[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.
 

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   ]]> 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.”)
 

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   ]]> 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.
 

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

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

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

The year’s 4 mango holidays:

 
Below:

> The recipe for mango cobbler.

> Why National Peach Cobbler Day is held in April.

Elsewhere on The Nibble:

> Classic peach cobbler recipe.

> The history of cobbler.

> The history of mangoes.

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

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

Igredients

 
For The Topping

 
Preparation
Optional Garnish

 
Preparation

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

> The caramel corn recipe without corn syrup.

> Why do most recipes include corn syrup?

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

Elsewhere on The Nibble, dig into:

> The history of caramel corn.

> The history of popcorn.

> The history of corn.

> The year’s 13 popcorn holidays.

> More popcorn recipes.

There are two types of caramel corn:

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

 

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

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

 
Preparation

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

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

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

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

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

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

 
 
WHY DO MOST CARAMEL CORN RECIPES USE CORN SYRUP?

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

 
When making caramel corn, specifically, it enables a:

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

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

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

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

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

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

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

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

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

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

They are actually quite different varieties of corn:

Corn (Zea mays) has several distinct varieties:

 

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

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

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

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

Below:

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

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

Elsewhere on The Nibble:

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

> The history of cocktails.

> The history of Happy Hour.

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

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

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

If you’re new to cocktails, some terminology:

 
And now, the cocktails.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

> Penicillin cocktail history.

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

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

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

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

> Irish Coffee cocktail history.

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

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

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

[4] Sazerac cocktail (photo © Old Forester.

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

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

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

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

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

> Paper Plane cocktail history.
 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Below:

> The recipe for beet chips.

> Three dips to pair with them.

> The history of vegetable chips.

Elsewhere on The Nibble:

> Beet hummus recipe (photo #4).

> The history of beets.

> Exotic beets.

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

> The year’s 90+ snack holidays.

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

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

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

 
Preparation

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

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

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

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

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

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

Whipped Feta Dip With Lemon and Hot Honey

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

 
Horseradish & Chive Crème Fraîche Dip

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

 
Smokey White Bean Hummus

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

 
 
THE HISTORY OF “OTHER” VEGETABLE CHIPS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Use them for:

 
Get Creative!

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

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

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

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

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

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

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

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

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   ]]> https://blog.thenibble.com/2026/03/22/what-is-a-vegetable-the-years-95-vegetable-holidays-holidays/ Sun, 22 Mar 2026 19:35:10 +0000 https://blog.thenibble.com/?p=157300
Continue reading "What Is A Vegetable & The Year’s 95+ Vegetable Holidays Holidays" →]]>  
March 22nd is National Broccoli Day, one of 95 vegetable holidays celebrated each year—and that’s just the vegetables, not foods made with them, like gazpacho or spanakopita (spincah pie).

While you can see all the vegetable holidays below, in botany there is no such thing as a “vegetable.” The term doesn’t exist in science,

 
Below:

> The history of vegetables.

> Botany meets kitchen: categories of vegetables.

> Some vegetable histories.

> The year’s 95+ vegetable holidays.
 
 
THE HISTORY OF “VEGETABLES”
 
1400s: The Linguistic Origin

Originally, the word vegetable didn’t mean a food group. It came from the Medieval Latin vegetabilis, which meant growing or flourishing.

 
1700s: The Scientific/Culinary Split

The specific use of “vegetable” to distinguish savory produce from sweet fruit didn’t solidify until the mid-18th century.

 
What defines a “vegetable?”

1893: The U.S. Courts Weigh In

As mentioned earlier, he most famous “official” distinction happened in the U.S. Supreme Court in the case of Nix v. Hedden, adjudicated in 1893. It wasn’t about science; it was about taxes. To recap:

 
> The subcategories of follow, but first:
 
 
THE HISTORIES OF FAVORITE VEGETABLES
 
This is a small portion of The Nibble’s food histories. See the full list here.

 
…to be continued.

[1] Broccoli spans two categories: the bus are Flowers, and the stalks are Stems (photo © California Olive Ranch).

[2] Bulbs are a plant’s underground energy storage. Garlic, onions (in photo), and shallots are examples (photos #2 and #3 © Good Eggs).

[3] Rhizomes are horizontal underground stems that send out roots. Examples include galangal, ginger (in photo), and turmeric.

[4] Root crops are those that are pulled from the soil. Botanically, they are divided into taproots (a single, dominant root that grows straight down e.g., beets, carrots, parsnips, radishes, and turnips) and tuberous roots, which are modified lateral roots that swell to store nutrients (e.g., cassava, sweet potatoes). The photo may appear to be radishes, but they’re baby beets, a cousin (photo © Burpee).

[5] Tubers are swollen underground storage stems. They’re different from roots. Examples include Jerusalem artichokes a.k.a. sunchoke (in photo), potatoes, and yams (photo © Culinary Vegetable Institute).  
 
WHAT ARE THE SUBCATEGORIES OF “VEGETABLES?”
 
These are all vegetables, but have subcategories listed by botanical parts.
 

[6] How to categorize vegetables (Abacus Chart).
 

 
________________
 
*National Tomato Day is June 1st. April is National Florida Tomato Month. October is National Tomato Month.

**Botanically speaking, a tomatillo is a fruit, specifically, a berry. However, like its cousins the tomato and the eggplant, it is almost always treated as a vegetable in the kitchen because of its acidic, savory, and slightly herbal flavor profile.

***The Tariff Act of 1883, signed by President Chester A. Arthur, required a tax to be paid on imported vegetables, but not fruit. The John Nix & Co. company filed a suit against Edward L. Hedden, Collector of the Port of New York, to recover back duties paid under protest on his imported tomatoes, which were botanically fruits. The Supreme Court unanimously voted that the tomato should be classified under the customs regulations as a vegetable, based on the ways it is used. While there have been numerous tariff law revisions since then, since the Supreme Court never overturned its decision, it remains the standard for how the U.S. government interprets produce categories when a law doesn’t provide a specific botanical definition—i.e., the heck with science, it depends on how the item is used.

†The official name for March 16th holiday is National Artichoke Hearts Day. However, many people and organizations (including the California Artichoke Advisory Board) use the names interchangeably, so you will frequently see it listed simply as National Artichoke Day.

‡Botanically, garlic is not a vegetable in the traditional sense; it is a bulb. It belongs to the genus Allium, making it a close cousin to chives, leeks, onions, and shallots. Because it’s a part of a plant that stores energy underground, a bulb functions similarly to a tuber, but its structure (layers of cloves) classifies it specifically as a lily-family bulb. It’s the underground storage organ of a perennial plant. In the USDA dietary guidelines, however, it’s grouped with vegetables because of its nutrient profile.
 

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   ]]> https://blog.thenibble.com/2026/03/09/great-ways-to-use-celery-for-national-celery-month/ Mon, 09 Mar 2026 21:35:33 +0000 https://blog.thenibble.com/?p=157018
Continue reading "Great Ways To Use Celery For National Celery Month" →]]>

It’s National Celery Month and April is National Fresh Celery Month, both celebrating a vegetable that most of us don’t pay much attention to.

Yet celery, an unsung hero, is one of the most versatile “workhorse” vegetables in the kitchen.

According to the California Celery Research Advisory Board, U.S. per capita consumption of celery is about 9 to 10 pounds per person annually. That means that even if you don’t think you eat much celery, you do—in one way or another.

While it may be best known as healthy munchie (alone or with carrot sticks) and as stuffed celery (from Ants on a Log to fancier fillings like crabmeat salad), it’s famously the star of Ants on a Log (stuffed with peanut butter and raisins), its most popular uses are actually foundational to global cooking.

To give celery it due, we have a number of “food for thought” suggestions below, including:

> Fancy stuffed celery recipes (photo #8).

> Beyond the Bloody Mary, other cocktails that like a celery stick garnish.

Elsewhere on The Nibble:

> The history of celery.

> The two different types of stalk celery.

> The year’s 7 celery holidays.

> More ways to use celery.

> 35 celery recipes from Bon Appetit.
 

[6] Cheesecake-filled celery sticks for a sweet-and-crunchy snack. Here’s the recipe (photo © Duda Fresh).
 
 
1. AROMATICS

Before we proceed, a tip: Don’t throw away the celery leaves. They are:

 
Onto the main body: the celery stalk.

 
As part of the flavor foundation of many Western recipes, celery is a critical component of major vegetable bases used to start most soups, stews, and sauces. The “big three”:

 
 
2. MAYONNAISE-BOUND SALADS

Because of its high water content and satisfying crunch, celery is the primary way to add texture to salads that bind the ingredients with mayonnaise. Celery provides the essential “snap” in:

 
 
3. SNACKS, SIDES

 
 
4. SOUPS & STOCKS

 
 
5. DRINKS

 

[7] Cheesy celery gratin is an unexpected but special side. Here’s the recipe.
     

[1] It’s a Celery Caesar: Caesar salad with a base of celery instead of romaine. Here’s the recipe (photos #1 and #4 © Bon Appetit)

[2] Top grilled fish with shredded celery hearts or ribs (photo © King Restaurant | NYC).

[3] Instead of peanut butter and raisins, these “ants on a log” use cream cheese and other toppings (photo © Cava).

[4] A sophisticated upgrade: lady bugs on a stick tops the celery with guacamole and cherry tomatoes (photo © Calavo Avocado).

Thai Celery Salad[/caption]
[5] You don’t need lettuce for a green salad. This Thai salad combines celery, peanuts, chiles, and cilantro. Here’s the recipe.

[6] If you like cream of celery soup, this easy recipe cooks in just 25 minutes (photo © Taste Of Home).
[8] Fancy stuffed celery (Gemini Photo).
 
 
FANCY CELERY STUFFINGS

Start with uniform lengths: cut all the stalks to exactly 2.5 or 3 inches.

 
Seafood

 
 
Sophisticated Cheeses

 
 
Gourmet

 

[9] Three cocktails with celery garnishes: Celery Gimlet, Savory Gin & Tonic, and Dirty Martini (Abacus Photo).
 
 
CELERY STICK COCKTAIL GARNISHES

Celery is a surprisingly versatile garnish because of its structural integrity and its ability to provide a crunchy, vegetal contrast to a drink.

While it is the go-to partner for a Bloody Mary, here are several other cocktails where a celery stick (or a small celery heart) works beautifully.

It the stalk is too wide, use half of it, sliced vertically.

We’ll start with Bloody Mary’s “relatives” before moving onto drinks that are only related to her by alcohol.

 
Now, for the “Way Beyond Bloody Mary” cocktails:

 

[10] Pascal celery, the most common type grown in the U.S. (photo © Good Eggs).

________________
 
*For drinks like a Celery Gimlet, savory G&T, or Dirty Martini with celery and olives, check out:
> Gin Mare (Spain), for explicit olive/rosemary/thyme synergy.
> Monkey 47 (Germany, Black Forest): 47 botanicals, with plenty of forest herbs and lots of green, herbal, and woody notes.
> Hendrick’s Orbium (Scotland), for a bitter, more amaro-adjacent Martini base.
> St. George Terroir (California), for lots of pine and sage.
> The Botanist (Scotland, Islay), for layered herbal complexity that’s still very mixable.
 

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

 
   ]]> https://blog.thenibble.com/2026/03/05/cinco-de-marcho-the-most-popular-st-patricks-day-drinks/ Thu, 05 Mar 2026 18:32:29 +0000 https://blog.thenibble.com/?p=156880 The history of St. Patrick’s Day. > 100+ Irish-themed recipes for every meal of the day. ________________   Editor’s Note: The Spanish word for…
Continue reading "Cinco de Marcho & The Most Popular St. Patrick’s Day Drinks" →]]>

Below:

[1] Guinness, a St. Pat’s standard (photo © Erik Jacobson | Unsplash).

[2] Irish whiskey, straight, on the rocks, or cocktails (photo © Slane Irish Whiskey).

[3] Baileys Irish Cream, the O.G. Irish cream liqueur (Abacus Photo).

[4] Irish Coffee in the standard glass mug (photo © Libbey).

[5] Smithwick’s Irish Red Ale (photo © Smithwick’s).

[6] Irish whiskey on the rocks (photo © Jameson Whiskey).    
March 5th is one of those made-up holidays that’s actually fun, as opposed to those that make a lot lesss sense, such as:

 
 
THE PURPOSE OF CINCO DE MARCHO

A clever play on Cinco de Mayo, its intent is to start a 12‑day “liver training” discipline leading up to the heavy drinking often associated with St. Patrick’s Day on March 17th. It was established in 2007.

The founders—the fancifully named Carlos Fantastico and Lady O’ Le, realized on March 5th that year that they’d need to “prepare” for a St. Patrick’s Day with heavy-drinking friends.

They were at a Mexican restaurant at the time, drinking Margaritas at a Mexican restaurant, noticed the coincidence with Cinco de Mayo, and turned it into a recurring joke-holiday that blends Mexican‑style drinks with Irish‑themed drinking culture.

Their thought was that people—especially those who don’t drink much normally—need to “warm up” with Margaritas or drinks of choice starting on March 5th, so they’d be ready for St. Patrick’s Day festivities.

It you’d like to celebrate Cinco de Marcho, today’s the day to start.

Here are 35 Margarita recipes: many more than you need to “warm up.”
 

[7] Classic Margarita (photo © Casa Noble Tequila).

> To warm up with St. Patrick’s Day drinks, head to the section below.

Elsewhere on The Nibble:

> The history of St. Patrick’s Day.

> 100+ Irish-themed recipes for every meal of the day.

________________
 
Editor’s Note: The Spanish word for March is Marzo, not Marcho. National Margarita Day is February 22nd.
 
 
THE MOST POPULAR ST. PATRICK’S DAY DRINKS

At bars you’ll find green beers (lager + a few drops of green coloring, green vodka lemonades, “Lucky” green Margaritas, Shamrock and Grasshoper-type cocktails, (minty green, often crème de menthe + cream).

If you want to host a St. Patrick’s Day cocktail party, here’s where to start.

Irish Beer

 
Plus:

 
Irish Whiskey

 
Irish Cream Liqueur

 
 
ELSEWHERE ON THE NIBBLE

> The history of beer.

> The different types of beer: a photo glossary.

> The different types of whiskey: a photo glossary.

> The history of whiskey.

> The different types of whiskey and whiskey (Irish) vs. whisky (Scotch).

> The history of cocktails.

> The year’s 50+ cocktail and spirits holidays.

> The year’s 40+ beer holidays.
   

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

 
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