We tasted five supermarket products, plain and in our Cook's Illustrated recipe …

We’ve always been a little prejudiced in favor of dried beans over canned. But i…

We put six brands of jasmine rice—from supermarket varieties to high-end mail-or…

This creamy chickpea spread has gone from health food obscurity to the No. 1 ref…

We gathered three national brands, tasting them plain and in our Thai noodle sti…

Canned beans may be convenient, but their flavor and texture never measure up to…

We tested one brand of stone-ground oats. Could they please our tasters' palates…

Judging from the brands and styles cramming supermarket shelves, there's an oat …

Arborio rice makes the best risotto, but does the best Arborio have to come from…

Are the specialty brands and Italian imports worth the extra price?

Whole-wheat pasta used to be awful, with mushy texture and a cardboard taste. Ha…

Can American brands compete with pricey Italian imports?

Think canned cannellini beans are no match for dried beans cooked from scratch? …

Who knew wild rice was actually an aquatic grass? See which brand swam to the to…

Our tests proved that once pasta is topped with sauce, flavor differences from b…

At the supermarket, these loaves range from pale and fluffy to dark and hearty, …

It’s called “ready rice” for a reason: Microwave it for less than two minutes, r…

We tasted 25 boxed and frozen versions of mostly clumpy, gloppy, wimpy mac and c…

While salt can be both friend and foe, mush is always a foe.

A sweet discovery helped us see which baked beans are best.

Are there real differences among the four major national brands of English muffi…

Which slice is best?

Trust what’s in the bag, not on it.