Browse Latest Taste Tests

Pecorino Romano Cheese
From the EpisodeA Taste of Brazil
Published: March 2018
Pecorino Romano Cheese
Is Pecorino Romano from Italy worth seeking out, or can domestic options do the …
Ground Turmeric
Published: May 2018
Ground Turmeric
The popularity of this ancient spice has recently skyrocketed. For the most vibr…
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Crunchy Peanut Butter
From the EpisodeBrunch Favorites
Published: November 2018
Crunchy Peanut Butter
Ever wonder how many peanut pieces are actually in a jar of crunchy peanut butte…
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Basmati Rice
From the EpisodeChicken and Biscuits
Published: September 2018
Basmati Rice
From its extra-long, slender grains to its distinctive nutty flavor and popcorn-…
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Cocoa Powder
From the EpisodeChocolate Delights
Published: May 2018
Cocoa Powder
The big debate in cocoa powder has always been Dutch-processed versus natural. I…
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Firm Tofu
From the EpisodeSimple Chinese Staples
Published: March 2017
Firm Tofu
Check the nutrition label for a clue about your tofu’s texture.
White Wine Vinegar
Published: July 2017
White Wine Vinegar
Versatility can seem boring, but it’s an asset for this pantry staple.
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Coconut Milk
From the EpisodeFlavors of Thailand
Published: May 2017
Coconut Milk
We were shocked by the dramatic differences among canned coconut milks.
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Gruyère Cheese
Published: May 2017
Gruyère Cheese
The right Gruyère is buttery and complex, is pleasantly firm and dense, and melt…
Crushed Tomatoes
Published: January 2017
Crushed Tomatoes
Sometimes smooth like puree and sometimes chock-full of chunks, crushed tomatoe…
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Feta Cheese
Published: September 2017
Feta Cheese
After sorting through three different milks, three countries, and eight products…
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Tahini
From the EpisodeSpicing Up the Grill
Published: September 2017
Tahini
Finding the best tahini can be a real grind.
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Mascarpone
Published: July 2017
Mascarpone
Tiramisù is just the tip of the iceberg for this creamy Italian cheese. But does…
Cinnamon
From the EpisodeSoup for Dinner
Published: November 2016
Cinnamon
Labels touting origin imply there’s more to this standby spice than there once …
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Vegan Mayonnaise
From the EpisodeVegan for Everyone
Published: January 2017
Vegan Mayonnaise
Vegan mayo can’t be very good, can it? Read on for a shocking surprise.
Whole-Milk Ricotta Cheese
From the EpisodeUltimate Italian
Published: November 2016
Whole-Milk Ricotta Cheese
As any Italian grandmother knows, the importance of good ricotta cannot be overs…
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Supermarket Turkey
From the EpisodeHow to Roast Everything
Published: November 2017
Supermarket Turkey
The holidays are no time to gamble on a bird that cooks up dry and bland—or, wor…
Supermarket Parmesan
From the EpisodePantry Pastas
Published: July 2016
Supermarket Parmesan
For a cheese with all the nutty, savory flavor and crumbly, crystalline texture…
Smoked Paprika
From the EpisodeBig Easy Favorites
Published: May 2016
Smoked Paprika
We tasted seven products, rating them on their flavor, level of smokiness, and o…
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Anchovies
Published: September 2016
Anchovies
Even if you’d never put anchovies on a pizza or a salad, a tin of these little f…
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Sherry Vinegar
From the EpisodeNew England Classics
Published: May 2016
Sherry Vinegar
The woodsy yet vibrant taste of sherry vinegar makes it such a standout that it …
Almond Butter
From the EpisodeThe Ultimate Sticky Buns
Published: July 2016
Almond Butter
The best almond butter contains more than just ground almonds.
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Supermarket Extra-Virgin Olive Oil
From the EpisodeFast Food Makeovers
Published: November 2015
Supermarket Extra-Virgin Olive Oil
Often dull or even rancid-tasting, supermarket olive oils never seem to live up …
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Prepared Pesto
From the EpisodeTwo Modern Stews
Published: March 2016
Prepared Pesto
We scooped up seven traditional basil pestos (also called pesto Genovese), price…
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Fish Sauce
From the EpisodeSeafood Supper
Published: September 2015
Fish Sauce
We gathered five products from grocery stores and Asian markets and sampled the…
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Whole-Milk Greek Yogurt
From the EpisodeMediterranean Grill
Published: March 2016
Whole-Milk Greek Yogurt
Nonfat products used to dominate this market, but now whole-milk versions are ta…
Soy Sauce
From the EpisodeChinese Takeout, Revised
Published: September 2016
Soy Sauce
Savory, fragrant, umami-rich soy sauce is a staple in American kitchens. But ch…
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Mexican Lagers
Published: January 2015
Mexican Lagers
We sampled the four best-selling imported Mexican lagers plain and cooked in dru…
Smoked Salmon
From the EpisodeBraised to Perfection
Published: May 2015
Smoked Salmon
We gathered up five top-selling, widely available products to find the best choi…
Vegetarian Broth
From the EpisodeVegetarian Essentials
Published: January 2015
Vegetarian Broth
More vegetables, better broth? We tasted a slew of products and discovered that,…
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Supermarket Brie
Published: May 2015
Supermarket Brie
Think French pedigree and words like “triple crème” indicate the best examples …
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Supermarket Balsamic Vinegar
From the EpisodeItalian with Ease
Published: July 2015
Supermarket Balsamic Vinegar
In recent years, Italy has created a new set of guidelines for mass-produced bal…
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Apricot Preserves
From the EpisodePork and Pears
Published: November 2014
Apricot Preserves
We tasted five top-selling products plain and in our Cook's Illustrated French A…
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Sichuan Peppercorns
Published: November 2014
Sichuan Peppercorns
We tasted five brands of Sichuan peppercorns to find out which had the best flav…
Israeli Couscous
Published: July 2015
Israeli Couscous
We tasted five supermarket products, plain and in our Cook's Illustrated recipe …
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Dijon Mustard
From the EpisodeA Hearty Fall Feast
Published: March 2015
Dijon Mustard
What traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…
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