A bag of Tom Douglas Rub With Love Smoky BBQ and Northwest Cheddar Gourmet Popcorn. According to the Popcorn Board, Americans consume 16 billion quarts of popped popcorn annually. (Christina House / For the Times)
Snakes 101 says that baking the kernels prevents sogginess and disintegrates the hulls that would get stuck in your teeth. (Christina House / For the Times)
Quinn’s “farm-to-bag” popcorn uses organic freeze-dried kale and carrots for seasoning. (Christina House / For the Times)
The award-winning Boomchickapop is popped in sunflower oil and comes in seven flavors. (Christina House / For the Times)
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Tiny but Mighty is made with a small kernel that grows on 3-inch ears and pops into a virtually hull-less, densely flavored snack. (Christina House / For the Times)
Pop! has teamed with Wakaya Perfection to produce ginger popcorns. The brand also comes in barbecue, cheddar and other flavors. (Christina House / For the Times)
