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From the latest season
From the EpisodeMiddle Eastern Dinner
Published: January 2018
Canned ChickpeasWhen it comes to choosing canned chickpeas, the secret’s in the salt.
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From the EpisodeA Taste of Brazil
Published: March 2018
Pecorino Romano CheeseIs Pecorino Romano from Italy worth seeking out, or can domestic options do the …
From the EpisodeSpring Dinner for Company
Published: May 2018
Ground TurmericThe popularity of this ancient spice has recently skyrocketed. For the most vibr…
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From the EpisodeBrunch Favorites
Published: November 2018
Crunchy Peanut ButterEver wonder how many peanut pieces are actually in a jar of crunchy peanut butte…
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From the EpisodeChocolate Delights
Published: May 2018
Cocoa PowderThe big debate in cocoa powder has always been Dutch-processed versus natural. I…
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From the EpisodeSimple Chinese Staples
Published: March 2017
Firm TofuCheck the nutrition label for a clue about your tofu’s texture.
From the EpisodePork Chops and Corn Fritters, Perfected
Published: July 2017
White Wine VinegarVersatility can seem boring, but it’s an asset for this pantry staple.
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From the EpisodeFlavors of Thailand
Published: May 2017
Coconut MilkWe were shocked by the dramatic differences among canned coconut milks.
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From the EpisodePressure Cooker Perfection
Published: May 2017
Gruyère CheeseThe right Gruyère is buttery and complex, is pleasantly firm and dense, and melt…
From the EpisodeTo Meat or Not to Meat (Sauce)
Published: January 2017
Crushed TomatoesSometimes smooth like puree and sometimes chock-full of chunks, crushed
tomatoe…
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From the EpisodeVibrant Mediterranean Cooking
Published: September 2017
Feta CheeseAfter sorting through three different milks, three countries, and eight products…
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From the EpisodeSpicing Up the Grill
Published: September 2017
TahiniFinding the best tahini can be a real grind.
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From the EpisodeGrilled Steak and Fruit Tart
Published: July 2017
MascarponeTiramisù is just the tip of the iceberg for this creamy Italian cheese. But does…
From the EpisodeSoup for Dinner
Published: November 2016
CinnamonLabels touting origin imply there’s more to this standby spice
than there once …
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From the EpisodeVegan for Everyone
Published: January 2017
Vegan MayonnaiseVegan mayo can’t be very good, can it? Read on for a shocking surprise.
From the EpisodeUltimate Italian
Published: November 2016
Whole-Milk Ricotta CheeseAs any Italian grandmother knows, the importance of good ricotta cannot be overs…
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From the EpisodeHow to Roast Everything
Published: November 2017
Supermarket TurkeyThe holidays are no time to gamble on a bird that cooks up dry and bland—or, wor…
From the EpisodePantry Pastas
Published: July 2016
Supermarket ParmesanFor a cheese with all the nutty, savory flavor and crumbly, crystalline
texture…
From the EpisodeBig Easy Favorites
Published: May 2016
Smoked PaprikaWe tasted seven products, rating them on their flavor, level of smokiness, and o…
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From the EpisodeFlavorful Italian Favorites
Published: September 2016
AnchoviesEven if you’d never put anchovies on a pizza or a salad, a tin of these little f…
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From the EpisodeNew England Classics
Published: May 2016
Sherry VinegarThe woodsy yet vibrant taste of sherry vinegar makes it such a standout that it …
From the EpisodeThe Ultimate Sticky Buns
Published: July 2016
Almond ButterThe best almond butter contains more than just ground almonds.
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From the EpisodeFast Food Makeovers
Published: November 2015
Supermarket Extra-Virgin Olive OilOften dull or even rancid-tasting, supermarket olive oils never seem to live up
…
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From the EpisodeTwo Modern Stews
Published: March 2016
Prepared PestoWe scooped up seven traditional basil pestos (also called pesto Genovese), price…
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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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From the EpisodeMediterranean Grill
Published: March 2016
Whole-Milk Greek YogurtNonfat products used to dominate this market, but now whole-milk versions are ta…
From the EpisodeChinese Takeout, Revised
Published: September 2016
Soy SauceSavory, fragrant, umami-rich soy sauce is a staple in American kitchens.
But ch…
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From the EpisodeMexican Mole and Drunken Beans
Published: January 2015
Mexican LagersWe sampled the four best-selling imported Mexican lagers plain and cooked in dru…
From the EpisodeBraised to Perfection
Published: May 2015
Smoked SalmonWe gathered up five top-selling, widely available products to find the best choi…
From the EpisodeVegetarian Essentials
Published: January 2015
Vegetarian BrothMore vegetables, better broth? We tasted a slew of products and discovered that,…
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From the EpisodeFrench Pork Chops and Bisque
Published: May 2015
Supermarket BrieThink French pedigree and words like “triple crème” indicate the best examples …
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From the EpisodeItalian with Ease
Published: July 2015
Supermarket Balsamic VinegarIn recent years, Italy has created a new set of guidelines for mass-produced bal…
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From the EpisodePork and Pears
Published: November 2014
Apricot PreservesWe tasted five top-selling products plain and in our Cook's Illustrated French A…
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From the EpisodeSweet and Spicy Asian Specialties
Published: November 2014
Sichuan PeppercornsWe tasted five brands of Sichuan peppercorns to find out which had the best flav…
From the EpisodeSpanish Chicken and Israeli Couscous
Published: July 2015
Israeli CouscousWe tasted five supermarket products, plain and in our Cook's Illustrated recipe …
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From the EpisodeA Hearty Fall Feast
Published: March 2015
Dijon MustardWhat traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…
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