From the EpisodeSimple Chinese Staples
Published: March 2017
Firm TofuCheck the nutrition label for a clue about your tofu’s texture.
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 EpisodeTwo Modern Stews
Published: March 2016
Prepared PestoWe scooped up seven traditional basil pestos (also called pesto Genovese), price…
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 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 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 Fall Feast
Published: March 2015
Dijon MustardWhat traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…
From the EpisodeScallops and Shrimp Hot Off the Grill
Published: July 2014
Supermarket Frozen YogurtThese days, supermarket frozen yogurts are flying off the shelves.
Is that beca…
From the EpisodeGrilling Goes International
Published: January 2013
Supermarket HummusThis creamy chickpea spread has gone from health food obscurity to the No. 1 ref…
From the EpisodeSouth-of-the-Border Supper
Published: April 2008
Jarred Hot SalsasAre hot salsas better than mild?
From the EpisodeWhite Chicken Chili Supper
Published: August 2015
Tortilla ChipsCan you judge a chip by its color?
From the EpisodeHearty Eggs for Breakfast
Published: December 2014
Frozen Sausage Breakfast LinksWhat makes great breakfast sausage? We link it all together.
Published: June 2011
Graham CrackersWe tasted three top-selling national brands to see which came out on top.
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