It can be easy to get into a snack rut, especially when we limit ourselves to buying snacks from the nearest grocery store. But if Eater’s 2020 Snack Week taught me anything, it’s that there’s a whole world of snacks to liven up the time between meals. In recent (i.e. pandemic) years, the Eater team has embraced snack swaps, through which we send a box of our favorite snacks to a colleague as one way to mix things up. But to explore the literal world of snacks out there, there’s perhaps no better place to start than taking a look at popular international snacks from individual countries. We’ve published lists of the most popular snacks from Turkey, China, and Mexico — and as of this week, Colombia.

Colombian expat Valeria Ricciulli selected 15 of the treats she grew up eating: a combination of “milk-heavy sweets mixed with arequipe (dulce de leche); lollipops with tropical flavors; and savory, cheesy, [and] crunchy.” All of them are findable online, but if those descriptions sound up your alley, you can also sign up for a monthly shipment of Colombian snacks and candy with My Colombian Box. I know I’ve been thinking about ordering Chokis, an ideal-to-me combination of corn puffs and milk chocolate, for days now.

A Big Bud Press bag, two bottles of Fly By Jing chile oil, and a bag of Chokis

A Big Bud Press bag, Fly By Jing chile oil, and a bag of Chokis.

In the first episode of Eater’s newest video series “How We Eat” a food historian delves into the history of the cast iron pan, starting from iron’s use in weaponry. From the episode I learned that the easiest cast iron pan to use, the pre-seasoned cast iron skillet, didn’t come about until Lodge introduced it in 2002. It’s also the skillet the Strategist named best overall in a recent list.
Also on Eater, Eater LA’s Matthew Kang makes the case for keeping a bottle of A1 on hand at all times: “It makes everything taste so good that it tastes overwhelming, and therefore kind of bad, like an ’80s power ballad or ’90s action flick that works because of some combination of nostalgia and bewilderment from how inexplicably over-the-top it is.”
Fly By Jing’s latest is a set of two chile oils for cooking or drizzling after the fact. The Chili Pepper Oil is described as “hot and fragrant,” while the Tribute Pepper Oil is “bright and tingly.” You could pair them with the brand’s recently restocked frozen dumplings.
Magic Spoon, the direct-to-consumer cereal brand that’s popular with podcast advertising spots, now has cereal bars. Like the cereals, the bar flavors call to mind sugary childhood favorites. In this case, cocoa peanut butter and cookies & cream.
Big Bud Press has re-released its popular cookbook print, this time in green. The edible vegetable pattern covers aprons and bags as well as jumpsuits, shirts, and pants. If you’re interested, best to act now, as it’s likely to sell out again.

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