Labels touting origin imply there’s more to this standby spice than there once …

The holidays are no time to gamble on a bird that cooks up dry and bland—or, wor…

The woodsy yet vibrant taste of sherry vinegar makes it such a standout that it …

More vegetables, better broth? We tasted a slew of products and discovered that,…

What traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…

Maple syrup continues to be produced on small farms in the same low-tech way tha…

It’s easy to find a great snacking chocolate. But cooking is different: Choosing…

Just about every broth in the supermarket amounts to a science project of flavor…

Who knew wild rice was actually an aquatic grass? See which brand swam to the to…

Terms like "mild," "full," and "robust" are meaningless when it comes to molass…

For custard-based recipes in which vanilla is the star, we’ve found that vanill…

If you thought all whole-wheat flours are created equal, you were wrong.

Does aging make a difference in vinegar, or does it all boil down to the grapes …

Commercial beef broths contain almost no beef. So what exactly are these product…

You only use a grind or two on your food, so does it really matter what brand of…

Could we find a bottle that would do double duty for cooking and cocktails?

Food magazines and celebrity chefs are touting the flavor of gourmet salts that …

We tasted three top-selling national brands to see which came out on top.

For everyday cooking and baking, which unsalted butter is best? We tested seven …

To find the best supermarket honey, we selected five top-selling honeys—three tr…

Two styles of bread crumbs and seven determined contenders. The battle for big c…