THE NIBBLE grew organically from its 2003 origins as an email sent to wine collectors and gourmets in the Metro New York area, to a weekly HTML e-newsletter that now recommends a “Top Pick Of The Week” to a national readership of fine food enthusiasts, and has more than 500,000 site visits monthly.

The monthly online magazine at TheNibble.com launched in February 2005, to meet the requests of the newsletter readers (and an unmet need in the consumer marketplace at large) for more extensive information about specialty foods.

TheNibble.com
Website

Highlights of the TheNibble.com website include:

• Current and archived monthly issues of THE NIBBLE online magazine, currently about 20,000 pages of reviews, articles and reference materials.
• Current and archived weekly issues of THE NIBBLE’s Top Pick Of The Week newsletter.
• Blog.TheNibble.com, content delivered in a different way, plus added, to meet the interests of the blog audience.
• A food “Tip of the Day.”

THE NIBBLE content is divided among:

• Main Nibbles: Product reviews of “the best of the best” specialty foods in most food and beverage categories, plus informative articles, glossaries, and how-to’s
• Diet Nibbles, Kosher Nibbles, and NutriNibbles (organic, natural & wellness foods): Sections devoted to special-interest products
• Marketplace: The Editors’ favorite products for gift-giving and entertaining for every occasion; plus a forthcoming e-commerce section for advertisers.
• Appliance Review: Editors’ picks of linens, plates, glassware, flatware, and serving pieces to make the table look terrific; gourmet housewares for easy food preparation; and themed products like food-scented health and beauty aids and food-related art and apparel.
• Food Fun: Travel and leisure activities like food festivals, cooking schools, and trips through wine country.
• Best Reads: Noteworthy books and magazines about food, wine, entertaining, and related topics.

Newsletter Contents

The Editors’ Top Pick Of The Week is an outstanding food or beverage to enjoy at home and for gift-giving. Of the thousands of foods we taste each year, these are the 52 most outstanding.

Product price points span the spectrum from a $5 jar of artisanal peanut butter to a $100 box of chocolate.

THE NIBBLE staff tastes more than 3,000 new and established specialty foods and beverages yearly, and reports on the best of the best.

In addition to pointing consumers to the best specialty foods, we save them the time, expense and disappointment of purchasing products “blind” which might not meet their stylistic preferences. We also introduce readers to products they would never have found on their own.

Not only does THE NIBBLE assist consumers by helping them discover new foods; it helps generate awareness of artisanal producers, many of whom have limited ability to promote their products.

While THE NIBBLE provides a direct click-through so that readers can purchase the products conveniently online, we do not sell the foods reviewed or receive fees from the producers for recommending them. Products are selected purely on the editors’ opinions, after reviewing thousands of products each year, that these selections represent the best in their respective categories.

Karen Hochman is a third generation foodie who has been dining royally around New York—and the country and the world—since grade school. She was the rare child who actually liked fish eggs; while her friends were on pizza dates, she was eating red pepper sorbet in green pepper soup at The Four Seasons. A Columbia MBA, she chose to work for the Senior Vice President of Bloomingdale’s in a marketing capacity in the store’s gourmet housewares department. Karen never left the sixth floor, metaphorically speaking; although she did switch to a career in corporate marketing and advertising. At Citigroup she had the opportunity to write her first food newsletters—restaurant reviews for credit card customers. A cutting edge cook and wine collector, Karen is thrilled to be bringing NIBBLE readers a virtual smorgasbord of specialty foods.