Pasta, Grains, & Beans

15 Kitchen-Tested Ingredients

Jasmine Rice
Jasmine Rice
We put six brands of jasmine rice—from supermarket varieties to high-end mail-or…
Published: March 2014
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Supermarket Hummus
Supermarket Hummus
This creamy chickpea spread has gone from health food obscurity to the No. 1 ref…
Published: January 2013
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Supermarket Cheese Ravioli
Supermarket Cheese Ravioli
Store-bought cheese ravioli offer convenience, but would any pass muster?
Published: January 2012
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Whole Wheat Lasagna Noodles
Whole Wheat Lasagna Noodles
When last year’s whole wheat spaghetti tasting turned up more than one pasta tha…
Published: April 2012
Dried Black Beans
Dried Black Beans
Canned beans may be convenient, but their flavor and texture never measure up to…
Published: March 2011
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Steel-Cut Oats
Steel-Cut Oats
Judging from the brands and styles cramming supermarket shelves, there's an oat …
Published: July 2009
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Arborio Rice
Arborio Rice
Arborio rice makes the best risotto, but does the best Arborio have to come from…
Published: May 2008
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Long-Grain White Rice
Long-Grain White Rice
Since white rice is neutral in flavor, does it matter which kind you use? We tas…
Published: February 2010
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Farfalle Pasta
Farfalle Pasta
Can American brands compete with pricey Italian imports?
Published: May 2011
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Canned White Beans
Canned White Beans
Think canned cannellini beans are no match for dried beans cooked from scratch? …
Published: May 2014
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Wild Rice
Wild Rice
Who knew wild rice was actually an aquatic grass? See which brand swam to the to…
Published: January 2013
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No Boil Lasagna Noodles
No Boil Lasagna Noodles
We first tested brands of no-boil lasagna noodles, and then cooked two lasagnas,…
Published: September 2002
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Spaghetti
Spaghetti
Our tests proved that once pasta is topped with sauce, flavor differences from b…
Published: January 2012
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White Sandwich Bread
White Sandwich Bread
Which slice is best?
Published: April 2006
Brown Rice
Brown Rice
Trust what’s in the bag, not on it.
Published: February 2015
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