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Published September 1, 2013.
More and more thick slabs of “butcher cut” bacons are sharing the shelves with thinner traditional strips. Does brawnier mean better?
We tested six smoked brands to find the best sausage with a coarse texture, a satisfying "snap," and a meaty, smoky taste.
Published July 1, 2013.
Just about every broth in the supermarket amounts to a science project of flavor enhancers and salt. Does that have to be a bad thing?
We put four small-batch, mail-order barbecue sauces to the test against our supermarket favorite.
Published April 1, 2013.
What did we learn when we sampled America’s own artisanal, cured pork? It’s (almost) all good.
Published September 1, 2012.
Buying a chicken to roast is simple, right? Well, given the myriad brands, confusing labels, and alarming news reports, choosing the best bird has never been more complicated.
Published May 1, 2012.
If you can't find fresh crabmeat, don't despair. There are several packaged options that are almost as good.
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?
Published October 1, 2011.
Liquid gravy seasonings claim to enhance homemade gravy. We wanted to find out for ourselves.
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?
You'd never recognize this ultra-premium product as canned tuna—and you'd never mash it up into tuna salad.
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.
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?
Published January 1, 2010.
Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausage.
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?
Published September 1, 2008.
Artisanal bacon takes time, hand labor, and real wood smoke. But at double or even triple the cost of supermarket bacon, is it worth it?
Published May 1, 2008.
Are fancy mail-order Porterhouse steaks worth the price?
Published March 1, 2008.
The hands-down winner for the best prosciutto? Here's a hint: It's crafted in Iowa.
Is a $35 chicken worth the splurge?
Published November 1, 2007.
Half, whole, butt, shank, bone-in, or boneless: Which supermarket option produces the juiciest, most tender ham?
Published October 1, 2007.
If you just need a touch of anchovy, can you reach for the tube and not the jar?
Published July 1, 2007.
It pays to shop carefully for the best Cornish game hen.
Published April 1, 2007.
Americans spend $1.5 billion on store-bought hot dogs. We compiled a 20-person tasting panel to determine where that money should be spent.
Published May 1, 2006.
For ultra-thin cutlets, meat tenderizers actually work. In this case, does brand matter?
Published March 1, 2006.
Should you spend $80 a pound on prime filets?