in Washington, D.C. The Internal Revenue Service (IRS), a bureau within the U.S. Department of the Treasury, is the primary government body responsible for collecting federal income tax and enforcing tax laws. The statue is Albert Gallatin (1761–1849), a pivotal early American statesman who served as the longest-tenured Secretary of the Treasury (1801–1814) under Jefferson and Madison (photo CC-BY-SA-4.0 license).

________________
 
*An income of $4,000 in 1913 is equivalent in purchasing power to approximately $133,000 to $136,000 in 2026. This represents a cumulative inflation increase of over 3,200% over the 113-year period. A $4,000 salary in 1913 was considered quite wealthy, often aligning with high-end corporate management or top-tier professionals.

†The deadline has shifted over time, starting on March 1 in 1913, moving to March 15 in 1918, and finally settling on April 15 in 1955 to give taxpayers more time. If the 15th falls on a weekend or holiday, the deadline moves to the next business day.
 

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   ]]> https://blog.thenibble.com/2026/04/13/make-a-mango-cobbler-a-recipe-for-any-time-of-the-year/ Mon, 13 Apr 2026 18:18:22 +0000 https://blog.thenibble.com/?p=157939
Continue reading "Make A Mango Cobbler: A Recipe For Any Time Of The Year" →]]>

April 13th is National Peach Cobbler Day. Why would someone place a peach holiday in a month devoid of fresh peaches? We have the answer below .

And we have a substitute recipe for today: You can find fresh mangoes year-round*, and they make a delicious cobbler.

The year’s 4 mango holidays:

 
Below:

> The recipe for mango cobbler.

> Why National Peach Cobbler Day is held in April.

Elsewhere on The Nibble:

> Classic peach cobbler recipe.

> The history of cobbler.

> The history of mangoes.

> The difference between cobbler, crumble, crisp, betty, buckle, grunt, pandowdy, slump, and other baked fruit dishes.

> The different types of pies and pastries: a photo glossary.
 
 
RECIPE: MANGO COBBLER

Igredients

 
For The Topping

 
Preparation
Optional Garnish

 
Preparation

1. COMBINE the mangoes, sugar and cinnamon in a large saucepan. Cook and stir until the mixture comes to a boil.

2. COMBINE the cornstarch and water until smooth; stir into the pan. Cook and stir for 2 minutes or until thickened.

3. TRANSFER to a greased 11 x 7-inch baking dish. Dot the top with butter.

4. MAKE the topping. In a small bowl, combine the flour and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the milk; mix well.

5. DROP by tablespoonfuls onto the hot fruit. Bake, uncovered, at 400°F for 20-25 minutes or until bubbly and golden brown. Serve warm.
 
 
WHY IS PEACH COBBLER DAY IN APRIL?

At first glance (and at second glance, too), it seems dumb—OK, strange—to hold a peach holiday in a month when no peaches are available in most parts of the country until the “stone fruit” months of June through August.

When we drilled down to discover that the choice of a date in April was completely intentional, and has everything to do with industry marketing rather than the harvest cycle.

[1] Mango cobbler, great on its own or when peaches aren’t in season (Abacus photo).

[2] Different mango varieties reach their peak at different times of the year. See the *footnote (photo © Melissa’s Produce).

[3] See the †footnote for why it’s important to use self-rising flour in a cobbler (Abacus Photo).
 

[4] In cobblers, where a biscuit-like dough is dropped on top, the butter fries the bottom edge of the dough that is touching the fruit and crisps up the very top. The middle of the “cobblestones” remains fluffy while the exterior gets a slight, buttery crunch (photo © Go Bold With Butter).  
National Peach Cobbler Day was created by the Georgia Peach Council in the 1950s. Their goal was specifically to promote canned peaches.

By placing the holiday in April, they encouraged people to buy and use inventory from the previous year’s harvest during a time when fresh fruit was unavailable.

According to sources, “This strategy proved that a great cobbler doesn’t actually require fresh peaches; high-quality canned peaches, which are often packed at the peak of ripeness, can produce an excellent result year-round.”

According to us, canned peaches are no substitute for fresh or even frozen peaches.

However, this was the 1950s, when the canned crop of convenience foods had American housewives making everything with canned fruit, canned soup concentrates,

[5] If you want something more interesting than vanilla ice cream, consider coconut, candied ginger, or macadamia nut. You can soften vanilla ice cream and mix in your inclusion of choice (photo © Taste of Home).

________________
 
*Per The National Mango Board; Ataulfo / Honey mango late February–mid July; Tommy Atkins mango early March–mid July; Kent mango January–early February and again in December; Keitt mango August-September plus some in spring; Haden mango March–early May; Francis mango May–July.

†The primary reason to use self-rising flour instead of all-purpose flour is for convenience and consistency, particularly in recipes like biscuits, pancakes, and cobbler toppings. Self-rising flour is essentially all-purpose flour that has already been premixed with baking powder and salt (most brands use a ratio of about 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every 1 cup of flour). This saves you two steps and ensures that the leavening agent is perfectly distributed throughout the flour, which helps prevent clumping/uneven rising in the dough.

Secondly, in the U.S., most self-rising flours (especially Southern brands like White Lily or Martha White) are made from soft winter wheat, which has a lower protein content than standard all-purpose flour. Lower protein means less gluten formation. This results in a softer, fluffier, and more tender crumb. This is why self-rising flour is the “gold standard” for Southern-style biscuits or delicate cobbler drops (all-purpose flour can sometimes make those same recipes slightly tougher/breadier.
 

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   ]]> https://blog.thenibble.com/2026/04/10/ele-chocolates-probiotic-bites-a-chocolate-a-day-is-good/ Fri, 10 Apr 2026 21:16:37 +0000 https://blog.thenibble.com/?p=157843
Continue reading "Ele Chocolates Probiotic Bites: A Chocolate A Day Is Good!" →]]>

[1] Each morning, we enjoy one Probiotic Bite with our first cup of coffee (Abacus Photo).

[2] The bites are made from organic 70% cacao (dark chocolate (photos #2, #3, #5, and 6 © Ele Chocolates).

[3] Tempting, but you can only eat one a day, the effective dose.

[4] It begins with single origin, organic, Fair Trade certified cacao beans (photo © Tetiana Bykovets | Unsplash).  

The Nibble doesn’t typically cover health and wellness foods. But we were treated to a jar of Probiotic Bites from Ele Chocolates and we liked them so much, that after our initial supply ran low we became a monthly subscriber.

After several months, they’ve become such a part of our morning ritual that they’re our Top Pick Of The Week.

With Mother’s Day coming up, we’re gifting bottles to several of our friends.

What if you could start the day with a piece of chocolate that’s delicious, healthful, and probiotic, yet contributes just 62 calories along with your morning cup of coffee or tea? (It can be consumed without any beverage at all.)

Designed as a functional supplement, the delicious flavor comes from single origin, organic, Fair Trade certified, 70% cacao dark chocolate. The innovative product is made by Ele Chocolates, a partnership between of one of our favorite artisan chocolate lines, The Cordial Cherry (another Nibble Top Pick Of The Week), and Synbiotic Health, a biotech company specializing in probiotics.
 
 
WHAT’S IN THEM?

The ingredients are simple: cacao, coconut oil, and billions of friendly microorganisms from specific probiotic strains. The magic comes from how they’re put together.

The Bites:

 
Below:

> How do Probiotic Bites help your system?

> Why two particular strains are used.

> Where to buy.

> About Ele Chocolates.

> About Synbiotic Health.

Elsewhere on The Nibble:

> What is probiotic food?

> Probiotics, prebiotics, and synbiotics.
 
 
PROBIOTIC BITES: HOW DO THEY HELP?

While these statements have not been evaluated by the Food and Drug Administration.

Probiotic Bites are not intended to diagnose, treat, cure, or prevent illness or disease.

Ele says that taking one Probiotic Bite a day can help you maintain a healthy and balanced digestive and immune system.

Their tests have shown that the Probiotic Bites:

Standard probiotics, like the “live” ones found in some yogurts, often die off in the stomach. These two strains were selected using in-vivo selectio” (iVS) and in-vitro enrichment (iVE), techniques used to find the “tough” bacteria that can actually reach the gut alive and perform functional tasks like producing vitamins or calming inflammation.

These two specific strains of probiotic bacteria were developed by Synbiotic Health.

Bifidobacterium adolescentis, iVS-1®, is naturally occurring in the human gut and is chosen for its “ecological fitness,” meaning it’s particularly good at surviving the journey through the digestive system and colonizing the gut.

 
Bifidobacterium longum, iVE-15®, is one of the most well-researched probiotic species. The iVE-15 strain is specifically selected for its ability to thrive in the human microbiome.

 
 
GET YOUR PROBIOTIC BITES

We don’t give healthcare advice. We also don’t use probiotic supplements—we don’t need them.

So we can say, as an avocational user: We’re in it for the chocolate. It’s a happy and healthy way to start the day. To us, Probiotic Bites are a treat.

If you do take probiotic supplements, consult with your healthcare provider for advice.

One consideration might be the cost. With a 10% discount for monthly subscribers, a 30-day supply is $45 a month.

Is it worth $1.50 a day—or is it even possible for many budgets—to enjoy a piece of good-for-you chocolate?

We can only say that it makes us happy to wake up each morning and head to the kitchen to make coffee and enjoy our Probiotic Bite.

> The Bites are sold on the company website as well as on Amazon.

While there are rave reviews, i.e. “this solved my problem,” on both sites, we were surprised to see a couple of lower reviews on Amazon because the purchasers didn’t like the taste.

Frankly, we love the taste…but as we all know, chacun à son goût, to each his own taste.
 

[6] A year’s supply. Actually, you can get your monthly refills in sustainable brown bags.
 
 
ABOUT ELE CHOCOLATES

“Ele” (pronounced EL-uh) is short for “Elemental,” a name that reflects the company’s mission to support health at its “elemental core.”

The name signals that the product is a fundamental building block for gut health, rather than just a standard confection.

The company was founded in 2022 as a collaboration between Melissa Stephens, the artisanal chocolatier of The Cordial Cherry, her daughter, Hannah Humeniuk, and biotech company Synbiotic Health.

The CEO of Synbiotic, a customer of The Cordial Cherry, reached out to propose combining their chocolate-making expertise with his company’s probiotic strains.
 
 
ABOUT SYNBIOTIC HEALTH

Synbiotic‡ Health is a biotechnology company that specializes in the research and development of “ecologically advanced” probiotics and synbiotics. Unlike many supplement companies that simply market existing strains, Synbiotic Health is a research firm that discovers and licenses its own proprietary bacterial strains.

The company is considered highly respected within the scientific and nutraceutical communities due to their academic pedigree and rigorous approach to clinical validation. The company was founded in 2017 by four prominent microbiome researchers, world-renowned experts in gut ecology and fermentation.

Their lead strain, iVS-1®, is backed by peer-reviewed human clinical trials published in high-impact journals like Microbiome and Applied and Environmental Microbiology.
 
________________
 
*Maldigestion is the biological process of what is happening (or not happening) in your gut. Lactose intolerance is physical symptom: how you feel because of maldigestion.

†Inulin (FOS) (25 mg) is sourced from organic Jerusalem artichokes. Xylooligosaccharides (XOS) (15 mg) are sourced from organic cane sugar.

‡More terms to know:

Synbiotic is the “1+1=3” of gut health. It’s the combination of a probiotic (the live bacteria) and a prebiotic (the fiber “food” that helps those bacteria grow).

CFU (Colony Forming Units) is the measure of how many billions of live, active bacteria are in each chocolate bite.

In-Vivo Selection (IVS) is is the process Synbiotic Health uses to pick bacteria that have been proven to survive inside a living body, rather than just in a petri dish.
 

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

   ]]> https://blog.thenibble.com/2026/04/06/for-caramel-corn-day-caramel-corn-recipe-without-corn-syrup/ Mon, 06 Apr 2026 12:22:04 +0000 https://blog.thenibble.com/?p=157700 The caramel corn recipe without corn syrup. >…
Continue reading "For Caramel Corn Day: Caramel Corn Recipe Without Corn Syrup" →]]>  
We don’t use corn syrup in our cooking or baking, so on National Caramel Corn Day, April 6th, we make a recipe that requires none. Instead, the corn is made with real caramel sauce.

If you feel like popping along with us, below you’ll find:

> The caramel corn recipe without corn syrup.

> Why do most recipes include corn syrup?

> The difference between popping corn and sweet (table) corn.

Elsewhere on The Nibble, dig into:

> The history of caramel corn.

> The history of popcorn.

> The history of corn.

> The year’s 13 popcorn holidays.

> More popcorn recipes.

There are two types of caramel corn:

While “caramel” is often used as a catch-all term, the richness and depth of the real caramel sauce used in this recipe come from the emulsion of fats and sugars. Commercial “caramel corn” is typically made with a simple sugar-and-oil glaze.

 

[7] We like to serve a bowl of plain caramel corn with separate mix-ins, so people can customize their own. The photo shows chocolate chunks, peanuts, and pecans, but you can offer anything from bacon or dried cherries or cranberries to M&Ms and toffee bits (Abacus Photo).
 
 
RECIPE: CARAMEL CORN WITHOUT CORN SYRUP

For a salted caramel version, increase the salt to 1 teaspoon and add a light sprinkle of flaky sea salt over the top just before baking.
 
Ingredients For 8 Servings

 
Preparation

1. PREHEAT the oven to 250°F. Lightly grease a large roasting pan or oven-safe bowl.

2. MAKE the caramel: Beat the softened butter, brown sugar, and salt until light and fluffy, about 3 minutes. The mixture should be smooth and creamy.

3. COMBINE the popcorn and caramel: Remove any unpopped kernels before coating. Place the popped popcorn and optional 1 cups pecan halves in the pan. Drop spoonfuls of the caramel mixture over the popcorn and toss gently but thoroughly, to coat as evenly as possible. Tip: We grease our hands with butter to hand-toss.)

4. BAKE AND STIR. Bake at 250°F for 55 minutes, removing the pan every 15 minutes to stir and redistribute the caramel coating. This low-and-slow method ensures even coating and proper crisping without burning.

5. COOL. Spread the finished caramel corn onto a sheet of parchment paper in a single layer and allow to cool completely, about 25 minutes. The caramel will crisp up as it cools.

6. BREAK into clusters and serve. You can serve the optional mix-ins (photo #7) and let people customize their corn. Store in an airtight container for up to one week.
 
Tip

 
 
WHY DO MOST CARAMEL CORN RECIPES USE CORN SYRUP?

Corn syrup (photo #6) is a functional ingredient that prevents crystallization.

 
When making caramel corn, specifically, it enables a:

 
But it doesn’t impact the flavor, so we’re more than happy to use only brown sugar and butter in our recipe instead of brown sugar and corn syrup.

Brown sugar contains molasses in it, which has some natural resistance to recrystallization. Combined with butter and a low-and-slow baking method, we achieve a very satisfying result.

It may be slightly softer and less glassy than a corn syrup version, but we don’t notice.  

[1] Treat yourself to some homemade caramel corn made with real caramel (photos #1 and #2 © National Popcorn Board).

[2] It’s as easy as pouring caramel sauce over popcorn.

[3] How about mixing in chopped bacon (photo © Evan Dempsey | THE NIBBLE)?

[4] Here’s a fun recipe: triple caramel fudge with dulce de leche, caramel candies, and caramel corn (photo © Betty Crocker).

[5] In January 2014, Baskin Robbins’ Flavor of the Month was Movie Theater Popcorn: popcorn-flavored ice cream, butter popcorn crisp pieces, and a salty caramel ribbon. Make your own version with your ice cream flavor of choice topped with caramel sauce and garnished with caramel popcorn (photo © Baskin-Robbins).

[6] Nice for popcorn balls, but not for our caramel corn (Abacus Photo)!  
 
THE DIFFERENCE BETWEEN POPCORN AND SWEET CORN

What’s the difference between the corn kernels we eat (sweet corn, a.k.a. table corn), and the kernels we pop?

They are actually quite different varieties of corn:

Corn (Zea mays) has several distinct varieties:

 

[8] Popcorn and sweet corn are quite different subspecies (Abacus Chart).
 
________________
 
*Sweet corn’s high sugar content makes it primarily a human food crop compared to starchy field corn. Beyond human consumption, it’s used for livestock fodder (corn cobs, stalks, and leftover kernels), cosmetics (corn syrup is used in toothpaste and mouthwash), medicine (husks and corn silk are sometimes used in traditional medicine to treat issues such as bladder irritation), industrial applications (the starch is used in adhesives and bio-plastic), and in some cases, biofuels (while field corn is the primary source, the sugars in sweet corn can be used for ethanol production).
 

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   ]]> https://blog.thenibble.com/2026/03/28/its-national-something-on-a-stick-day-heres-what-to-eat/ Sat, 28 Mar 2026 14:59:27 +0000 https://blog.thenibble.com/?p=157588
Continue reading "It’s National Something On A Stick Day. Here’s What To Eat!" →]]>

[1] The classic: Japanese yakitori, a cousin to Middle Eastern kebabs (Abacus Photo).

[2] The new: pizza on a stick. Here’s the recipe (photo © The Cookie Rookie).

[3] PB&J on a stick. Here’s the recipe (photo © Taste Of Home).

[4] Tornado potatoes (a.k.a. Chip Sticks, Potato Springs, Potato Twisters, Ribbon Fries, Rotato, Spiral Spuds, Twisted Taters, and who knows what else) are always fun, and you can make them at home. Here’s the recipe (photo © Grumpy Recipes).

[5] Hot Dogs In A Sweater. Here’s the recipe (photo © Taste Of Home).  

March 28th is one of the quirkier food holidays: National Something On A Stick Day.

From before written history, meat on sticks (no plates and cutlery in those days) to the accidental invention of the Popsicle in at the beginning of the 20th century…

…to cheesecake on a stick, deep-fried candy bars on a stick, ravioli on a stick, and everything else on a stick, humans have been eating food from strips of wood.

In fact, there’s even a second holiday to celebrate food on a stick: July 11, National State Fair Food Day.

In case you can’t decide what, exactly, you want on your stick, here are some suggestions.

Elsewhere on The Nibble:

> 10 more on-a-stick ideas, including macarons on a stick!
 
 
SOMETHING SAVORY ON A STICK

 

[6] The classic: corn dogs. These are made in an air fryer! Here’s the recipe (photo © Taste Of Home).
 
 
SOMETHING SWEET ON A STICK

 

[7] Waffles on a stick are a breeze to make. Here’s the recipe (photo © Food 52)..
 
 
NOUVELLE-ON-A-STICK

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

   ]]> https://blog.thenibble.com/2026/03/27/the-top-10-whiskey-cocktails-for-international-whiskey-day/ Fri, 27 Mar 2026 17:10:07 +0000 https://blog.thenibble.com/?p=157536 The 10 top whiskey cocktails, ingredients, plus links to the history of each. > Up, down, neat, on the rocks: how your drink is served.…
Continue reading "The Top 10 Whiskey Cocktails For International Whiskey Day" →]]>  
It’s International Cocktail Day, and you know what that means: Happy Hour!

We list the top 10 whiskey cocktails below. Try one that you haven’t had before.

Below:

> The 10 top whiskey cocktails, ingredients, plus links to the history of each.

> Up, down, neat, on the rocks: how your drink is served.

Elsewhere on The Nibble:

> A brief history of whiskey, styles of whiskey, and why it’s spelled whiskey or whisky.

> The history of cocktails.

> The history of Happy Hour.

> Whiskey Glossary: terms and definitions for Bourbon, Scotch, Irish Whiskey, and more.

> The year’s 25+ whiskey holidays.
 
 
THE TOP 10 WHISKEY COCKTAILS

While “top” lists can be subjective, these ten are widely considered to be the classic cocktails that every whiskey lover should try.

If you’re new to cocktails, some terminology:

 
And now, the cocktails.

If some of these cocktails are new to you—as they were to us—it’s because your “cocktail culture” days ended with the new millennium. The others have been around since the 19th and 20th centuries.
 
Old Fashioned. It’s the “original” cocktail, dating back to the early 19th century. Ingredients: Bourbon or Rye, sugar or simple syrup, Angostura bitters. Garnish: orange peel.

Served: in a chilled rocks glass (a.k.a. an Old Fashioned glass, photo #1).

> Old Fashioned cocktail history.
 
 
Manhattan. The sophisticated cousin of the Old Fashioned. Ingredients: Rye whiskey (which has a spicier flavor profile to stand up to the sweetness of the vermouth, red vermouth, and Angostura bitters. Garnish: a Maraschino cherry.

Served: straight up in a coupe or Martini glass, or on the rocks in a rocks glass (photo #2).

> Manhattan cocktail history.
 
 
Whiskey Sour. A balance of bite, tart, and sweet. Traditional versions include an egg white for a silky, frothy texture. Ingredients: Bourbon, fresh lemon juice, simple syrup, and optional egg white. Garnish: a maraschino cherry and/or a slice of orange, sometimes speared together as a “cherry flag.

Served: in a rocks glass over ice or a chilled coupe glass (photo #3).

> Whiskey Sour Cocktail History.
 
 
Sazerac. The official cocktail of New Orleans, and one of the oldest cocktails in America, it’s famous for its complex layers of anise and spice. Ingredients: Rye whiskey (some recipes substitute Cognac), Peychaud’s bitters, a sugar cube, and an Absinthe rinse in the glass. Garnish: a lemon peel or twist is expressed over the drink to release its oils and then often discarded.

Served: straight up in an absinthe-rinsed, chilled rocks glass (photo #4).

> Sazerac cocktail history.
 
 
Mint Julep. The official drink of the Kentucky Derby. Ingredients: Bourbon, muddled fresh mint leaves, sugar or simple syrup. Often made with high-proof bourbon to counter the rapid dilution from the crushed ice. Garnish: mint leaves.

Served: in a silver or pewter mug over a mound of crushed ice to keep it extra cold (photo #5).

> Mint Julep cocktail history.
 
 
Boulevardier. Essentially a Negroni made with whiskey instead of gin. Ingredients: Bourbon or Rye, Campari, and sweet red vermouth. The richness of Bourbon creates a heavier, warmer drink, compared to the botanical crispness of gin. Garnish: orange twist or peel, often expressed over the drink.

Served: stirred, not shaken, either straight up in a chilled coupe glass or on the rocks in a rocks glass, frequently over a single large ice cube (photo #6).

> Boulevardier cocktail history.
 
 
Penicillin. A modern classic (created in 2005) that has a “medicinal” but delicious flavor profile. Ingredients: Blended Scotch, honey-ginger syrup, fresh lemon juice, and a float of smoky Islay Scotch on top. Garnish: candied ginger or crystallized ginger on a pick.

Served: in rocks glass over ice (photo #9, below).

> Penicillin cocktail history.

[9] Penicillin cocktail (photo © Diageo Bar Academy).
 
 
Rob Roy. The Scotch version of a Manhattan. Using Scotch instead of Rye or Bourbon produces a maltier, sometimes peatier profile. Ingredients: Scotch whiskey, sweet red vermouth, and Angostura bitters. Garnish: one or two maraschino or brandied cherries.

Served: stirred, not shaken, straight up in a coupe or Martini glass (photo #8).

> Rob Roy cocktail history.
 
 
Irish Coffee. The most famous hot cocktail. Ingredients: Irish whiskey, hot coffee, brown sugar, and a layer of unsweetened, hand-whipped heavy cream. Garnish: freshly-grated nutmeg.

Served: in a pre-warmed, stemmed (often tulip-shaped), heatproof glass (photo #7).

> Irish Coffee cocktail history.

[1] Old Fashioned cocktail (photo © Adam Jaime | Unspash).

[2] Manhattan cocktail (photo © Tommy Bahama).

[3] Whiskey Sour cocktail (photo © The Mercury Atlanta).

[4] Sazerac cocktail (photo © Old Forester.

[5] Mint Julep (photo © Ruth’s Chris Steak House).

[6] Boulevardier cocktail (photo © Kitchen Swagger).

[7] Irish Coffee cocktail (photo © Libbey).

[8] Rob Roy cocktail (photo © Tim Nusog | Food & |Wine).  
Paper Plane. A modern classic (created in 2008) that’s an “equal parts” drink, easy to remember and very balanced. Ingredients: Bourbon, Aperol, Amaro Nonino, and fresh lemon juice. Garnish: lemon twist or a small paper airplane.

Served: shaken and served “up” (chilled without ice) in a coupe or cocktail glass.

> Paper Plane cocktail history.
 

[10] Paper Plane cocktail (photo © Liquor.com).
 
 
THE DIFFERENCE BETWEEN “UP” AND “STRAIGHT UP

In our student bartending days, a drink strained into a glass with no ice was called “straight up.” The term is still used, but its meaning has become a major source of confusion and debate in the bar world.

In modern mixology, the terms have diverged to mean two different things, and modern bartenders have shifted toward, “up” in order to be more precise and avoid mistakes.

Here’s why the terminology has shifted.
 
 
The “Up” vs. “Straight Up” Confusion

Up means that the drink is shaken or stirred with ice to chill it, then strained into a glass (usually a coupe or Martini glass) and served without ice.

Straight usually means a spirit served at room temperature, poured directly from the bottle into a glass with no ice and no mixing (essentially, “neat”).

Because “straight up” combines both words, it creates a linguistic problem. If a customer orders a “Bourbon, straight up,” one bartender might hear “up” (chilled and strained) while another might hear “straight” (room temperature and neat).

To avoid serving the wrong drink, many professionals have dropped “straight” and now use only “up.”
 
 
2. The “Neat” Factor

The rise of the word “neat” has also pushed “straight up” out of favor. In the past, “straight” and “neat” were often used interchangeably. Today, “neat” is the term to order a room-temperature spirit.

By using “up”” for chilled/strained and “neat” for room-temp/unmixed, the term “straight up” became a middle ground that caused more problems than it solved.
 
 
3. Regional and Generational Differences

Yet, the term “straight up” is still very much alive in casual bars, older establishments, and pop culture. If you walk into a neighborhood tavern and order a “Martini, straight up,” the bartender will almost certainly know you want it chilled and strained into a stemmed glass.

However, in high-end craft cocktail bars, you will almost exclusively hear “up.” Bartenders there are trained to use “up” to distinguish it from “down” (a chilled drink served in a rocks glass without ice, like a Sazerac).

While “straight up” isn’t wrong, it has become a bit of an old school phrase that modern bartenders are slowly phasing out in favor of the more clear “up.”
 
 
4. The “Straight” vs. “Up” Rules of Thumb

If you want to ensure you get exactly what you want regardless of the bar, use:

ink that is chilled and strained (like a Martini) but you want it served in a flat-bottomed rocks glass without ice.

 
Some very casual bars or high-volume spots (like a busy nightclub or a dive bar) may serve everything in a rocks glass simply because they don’t want to deal with the breakage or storage of stemmed glasses. In those cases, “up” just means ““chilled and strained,” regardless of the glass.
 

[11] Scotch on the rocks with a twist (photo © Adam Jaime | Unsplash) .
 
________________

*Why is a citrus peel expressed (twisted) over a cocktail? This action sprays a fine mist of essential oils from the peel’s skin (the flavedo), creating a powerful aromatic experience that boosts scent, alters perception of flavor, and balances bitterness.
 
†The Boulevardier is a 1920s Prohibition-era cocktail created in Paris by American expat Erskine Gwynne, a writer who named it after his literary magazine, The Boulevardier, a monthly magazine for American expats in Paris that he published from 1927 to 1932. Harry McElhone, of Harry’s New York Bar, popularized it in his 1927 book, “Barflies & Cocktails.” The drink is a whiskey-based variation of the Negroni, traditionally using bourbon, Campari, and sweet vermouth. While the Negroni remained popular, the Boulevardier faded into obscurity for many decades. It was rediscovered in the 2000s, driven by the craft cocktail renaissance, and is now recognized as a modern classic. While the 1:1:1 ratio is classic, some modern bartenders use a higher ratio of bourbon to balance the bitterness of the Campari, often preferring 3:2:2 or 2:1:1 ratio.
 
†The Rob Roy, created in 1894 at New York City’s Waldorf Astoria hotel, is essentially a Scotch-based Manhattan. It was developed by bartender Charles McPherson to promote an operetta about the Scottish hero Robert Roy MacGregor, and it became an instant hit. It remained a staple in New York hotel bars until Prohibition began in 1919.
 
††Paper Plane, created in 2008 by bartender Sam Ross at the popular Milk & Honey bar in New York City, is a modern cocktail classic. Inspired by M.I.A.’s song Paper Planes, it was developed by Sam Ross and Sasha Petraske at the Milk & Honey bar in New York City, as a favor for a former colleague, Toby Maloney, who wanted a summer drink to serve at his Chicago bar, The Violet Hour. It’s a twist on the Last Word word cocktail, featuring equal parts bourbon, Amaro Nonino, Aperol, and lemon juice.
 
‡The Penicillin cocktail was created in 2005 at the Milk & Honey bar in New York City, by an Australian, bartender Sam Ross. A riff on the Bourbon-based Gold Rush cocktail, it was named tongue-in-cheek for its medicinal, “cure-all” properties. It became an instant classic in the 21st-century cocktail revival.
 

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   ]]> https://blog.thenibble.com/2026/03/23/yummy-beet-chips-dips-recipes-for-national-chip-dip-day/ Mon, 23 Mar 2026 22:46:11 +0000 https://blog.thenibble.com/?p=157401
Continue reading "Yummy Beet Chips & Dips Recipes For National Chip & Dip Day" →]]>

[1] We love these beet chips any day, with a glass of wine, a beer, or a Martini, dirty or otherwise (photo and recipe © Gelson’s).

[2] You can use any color of beets. We find the orange and white ones at farmers’ markets (photo © Edible Madison).

[3] How about a mix of red and orange beets (photo © Good Eggs).

[4] You don’t need beet chips to enjoy beet hummus. Here’s the recipe (photo © California Olive Ranch).

[5] Terra Chips were our first experience with gourmet veggie chips, way back in 1990 (photo River Soma | The Nibble).

[6] Today, Terra Chips are made in 16 flavors†, plus seasonal editions (photo © Good Eggs | Abacus).

[7] We’ve made chips in the microwave for years with our trusty Mastrad Chips Maker and Slicer Set (photo © Mastrad | Abacus).  

How about something different for National Chip & Dip Day, March 23rd? We’re having beet chips with two different dips.

Thin-cut beets bake up delicate and crunchy, with an intense, earthy beet flavor that’s wonderful with rosemary and sea salt.

The chips feel fancier than store-bought veggie chips, and they’re simply delicious with wine, beer, or a Martini (dirty or otherwise).

Our tips: The beet chips are best when they’ve had a chance to crisp up, so time them to come out of the oven a few minutes before you want to eat them. For accompaniments, something like a light chive or dill dip wouldbe great. The chips would also be good as part of an ensemble that includes fresh veggies and hummus.

If you have a dehydrator, so much the better; or buy this affordable microwave version (photo #7)—we recommend buying an extra tray).

Below:

> The recipe for beet chips.

> Three dips to pair with them.

> The history of vegetable chips.

Elsewhere on The Nibble:

> Beet hummus recipe (photo #4).

> The history of beets.

> Exotic beets.

> The history of potato chips (ancestor of vegetable chips).

> The year’s 90+ snack holidays.

> The year’s 95+ vegetable holidays.
 
 
RECIPE: BEET CHIPS WITH SEA SALT & ROSEMARY

If you have a mandoline, now’s the time to get it out.

The red beets make dazzling chips, but we made a second batch with yellow beets and mixed them together. Gorgeous!
 
Ingredients

 
Preparation

1. PREHEAT the oven to 300°and line a baking sheet with parchment paper.

2. TOSS the beets with kosher salt, rosemary sprigs, and olive oil and let them sit for 15 minutes. The beets will sweat a bit. Drain them and remove the rosemary.

3. TOSS the beets with sea salt and transfer them to the baking sheet, laying the beet slices out in a single layer.

4. BAKE for 45 minutes, and then check: The chips should be dark red and curled on the edges. If not, bake them for another 15 minutes or longer if necessary.

5. TRANSFER to a cooling rack to crisp up, and then serve immediately. Tip: Use a white platter so the color pops.
 
 
DIPS FOR BEET CHIPS

Beet chips have an earthy, concentrated sweetness and are thicker than potato chips, so they can handle a much thicker, bolder dip.

Whipped Feta Dip With Lemon and Hot Honey

The salty tangy of the feta sets of the sugar in the beets.

 
Horseradish & Chive Crème Fraîche Dip

Beet and horseradish are a classic Eastern European pairing. Balance the earthiness of beets with this high-acid creamy dip.

 
Smokey White Bean Hummus

This vegan dip is hearty and protein-packed from the beans. Beans make a smoother dip than conventional chickpea-based hummus.

 
 
THE HISTORY OF “OTHER” VEGETABLE CHIPS

Going back millennia, the dehydration and frying of sliced vegetables was a long-standing cooking technique. In the mid-19th century, what we call thinly sliced, crunch fried potatoes got commercialized as “chips.”

Potato chips were invented by accident in a contretemps at a resort in Saratoga, New York in 1853.

In fact, the situation soon‡ led to the use of the word “chip” for the potato chips we know today:

Because the potatoes were “chipped,” i.e., sliced‡, “Saratoga Chips” became a well-known, became sold to the many summer tourists, and the word “chip” shifted to describe crunchy, paper-thin snacks.

(In the U.K. the same snacks are called crisps.))

The first print mention of “potato-chip” appeared in print in the U.S. by 1854. By 1858, the “crispy delicacy” appeared in recipe books.

After 75 years, the generic “potato chips” eased the name “Saratoga Chips” out of the way.
 
The 1970s Home Dehydrators

Certainly, home cooks who like to deep-fry created their own chips. But home chip-making got a boost in the 1970s when home dehydrators came onto the market.

Health-oriented people began to make their own apple chips, fruit leathers, jerky, and veggie chips (today, beet, kale, parsnip, sweet potato, and zucchini chips are staples).

In the early 1990s, the famed infomercial entrepreneur Ron Popeil released the Ronco Electric Food Dehydrator. “Set It and Forget It!” was the tag line.

This made dehydrators affordable and accessible to the average household. Around the same time, consumers who had known no thing about jerky beyond Slim Jim realized there was tender, quality jerky to be made at home. Ronco was there to help feed their need for beef snacks.
   
Vegetable Chips As A Commercial Snack

In the late 20th century, what consumers mean by “vegetable chips”—beet, carrot, parsnip, sweet potato, taro mixes—became widely available as a packaged snack.
 
In the 1980s, two New York City chefs/caterers—Dana Sinkler and Alex Dzieduszycki—created a mix of multicolored root vegetable chips for their events. They were served with cocktails at parties, and the buzz grew.

A big retail order from Saks Fifth Avenue pushed them to focus on chips full-time. They launched Terra Chips in 1990 (photos #5 and #6).

Bags of Terra’s Real Vegetable Chips flew off the shelves. The duo gave up catering and focused on Terra Chips full-time*.

The brand quickly expanded into mainstream grocers and health food stores.

Prior to then there were niche/regional products and imported snacks—largely available at small natural food stores—but Terra Chips had a major hand in popularizing the category.

There are now some 16 different flavors of Terra Chips—including Beets & Sweets—plus seasonal flavors.

Given America’s thirst (pun intended) for crunchy, salty snacks, there may be no end in sight!

The article continues below with new ways to use veggie chips.
 

[8] Veggie chips brighten up a salad beyond the beige of bread croutons (Gemini Photo).
 
Beyond Snack Chips

Chefs and home cooks are already using veggie chips as bases for tartare or ceviche canapés, and for a twist on nachos (because beet, carrot, parsnip, and taro have higher fiber than corn chips, they don’t get soggy as quickly under the toppings).

Because vegetable chips—especially those made from beets, carrots, and parsnips—retain their cellular structure and concentrated sugars better than potatoes do, they are being utilized as versatile building blocks in the kitchen. They’re also gluten free.

Use them for:

 
Get Creative!

[9] New uses for beet and other veggie chips: as a horseradish dip” (recipe in the ‡‡footnote and as a cocktail rimmer for a Beet Gimlet (Gemini Photo).
 
________________
 
*After selling the Terra Chips to Hain Celestial Group in the late 1990s, Alex Dzieduszycki founded Alexian, a gourmet foods brand known for pâtés, mousses, terrines, and related charcuterie-style products.

**An amuse-bouche is an hors d’oeuvre served at the table at the start of a meal, to “awaken the palate.” It means “mouth-amuser” in French, and it’s something unanticipated. While the provenance of fine restaurant chefs, we enjoy it so much that we now serve them at home. The concept originated during the Nouvelle Cuisine movement in France in the 1960s and 1970s. It was popularized by a small circle of legendary French chefs: Paul Bocuse, Michel Guérard, and the Troisgros brothers, Jean and Pierre.

†The Terra Chips line as of this writing includes Original plus Blues, Classic, Exotic Potato, Heritage Blend, Mediterranean Plantains, Salt & Vinegar, Screamin’ Hot, Sour Cream & Onion, Sweet Plantains, Sweet Potato, Sweet Potato Crinkle Cut, Sweet & Smoky BBQ, Sweets & Beets, and Taro. Seasonal flavors include He5rbed Stuffing, Red, White & Blues, and Sweets & Apples.

‡The first recorded food to be called a chip was in 1769, referring to thin, preserved slices of fruit (like orange or lemon peel). At this point, it meant any thinly sliced and dried piece of a plant. In the mid-19th century U.K., “chips” began to describe potatoes, but they referred to (and still refer to) what Americans call French fries. In British English, the potatoes were were cut with a knife—i.e., chipped—into chunks. The famous “fish and chips” consists of fried fish fillets with these fried chips. Charles Dickens is credited with one of the first literary mentions in “A Tale of Two Cities” (1859), where he describes “husky chips of potato, fried with some reluctant drops of oil.”

‡‡The feta-horseradish dip is served in small ramekins or whatever serveware you have that works. We serve it as an amuse-bouche. Ingredients for 1.5 cups, you’ll need 8 ounces (225g) firm feta, crumbled, 1/2 cup plain Greek yogurt (full fat for stability), 2 tablespoons EVOO, 1.5 tablespoons prepared horseradish (liquid drained), 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon fresh-ground pepper (use white pepper if you want a perfectly white dip), and an optional 1 teaspoon honey.

Preparation: 10 minutes. (1) Place the crumbled feta and EVOO in a food processor and pulse until it starts to become a thick paste. Add the yogurt and lemon juice. Process on high for 2–3 minutes until you have a completely smooth, aerated “mousse” texture. If it’s too stiff, add one more tablespoon of yogurt. (2) Fold in the horseradish, lemon zest, pepper, and optional honey. Pulse just 3–4 times to combine; don’t over-process the horseradish, or it can become bitter. (3) Chill to set. Transfer the dip to the individual ramekins and smooth the tops. Cover with a bit of plastic wrap and chill for 30 minutes (or longer) to allows the proteins in the feta to firm back up, creating a “structural” surface for the beet chip lid.

Give the ramekins a gentle tap on the counter to remove air bubbles and create a glassy, flat top. Use a small offset spatula or the back of a warm spoon to smooth the tops. If any dip gets on the inner rim of the ramekin, wipe it away with a damp paper towel before refrigerating. Place the beet chip lid on at the last moment before serving, so moisture from the yogurt won’t soften the underside.

Optional surprise garnish: When the guest lifts up the beet chip, you can put a colorful surprise on top of the white dip. Suggestions: pomegranate arils and minced mint, toasted black sesame seeds and smoked salt, fried capers and lemon zest. Add it to the chilled dip, before placing the beet lid on top. Use the back of a small spoon to create a tiny “well” or indentation in the center of the chilled dip. Place the garnish in a tight, vertical pile in the well, keeping the garnish slightly lower than the rim of the ramekin to create a small air pocket between the dip and the beet chip lid. The air gap is the secret to keeping the chip crispy for up to 15–20 minutes after it’s been set on the table.

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