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See why.Supermarket Honey
To find the best supermarket honey, we selected five top-selling honeys—three traditional and two raw.
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What You Need To Know
America has a sky-high demand for honey: According to the National Honey Board, we eat more than 400 million pounds of the stuff every year. Considering that the average honeybee produces only 1/12 of a teaspoon of honey over its lifetime, that’s a lot of honey . . . and a lot of bees.
To keep up with the demand, manufacturers source honey from all over the country and globe. Today, ...
Everything We Tested
Recommended
This raw honey had “big flowery flavor,” with “rich,” “bold” notes of “citrus,” “clover,” and “anise.” Tasters loved this “complex” product’s “mild” sweetness and “slight acidity,” which added “brightness” to honey cake.
“Sweet” and “smoky,” this raw wildflower honey balanced “nutty” notes of “caramel” and “cocoa” with “spicy,” “herby,” “floral” flavors. Tasters liked the “hint of bitterness” in this honey, which tempered the sweetness of the cake.
This “light,” “mild” honey was “sweet” and “fruity” with just a touch of bitterness. Though some tasters found this offering “a tad boring” when sampled on its own, most enjoyed its “delicate,” “mellow” sweetness in honey cake.
Recommended with reservations
Though many tasters equated this product’s “supersweet,” “pure sugar” flavor with the “classic,” “traditional honey profile,” others thought this honey was “one note” and “cloyingly sweet.” In cake, most found it “a touch bland,” but otherwise “just fine.”
Tasters didn’t mind this “supersweet” honey as an ingredient in cake, but when sampled plain it was “one-dimensional,” “toothache-inducing,” and “overpoweringly sweet.” “Is this corn syrup?” asked one taster.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.