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 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 EpisodeSpicing Up the Grill
Published: September 2017
TahiniFinding the best tahini can be a real grind.
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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 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 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 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 EpisodeA Hearty Start to the Day
Published: September 2015
Maple SyrupMaple syrup continues to be produced on small farms in the same low-tech way tha…
From the EpisodeBest Barbecued Chicken and Cornbread
Published: July 2013
High-End Barbecue SaucesWe put four small-batch, mail-order barbecue sauces to the test against our supe…
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From the EpisodeHearty Spanish and Italian Soups, Revamped
Published: July 2013
Chicken BrothJust about every broth in the supermarket amounts to a science project of flavor…
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From the EpisodeIt’s Pasta Night!
Published: May 2013
Pimento-Stuffed Green OlivesPimento-stuffed green olives aren’t just for martinis.
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From the EpisodeGreat Italian Pasta Sauces
Published: March 2012
Canned Whole TomatoesWhen it comes to the best canned tomatoes, is Italian pedigree the determining f…
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From the EpisodeChicken Classics, Improved
Published: June 2018
Flour TortillasDon't let a dry, dense flour tortilla ruin dinner.
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From the EpisodeTwo Ways with Fish
Published: January 2012
Oyster CrackersMany people enjoy oyster crackers simply for snacking, but they were originally …
From the EpisodeNew York-Style Pizza at Home
Published: January 2011
Red Wine VinegarDoes aging make a difference in vinegar, or does it all boil down to the grapes …
From the EpisodeGrilled Steak and Gazpacho
Published: July 2010
Canned Diced TomatoesWhen most brands garner comments like “sour, old, sad,” we just had to ask: Wha…
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From the EpisodeStuffed Beef Tenderloin
Published: March 2010
All-Purpose Vegetable OilsVegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
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From the EpisodeDutch Oven Classics
Published: January 2016
Beef BrothCommercial beef broths contain almost no beef. So what exactly are these product…
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From the EpisodeClassic Asian Appetizers
Published: May 2009
Mirin (Japanese Rice Wine)This Japanese rice wine has a subtle salty-sweet flavor prized in Asian marinade…
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From the EpisodeAll-Time Cookie Favorites
Published: July 2009
Quick OatsFor emergencies only?
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From the EpisodeSalmon—Indoors and Out
Published: September 2009
California Extra-Virgin Olive OilsCalifornia growers have spent the last two decades developing extra-virgin olive…
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From the EpisodeHoliday Ham and Biscuits
Published: January 2007
Orange MarmaladeWe found three brands to recommend—choose the one that matches your preference f…
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From the EpisodeSouth-of-the-Border Supper
Published: April 2008
Jarred Hot SalsasAre hot salsas better than mild?
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From the EpisodeLemon Layer Cake
Published: December 2006
Yellow Cake MixesCan any come close to homemade?
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From the EpisodeOld-Fashioned Breakfast Cakes
Published: February 2009
Hot Cocoa MixThe best cocoa mixes feature a double dose of chocolate.
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From the EpisodeKansas City BBQ
Published: August 2006
PicklesIs there a flavor difference between fresh pickles sold in the refrigerator case…
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From the EpisodePasta and Tomatoes, Reimagined
Published: July 2007
PenneAre the specialty brands and Italian imports worth the extra price?
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From the EpisodeFish and Chips at Home
Published: March 2003
Low-Fat MayonnaiseIs it possible for a light mayo to be as flavorful as the full-fat original?
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From the EpisodeFaster Family Favorites
Published: August 2004
Italian DressingAre any of the Italian dressings out there worth buying?
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From the EpisodeOld-Fashioned Birthday Cake
Published: September 2005
Raspberry PreservesIn general, we find that preserves and jams have more fruit flavor than jellies.…
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From the EpisodeAsian Chicken Classics
Published: January 2005
Teriyaki SauceWe sampled seven leading brands to find our favorite.
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From the EpisodeA Passage to India
Published: May 2007
Curry PowderBlends can vary dramatically, even within the mild or sweet category.
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From the EpisodeChicken in a Pot
Published: November 2017
Dry VermouthCould we find a bottle that would do double duty for cooking and cocktails?