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Published February 1, 2013.
Chili powder is essential for making perfect game-time chili, but many products fumble with weak, wan flavor. Do any score a touchdown?
Published August 1, 2012.
In terms of sales, A.1. rules the steak sauce market. But in a blind taste test, would the king be dethroned?
Published July 1, 2012.
When it comes to garlic powder, which brand comes out on top?
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?
Published August 1, 2010.
A small organic brand sneaks up on the big boys.
Published November 1, 2009.
Does brand make a difference when it comes to the world's most expensive spice?
Steer clear of shelf-stable brands and head straight to the refrigerator aisle.
Cinnamon used to be the most basic spice in your cupboard. Now it’s gone upscale. So will a fancy brand from Vietnam costing $8 an ounce actually make baked goods taste better?
Published November 1, 2008.
The best versions of this renowned Hungarian spice pack a punch that goes beyond pigment.
You only use a grind or two on your food, so does it really matter what brand of peppercorn you buy?
Published September 1, 2008.
We tested five brands of Five-Spice powder to determine which really delivered an authentic Asian flavor.
Published September 1, 2007.
Liquid smoke can be just fine—as long as you know what to avoid when selecting a brand.
Published May 1, 2007.
We found one store-bought brand that would do—in a pinch.
Can this product be reasonably substituted for fresh herbs?
Blends can vary dramatically, even within the mild or sweet category.
Our winner is not only traditional, but also widely available.
Published January 1, 2007.
This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.
Published May 1, 2006.
For ultra-thin cutlets, meat tenderizers actually work. In this case, does brand matter?
Published March 1, 2006.
Could this easy-to-use preparation stand in for real garlic?
Published July 1, 2004.
The lighter the sauce, the lighter the flavor.
Published September 1, 2002.
Food magazines and celebrity chefs are touting the flavor of gourmet salts that cost up to $36 per pound. Do they really taste better?
Published January 1, 2001.
We required our winning brand to be both authentic and complex.