Food Fashion Snacks

Goldfish Debuts Jalapeno Popper Flavor, Collabs With JNCO On Pants

Goldfish are taking me back back with the debut of their new Jalapeño Popper flavor. Because not only does this flavor hearken back to this latchkey kid nuking some jalapeño poppers right after getting home from school just to serve as the perfect snack while watching Gargoyles, but Goldfish actually partnered with JNCO Jeans to create a one of a kind, limited edition Goldfish Jalapeño Poppers JNCO Snack Pants.

The nostalgia is huge here, just like some JNCO wide leg jeans. Same goes for the new Goldfish flavor, as it offers a bold, cheesy taste with a slight sizzle of heat.

90s heads and those that can appreciate can cop pair of the limited edition JNCO jeans at, with each pair of jeans being accompanied by a bag of Jalapeño Poppers Goldfish.

The actual Jalapeño Popper Goldfish will be available at retailers nationwide starting September 2021. 

Packaged Food

Goldfish Reveals New Flavor Collab With Frank’s RedHot

Plenty of folks would consider Goldfish crackers to be in the pantheon of go-to snacks — with valid regard. The cheesy bits are irresistible by the handful and are always a sure fire choice for quality snacking. But many have always wondered in the back of their heads, ‘What would Goldfish be like with a spicy kick?’

Well it seems the Goldfish folks have heard such rumblings, because in an eye-opening new collab, they’ve decided to link up with Frank’s RedHot sauce for a spicy flavor that fans have long been calling for — over 35,000 fans have requested for a hotter variety of the cracker. Each Goldfish cracker is made with the classic hot sauce ingredients, including notes of vinegar for acidity and a premium blend of aged cayenne peppers.

Goldfish x Frank’s RedHot crackers will arrive on shelves at retailers nationwide for a limited time only starting May 2021 while supplies last for a suggested retail price of $2.49 for a 6.6 oz bag. 

Grocery Health News Packaged Food Recalls

Ritz And Goldfish Crackers Were Both Just Recalled Over Salmonella Concerns

Goldfish is pulling a few of its products off of shelves in the latest of a series of product recalls that have affected other major brands like Ritz. That’s because the Goldfish recall, like the others so far, is tied to a supplier of a whey powder ingredient that may contain Salmonella.

Pepperidge Farms, the parent company of Goldfish, issued the voluntary recall upon notification that the whey powder used in their seasonings may have some Salmonella in them. Four different Goldfish products were affected, but no illnesses have yet to be reported.

Mondelez has also recalled several varieties of Ritz cracker sandwiches and Ritz Bitz because of the potential Salmonella contamination. Other brands affected by the Salmonella contamination include Swiss rolls produced for stores like H-E-B and Hungry Man Chipotle Sauced Boneless Chicken Wings, according to CNN.

Across all of these products, no illnesses have yet to be reported, so the recalls are all voluntary to prevent any possible ones from occurring. If you have any of the affected products, all the brands involved encourage you to throw them out. Goldfish also has an update on their site with more information, including a link for reimbursements.


A Sneakerhead Just Created A Giant Goldfish Stuffed With Pizza Ingredients


If you follow food on Instagram, then you know PeepMySneaks. He’s the sneaker head-turned-foodie that’s responsible for some of 2015’s greatest food abominations, including the Deep Fried McDonald’s Big Mac, a bacon-wrapped mozzarella stuffed burger, and The Pregnant Goldfish, an inspiration for what he just launched today: The Pizza Goldfish.

The kid uses shredded cheddar cheese, butter, flour, salt and cold water to make the goldfish dough. The following is a quick 15-second video of the process, but if you’re gonna start cheffing this up in the kitchen, he has a more in depth recipe published that can get you through the process.


This Guy Made Goldfish Cracker Shot Glasses And Bowls For His Soup


What a beautiful time to be alive. Things like WiFi are abundant, they have pills for my heart burn, and Instagram Chef Tym Bussanich just created soup bowls made of Goldfish crackers.

Let me say that one more time. BOWLS made of those little cheesey crackers shaped after GOLD FRICKIN’ FISH.

In his instructional video below, you see him throw together shredded cheese and Goldfish crackers in a food processor molding them into his desired bowl shapes:

Yea!!!!!!!!! Homemade goldfish crackers bowls #foodbeast

A video posted by Tym Bussanich (@tymbussanich) on


While he uses tomato soup in his video, i’m sure it’s completely fair game to throw your soup of choice in the bowl. Maybe some clam chowder? Cream of broccoli?

Regardless, this is #foodbeast level ingenuity at its finest!


Felt like having a surf and turf cheeseburger today


Picthx ihadacatonce


REAL: Cheddar Bacon Goldfish


Goldfish crackers have been a lunchbox staple for years, although Pepperidge Farm has been amping up their products lately. The brand most recently rolled out a new french toast flavor and even went as far as Goldfish cracker-flavored mac & cheese. But finally, they’re hopping on the bacon train with their Cheddar Bacon Goldfish Puffs.

These baked cheesy snacks have a little extra “puff” to them, making them about twice the size of your standard Goldfish cracker. They’re also a bit more airy then their original compadres, guaranteeing a super satisfying crunchy experience.

Cheddar Bacon Puffs are also gluten-free, so even more fans can snack on this cheesy goodness.

Cheddar Bacon Goldish Puffs, $3.27, 70z @Amazon


Make SpaghettiOs Cupcakes with Velveeta Frosting and Goldfish Sprinkles

During a chat with one of my fabulous coworkers the other day, SpaghettiOs were mentioned, and I thought, “I LOVED SpaghettiOs. And you know what else I love… cake.” Yup, my mind always goes to cake. I’ve made a tomato soup cake before, so I figured I could easily use a can of SpaghettiOs instead. As for the frosting, I used a basic Cream Cheese Frosting recipe from the Cake Mix Doctor and used Velveeta instead of cream cheese, and man, was it on point.

Spaghetti-O Cupcakes with Velveeta Frosting

SpaghettiOs Cupcakes with Velveeta Frosting  & Goldfish Sprinkles



  • 1 box yellow cake mix
  • Corresponding eggs, water, and oil
  • 1 can SpaghettiOs
  • 3T flour


  1. Preheat the oven and ready your cupcake tin with liners.
  2. Add the eggs, water, and oil called for on the back of the box, as well as the SpaghettiOs and flour, and blend on low for 30 seconds. Scrape side of bowl and beat on medium for 2 minutes until thick and smooth.
  3. Pour into cupcake liners (about 3 generous tablespoons or a scant ¼ cup in each should get you 24 cupcakes), and bake until they spring back when lightly touched, about 17 to 22 minutes.

There was significantly less liquid in the SpaghettiOs than I anticipated, so I dropped the idea of using a tomato soup cake recipe (in which a lot of the liquid is in the soup) and just used the amount of oil and water called for on the box. Then, I decided to add a bit more flour to the cake mix to give it a bit of support.

Adapted from the Cake Mix Doctor


  • 8oz. Velveeta, room temp
  • 1/2c butter, softened
  • 3 3/4c powdered sugar, sifted
  • 1t vanilla
  • Handful of Goldfish


  1. With electric mixer, cream Velveeta and butter on low until combined.
  2. Slowly add powdered sugar, blending on low until incorporated. Add vanilla and then cream frosting on medium for 1 minute (until fluffy).
  3. Pipe or spread the frosting onto your cooled SpaghettiOs cupcakes.
  4. Crush up some Goldfish, sprinkle over cupcakes and take a chance!

Note: I think Cheez-Its probably would have been better, but I went with what I had on hand.

While you probably couldn’t guess the flavor of the cupcakes, there is definitely something going on in there. The SpaghettiOs remained intact and visible and were a mix of chewy and slightly crunchy. But the frosting, OH, the frosting — it was REALLY good. I was surprised with how well it turned out, both in the texture and the flavor. If you aren’t feeling these cupcakes as a concept (although I can’t imagine why you wouldn’t) and want to start off slow, start with the frosting and thank me later.