Sichuan Peppercorns

Published November 1, 2014.

We tasted five brands of Sichuan peppercorns to find out which had the best flavor and tingle.

Sichuan Peppercorns

Five-Spice Powder

Published May 1, 2014.

We tested six brands of five-spice powder to determine which really delivered an authentic Asian flavor.

Five-Spice Powder

Chili Powder

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?

Chili Powder

Steak Sauce

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?

Steak Sauce

Garlic Powder

Published July 1, 2012.

When it comes to garlic powder, which brand comes out on top?

Garlic Powder

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

Yellow Mustard

Published August 1, 2010.

A small organic brand sneaks up on the big boys.

Yellow Mustard

Cinnamon

Published November 1, 2009.

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?

Cinnamon

Horseradish

Published November 1, 2009.

Steer clear of shelf-stable brands and head straight to the refrigerator aisle.

Horseradish

Saffron

Published November 1, 2009.

Does brand make a difference when it comes to the world's most expensive spice?

Saffron

Sweet Paprika

Published November 1, 2008.

The best versions of this renowned Hungarian spice pack a punch that goes beyond pigment.

Sweet Paprika

Black Peppercorns

Published November 1, 2008.

You only use a grind or two on your food, so does it really matter what brand of peppercorn you buy?

Black Peppercorns

Liquid Smoke

Published September 1, 2007.

Liquid smoke can be just fine—as long as you know what to avoid when selecting a brand.

Liquid Smoke

Blackening Spice Rubs

Published May 1, 2007.

We found one store-bought brand that would do—in a pinch.

Blackening Spice Rubs

Frozen Herbs

Published May 1, 2007.

Can this product be reasonably substituted for fresh herbs?

Frozen Herbs

Garam Masala

Published May 1, 2007.

Our winner is not only traditional, but also widely available.

Garam Masala

Curry Powder

Published May 1, 2007.

Blends can vary dramatically, even within the mild or sweet category.

Curry Powder

Soy Sauce

Published January 1, 2007.

This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.

Soy Sauce

Tenderizers

Published May 1, 2006.

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

Tenderizers

Garlic Juice

Published March 1, 2006.

Could this easy-to-use preparation stand in for real garlic?

Fish Sauce

Published July 1, 2004.

The lighter the sauce, the lighter the flavor.

Fish Sauce

Salt

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?

Salt

Oyster Sauce

Published January 1, 2001.

We required our winning brand to be both authentic and complex.

Oyster Sauce
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