Smoked Paprika
Published May 1, 2016.
We tasted seven products, rating them on their flavor, level of smokiness, and overall appeal.
Louisiana (Cajun or Creole) Seasoning
Published February 1, 2015.
We tasted five seasonings labeled Creole or Cajun on white rice and in pork grillades.
Sichuan Peppercorns
Published November 1, 2014.
We tasted five brands of Sichuan peppercorns to find out which had the best flavor and tingle.
Five-Spice Powder
Published May 1, 2014.
We tested six brands of five-spice powder to determine which really delivered an authentic Asian flavor.
Chili Powder
Published February 1, 2013.
Chili powder is essential for making perfect game-time chili, but many products fumble with weak, wan flavor. Do any score a touchdown?
Steak Sauce
Published August 1, 2012.
In terms of sales, A.1. rules the steak sauce market. But in a blind taste test, would the king be dethroned?
Garlic Powder
Published July 1, 2012.
When it comes to garlic powder, which brand comes out on top?
Ground Ginger
Published February 1, 2011.
Since ginger is often used in combination with other spices, would it matter which brand we used in recipes like gingerbread?
Yellow Mustard
Published August 1, 2010.
A small organic brand sneaks up on the big boys.
Cinnamon
Published November 1, 2009.
Cinnamon used to be the most basic spice in your cupboard. Now it’s gone upscale. So will a fancy brand from Vietnam costing $8 an ounce actually make baked goods taste better?
Horseradish
Published November 1, 2009.
Steer clear of shelf-stable brands and head straight to the refrigerator aisle.
Saffron
Published November 1, 2009.
Does brand make a difference when it comes to the world's most expensive spice?
Black Peppercorns
Published November 1, 2008.
You only use a grind or two on your food, so does it really matter what brand of peppercorn you buy?
Sweet Paprika
Published November 1, 2008.
The best versions of this renowned Hungarian spice pack a punch that goes beyond pigment.
Liquid Smoke
Published September 1, 2007.
Liquid smoke can be just fine—as long as you know what to avoid when selecting a brand.
Frozen Herbs
Published May 1, 2007.
Can this product be reasonably substituted for fresh herbs?
Garam Masala
Published May 1, 2007.
Our winner is not only traditional, but also widely available.
Curry Powder
Published May 1, 2007.
Blends can vary dramatically, even within the mild or sweet category.
Soy Sauce
Published January 1, 2007.
This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.
Tenderizers
Published May 1, 2006.
For ultra-thin cutlets, meat tenderizers actually work. In this case, does brand matter?
Garlic Juice
Published March 1, 2006.
Could this easy-to-use preparation stand in for real garlic?
Vanilla Extract
Published February 1, 2005.
A previous tasting of vanilla extracts proved that bakers couldn't tell the difference between imitation and the real thing. Would the real vanilla stand up in our latest taste test?
Fish Sauce
Published July 1, 2004.
The lighter the sauce, the lighter the flavor.
Salt
Published September 1, 2002.
Food magazines and celebrity chefs are touting the flavor of gourmet salts that cost up to $36 per pound. Do they really taste better?
Oyster Sauce
Published January 1, 2001.
We required our winning brand to be both authentic and complex.
