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Yahoo
a day ago
- Entertainment
- Yahoo
Fans Say This ‘Perfectly Crispy' Nostalgic Snack Tastes ‘Way Better Than the Little Debbie Version'
Fans Say This 'Perfectly Crispy' Nostalgic Snack Tastes 'Way Better Than the Little Debbie Version' originally appeared on Parade. If you grew up with a sweet treat tucked into your lunchbox, prepare for a serious blast from the past with a major upgrade. Snack fans everywhere are buzzing about a crispy, chocolate-coated treat that's reminding them of their childhood favorites... only better. Enter: Wonder Peanut Butter Wafers. Yes, the same iconic brand behind Wonder Bread. While the brand may be best known for white sandwich bread and colorful packaging, it's quietly stepped into the snack game and people are freaking out in the best way. Fans are loving these bars featuring layers of crunchy wafers stuffed with smooth peanut butter and finished with a rich chocolatey coating. They look familiar, sure, but the taste? That's where things get interesting. According to fans, they're lighter, crispier, and more peanut buttery than the classic Little Debbie version. 🍳 SIGN UP to get delicious recipes, handy kitchen hacks & fun food news in our daily Pop Kitchen newsletter 🍳 Instagram user @your_snack_dealer found the sweet treat at Meijer. One reviewer compared the experience to 'crunching into a memory, but with better texture.' Others are calling them 'dangerously good' and claiming they're the upgraded version of the peanut butter wafer snacks we all know and love. Shoppers say they're easy to find at major retailers, like Walmart and Safeway, and usually ring in at around $5 per box, making them an easy, low-risk treat to toss into your cart. Each bar comes individually wrapped, making them perfect for lunchboxes, glove compartments or just snack drawer emergencies. But what really has people talking is the texture. Where some wafer snacks can turn soft or overly sweet, these keep their crunch and balance, according to fans. The peanut butter is "smooth without being overwhelming," and the coating is just enough to give it that classic 'candy bar meets snack bar' feel. If you're looking for a new sweet snack to fall in love with, these throwback bars are having a serious moment. The nostalgia is real. But according to fans, the flavor might be even better than you remember. So if you see a bright red box with the Wonder logo peeking out from the snack aisle, don't hesitate. Grab it. Taste it. And see for yourself what all the crispy, peanut-buttery fuss is Say This 'Perfectly Crispy' Nostalgic Snack Tastes 'Way Better Than the Little Debbie Version' first appeared on Parade on Jul 14, 2025 This story was originally reported by Parade on Jul 14, 2025, where it first appeared. Solve the daily Crossword
Axios
24-06-2025
- Health
- Axios
Why al dente pasta is better for your health
Many Americans cook their pasta for too long, when nutritionists and chefs say al dente is best. Why it matters: How pasta is prepared could mean the difference between a health-optimized dinner and one that spikes your blood sugar. How it works: When pasta is cooked al dente, it has a lower glycemic index (a measure of how quickly specific foods raise blood sugar) than overcooked noodles. A higher GI can potentially leave diners hungry and tired after eating. Firmer pasta also requires more chewing, helping with digestion. It's a small difference that can be especially important for anyone tracking their blood sugar or looking to punch up their meal's nutrition. What we're hearing: Minutes matter. Al dente means "to the tooth" in Italian. "You want to feel something in your teeth. Nothing like Wonder Bread or marshmallows," Mediterranean diet ambassador and chef Amy Riolo told Axios. If it's crunchy, though, it's not ready. Denver-based chef Elise Wiggins recommends cooking pasta until it's three-quarters done (still "stiff-looking"), then finishing it in the sauce. Mushy pasta's glycemic index could mimic that of white rice, while al dente pasta is closer to farro or barley, says Melissa Mroz-Planells, Seattle-based spokesperson for the Academy of Nutrition and Dietetics. Boxed spaghetti typically cooks in just 9 minutes, and Riolo told Axios it's best to check for doneness at 7 minutes. The boiling process is also important: Water should be rapidly boiling (with big bubbles at the top). Add salt (at least a teaspoon). Salt also speeds up the boiling process. Add pasta and stir. Turn the heat down to medium-high or medium. (You don't want the water boiling over.) Fun fact: Barilla created Spotify playlists that match its pasta cook times. Never rinse pasta after cooking because that washes away nutritional value, Mroz-Planells says. Plus, that surface starch is "essential for the sauce to adhere well," says Claudia Bouvier, co-founder of Boulder-based heirloom wheat pasta company Pastificio. Also, don't add oil to the water, award-winning chef and TV personality Tiffany Derry warns. "That's just a waste, and it keeps your sauce from sticking like it should." Oil can be used after the pasta is cooked.
San Francisco Chronicle
07-06-2025
- Entertainment
- San Francisco Chronicle
This S.F. toast cost $13.50, and I'd buy it again
Each week, critic MacKenzie Chung Fegan shares some of her favorite recent bites, the dishes and snacks and baked goods that didn't find their way into a full review. Want the list a few days earlier? Sign up for her free newsletter, Bite Curious. Remember when The Discourse revolved around the price of toast at the Mill? A simpler, sepia-toned time… The current seasonal toast special costs $13.50 (more than three times the $4 that sparked outrage 12 years ago), but it's 'toast' in the same way that 'The Metamorphosis' is a book about a bug. A chonky, inch-thick slice of Josey Baker's whole grain Wonder Bread is slathered with chive cream cheese, then dolloped with a punchy, vegan pesto made with both basil and arugula. The element that takes the toast from serviceable breakfast to composed dish, however, is the crunchy, garlicky clusters of chili crisp pepitas that are sprinkled over the top. Yow. Go eat this while it's still on the menu. Scribe Winery takes its food seriously. Their chef-in-residence program reads like a who's who of bestselling cookbook authors and James Beard honorees, and the quartet behind Top 100 restaurant Valley all met while working at Scribe. The team grows much of their own produce, collects eggs from the spunky vineyard chickens and serves incredible beans. Spiritually, beans are the opposite of caviar on a restaurant menu; they're humble, a hard sell, and a chef isn't going to serve them unless they're absolute knockouts. Scribe's pink beans are brothy and creamy, seasoned with a good amount of acid and showered with fresh herbs. Last weekend, my family celebrated the Dragon Boat Festival with a proper feast, anchored by homemade zongzi and a cured duck that's a specialty of Yiyang in Hunan, our home province. The ducks are marinated in a variety of Chinese spices and herbs, many of them selected for their medicinal properties, before being air dried. The resulting delicacy is a dark reddish brown in color, mildly spicy and very savory in addition to being good for your spleen and blood circulation, my cousin tells me! Cousin Winnie's house, or the internet
Miami Herald
05-06-2025
- Health
- Miami Herald
Iconic astronaut beverage gets new life as energy, exercise drink
My parents were health freaks long before that was even a thing. We didn't eat red meat, drink soda, or even use butter. We "dressed" our baked potatoes with olive oil and fresh rosemary. Fast food? Forget about it. Not sure how I even survived. In hindsight, they were way ahead of their time in many ways, but I remember wishing I could eat a Skippy peanut butter and Smucker grape jelly sandwich on Wonder Bread and wash it down with a can of Coke or a glass of Tang, like everyone else did. Don't miss the move: Subscribe to TheStreet's free daily newsletter Tang was a staple for Americans in the 1970s and 1980s, when I was a kid. If you're not familiar, it was a sweet and citrusy "shelf-stable" powdered mix that you'd stir into a glass of water and drink to get a dose of vitamin C. A "better living through chemicals" kind of thing. And though General Mills launched Tang in 1957, it didn't really take hold in the popular consciousness until years later, when NASA made Tang a star during the 1962 Mercury mission. That was the year astronaut John Glenn took Tang into orbit on the Mercury mission, kicking off a long relationship between the bright orange drink mix and America's space program. By the time Apollo 8 launched in 1968 - the first manned mission to orbit the moon - Tang was being promoted as the "official drink of astronauts," thanks to an aggressive advertising campaign and sponsorship of ABC's TV coverage of the historic event. Image source: Bettman/Getty Images Tang sort of faded from American menus in recent decades, though it's still very popular in countries like the Philippines, Brazil, and the Middle East. Now, more than half a century after it first blasted into the spotlight, Tang is aiming for a new orbit: the gym. Tang is making a return to U.S. shelves as a pre-workout sports supplement. The brand has partnered with An Supps - a division of Applied Nutrition PLC, UK - to launch Tang pre-workout and hydration products. The drinks are aimed at fitness enthusiasts looking for energy, hydration, and maybe even a hit of nostalgia before hitting the weights or the treadmill. Early product pages list caffeine, electrolytes, amino acids, and B vitamins as the main ingredients, all of which are standard in modern performance drinks. More Food News: McDonald's, Starbucks targeted by rival fast-food chain's takeoverPopular retailer unveils affordable line with unexpected brandOreo celebrates 113th birthday bringing back fan favorite This pivot is part of a broader trend of legacy brands tapping into their heritage to reach new audiences. Tang's revamped image plays heavily on its astronaut legacy while appealing to Millennial and Gen Z consumers who demand functionality but also love a connection to the past. Related: Nostalgic breakfast treats move to the ice cream aisle The sports beverage and supplement market is booming, projected to reach over $30 billion globally in the next few years. Pre-workout powders alone are seeing annual growth of nearly 10%, driven by health-conscious consumers, the rise of home fitness, and an ever-expanding array of influencers and TikTok stars promoting their favorite blends. Brands like C4, Ghost, and Celsius have already carved out strong positions, and legacy players like Gatorade are investing in their own expanded product lines to keep pace. Applied Nutrition PLC, maker of ABE and Whey Iso, among other products, is partnering with Tang on the new drinks, which will be available at The Vitamin Shoppe stores at first. The latest variation of Tang comes as a carbonated, ready-to-drink canned beverage or powder in three formulas: pre-workout, caffeine-free pre-workout, and hydration. All are gluten-free and sugar-free, and they include citrulline, which is said to increase endurance, reduce muscle fatigue, and improve high-intensity exercise. Related: McDonald's menu adds hot new collab to spice things up "The brand is a wink to anyone taking care of themselves in the present, while wistful of the brands they have enjoyed in the past," An Supps CEO Aaron Heidebreicht said in an announcement. With Tang entering the arena, the battle for the shaker bottle is heating up. Whether this retro-futuristic drink can compete with the neon-hued competition remains to be seen. As for astronauts, some of them were apparently still drinking Tang as recently as 2014, according to this interview with former astronaut Mike Massimino on Bill Nye the Science Guy. Related: Veteran fund manager unveils eye-popping S&P 500 forecast The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
Miami Herald
01-06-2025
- Business
- Miami Herald
Popular regional food brand files for Chapter 11 bankruptcy
Consumers face the risk of losing some of their favorite products whenever a food manufacturer files for bankruptcy. Commercial bakeries produce some of the most beloved products, and Hostess Brands is one of the most popular bakery brands, offering Wonder Bread, Twinkies, Ho Hos, Ding Dongs, and their fruit pies for decades. Don't miss the move: Subscribe to TheStreet's free daily newsletter Hostess broke a lot of hearts after it filed for bankruptcy in January 2012, shut down operations, and liquidated its products. Luckily for its fans, J.M. Smucker in September 2012 purchased the company for about $5.6 billion and restarted the business. Related: Another popular pizza dining chain files Chapter 11 bankruptcy Another food manufacturer, Hearthside Food Solutions, which made various snack and food products for distributors such as Mondelez Global, Kraft Heinz Foods, and Pepsico, on Nov. 22, 2024, filed for Chapter 11 bankruptcy protection with a restructuring support agreement to hand 100% ownership of the company to its first-lien lenders. Hearthside, known as H-Food Holdings, restructured its debt, reorganized, and emerged from bankruptcy on March 31, 2025, as a new company, Maker's Pride LLC. Through the restructuring process, H-Food eliminated about $2 billion in funded debt. The company emerged with about $600 million in liquidity, including $200 million in new money through an equity rights offering and another $190 million of additional capital from a new asset-backed loan facility, according to a Maker's Pride statement at the time. "The swift completion of our financial restructuring process marks a pivotal moment for our company and is a testament to the dedication of our valued team members and committed support of our customers and financial partners," Darlene Nicosia, chief executive officer of Maker's Pride, said in a statement. The Downers Grove, Ill., company manufactures and produces convenience foods, including baked, refrigerated, and frozen foods, sweet and salty snacks, and nutrition bars, as a full-service provider of food packaging services for many of the world's premier brands through a network of 27 facilities and is the largest private bakery in the industry. And now, another popular commercial bakery has declared bankruptcy, as the parent company of Phoenix-based artisan bakery Noble Bread has filed a Chapter 11 petition to reorganize its business. The bakery and restaurant owner's parent Noble Goodness LLC and three affiliates filed their Subchapter V petition in the U.S. Bankruptcy Court for the District of Arizona on May 29, listing $1 million to $10 million in assets and $1 million to $10 million in liabilities. Related: Major logistics and trucking company files Chapter 11 bankruptcy The debtor did not indicate a reason for filing for bankruptcy in its petition. Nobel Bread operates a bakery facility that produces 30 different types of bread, as well as a modern wood-fired deli restaurant, Noble Eats, located in the Biltmore District in Phoenix. More bankruptcy: Iconic auto repair chain franchise files Chapter 11 bankruptcyPopular beer brand closes down and files Chapter 7 bankruptcyPopular vodka and gin brand files for Chapter 11 bankruptcy The bakery says that it uses old-world techniques, "only using organic GMO-free flours, water, sea salt, and organic levain starter, which is a culture of wild yeasts used slowly to leaven the bread," according to Noble Bread's website. The company claims that it takes 36 hours to make one loaf of bread. "Utilizing whole grains, and ancient grains makes the bread far more complex and biologically active than just plain white bread," Noble Breads said on its website. The artisan bakery's products are available at Noble Eats, 11 AJ's Fine Foods gourmet markets throughout Arizona, and at a dozen farmers' markets throughout the Grand Canyon State. Related: Another major internet company files for Chapter 11 bankruptcy The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
