20 delicious new snacks and drinks we discovered at the Fancy Food Show

This rustic blue cheese hits the palate with layers of earthy, umami flavor that builds to a salty, caramel-like finish. Even people who don't like blue cheese will fall for this fudgy, mild cheese.

Learn more about Point Reyes Farmstead Cheese Company.

Each bite of this buttery candy delivers dark chocolate-covered toffee, black licorice, star anise, and back Hawaiian lava salt. It's a total flavor bomb. And don't worry, the licorice is very subtle.

Learn more about Laurie & Sons.

White and Vine combines white tea, pomegranate, lemon peel, and watermelon for a tasty tea mixer that complements vodka, gin, tequila, whiskey, wine, or beer. The watermelon adds a slight sweetness that's absolutely divine.

Learn more about Owl's Brew.

A refined take on French remoulade, Sir Kensington's Special Sauce combines paprika, a hint of mustard, and crunchy pickles for a tangy flavor. I tried it with a warm tater tot.

Learn more about Sir Kensington's.

This caramel has all the qualities of warm chai tea. Underneath the chewy, silky texture is a sweet burst of cinnamon that reminded me of the holidays.

Learn more about Big Picture Farm.

Hot Cakes' molten dark chocolate cake is rich, decadent, and baked in a petite Mason jar. Served warm, the cake melts in your mouth.

Learn more about Hot Cakes.

I'm not a fan of curry, but I genuinely enjoyed this peanut-coconut curry sauce. The coconut's sweetness complements the spicy undertone.

Learn more about Kitchen of Africa.

Made from 100% whole grain, these rice crackers are full of protein, iron, and antioxidants. They have the perfect crunch with a hint of salt for flavor.

Learn more about Laiki crackers.

Ice cream will never be the same for me without Coop's sweet and salty caramel sauce. Made with caramelized cane sugar, there's no corn syrup in this smooth and velvety sauce.

Learn more about Coop's.

Pour it in coffee, over pancakes, or take a few sips to savor the taste — it's that delicious. Chefs like Crown Maple Syrup for its versatility, we like it for its smooth texture and sweetness.

Learn more about Crown Maple.

Claiming a spot in the top one percent of teas in the world, Tea Forté's vanilla pear brew is meant to be sipped like a fine wine. A natural sweetness is brought out by the two flavors, so there's no need for sugar.

Learn more about Tea Forté.

Made with Speculoos cookies, this ice cream delivers two desserts in one. Pieces of the traditional spiced cookie are mixed in with the creamy, dairy-free ice cream.

Learn more about Steve's Ice Cream.

To me, this pistachio spread is like grown-up Nutella. Made with Bronte pistachios from Sicily and olive oil, it has a sweet, nutty flavor with no hydrogenated fats.

Learn more about Manicaretti.

Castillo Arbequina oil is oak-, beech-, and birch-smoked for a light and delicate flavor. Notes of caramel, vanilla, and toffee balance the smoky taste.

Learn more about Culinary Collective.

This sounds weird but it's actually delicious. The sweet pumpkin blends with the kale to form the perfect fall/winter sauce. It's as good on a toasty piece of Italian bread as it is over fettuccine.

Learn more about Sauces 'n Love.

Inspired by Thai dipping sauce, these chickpea chips combine sugar, red chili, and sautéed garlic to set your mouth on fire in the best way possible. Eat them plain or dip them in cool guacamole.

Learn more about Maya Kaimal.

Who knew tiny kernels could deliver so much taste? Pipsnacks' Kettle Pipcorn combines cane sugar with a touch of brown sugar for a sweet and salty snack.

Learn more about Pipsnacks.

Tate's cookies are thin and crispy with a chewy center. Since the popular Ginger Zinger was out of stock, we tried the 2013 award-winning Whole Wheat Dark Chocolate cookie, which was fabulous.

Learn more about Tate's Bake Shop.

This slightly viscous balsamic vinegar combines the tangy flavor of Modena grapes with the sweetness of apples. Drizzle it on everything from salads to grilled meats.

Learn more about Ritrovo.