Ingredient Recommendations
Great recipes start with great ingredients. We've tasted hundreds of products to determine which ones you need for a flawless holiday meal.
Browse Top Ingredient Recommendations
The holidays are no time to gamble on a bird that cooks up dry and bland—or, wor…
Heritage turkeys forage for food and live twice as long as modern birds. They ca…
In just 10 minutes, you can have a side dish for a holiday roast or weeknight di…
This traditional Thanksgiving condiment is often an afterthought. What factors c…
Just about every broth in the supermarket amounts to a science project of flavor…
More vegetables, better broth? We tasted a slew of products and discovered that,…
We have high standards for pastry pie crust. Is there a supermarket option that …
Are ready-to-bake biscuits any good?
When there isn't time to make fresh dinner rolls, the frozen variety can be a te…
When a homemade crumb crust isn’t an option, is a store-bought crust an acceptab…
What’s the best canned pumpkin?
There have been lots of changes in the olive oil world since we last tested supe…
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
Labels touting origin imply there’s more to this standby spice than there once …
Black pepper has been used in cooking for centuries, but we still have a lot to …
Cyclones, theft, petrochemicals, market swings—vanilla is anything but boring. W…
Most of us associate milk chocolate with supermarket candy bars and foil-wrapped…
With so many products and so many different names, shopping for white chocolate …
For everyday cooking and baking, which unsalted butter is best? We tested seven …
With chocolate chips now coming in different shapes, sizes, and even cacao perce…
Milk chocolate bars are often dismissed as candy for kids, but we found some tha…
Maple syrup continues to be produced on small farms in the same low-tech way tha…
We tasted three top-selling national brands to see which came out on top.
There are plenty of butters out there. Could we find one worth its salt?
Two styles of bread crumbs and seven determined contenders. The battle for big c…
What traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…
In recent years, Italy has created a new set of guidelines for mass-produced bal…
Here’s everything you need to know about buying, storing, and baking with all-pu…
The right Gruyère is buttery and complex, is pleasantly firm and dense, and melt…
Is crumbled blue cheese any good?
We tasted eight cheeses, from authentic Fontina Val d'Aosta to the many versions…
We tasted four nationally available hard ciders both plain and cooked in recipes…
Could we find a bottle that would do double duty for cooking and cocktails?
Sweet vermouth is a drink steeped in tradition. Does it matter which one you buy…
This creamy, white pork fat used to be America’s mainstream choice for baking an…
Cornmeal differences abound, as do cornbread preferences. Do you lean toward ten…