Pringles teamed up with Wendy’s to create a limited-time flavor inspired by the tasty Baconator burger. Through the wonders of food technology, each potato crisp tastes like beef, American cheese, applewood-smoked bacon, ketchup, and mayo. Each can comes with a code for a free Baconator with purchase via the Wendy’s app.
THE BEST Snacks
Hah. You and your nine-layer dip. Tasty host Alvin Zhou and his guest Kelsey Impicciche have you beat by an 11.1-to-1 ratio. Watch as they assemble this insane party snack which seems like it would be impossible to dig into without a shovel. And yes folks, every layer has a different ingredient. The layering fun starts at 4:04.
A few years back, we had the opportunity to taste several prototype flavors for Lay’s potato chips. Now, a tasty new flavor has gone into production, with chips that replicate the delicious flavor of a grilled cheese sammie and a cup of tomato soup. Available for a limited time starting on 10/21/19.
A look inside the factory where The Piping Gourmets make their gluten-free whoopie pies. While mixing up the ingredients is a pretty mundane task, we loved watching the machines that precisely squirt out the cake batter and frosting. We also love the way the narrator says “whoo-pee.”
Love you some Pringles? Just remember that next time you chow down on one of those neatly-stacked, perfect potato chips, you’re actually eating a delicious pressed, formed, and precision-cut mush of potato flakes. They’re like the Chicken McNuggets of chips.
Say cheers to Hilliard’s Craft Beer Brittle. Cooked in copper kettles, and packed with crunchy spanish peanuts, fresh brewed beer from the Shovel Town Brewery creates a buttery, nutty flavor with enough hoppiness to balance things out. Perfect for microbrew fans.
Snack cakes in ice cream form with the help of Nestle. There’s CupCakes: chocolate ice cream, chocolate cake, cream frosting; Twinkies: buttercream ice cream, sponge cake, vanilla frosting; and Sno Balls: marshmallow ice cream, chocolate cake, coconut swirl. Coming soon.
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