Published: January 2018
Dark Chocolate ChipsWith chocolate chips now coming in different shapes, sizes, and even cacao perce…
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Published: July 2011
Vanilla BeansFor custard-based recipes in which vanilla is the star, we’ve found that vanill…
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Published: March 2011
Whole-Wheat FlourIf you thought all whole-wheat flours are created equal, you were wrong.
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Published: March 2010
Instant Espresso PowderIs the right espresso powder the secret to intense chocolate flavor in brownies …
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Published: July 2009
Stone-Ground OatsWe tested one brand of stone-ground oats. Could they please our tasters' palates…
Published: September 2013
Steel-Cut OatsJudging from the brands and styles cramming supermarket shelves, there's an oat …
Published: January 2019
VanillaCyclones, theft, petrochemicals, market swings—vanilla is anything but boring. W…
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Published: November 2013
Dark ChocolateIt’s easy to find a great snacking chocolate. But cooking is different: Choosing…
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Quick Shine—Aerosol Spray For BreadThis product supposedly helps seeds stick to dough. Is it worth buying?
Published: January 2013
MolassesTerms like "mild," "full," and "robust" are meaningless when it comes to molass…
Published: January 2004
SplendaWe tested Splenda’s claim that it can be used cup for cup to replace sugar.
Published: March 2010
All-Purpose Vegetable OilsVegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
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Published: January 2019
Unsweetened ChocolatePlain-Jane unsweetened chocolate may not inspire the same passion as our favorit…
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Published: February 2013
Processed Egg WhitesHow do these packaged products compare to fresh egg whites—both in taste and per…
Published: February 2012
Almond ExtractJust ¼ teaspoon of almond extract can perfume entire cakes with the unmistakable…
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Published: April 2007
Lemon CurdWe tasted jarred varieties to see if we could find an acceptable substitute for …
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Published: November 2019
(Very) Dark Chocolate BarsWe found a 90-percent bar with flavor that's more “beautiful” than bitter.
Published: May 2019
LardThis creamy, white pork fat used to be America’s mainstream choice for baking an…
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Published: December 2015
Baking PowderWe always assumed all baking powders were created equal.
Boy, were we wrong.
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