Store-bought Stuffing

Packaged Stuffing

Supermarket stuffing is incredibly easy to use—but how much quality must you sacrifice for the convenience?

Read More

Buying the Bird


Turkey is pretty bland, so why pay $100 for a mail-order bird when supermarket options cost less than $2 a pound?

Read More

Cheese Board

Artisanal Cheddar

Plain, rubbery American cheddars never measured up to the British stuff. But by merging Old and New World techniques, some domestic creameries are waging a revolution.

Read More

Movie Night

Microwave Popcorn

Americans spend over $1 billion annually on unpopped popcorn kernels. Is there a brand of microwave popcorn that can come close to homemade popcorn?

Read More

Red Sauce

Jarred Pasta Sauce

If you're going to buy pasta sauce (and Americans spend $1.7 billion a year on jarred sauces), you should know which one tastes best. To find out, we assembled a lineup of nine national brands of marinara (or basic tomato and basil) sauce and called our tasters to the table.

Read More

Who’s Got the Scoop?

Supermarket Vanilla Ice Cream

Twenty-one Cook’s Illustrated staff members sampled eight national and regional brands of vanilla ice cream plain in a blind tasting, rating each on vanilla flavor, texture, and overall appeal.

Read More

Holiday Time-Saver

Ready-Made Pie Crusts

Many store-bought pie crust options are grim: dense and doughy or greasy and cracker-crisp. Could we find a crust that’s closer to homemade?

Read More

It’s Not Delivery…

Frozen Pepperoni Pizza

Frozen pizza has a bad rep, but a slew of new “artisanal” options promise pizzeria quality from the freezer aisle. Can any product deliver?

Read More
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection