Pasta, Grains, & Beans

9 Kitchen-Tested Ingredients

Farfalle Pasta
Farfalle Pasta
Can American brands compete with pricey Italian imports?
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Dried Rice Noodles
Dried Rice Noodles
We gathered three national brands, tasting them plain and in our Thai noodle stir-fry.
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Flour Tortillas
Flour Tortillas
We gathered four national brands of 6-inch flour tortillas and put them to the test, tasting them plain and with fajitas.
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Supermarket Cheese Ravioli
Supermarket Cheese Ravioli
Store-bought cheese ravioli offer convenience, but would any pass muster?
Whole Wheat Lasagna Noodles
Whole Wheat Lasagna Noodles
When last year’s whole wheat spaghetti tasting turned up more than one pasta that offered pleasantly nutty flavor and tender-firm chew, we wondered if the trend…
Macaroni and Cheese
Macaroni and Cheese
We tasted 25 boxed and frozen versions of mostly clumpy, gloppy, wimpy mac and cheese. Were there any we’d actually eat?
Stone-Ground Oats
Stone-Ground Oats
We tested one brand of stone-ground oats. Could they please our tasters' palates?
Elbow Macaroni
Elbow Macaroni
One candidate nudged out the rest of the competition.
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Supermarket Potato Gnocchi
When time is short, should you reach for vacuum-packed, shelf-stable gnocchi?