Peach Preserves

Published June 1, 2014.

We tested five brands to find our favorite peach flavor.

Peach Preserves

Brown Mustard

Published April 1, 2014.

Products awash in vinegar didn’t cut the mustard with our tasters.

Brown Mustard

Canned Crushed Pineapple

Published April 1, 2014.

We put three supermarket pineapple products to the test, sampling them both plain and in baked goods.

Canned Crushed Pineapple

Bread Crumbs

Published December 1, 2013.

Two styles of bread crumbs and seven determined contenders. The battle for big crunch and good grip was on.

Bread Crumbs

Egg Noodles

Published October 1, 2013.

What makes the best egg noodles? The right shape, right amount of fat, and right type of flour.

Egg Noodles

Jarred Green Salsa

Published August 1, 2013.

Salsa verde adds tangy zest to tacos, enchiladas, and more. We rounded up five nationally available, shelf-stable products and tasted them plain and with tortilla chips.

Jarred Green Salsa

Jarred Medium Salsa

Published August 1, 2013.

Sure, it sells well, but is salsa from the supermarket actually any good?

Jarred Medium Salsa

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

Gluten-Free White Sandwich Bread

Published July 1, 2013.

Gluten-free bread may be a multi-billion-dollar industry—but are there any slices actually worth eating?

Gluten-Free White Sandwich Bread

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

Pimento-Stuffed Green Olives

Published May 1, 2013.

Pimento-stuffed green olives aren’t just for martinis.

Pimento-Stuffed Green Olives

Hot Sauces

Published May 1, 2012.

Of course a good hot sauce should pack some heat. But a great hot sauce should also enhance the flavor of your food.

Hot Sauces

Hottest Hot Sauces

Published May 1, 2012.

What good is hot sauce so scorching you can't even taste it?

Hottest Hot Sauces

Grits

Published April 1, 2012.

If you're just going to slather them with butter and cheese, does it really matter what brand of grits you buy?

Grits

Canned Whole Tomatoes

Published March 1, 2012.

When it comes to the best canned tomatoes, is Italian pedigree the determining factor, or do the sweetest, brightest-tasting specimens come from this side of the Atlantic?

Canned Whole Tomatoes

Premium Jarred Pasta Sauce

Published February 1, 2012.

Jarred pasta sauces are showing up on supermarket shelves with upscale twists: a dash of wine here, fancy olive oil there. Do these dolled-up sauces really taste better than standard jarred marinara?

Premium Jarred Pasta Sauce

Oyster Crackers

Published January 1, 2012.

Many people enjoy oyster crackers simply for snacking, but they were originally intended to accompany soup. We wondered which brand would perform both functions best.

Oyster Crackers

Gravy Enhancers

Published October 1, 2011.

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

Gravy Enhancers

Ketchup

Published August 1, 2011.

Responding to public demands, many manufacturers have ditched high-fructose corn syrup for other sweeteners. Do these new ketchups taste better?

Ketchup

Graham Crackers

Published June 1, 2011.

We tasted three top-selling national brands to see which came out on top.

Graham Crackers

Macaroni and Cheese

Published April 1, 2011.

We tasted 25 boxed and frozen versions of mostly clumpy, gloppy, wimpy mac and cheese. Were there any we’d actually eat?

Macaroni and Cheese

Golden Raisins

Published April 1, 2011.

When a recipe calls for golden raisins, your choices are surprisingly limited. But which is the best brand?

Golden Raisins

Crunchy Peanut Butter

Published March 1, 2011.

Though we don't use it as much as the creamy stuff for cooking purposes, crunchy peanut butter occupies a prime spot in many home kitchen pantries.

Crunchy Peanut Butter

Creamy Peanut Butter

Published March 1, 2011.

“Natural” peanut butter used to mean an oil slick on top and a texture so stiff you could stand a stick in it. Is the new breed of butters any better? And what exactly makes them “natural”?

Creamy Peanut Butter

Ground Ginger

Published February 1, 2011.

Since ginger is often used in combination with other spices, would it matter which brand we used in recipes like gingerbread?

Ground Ginger
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