Check the nutrition label for a clue about your tofu’s texture.

We scooped up seven traditional basil pestos (also called pesto Genovese), price…

We gathered five products from grocery stores and Asian markets and sampled the…

We tasted five top-selling products plain and in our Cook's Illustrated French A…

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

Our runaway favorite contains a surprising ingredient.

Sometimes smooth like puree and sometimes chock-full of chunks, crushed tomatoe…

Savory, fragrant, umami-rich soy sauce is a staple in American kitchens. But ch…

Which burger bun is the best?

Do any come close to homemade?

What traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…

Was it too much to ask for a blue cheese dressing that was thick, creamy, and ac…

We tasted five supermarket sugar cones and waffle cones (after much debate, we d…

We tasted three top-selling national brands to see which came out on top.

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

What’s the secret to the best from-the-box pancakes? Here’s a hint: They don’t m…

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

Are hot salsas better than mild?

Got a chocolate craving? Discover the top mail-order brownies.

One brand beat out seven other contestants.

We tasted six preserves, jams, jellies, and spreads and found that only one prod…

Most of us associate milk chocolate with supermarket candy bars and foil-wrapped…

Ice cream flavors abound, but chocolate remains a perennial favorite. We wanted …