[1] A California Vermentino from Rodney Strong Vineyards served with chilled cucumber soup (photo © California Wine Institute).

[2] A Tuscan Vermentino with oysters or any shellfish (photo © The Nibble).

[3] Surrau “Limizzani” Vermentino di Gallura DOCG is a classic, with vibrant citrus, sea salt minerality†, and white flower aromas. From the top growing area in the top Vermentino-producing region, Sardinia, it typically costs around $17 to $20 per bottle (photo © Vintage 38).

[4] Vermentino is a good “sandwich wine” for cheese, veggie, poultry, tuna, and other lighter fillings. It’s shown here with our mozzarella-raspberry-basil grilled cheese recipe. The saltiness† of the wine balances the mozzarella, while the herbal notes sing with the fresh basil (photo © The Nibble).

[5] One of America’s finest Vermentinos is made at Barboursville Vineyards in Virginia, just north of Charlottesville. The shellfish pairing is spot-on (photo © Barboursville Vineyards).

[6] Artichokes are famously difficult to pair with wine, as are asparagus. Vermentino is one that works (photo © Nati | Pexels).

[7] Miraval, a highly-regarded rosé from Southern France that’s co-owned by actor Brad Pitt, includes Vermentino in its blend. In France, the grape is called Rolle (photo © Miraval).

[8] Asparagus, which like artichokes is difficult to pair with wine, also enjoys being matched with Vermentino. In this recipe, pesto and goat cheese, two other Vermentino-friendly flavors, round out the dish. Here’s the recipe (photo © California Wine Institute).  

August 4th is National White Wine Day, and we’ve got one that’s possibly new to you: Vermentino.

Vermentino is an Italian white grape that creates light-bodied, aromatic, citrusy wines known for their thirst-quenching acidity.

The grapes are primarily grown in Mediterranean coastal regions, and are famously “salty†” due to the sea breezes that waft over the vineyards.

Vermentino is so little-known in the U.S. that we didn’t even include it on our list of 22 white wines to try.

According to California’s 2020 Grape Acreage Report, there are only 123 acres of Vermentino planted in California, compared to a whopping 90,684 acres for Chardonnay, the most popular white wine grape.

Even in its homeland of Italy, Vermentino was long considered a simple, high-yield table wine consumed locally by fishermen.
 

[9] A Vermentino vineyard from Siddùra, an award winner from the finest region in Sardinia: Gallura DOCG (photo © Wine And Travel Italy).
 
A New Life For Vermentino

Starting in the 1980s, winemakers began experimenting with temperature-controlled fermentation and lees aging (leaving the wine on the yeast cells, or lees††).

This transformed Vermentino from a simple porch wine** into a sophisticated white that can compete with Sauvignon Blanc or Albariño.

And because consumers are always looking for new-to-them, affordable wines, Vermentino has recently become an “it” wine.

Bright, crisp, and full of personality, with flavors of lime, green apple and a hint of white peach, it’s approachable, food-friendly and perfect for everything from casual weeknight dinners to more festive fare.

If you’re a fan of Albariño, Sauvignon Blanc, Soave, or Australian Semillon, give Vermentino a try.

Below:

> What is Vermentino?

> Primary growing areas.

> California vs. European Vermentino.

> Aging potential.

> Food pairings with Vermentino.

> The history of Vermentino.

Elsewhere on The Nibble:

> What is Albarino?

> A brief history of wine.

> The year’s 22+ white wine holidays.

> 22 white wines you should know.

> The year’s 25 red wine holidays.
 
 
1. WHAT IS VERMENTINO?

Most Vermentino is made to be drunk young and fresh, emphasizing its notes of citrus, green apple, white flowers, herbas, acidity, and sometimes that famous, lightly saline finish.

Since quite a few vineyards are on the coast, the sea breezes confer a distinctive saline/mineral character—especially wines from Sardinia and Liguria.

This doesn’t mean the wine tastes salty. See the †footnote below for what salty/saline means in winespeak.
 

[10] Vermentino is made around the world. Here, Koerner Rolle (Australia), Marchesi Antinori Vermentino Bolgheri (Tuscany); Poggio al Tesoro, “Solosole” (Tuscany); Barboursville Vineyards Vermentino Reserve (Virginia USA); Yves Leccia, “E Croce” Patrimonio Blanc (Corsica, France); Argiolias, Costamolinio, (Sardinia). Read the reviews at Imbibe Magazine (photo via Imbibe).
 
 
2. Primary Growing Areas

While the principal producing country Italy, here are its compatriots in Vermentino, from largest to smallest production:

 
 
3. Californian Vs. European Vermentino

European and California Vermentino are made from the same grape, but they often express themselves quite differently because of climate, soils, and winemaking philosophy.

Some Europeans to seek out: Château Barbanau, L’Instant Blanc (Provence, France), Contini Tyrsos, Vermentino di Sardegna DOC (Sardinia), U San Muletto “Irrésistible Blanc” (Corsica, France), Vigne Surrau 2015 Branu, Vermentino di Gallura DOCG (Sardinia, Italy). Plus, from Down Under, Berton Vineyards, Metal Label Vermentino (Riverina, New South Wales, Australia).
 

[11] A quick comparison of flavor profiles based on the terroirs of Europe and California (Abacus chart).
 
 
4. Aging Potential

Everyday, unoaked Vermentino should be drink within 1–3 years of the vintage. Better producers make more concentrated wines that are often enjoyable for 3–5 years.

Premium, structured wines—especially some Vermentino di Gallura, late-harvested, lees-aged, or partially oak-aged bottlings—may develop well for 5–8 years, and occasionally longer.

With age, the wine generally loses some of its bright citrus and floral freshness. It may become softer and more rounded, with notes of honey, dried herbs, nuts, or preserved fruit.

But eventually, as with all wines, oxidation and declining acidity make it taste flat or dull. The exact window depends on the producer, vintage, alcohol and acidity, winemaking, closure, and storage conditions.

As with all wines, store the bottles in cool, dark place at a fairly constant temperature. Heat is much more damaging than simply keeping the bottle an extra year.

 

[12] A buffet for Vermentino. Top: plateau de fruits de mer, herb-roasted chicken. Bottom row: roasted branzino, linguine alla vongole (clam sauce), asparagus vinaigrette (photo © The Nibble).
 
4. FOOD PAIRINGS WITH VERMENTINO

Bright, zesty flavors make Vermentino a great choice for everything from casual weeknight dinners to fancier dinners to parties.

While the wine is light and refreshing for summer, its balance of fruit, acidity and subtle herbal notes makes it an ideal wine for exploring new pairings year-round.

Seafood & Poultry

 
Other Mains

 
Cheeses

 
Vegetables

 
Check out this recipe, created to pair with Vermentino:

 
Dessert

Pairing Vermentino with dessert is tricky because the wine is bone-dry. Served with something sugary, the wine will taste sour and thin. Here are some desserts that do work.

 
 
5. THE HISTORY OF VERMENTINO

Vermentino is a grape of uncertain origins. For a long time, it was believed that Vermentino originated in Aragon* in northeastern Spain, and traveled through Corsica and Sardinia to Italy.

However, following recent DNA testing, most ampelographers (grape historians) now believe it is likely indigenous to Italy, specifically the coastal regions of the Tyrrhenian Sea, the body of water that spans western coast of Italy eastward to and the islands of Corsica, Sardinia, and Sicily.

To add to the confusion, this genetic testing, in the late 20th century, proved that Vermentino and three other grapes are the same grape variety: Vermentino (Tuscany and Sardinia, Italy), Favorita (Piedmont, Italy), Pigato (Liguria, Italy), and Rolle (Provence and Languedoc, France—nobody knows why it’s called Rolle, an old Provençal word related to “round” and perhaps referring to the shape of the grapes).

These different regions developed their own names for it, and it wasn’t until DNA testing became available that the industry realized these four grapes were one and the same.
 
In The Beginning

Unlike grapes such as Chardonnay or Riesling, there isn’t a well-documented origin story for Vermentino. While it’s possible that Vermentino is older, we can document that it has been cultivated in Europe for at least 600–700 years.

Historians and grape geneticists have pieced together this timeline:

 
_________________
 
*Aragon is an autonomous community, Spain’s highest-level political and administrative division, comparable to a U.S. state or Canadian province.

**Porch wine is a casual term for light, crisp, and refreshing wines, chilled for relaxed, warm-weather sipping (e.g. on the porch). These easy-drinking wines are highly affordable, with bright fruit flavors.

†A “salty” or “saline” wine doesn’t suggesting it tastes like seawater. Rather, it’s a refined sensory experience that functions more like a seasoning than a primary flavor. It’s almost always a slight hint or a subtle sensation rather than the literal flavor of table salt. It’s often compared to the smell of a sea breeze. Similar to how a pinch of salt on a sliced tomato makes the tomato taste more like flavorful, the salinity in Vermentino heightens the perception of its citrus and herbal notes.

††Lees are the sedimentary deposits of dead yeast cells and grape particles left behind after fermentation. Winemakers often let wine age on their lees to enhance complexity, soften tannins, and add rich, creamy textures and toasted flavors like brioche or almond to the finished wine.
 
 

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

 
   ]]> https://blog.thenibble.com/2026/08/03/fun-dehydrated-watermelon-recipe-for-snacking-garnishing/ Tue, 04 Aug 2026 03:12:59 +0000 https://blog.thenibble.com/?p=160606
Continue reading "Fun: Dehydrated Watermelon Recipe For Snacking & Garnishing" →]]>

August 3rd is National Watermelon Day, and we just made our first batch of dehydrated watermelon.

We don’t have a dehydrator; we just used our oven and two ingredients, watermelon and lime juice.

The result is sweet and chewy with a pleasant vegetal undertones, a bit crispy and chip-like at the edges, and a fruit leather-ish texture in the middle.

Below:

> Dehydrated watermelon recipe.
> Beyond snacking: savory and sweet ways to use dehydrated watermelon.
> 30+ more watermelon recipes for breakfast, lunch, dinner, dessert, drinks, plus non-alcoholic beverages.

Elsewhere on The Nibble:

> The history of watermelon.
> Watermelon nutrition.
> Watermelon tips: buying and storing.

RECIPE: DEHYDRATED WATERMELON

Thanks to Gelson’s, one of America’s great high-end supermarkets, for the recipe.

Ingredients For 8 Servings

• 1 mini seedless watermelon
• Juice of 1 lime
• Cooking spray
• Optional garnish: a light dusting of chili-lime seasoning or sugar

Preparation

1. PREHEAT the oven to 400°F. Place 3 wire racks onto 3 rimmed baking sheets. Spray each wire rack with cooking spray.
2. CUT the rind off the watermelon and slice the watermelon into ¼”-thick triangles. Place the slices on the wire racks, leaving ¼” between each slice. Drizzle the slices with lime juice.
3. BAKE for 5 to 5½ hours, or until the slices have dried out and are quite thin, like chips. Immediately remove the slices from the wire racks and place on a piece of parchment to cool.
4. EAT or store in an airtight container for up to 10 days.

While garnishing is not part of the original recipe, we had a jar of Tajín, tried it, liked it, and then tried another piece with a sprinkle of sugar. So you can appeal to the chile lovers as well as those with a sweet tooth.

13 MORE USES FOR DEHYDRATED WATERMELON

When you’re not snacking on whole pieces, cut them into curls, ribbons, shards, or small dice and use them in the following ways. The irregular leathery texture can look “premium.”

Sweet Uses

• Breakfast topping: Snip over oatmeal, granola, chia pudding, or smoothie bowls.
• Chocolate bark: Press pieces into dark or white chocolate with flaky salt or chile flakes.
• Cocktail garnish: Cut into strips for a skewer or float a small piece on a drink.
• Dessert garnish: Cut into shards or ribbons for cheesecake, fruit salad, ice cream, panna cotta, etc.
• Ice cream: Chop into small pieces and fold into chocolate or vanilla ice cream, coconut or lime sorbet.
• Pastry filling: Dice and layer into hand pies, rugelach, thumbprint cookies, or turnovers.
• Trail mix: Combine with roasted pistachios, cashews, coconut, cacao nibs, and dried berries.

Savory Uses

• Charcuterie board: Pair with any cured meats.
• Cheese board: Serve alongside fresh fruits with semisoft cheeses like Brie/Camembert, Cambozola, triple-crèmes, and Taleggio; or with salty, tangy cheeses like cotija, feta, goat cheese, halloumi, and queso fresco.
• Grain bowls: Add small chopped pieces to couscous, farro, or rice with herbs and toasted nuts.
• Salad: Slice thinly into a watermelon, feta, mint, and arugula salad.
• Salsa/relish: Dice with jalapeño, lime, cilantro, and red onion for a sweet-spicy salsa or relish.
• Sandwich/wrap: Use thin strips with fresh mozzarella and basil, prosciutto, or turkey.

[1] Dehydrated watermelon is a snap to make (photo © Gelson’s).

[2] We immediately crowd our ice cream with the dehydrated melon (photo © The Nibble).

[3] Use a mini seedless watermelon (photo © The Nibble).

[4] Drizzle with lime for a bit of tang (photo © The Nibble).

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

[1] No lettuce in this salad, just carrots, grapes, cheese, and herbs (photo © The Nibble).

[2] Once found only at farmers’ markets, rainbow carrots now appear at better food stores (photo © Artisan Restaurant).

[3] Buy seedless grapes; you’ll be cutting them in half for the recipe (photo © The Nibble).

[4] Garnishes for the salad include Italian parsley, toasted hazelnuts, mint, and ricotta salata (photo © The Nibble).

[5] There’s no need to buy white balsamic vinegar just for this recipe. Substitute white wine vinegar with honey or sugar, in a proportion of 1 tablespoon wine vinegar to 1/2 teaspoon honey or sugar (photo © The Nibble).

[6] Ground coriander seeds. Coriander is the dried seed of the cilantro herb. In the U.S., people call the green leaves and stems cilantro and the seeds coriander. In other parts of the world, the whole plant is simply called coriander (photo © Savory Spice Shop).

[7] Ricotta salata (photo © Good Eggs).  

Given the number of people we personally know who are avoiding lettuce right now, here’s a refreshing summer salad that has none of it, adding greens with accents of basil and mint.
 
It was created by the folks at the California Wine Institute to pair with two great summer wines, Sauvignon Blanc and Vermentino

Below:

> Carrot salad recipe.

> What is ricotta salata?

> How does ricotta salata differ from fresh ricotta?

> When to use ricotta salata.

> The history of ricotta salata.

Elsewhere on The Nibble:

> A brief history of carrots.

> The invention of baby carrots.

> Baby-cut carrots vs. true baby carrots: the longer story.

> Where do carrots get their color?

> The year’s 8 carrot holidays.

> 20+ yummy carrot recipes.

> 10+ delicious uses for carrot tops.

> The different types of cheese: a photo glossary.

> History of cheese.

> The year’s 30 cheese holidays.
 
 
1. RECIPE: CARROT SALAD WITH GRAPES, CORIANDER & RICOTTA SALATA

This salad puts it all on the plate: crunchy sweet carrots, sweet grapes that pop in your mouth, earthy coriander, and nutty, salty ricotta salata.

Vibrant, flavorful and refreshing, this lettuce-free salad is ready to pitch in when you’re not eating lettuce. It’s a perfect partner for everything from grilled salmon to roast chicken.

Enjoy with a chilled California white wine like Sauvignon Blanc or Vermentino.

Thanks to the California Wine Institute for this recipe idea.
 
Ingredients For 4 Servings

 
For The Dressing

 
For The Garnish

 
Preparation

1. COMBINE the carrots and grapes in a large bowl.

2. WHISK together in a small bowl the olive oil, vinegar, honey, shallot, mustard, coriander, salt, and pepper. Pour three-quarters of the dressing over carrot mixture and toss to coat.

3. ARRANGE the carrot mixture on a platter. Top with hazelnuts, parsley, mint, and ricotta salata. Spoon the remaining dressing over the salad and serve.
 
 
 
2. WHAT IS RICOTTA SALATA?

Ricotta salata (photos #1, #7, and #8) is an Italian sheep’s milk cheese: an aged, salted, and pressed version of the soft, creamy, fresh ricotta.

Think of it as feta’s milder, nuttier Italian cousin: salty and tangy, but less briny, with a snowy-white, crumbly texture.

While fresh ricotta is known for its high moisture and spreadable texture, ricotta salata—which translates literally to “salted ricotta”—is a firm, dry, and crumbly cheese often compared to a mild feta or a young Pecorino.

Unlike most cheeses, which are made from freshly-coagulated curds, ricotta—fresh or other form—is a “re-cooked” product made from the proteins left behind in the whey after other cheeses (like Pecorino Romano) are produced. This results in tiny curd particles†.

Ricotta means re-cooked. Re-cooking the leftover whey results in a second set of curds, which are then pressed into molds: rectangles, rounds, and truncated pyramids are most common.

Pressing removes almost all the moisture, which creates the dry, crumbly texture. The cheese is heavily salted and aged for a minimum of two to three months.

The result is a pearly white paste with a milky, slightly nutty, and noticeably salty (but not overly salty) flavor.
 
 
How Ricotta Salata Differs From Fresh Ricotta

The primary differences between ricotta salata and fresh ricotta lie in their texture, flavor, and culinary uses.

Texture

 
Flavor

 
Shelf Life

 
Usage

 
Here’s a comparison of the two types‡ of ricotta:
 

Ricotta salata is often described as a “finishing cheese” because its firm, dry, salty character makes it especially good shaved, grated, or crumbled over a finished dish—like Asiago, Grana Padano, and Parmigiano Reggiano. It delivers a bright, milky-salty accent.

Its classic role is as the cheese grated over Pasta alla Norma, Sicily’s famed tomato-and-eggplant pasta dish (photo #9, below).

Ricotta salata is typically used as a finishing touch for other tomato-based pastas, as well as for beans, grains, and roasted vegetables.

 

[9] Pasta alla Norma, named after the heroine of the Bellini opera: tomatoes, sautéed eggplant, and a garnish of ricotta salata (photo © The Nibble).
 
 
4. THE HISTORY OF RICOTTA SALATA

The history of ricotta salata is deeply rooted in the agricultural traditions of Southern Italy, particularly in Sicily and Sardinia.

In a traditional Italian farmstead, women made the primary cheeses for the family or for sale. They were left with a massive pot of leftover whey.

Since they were already managing the fire in the kitchen, they were the ones re-cooking (ri-cotta) the whey to extract the very last bits of nourishment.

But some of the highly perishable fresh ricotta they made daily needed to preserved. By pressing and salting the cheese, they transformed a product with a shelf life of just a few days into a hardened pantry staple that could last through the winter and be easily transported to market.

Farm wives stocked the larder with ricotta salata, to ensure that the bounty of the spring milking season could be used as a seasoning for pasta and soups six months later.

Ricotta salata became a foundational ingredient in Sicilian cuisine, most famously as the finishing touch on Pasta alla Norma (photo above), a classic dish featuring eggplant, tomatoes, and basil accompanying the pasta and ricotta salata.
 
________________

*Substitutes for ground coriander in this recipe: You want a substitute that mimics ground coriander’s unique citrusy and floral earthiness without being overpowering. A 1:1 ratio of cumin and lemon zest is often the closest way to replicate the specific earthy-citrus profile of ground coriander in a fresh salad. Otherwise, the best choices:

Caraway seeds, the best match for complexity. Caraway has those anise and citrus notes that mimic the “bright” side of coriander. It pairs exceptionally well with carrots and salty cheese. Crush them slightly to release the oils.

Ground cumin, the best match for earthiness. Cumin has a similar earthy depth but is much stronger and “warmer.” Because it can be aggressive, use about half the amount of cumin as you would coriander so it doesn’t overwhelm the delicate sweetness of the grapes and carrots.

Fennel seeds, the best match with the grapes. Ground fennel or crushed fennel seeds provide a sweet, licorice-like aroma that complements the grapes beautifully. Like cumin, it’s potent, so start with a smaller amount.

Lemon zest, the best for “fresh” flavor. Since ground coriander is famous for its citrusy “pop,” a bit of fresh lemon zest added to the dressing can replicate that brightness. It will keep the raw carrot and grape flavors vibrant.

Garam masala. This spice blend usually contains a large percentage of ground coriander. Use it sparingly, as it also contains “warm” spices like cinnamon and cloves, which may shift the flavor profile of the salad slightly toward a spiced-Mediterranean vibe.

†When whey is reheated, its remaining whey proteins—mainly albumin and globulin—unfold and clump together, especially when the whey is naturally acidic or has a little acid (sour milk, vinegar) added. These delicate white particles (fine curds) rise to the surface to be skimmed or strained into ricotta. So while in the initial cheesemaking, rennet or acid coagulates the casein, forming the main cheese curd, re-cooking the whey (heat and acidity) coagulates leftover whey proteins producing the soft, fine ricotta curds.

‡You may see the term “ricotta dolce,” sweet ricotta. In Italian pastry shops, ricotta dolce usually refers to fresh ricotta that has been refined to use in sweet baked goods. It is strained longer to remove excess whey, making it much thicker and dryer. The drained cheese is whipped with sugar (and sometimes vanilla or orange zest) until completely smooth…and extremely delicious!
 
 

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

 
   ]]> https://blog.thenibble.com/2026/07/15/a-grand-marnier-sundae-for-national-grand-marnier-day/ Wed, 15 Jul 2026 12:15:55 +0000 https://blog.thenibble.com/?p=160215 The easy sundae recipe. > More Grand Marnier recipes. > The year’s 13 orange/mandarin holidays. Elsewhere on The Nibble: > The different types of orange liqueur. > The history of orange liqueur. > The history of the Creamsicle.…
Continue reading "A Grand Marnier Sundae For National Grand Marnier Day" →]]>  
We created a super-easy special dessert to celebrate National Grand Marnier Day, July 14th.

Below:

> The easy sundae recipe.

> More Grand Marnier recipes.

> The year’s 13 orange/mandarin holidays.

Elsewhere on The Nibble:

> The different types of orange liqueur.

> The history of orange liqueur.

> The history of the Creamsicle.

> The history of the sundae.

> The history of ice cream.

> The year’s 7 liqueur holidays.

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

> The year’s 50+ ice cream and frozen dessert holidays.

> The year’s 6 ice cream sundae holidays.
 
 
RECIPE: GRAND MARNIER SUNDAE

You can substitute another orange liqueur.
 
Ingredients

 
For Serving

 
Preparation

1. PLACE a scoop of vanilla ice cream and a scoop of orange sorbet into a coupe, other dessert dish, or a wide wine or cocktail glass (e.g., Burgundy glass, Margarita glass).

2. POUR a jigger (more or less to taste) over the ice cream/sorbet. Sprinkle lightly with orange zest and serve.
 
 
MORE GRAND MARNIER RECIPES

Desserts

 
Drinks

[1] The easiest dessert to serve at the end of an elegant dinner is our Grand Marnier sundae (all photos © The Nibble).

[2] This plate of friandises is chock-full of options. Pick one to place on the plate of the sundae, or a few for a selection of friandises*. If you like to go whole-hog, by all means serve them all!

[3] Following the sundae, you can serve the coffee with friandises and a glass of Grand Marnier.

THE YEAR’S 13 ORANGES & MANDARINS HOLIDAYS

 
________________
 
*Friandises (free-yon-DEEZ) is a general French term for small sweet delicacies served with after-dinner coffee. Mignardises (min-yar-DEEZ) refers specifically to platter of cookies and petit fours. Here’s more about them.
 
 

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

 
   ]]> https://blog.thenibble.com/2026/06/27/how-to-store-fine-chocolate-in-the-summer/ Sat, 27 Jun 2026 20:35:58 +0000 https://blog.thenibble.com/?p=159850 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…
Continue reading "How To Store Fine Chocolate In The Summer" →]]>

[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.

 
   ]]>