Beef Broth

Published January 1, 2016.

Commercial beef broths contain almost no beef. So what exactly are these products adding to your recipes?

Better Than Bouillon Beef Base

Salted vs. Unsalted Chicken Stock

Published March 1, 2015.

Our favorite chicken broth is Swanson Chicken Stock, which we appreciate for its “rich,” “meaty” flavor. Still, since many people monitor their sodium intake, we wondered how the “unsalted” version of this product would measure up.

Swanson Chicken Stock

Heritage Turkeys

Published November 1, 2014.

Heritage turkeys forage for food and live twice as long as modern birds. They can also cost 10 times as much. Do they taste great enough to command their premium price?

Mary’s Free-Range Heritage Turkey

Imported Prosciutto

Published September 1, 2014.

How does our favorite American prosciutto stack up against imported, Italian offerings?

Prosciutto di San Daniele, by Dok Dall’alva, 24 months

Kielbasa

Published September 1, 2013.

We tested six smoked brands to find the best sausage with a coarse texture, a satisfying "snap," and a meaty, smoky taste.

Dietz & Watson Polska Kielbasa

High-End Barbecue Sauces

Published July 1, 2013.

We put four small-batch, mail-order barbecue sauces to the test against our supermarket favorite.

Pork Barrel Original BBQ Sauce

Country Hams

Published April 1, 2013.

What did we learn when we sampled America’s own artisanal, cured pork? It’s (almost) all good.

Harper’s Grand Champion Whole Country Ham

Breakfast Sausage Patties

Published December 1, 2011.

Shaping and frying breakfast sausage meat is more work than simply browning a frozen, fully cooked patty. Is it worth the effort?

Jimmy Dean Fully Cooked Original Pork Sausage Patties

Gravy Enhancers

Published October 1, 2011.

Liquid gravy seasonings claim to enhance homemade gravy. We wanted to find out for ourselves.

Gravy Master

Premium (High-End) Pork

Published July 1, 2011.

Nowadays, chefs and consumers pay top dollar for specialty pork breeds. But are those pedigreed labels a true indication of quality—or just a premium price tag?

Premium (High-End) Pork

Supermarket Pepperoni

Published August 1, 2010.

We wanted our pepperoni to taste like it was sliced off of a pepperoni stick in an Italian market—even if it really came from a plastic bag.

Hormel Pepperoni Original Sliced

Black Forest Deli Ham

Published April 1, 2010.

In Germany, this boneless ham is a traditional regional specialty produced according to strict “Protected Geographic Indication” regulations. Could any domestic versions compare?

Dietz & Watson Black Forest Smoked Ham with Natural Juices

Turkey

Published March 1, 2009.

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

Empire Kosher Turkey

Mail-Order Porterhouse Steaks

Published May 1, 2008.

Are fancy mail-order Porterhouse steaks worth the price?

Brandt Beef USDA Dry-Aged Prime Porterhouse Steak

Cornish Game Hens

Published July 1, 2007.

It pays to shop carefully for the best Cornish game hen.

Tenderizers

Published May 1, 2006.

For ultra-thin cutlets, meat tenderizers actually work. In this case, does brand matter?

Tenderizers

Filet Mignon

Published March 1, 2006.

Should you spend $80 a pound on prime filets?

Generic Supermarket Filet Mignon

American Caviar

Published December 8, 2005.

We were (pleasantly) surprised to discover caviar that was both affordable and tasty.

Mail-Order Spiral Hams

Published April 1, 2005.

Mail-order hams are conveniently delivered to your doorstep. But which purveyors deliver the best flavor, value, and customer service?

Mail-Order Strip Steaks

Published March 1, 2003.

Can you buy a better steak through the mail?

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