Way back in 1867, German immigrant Jacob Leinenkugel tapped a family business by launching a brewery in the logging town of Chippewa Falls, Wis.
Thom Jensen is the inventor of a new kind of Super Bowl: the Perfect Bacon Bowl.
The frying pan-like design fries up bacon just the way we like it, crispy on the outside and chewy on the inside, in the form of a bowl—a delicious bowl made of bacon.
Bacon! Yep, the most porktastic piece of pork that Americans just can't seem to get enough of.
Jensen, a lab technician in Salt Lake City, said he came up with the idea for the Perfect Bacon Bowl while he was—what else?—cooking up some bacon for breakfast.
And his idea stands to bring home some serious bacon. More than 2 million Perfect Bacon Bowls have been sold in stores, including Walmart, as well as online, and marketed via a national TV advertisement campaign.
Still, Jensen has yet to actually cash in on the invention. His first check, for the fourth quarter, is in the mail and won't be very big, he says. And he'll have to wait another year to land the paycheck that will reflect all the big-box sales the bowl is now getting from the likes of Walmart, Target and Walgreen. "That'll be like a waterfall coming at me, I hope."
Jensen shared his success story—and his biggest failure—with CNBC's Jane Wells for this edition of "Chew and Brew."
Hey America, wanna know why you're so fat?
Because they keep making our favorite foods better and better and well, better.
Take the doughnut.
First they added the glaze, then the chocolate, then the sprinkles.
Now they've added the booze.
A Nyack, N.Y., bakery is selling daiquiri, martini, margarita and more flavored doughnuts. They're calling themselves The Drunkin' Donut Shop.
The temptation was just too much to pass up for CNBC's Jane Wells, who had to see if these alcohol-flavored enhanced sweets are worth the calories and possible hangovers.
It's Chew and Brew. Grab a fork and alert the cops—there's a new doughnut shop in town.
It's panic time for many shoppers who have waited too long and have run out of ideas for what to put under the Christmas tree.
While we can't help those of you who have to shop for ballet and opera lovers—we can help you if you've got a beer guzzler on your list.
Ok, beer connoisseur.
Kick back and get comfy in that ol' recliner and get your list out, CNBC's Tom Rotunno bellies up to the bar with Santa to share some suds and shopping ideas.
It's Chew and Brew: The beer lovers holiday edition.
—By CNBC's Gloria McDonough-Taub.
You could say it has been a long, strange trip for Sam Calagione, who over the course of nearly 20 years has built Dogfish Head Craft Brewery into the 13th-largest craft brewer in the U.S.
With a motto of "off-centered ales for off-centered people," Calagione has always marched to a different drummer. So it's fitting that one of Dogfish's newest products is a collaboration with the Grateful Dead.
There's a new duck sauce in town and available in three flavors: red, white and pink.
Willie Robertson, of the Monroe, La., Robertsons, is expanding the family dynasty from the bayou to California's Napa Valley, partnering up with another family, the Trincheros.
For those of you who never venture off of CNBC, the Robertsons are the stars of the reality TV phenom, "Duck Dynasty." The show became the most watched nonfiction cable television show ever when nearly 12 million people tuned in to watch this year's premiere on A&E.
(Read more: These people have the coolest jobs ever!)
Really?! Really?! Tom Rotunno got to sit in a bar and just drink beers with Boston Beer Co. co-founder and Chairman Jim Koch? You call that a job? Well, sign me up!
In this edition of "Chew and Brew," Tom bellies up to the bar to talk with Koch about their shared passion: beer.
(Read more: World Series beer bet: Battle of the breweries)
It used to be that the only good food you could get to eat from your local gas station would be a candy bar, a bag of chips or maybe, if the stars were aligned in your favor, a premade sandwich.
No one ever thought of going to a filling station for fine dining.
But get the lead out—that's about the change.
(Read more: That's a gas! Haggis-flavored chips)
When it comes to snacking, nothing—and we mean nothing—can get an American licking their fingers faster than a potato chip. Open a bag of those salted spuds and the aroma can send you into a feeding frenzy.
Many a late night has been spent on the couch, feet up, arms up to the elbow grabbing the last itty-bitty chip from the bag. We've even bypassed our hands all together and poured the last of them directly into our mouths – c'mon, you know you've done it.
We've dipped 'em, we've curled 'em, we've added ridges, we've even put 'em in a can so as not to break 'em. We love our chips.
But now, we're messing with 'em by adding flavors (as in sheep guts) that will surely stop you from eating just one.
Why, oh why mess with perfection?
(Read more: 15 major fast food failures)
It's just like beer.
More and more companies are trying to get you to fill your frosted ones with designer flavors.
In this Chew and Brew, Jane Wells finds some chips that don't belong on the old block and Tom Rotunno pours some suds that fall flat.