17 Delicious Facts About Peeps

Getty Images
Getty Images

You know whether you prefer chicks to bunnies, fresh to stale, or plain to chocolate-covered. But there’s a lot you may not know about Peeps, everyone’s favorite (non-chocolate) Easter candy.

1. It used to take 27 hours to make a Peep.

A candy Peep being made
Getty Images

That was in 1953, when Sam Born acquired the Rodda Candy Company and its line of marshmallow chicks. Back then, each chick was handmade with a pastry tube. Just Born quickly set about automating the process, so that it now takes just six minutes to make a Peep.

2. An average of 5.5 million Peeps are made every day.

Peeps candies being made
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All of them at the Just Born factory in Bethlehem, Pennsylvania. In one year, the company makes enough peeps to circle the earth—twice!

3. Yellow chicks are the original Peep, and still the favorite.

Boxes of yellow chick Peeps
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Yellow bunnies are the second most popular color/shape combination. Pink is the second best-selling color.

4. The recipe has stayed pretty much the same.

Cooking up a batch of Peeps
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The recipe begins with a boiling batch of granulated sugar, liquid sugar, and corn syrup, to which gelatin and vanilla extract are later added. 

5. The equipment has also (mostly) stayed the same.

Peeps candies being made
Getty Images

Since Just Born turned Peeps-making into an automated process, the chicks have been carefully formed by a top-secret machine known as The Depositor. Created by Sam Born’s son, Bob, The Depositor could manufacture six rows of five Peeps apiece in a fraction of the time it took workers to form them by hand. And that same machine that Bob built has been keeping the Peeps flowing ever since. Until rather recently …

In 2014, the company announced that it was planning to renovate its manufacturing plant, including The Depositor. “It’s a little sad,” vice president of sales and marketing Matthew Pye told Candy Industry Magazine at the time. “Bob Born made it from scratch in 1954 and it allowed us to distribute and grow the brand nationally." 

6. The updated equipment means new Peeps innovations could be coming.

Making Peeps at the Just Born factory
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“The investment in our marshmallow making process will allow for more efficiency, more consistency, improved quality, and additional innovation capabilities,” co-CEO Ross Born told Candy Industry magazine about the new depositor, which will be able to produce a wider variety of Peeps in all sizes. “The [old] Peeps line did one thing and one thing very well—cranking out chicks day in and day out. Five clusters, just in different colors,” Born said.

7. Peeps used to have wings.

They were clipped in 1955, two years after the first marshmallow chicks hatched, to give the candy a sleeker, more “modern” look.

8. The eyes are the final touch.

A close up of a yellow chick Peep
Getty Images

The final flourish for all of these squishy balls of sweetness is adding the eyes, which are made of carnauba—a non-toxic edible wax (that is also found in some shoe polishes and car waxes, plus many other candies).

9. Peeps may be destructible, but their eyes are not.

Making Peeps at the Just Born factory
Getty Images

In 1999, a pair of scientists at Emory University—dubbed “Peeps Investigators”—decided to test the theory that Peeps are an indestructible food. In addition to a microwave, the pair tested the candy’s vulnerability to tap water, boiling water, acetone, and sulfuric acid (they survived them all). When they upped the ante with some Phenol, the only things that didn’t disappear were the eyes. 

10. They really are everyone's favorite non-chocolate Easter candy.

For more than 20 years now, no other non-chocolate Easter candy has been able to compete with the power of Peeps. With more than 1.5 billion of them consumed each spring, Peeps have topped the list of most popular Easter treats for more than two decades.

11. There are sugar-free Peeps.

Counterintuitive, we know. But in 2007, the first line of sugar-free Peeps hit store shelves.

12. There are also chocolate-covered Peeps.

Chocolate-covered Peeps hit the market in 2010. Today there’s a full line of them for every occasion.

13. Peeps come in a variety of flavors.

Color and shape (i.e. yellow chick) are no longer the only ways to categorize a Peep. They now come in an array of flavors, including fruit punch, sour watermelon, lemon sherbet, blueberry, and pancakes and syrup.

14. Peeps lip balm is a thing.

Yep.

15. On New Year's Eve, a giant Peep is dropped in Bethlehem, Pennsylvania.


PEEPS®

The drop is done with a traditional chick that flashes different colors at midnight.

16. Believe it or not, Peeps are not Just Born's best-selling brand.

That honor belongs to Mike and Ike. (Sorry, Peepsters.)

17. They're a boon to a creativity.

Blue chick Peeps
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All over the country, Peeps have become the preferred media for a number of highly anticipated annual art contests. (You can check out some of the coolest creations from Westminster, Maryland's PEEPshow here.)

Updated for 2019.

Cook a Game of Thrones-Inspired Feast With This Video Tutorial

Kristofer Hivju, Kit Harington, and Emilia Clarke celebrate in Game of Thrones
Kristofer Hivju, Kit Harington, and Emilia Clarke celebrate in Game of Thrones
Helen Sloan, HBO

Tonight marks the series finale of Game of Thrones. Hosting a watch party? Consider skipping the chips and dip, and try whipping up a dish inspired by the show. In the video below, first spotted by Laughing Squid, Binging With Babish host Andrew Rea provides recipes for three foods featured in the fantasy series: Purple Wedding pigeon pie, Dothraki blood pie, and Sansa Stark’s lemon cake.

For the uninitiated, Binging With Babish is a YouTube tutorial channel that features Rea cooking—and in some cases, improving on—foods from popular movies and television shows. Game of Thrones's characters are likely better on the battlefield than they are in the kitchen, so Rea takes a few culinary liberties while recreating Medieval and Dothraki fare: His “pigeon pie” is made with squab, and the blood pie, in Rea’s own words, is “essentially a black pudding in pie form” that’s garnished with figs, goat cheese, and black sea salt.

Updated for 2019.

10 Things You Might Not Know About Wine

iStock/MarkSwallow
iStock/MarkSwallow

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of wine. Here, Tilar J. Mazzeo, author of Back Lane Wineries of Sonoma, spills some of the best. Here are a few things you might not know about wine.

1. Digital eyes are everywhere in today's vineyards.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like army bases—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. 

2. Modern vineyards also bury a lot of cow skulls. 

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. Ferocious foliage is a vintner's secret weapon.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. Roses in a vineyard are the wine country equivalent to the canary in the coal mine. 

Vintners plant roses among their vines because the flowers get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. Birds of prey help protect the grapes.

Glasses of red wine and charcuterie
iStock/Natalia Van Doninck

Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. Small bugs become big problems in wine tasting rooms.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bug-eating predators are fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. Wine needs to be filtered. 

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. (Unwanted compounds in the wine bind with the fining agents so they can be filtered and removed.) Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. Wine is ever so slightly radioactive (that's a good thing).

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. MRIs can determine the fine from the funk.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. Wines can be aged instantly.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

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