Abstract: The present invention relates to the flavoring of various foods and comprises a rod, materials disposed along an outer surface portion of the rod for flavoring the food item, and a binder for releasably retaining the flavoring materials in position on the outer surface portion of the rod during preparation of the food item. In one preferred embodiment of the present invention, the flavoring materials are releasably bound to the outer surface of the rod by a binder consisting essentially of partially hydrogenated cotton seed oil, partially hydrogenated soybean oil and soybean lecithin. In a further embodiment of the invention, a protective sheath is provided that covers the rod during insertion into the food item.