Smoked Salmon

Published May 1, 2015.

We gathered up five top-selling, widely available products to find the best choice both plain, and on our Cook's Illustrated New York Bagels.

Smoked Salmon

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.

Salted vs. Unsalted 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?

Heritage Turkeys

Imported Prosciutto

Published September 1, 2014.

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

Imported Prosciutto

Supermarket Prosciutto

Published September 1, 2014.

A new surge of grab ’n’ go packages means you no longer have to wait at the deli counter to have this cured pork sliced by hand. But does “convenience” prosciutto make the cut?

Supermarket Prosciutto

Supermarket Bacon

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?

Supermarket Bacon

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.

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.

High-End Barbecue Sauces

Chicken Broth

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?

Chicken Broth

Country Hams

Published April 1, 2013.

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

Country Hams

Whole Chickens

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.

Whole Chickens

Crabmeat

Published May 1, 2012.

If you can't find fresh crabmeat, don't despair. There are several packaged options that are almost as good.

Crabmeat

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?

Breakfast Sausage Patties

Gravy Enhancers

Published October 1, 2011.

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

Gravy Enhancers

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

Premium Canned Tuna

Published July 1, 2011.

You'd never recognize this ultra-premium product as canned tuna—and you'd never mash it up into tuna salad.

Premium Canned Tuna

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.

Supermarket Pepperoni

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?

Black Forest Deli Ham

Andouille Sausage

Published January 1, 2010.

Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausage.

Andouille Sausage

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?

Turkey

Artisanal Bacon

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?

Artisanal Bacon

Mail-Order Porterhouse Steaks

Published May 1, 2008.

Are fancy mail-order Porterhouse steaks worth the price?

Mail-Order Porterhouse Steaks

Premium Chickens

Published March 1, 2008.

Is a $35 chicken worth the splurge?

Premium Chickens

Spiral-Sliced Hams

Published November 1, 2007.

Half, whole, butt, shank, bone-in, or boneless: Which supermarket option produces the juiciest, most tender ham?

Spiral-Sliced Hams

Anchovy Paste

Published October 1, 2007.

If you just need a touch of anchovy, can you reach for the tube and not the jar?

Anchovy Paste
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