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Supermarket Honey

To find the best supermarket honey, we selected five top-selling honeys—three traditional and two raw.

Top Picks

Winner

Nature Nate’s 100% Pure Raw and Unfiltered Honey

See Everything We Tested

What We Learned

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, the average jar of honey on supermarket shelves is actually a mix of honeys from many hives that’s been carefully blended and processed to engineer a preferred flavor and color. (“Single-source” honeys, or honeys from a single hive, are a different breed entirely.)

Most supermarket honey is processed one of two ways. Traditional honey is usually heated to thin it enough so that it can pass under high pressure through fine strainers to remove pollen and give the honey a clear appearance, which many consumers prefer. Raw honey, by contrast, is usually only heated high enough (about 120 degrees) to prevent it from crystallizing on store shelves. The honey is then lightly strained to remove debris and leftover wax, but it’s not filtered under high pressure and retains most of its pollen.

To find the best supermarket honey, we selected five top-selling honeys—three traditional and two raw. Twenty-one America’s Test Kitchen staffers tried each product plain and in honey cake.

In both tastings, we universally preferred the two raw honeys, calling them “complex,” with “slight bitterness” and “strong floral notes.” Traditional honeys, by contrast, were “one-note” and “aggressively sweet.” Some were so “cloying” that tasters thought the samples were corn syrup. What accounts for the flavor difference between traditional honey and raw honey?

Our science editor explained that pollen contains alkaloids and phenolics—chemicals that add complex, slightly bitter flavors. Tasters liked how these tempered the sweetness of honey. The fact that raw honey is also heated more gently likely helps preserve its delicate, nuanced flavors. These flavors showed through when we used the honey as an ingredient in cake, too: Tasters deemed cake made with raw honey “more complex” and more “distinctly honey flavored” than products made with traditional brands.

Flavor is also influenced by what the bees feed on. While bees are free to fly wherever they like, most manufacturers list the primary diet of their bees on honey jars. The traditional honeys in our lineup were primarily sourced from clover-eating bees, while the raw brands were mixtures from bees that feasted on all sorts of grasses and flowers. Tasters noted strong floral and grassy notes in raw h...

Everything We Tested

Recommended

Recommended with reservations

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.

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JC
JOHN C.
16 days

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. 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.

MD
MILES D.
JOHN C.
9 days

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!

CM
CHARLES M.
11 days

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.