Pringles Stack Shack

Pringles® took its iconic crisps to new extremes with a New York pop-up dedicated to flavor stacking – a new way to experience Pringles crisps

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How to Ship Cookies and Other Treats for the Holidays

Merry holiday wishes alone will not protect baked goods in their travels through the mail. They can lose their crunch, go stale, or just get tumbled around enough to crumble those perfect linzer cookies you’re so proud of.

Here are the tips you need to know to ship your baked goods and have them arrive on time and intact for Christmas.

SELECT YOUR COOKIES

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Unless you are spending big bucks to ship with an overnight service, plan to mail baked goods that will taste fresh and stay crisp for about a week. “When you bake at home, you don’t think about shelf life,” says Jenna Park, co-owner of Whimsy & Spice bakery in Brooklyn, New York. “But definitely for shipping you have to.” You don’t want to ship any cookie or baked good that won’t hold up for three to five days sitting around your house in the container you plan to ship in. Not sure? Do a test batch and see what happens. Take these holiday-appropriate cookie recipes for a test drive.

The Best Type of Cookies to Ship:

Drier, crispier varieties will last longer. “Shortbreads are probably the most fail-safe,” says Whimsy & Spice’s Park. Other good bets are sugar cookies, biscotti, or crisp gingerbread. Our pecan sandies and molasses crinkle cookies are also great options to ship. Soft, moist cookies have “less of a shelf life because the moisture will help it deteriorate,” says Rose Levy Beranbaum, journalist and author of Rose’s Christmas Cookies.

Not as Foolproof But Totally Doable:

Opt for faster shipping methods for anything soft and moist, like brownies, bundt and tube cakes, and loaf cakes. The same goes for cookies with nuts, says Beranbaum—because nuts go rancid quickly, they shorten the shelf life of a cookie to about a week. For doughs with cream cheese in them (like rugelach), “five days is my rule of thumb for shelf life,” says Beranbaum.

Mail at Your Own Risk:

“One of my favorite cookies I would never ship,” warns Beranbaum. “My lemon butter bars. Or cheesecake bars.” They are too soft, squishy, and perishable. She also says she’s hesitant to ship meringues because they are so delicate (but at least they still taste good broken).

DON’T BE A CRAPPY PACKAGER

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To avoid an epic cookie-shipping failure, start by fully cooling your treats before trying to cram them into bags or tins or anything else but your mouth. You don’t want any extra steamy moisture caught in there to speed spoilage. That said, mail the cookies as soon as possible after baking, advises James Wigdel, spokesperson for the U.S. Postal Service in San Francisco. This will get you the most out of the shelf life.

Also, use the right containers. You’ve got a few options: Beranbaum is a fan of Snapware containers because they have gaskets and form an airtight seal. Tins are fine too, but you’ll need to tape around the lid to add a seal and hedge your bets against the lid popping off somewhere in transit. At the minimum, Wigdel says, you should use one of those inexpensive plastic food storage containers, such as the kind Ziploc makes.

The often-overlooked key to good packing is keeping your cookie types separated. “You want crunchy to stay crunchy and soft to stay soft. If you put them together, the crunchy get soft, and the soft turn hard,” says Beranbaum. That doesn’t mean you have to ship multiple tins. You can separate the types with resealable bags, or class it up and get cellophane goodie bags, advises Park, and tie them up with a ribbon. If you’re just shipping one type of cookie, put sheets of waxed paper between the layers as you fill the tin. Either way, fill in the gap at the top with crumpled waxed paper, says Jennifer Caccavo, a spokesperson for FedEx.

BOX AND DELIVER

Once you have your treats secured in a container, use a sturdy corrugated box designed to ship in, says Kristen Petrella, a spokesperson for UPS. Then be sure to have at least two inches of packing material on all sides. You can use crumpled newspaper, foam peanuts, bubble wrap, shredded paper, crumpled old plastic or paper bags, or do as Beranbaum does and fill up resealable bags with real popcorn and pack those around the treats as a bonus for the giftee. “Shake the box—if you can feel or hear any movement, add more cushioning!” says FedEx’s Caccavo.

Caccavo, Petrella, and Wigdel all advise writing the recipient’s name and address on a note card stuck inside the box—if the exterior label falls off or becomes unreadable, the carrier can still get it to your giftee. And skip the brown paper and string overwrap, since it “can potentially catch in package sorting equipment,” warns Petrella. Seal the box with packing tape—not flimsy Scotch tape you stole from the office—clearly address it, and ship it out. And don’t wait too long! Here’s our last-minute slacker shipping chart.

DROP-DEAD DROP-OFFS FOR DELIVERY BEFORE CHRISTMAS

USPS

First Class: December 19
Priority Mail: December 20
Express Mail: December 22
USPS delivers only Express Mail to select areas (major cities, check with your post office to be safe!) on December 25. See a full list of USPS deadlines here.

FedEx

Ground: December 15 (but better to ship earlier if possible)
Standard (overnight): December 21
FedEx does not schedule deliveries on December 24.
See a full table of FedEx options here. Caccavo says sometimes altruistic carriers will do volunteer deliveries in the event of severe weather, but don’t count on it!

UPS

Ground: Most likely December 19
If you’re shipping coast to coast, UPS advises customers to use its “time-in-transit” maps online to determine the exact number of days to allow for shipping to your recipient. It’s possible you will need to ship earlier.
3 Day Select: December 18
2nd Day Air: December 21
Next Day Air: December 22
UPS does not pickup or deliver on December 24 or 25. See a full list of UPS deadlines here.

Mail and shipping deadlines on this page were updated on November 30, 2017.

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Champagne Chocolate Truffles

These truffles have a deep chocolatey flavor with a little bit of background tanginess from the champagne. Their texture is firm but just as creamy and melt-in-your-mouth as you could hope for.

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Here’s the Coffee You’ll Be Sipping in 2018

Now that the great Unicorn Frappuccino debacle of 2017 is behind us, we can move into a new year with a fresh palate and an empty mug, just waiting to be filled with something special and exciting. There are a lot of promising coffee trends worth waking up for on January 1 (though we can’t promise any of them will cure your New Year’s Rockin’ Eve hangover).

Instant (or Near-Instant) Coffee

The latest developments in flavor-crystal technology has led to easy-breezy instant coffees that are more than worth the effort it takes to stir them into hot water. (That is to say, there is no effort involved—it’s the easiest thing in the world!) Specialty-coffee obsessives like two-time Finnish Barista Champion Kalle Freese from Sudden Coffee and the team at Brooklyn Parlor Coffee have mastered the art of taking brewed coffee and instantifying it using a combination of extraction science, commercial dehydration, and/or simply magic. While it’s not exactly instant, a California startup called Steeped Coffee is looking to marry quality and convenience by putting coffee in perfect pre-portioned satchels like tea bags, eliminating the muss, fuss, expensive and confusing brewing equipment, and the fear of waking up your roommates when you turn the grinder on. One way or the other, it’s clear that a convenience revolution is brewing, and we can’t wait to enjoy the instant gratification.

Science Experiments

We don’t mean, like, the homemade ketchup volcano you whipped up in second grade: We mean things like Brix meters and introducing foreign yeast strains into coffee during its fermentation period (yes, coffee is a fermented food), and using optical sorters in an attempt to improve coffee quality and sustainability. These types of Dr. Jekyll tinkerings in the laboratory aren’t always readily available for purchase because they are limited in quantity and are pretty risky (which makes them justifiably very expensive), but there are definitely ways to get your hands on some new and innovative stuff if you know where to look. One great place to start is with the coffees of El Salvadoran producer Aida Batlle, whose name is legend in specialty coffee circles for her spirit of adventure and her pursuit of the weird, wacky, and wild methods and techniques that make her family farms stand out. Finca Kilimanjaro is one of those family farms, and on it grows a variety known simply as “Kenya,” probably because it was transplanted to El Salvador from that African growing country at some point. To capitalize on that cross-pollination, Aida puts the coffees through a special style of fermentation that more closely resembles what they do with coffees in Kenya, which is very different from the traditional means in El Salvador. This special intro into the coffee lab is available for a limited time only from North Carolina roaster Counter Culture Coffee, but keep your eyes peeled for more from Aida down the line.

Nondairy Everything

Can you milk a nut? Well, no, but you can make something udderly delicious out of it. (Wakka wakka.) The coffee world isn’t just going nuts for nuts, though: There’s also oat milk, hemp milk, new versions of rice milk that don’t taste like a 1970s health food store, and coconut milk (which, yes, has “nut” in the name but it’s not the same thing). Baristas everywhere have been flipping for the foamy beauty that is Oatly nut milk, relatively recently available in America after taking Europe by storm; Milkademia is another fairly newcomer to the scene which, despite the sort of terrible name, capitalizes on the buttery creaminess of macadamias for a truly indulgent cappuccino experience. Oregon’s Pacific Foods has the whole range covered with their Barista Series, which, just like the name implies, was specifically designed for use in commercial coffee shops—their soy, cashew, rice, oat, and whatever-else-you-can-milk nondairy products are making a splash wherever cow-free milk is sold.

Yemen

Once the world’s premier coffee-growing region, Yemen has largely fallen into fable after years of political, cultural, agricultural, social, and economic strife. Though the region has the longest and most traditional history with coffee growing and coffee drinking outside of Africa, it has become exceptionally hard to source exceptional offerings from there due to various logistical nightmares as well as the increasing domestic production of a narcotic plant called qat, which is more and more favored by farmers over the much harder to grow and sell Arabica coffee. (PS: If you’ve ever wondered why the world’s good coffee is called Coffea arabica, look no further than the plant’s storied history on the Arabian Peninsula.) Yemen is about to find itself back on the coffee map in a big way, however, thanks to a new book by Dave Eggars that tells the sensationalistic story of a young Yemeni-American named Mokhtar Alkanshali and his scrappy exporting company Port of Mokha, which ambitiously aims to discover and develop the kind sof Yemen coffees that old-timers remember. George Howell, a legend in his own right in the coffee industry, has been chasing his sense memories of mind-blowing Yemen coffee for years, and he believes he’s found some with Mokhtar’s help: You can taste for yourself before the hype hits the bookshelves (and probably the movie theaters) by checking the George Howell Coffee website for the next availability of this limited-roast treasure.

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Top Food & Beverage Trends Shaping Meals in 2018

SRG's 2018 Cutting-Edge Culinary Trends were compiled by SRG's Culinary Team, led by Culinary Director Liz Moskow.

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Zemas Madhouse Cookie Snack Packs

Zemas bite-size cookies are clean, simple and packed with better for you ingredients like nutrient-rich ancient whole grains.

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8 Ways to Top a Latke

Latkes have a long and storied history dating back to the Ashkenazi Jews who prepared these diminutive potato pancakes for Hanukkah since the mid-19th century. They were inspired by an ancient recipe that had been used since the Middle Ages. The word latke is derived from the word “oladya” which translates as a small pancake.

Even though the most well-known latke recipe includes a combination of grated potatoes, eggs, flour, and sometimes finely chopped garlic and onions, there are countless variations to this beloved dish. These include legumes, grated vegetables such as zucchini and carrots, and various grated or powdered cheese varieties.

What really makes a latke sing are the toppings. Traditional ways to top a latke include spooning applesauce on top or dolloping it with sour cream, but there are endless ways to get creative when it comes to topping your latke. Include a few of these ideas at your next latke gathering. Your latke-loving guests will thank you for it.

Smoked Salmon and Cream Cheese

Smoked salmon was made for latkes. Spread room temperature cream cheese over the entire side of the latke and top with slices of smoked salmon. Sprinkle capers and finely chopped chives over it and serve with a lemon wedge.

Mango Chutney and Toasted Pumpkin Seeds

Mango chutney is an upgrade from the applesauce that is traditionally used as a latke topping. It adds a spicy note to the neutral flavor of the latke that is countered by the sweetness of the mangoes. Toast pumpkin seeds until they are slightly golden brown and aromatic and sprinkle on top of the chutney. Serve alongside a bowl of plain Greek yogurt for a tangy finish.

Freshly Whipped Cream and Berries

There’s really nothing better than this simple but always welcome combination of silky cream that has been freshly whipped into gentle peaks and spooned atop a latke. Spread the cream generously over every inch of the latke and top with your favorite spring or summer berries. For extra sweetness, sprinkle the berries with sugar the night before and refrigerate until the next morning. Sprinkle a pinch of cinnamon on top and breakfast is served.

Nutella, Bananas, and Chopped Hazelnuts

This flavor combination is all the rage in Paris where it is wrapped up into a warm crepe. It works just as well with latkes. Saute sliced bananas over medium heat in a nob of butter for a few minutes to soften them up. Spread nutella over the surface of the latke, arrange the bananas on top, and sprinkle with toasted, coarsely chopped hazelnuts.

Hummus, Black Olive Tapenade, and Sundried Tomatoes

Invite the Mediterranean to your next latke gathering. Spread hummus over your latke and then a thin layer of black olive tapenade. Spoon a few sundried tomatoes on top and drizzle the entire latke with their infused olive oil. Sprinkle the tomatoes with thinly sliced basil and crumbled feta for a bright finish.

Porcini Mushrooms, Goat Cheese, and Caramelized Onions

Infuse your latkes with the flavors of France with this topping combination that brings an earthiness to your latke party. Saute thinly sliced onions or shallots in butter over medium heat until their natural sugars are coaxed out and they are tender and caramelized. Add thinly sliced porcini mushrooms about halfway through. Once everything is soft and aromatic, sprinkle with fresh thyme or finely chopped tarragon. Spoon over your latke before topping it with crumbled goat cheese.

Peaches and Ice Cream

This is a latke dessert that will be requested time and time again. Over medium heat, saute sliced peaches in butter until they are just tender. Turn the heat down to low and sprinkle with brown sugar and cinnamon and saute for one minute more. Spoon the peaches over your latke and top with a scoop of softened vanilla ice cream.

Cheese Curds and Gravy

Take a cue from Canada on a cold winter’s day by topping your latke with the classic poutine combination of warm gravy and cheese curds. This is a nice way to use up the gravy from a holiday party and is the perfect foil to a cold afternoon. First top the latke with cheese curds and then drizzle the gravy on top. Sprinkle with finely chopped rosemary for a gourmet finish.

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