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Mouthing Off

By the Editors of Food & Wine Magazine

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ultimate holiday guide

5 Spiced Holiday Snacks

Spiced Cashew Brittle and Chocolate Crunch Bark

Adding spices to your holiday munchies gives them an extra kick.

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Expert Guide

5 Creative Ways to Use Pork Clouds

Rosemary and Sea Salt Pork Clouds

Airy pork clouds flavored with rosemary and sea salt are one of the addictive snacks in F&W's collection for Mouth.com.

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F&W Holiday Guide

3 Easy Recipe Upgrades Using Spiced Pecans

Addictive spiced candied pecans are great on their own, but F&W executive food editor Tina Ujlaki also likes to use them to upgrade other dishes.

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Blogger Spotlight

5 Healthy Recipes from a Blogger Who Knows Her Snacks

Emilie Raffa

The creator of the blog The Clever Carrot picks her top five favorite homemade snacks.

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Technique Week

5 Crowd-Pleasing DIY Happy Hour Snacks

Garlic Bread Fries with Marinara Ketchup

Here, five tasty snacks to make that will be a hit at any home happy hour.

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Make This Now

10 Game-Day Snacks That Will Win Any World Cup Viewing Party

Here, 10 recipes that will be a hit at any World Cup gathering.

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Chefpocalypse

The World’s Ending, Why Not Eat Like a Kid?

Chef Christopher Israel, of Grüner in Portland, Oregon, would pack for the apocalypse like he was packing supplies for a fifth grader’s field trip.

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TV Food Guide

Genius Game Day Snack: Khe-Yo's Sesame Beef Jerky

Sesame Beef Jerky Recipe

This easy recipe yields the perfect snack to eat while wearing stretchy pants and watching football or Homeland.

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Supermarket Sleuth

Best Popcorn Crunch Ever!

Courtesy of Pop'd Kerns.
Courtesy of Pop'd Kerns.

Courtesy of Pop'd Kerns.

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I’m a sucker for popcorn and all other toasty, savory corn snacks, from chips to corn nuts, to Halfpops and those Spanish imports called Quicos. Recently, one of my favorite versions, which was called Glad Corn and sold in pocket-size bags, disappeared from my health food store, only to reappear in a larger format and renamed Pop’d Kerns.

It resembles classic popcorn without the fluff, and with the kernel portion fried (I assume) until exploded and super-crispy. I’ve only had the plain version—and I think I’ll stick to that. They’re awesome and addictive straight out of the bag, but they also make wicked-good, nut-free, sweet-and-salty bark or rochers if you fold them into melted dark, milk or even white chocolate.

Related: F&W Editors' Favorite Snacks
Healthy Snacks
Tasty Snacks

Supermarket Sleuth

On a Search for Toasty Granola

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© Zubin Schroff

When making granola at home, toast it to maximize its nutty flavor.
// © Zubin Schroff

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

F&W thought the granola boom was over a few years ago, but the category keeps expanding like crazy! Personal taste when it comes to granola is sort of like chocolate chip cookie appreciation—some people prefer the dough raw, some like their cookies soft and almost gooey, some soft and chewy and some supercrisp.

Whether I make granola at home, which I do all the time, or I buy it (for a change of pace), I’m the charter member of the toasty camp. I think baking brings out the flavor of the oats, seeds and nuts, and since I usually have it as a topping or mix-in with tangy yogurt and supercrisp apples, flavor and texture are key. My favorite brands are the slightly salty Early Bird, which is made with olive oil; the almond-packed Bola granola, from the Berkshires; and one I just tried for the first time at the Natural Foods Expo called Viki’s.

If you want to make your own, where you’re in charge of toastiness and what goes in, here are a couple of my favorite recipes: Grace Parisi’s granola with maple-glazed walnuts and Jessamyn Waldman’s nutty granola from the awesome Hot Bread Kitchen in New York City.


Related: More Granola Recipes
Tasty Snacks
Healthy Snacks

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