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 akk types of burgers.
 
 
RECIPE: NATE & CJ’S HAWAIIAN TUNA BURGER

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

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

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

 
For Serving

 
Preparation

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

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

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

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

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

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

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

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

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

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

Ingredients

 
Preparation

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

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

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

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

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

 
 
ABOUT SAFE CATCH

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Below:

> The history of ketchup.

> America’s top ketchup brands.

> Noteworthy small-batch brands.

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

Elsewhere on The Nibble:

> The history of ketchup.

> 50+ artisan ketchup brand reviews.

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

> G. Hughes Zero Sugar Ketchup
 
 
THE HISTORY OF KETCHUP

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tomato Ketchup Today

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

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

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

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

In order of sales:

 
 
SMALL-BATCH KETCHUP BRANDS
 

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

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

 
Also check out:

 

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

 
The Comfort Food Condiments

 
The Base For Other Condiments

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

 
The Bizarre, At Least To Us

 
The Vintage & Retro Horrors

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

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

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

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

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

Below:

> About sheet pan pancakes.

> The history of sheet pan pancakes.

> The recipe.

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

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

> The history of pancakes.

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

> The year’s 116 breakfast holidays.

> More pancake recipes.
 
 
ABOUT SHEET PAN PANCAKES

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

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

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

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

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

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

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

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

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

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

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

 
Preparation

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

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

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

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

 
 
> Below the photo: mix-ins and toppings.

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

[2] Here they are in the pan.

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

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

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

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

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

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

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

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

 
Other Sweet Mix-Ins/Toppings

 
Sweet Combinations

 
Savory Mix-Ins/Toppings

 
Savory Combinations

 

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

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

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

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

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

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

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

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

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

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

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

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

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

Below:

> Thai Cobb Salad recipe.

> Asian salad dressing recipe.

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

> More yummy Cobb Salad recipes.

Elsewhere on The Nibble:

> The history of Cobb Salad.

> The history of salad.

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

Prep time is 15 minutes.

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

 
Preparation

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

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

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

Dark sesame oil provides a much deeper sesame flavor.
 
Ingredients

 
Plus

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

2. SHAKE the dressing again just before serving.

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

 

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

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

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

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

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

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

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

Below:

> Cherry tiramisu recipe.

> More cherry dessert recipes.

> The different types of cherry liqueur.

> More uses for Kirsch.

Elsewhere on The Nibble:

> The history of tiramisu.

> The history of cherries.

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

> The year’s 15+ cherry holidays.

> What is mascarpone?

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

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

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

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

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

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

 
Preparation

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

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

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

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

Cakes & Cheesecakes

 
Other Cherry Desserts

 
Cookies & Bars

 
Frozen Desserts

 
Pies, Tarts, Pasties, & Cobblers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2. Maraschino Liqueurs

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

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

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

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

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

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

4. Regional Infusions & Fortified Styles

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Below:

> The ketchup quandary: hidden sugar.

> G. Hughes Zero Sugar Ketchup.

> The top ways Americans use ketchup.

Elsewhere on The Nibble:

> The history of ketchup.

> 50+ artisan ketchup brand reviews.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Sugar-Free Ketchup

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

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

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

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

Now, for the contrarian view:

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

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

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

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

For the nearest bottle:

 

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

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

In order of use, we add ketchup to:

 
Less Standard Choices

 
In the words of Henry James:

“Americans will eat garbage provided you sprinkle it liberally with ketchup.”
________________

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

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

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

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

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

 
   ]]> https://blog.thenibble.com/2026/05/11/the-best-dubai-chocolate-history-of-dubai-chocolate/ Mon, 11 May 2026 15:07:03 +0000 https://blog.thenibble.com/?p=151172
Continue reading "The Best Dubai Chocolate & History Of Dubai Chocolate" →]]>  
By now, the global Dubai chocolate craze that began in 2023 has resulted in many copycats of the original layered chocolate bar, plus a porting of the flavors to brownies, cakes, cheesecakes, cookies, croissants, iced coffee, pancakes, pistachio butter cups, and dozens more (see the ††footnote). There are even Dubai chocolate beers!

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).
 

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   ]]> 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
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[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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