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25 Kitchen-Tested Ingredients

Cinnamon
From the EpisodeSoup for Dinner
Published: November 2016
Cinnamon
Labels touting origin imply there’s more to this standby spice than there once …
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Supermarket Turkey
From the EpisodeHow to Roast Everything
Published: November 2017
Supermarket Turkey
The holidays are no time to gamble on a bird that cooks up dry and bland—or, wor…
Sherry Vinegar
From the EpisodeNew England Classics
Published: May 2016
Sherry Vinegar
The woodsy yet vibrant taste of sherry vinegar makes it such a standout that it …
Supermarket Extra-Virgin Olive Oil
From the EpisodeFast Food Makeovers
Published: November 2015
Supermarket Extra-Virgin Olive Oil
Often dull or even rancid-tasting, supermarket olive oils never seem to live up …
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Vegetarian Broth
From the EpisodeVegetarian Essentials
Published: January 2015
Vegetarian Broth
More vegetables, better broth? We tasted a slew of products and discovered that,…
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Supermarket Balsamic Vinegar
From the EpisodeItalian with Ease
Published: July 2015
Supermarket Balsamic Vinegar
In recent years, Italy has created a new set of guidelines for mass-produced bal…
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Dijon Mustard
From the EpisodeA Hearty Fall Feast
Published: March 2015
Dijon Mustard
What traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…
Maple Syrup
Published: September 2015
Maple Syrup
Maple syrup continues to be produced on small farms in the same low-tech way tha…
Dark Chocolate
Published: November 2013
Dark Chocolate
It’s easy to find a great snacking chocolate. But cooking is different: Choosing…
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Chicken Broth
Published: July 2013
Chicken Broth
Just about every broth in the supermarket amounts to a science project of flavor…
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Wild Rice
From the EpisodeLet’s Start with Soup
Published: January 2013
Wild Rice
Who knew wild rice was actually an aquatic grass? See which brand swam to the to…
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Molasses
From the EpisodeSpicy Fall Sweets
Published: November 2011
Molasses
Terms like "mild," "full," and "robust" are meaningless when it comes to molass…
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Vanilla Beans
From the EpisodeCool and Creamy Desserts
Published: July 2011
Vanilla Beans
For custard-based recipes in which vanilla is the star, we’ve found that vanill…
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Whole-Wheat Flour
Published: March 2011
Whole-Wheat Flour
If you thought all whole-wheat flours are created equal, you were wrong.
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Red Wine Vinegar
Published: January 2011
Red Wine Vinegar
Does aging make a difference in vinegar, or does it all boil down to the grapes …
All-Purpose Vegetable Oils
From the EpisodeStuffed Beef Tenderloin
Published: March 2010
All-Purpose Vegetable Oils
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
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Beef Broth
From the EpisodeDutch Oven Classics
Published: January 2016
Beef Broth
Commercial beef broths contain almost no beef. So what exactly are these product…
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Black Peppercorns
Published: November 2008
Black Peppercorns
You only use a grind or two on your food, so does it really matter what brand of…
Dry Vermouth
From the EpisodeChicken in a Pot
Published: November 2017
Dry Vermouth
Could we find a bottle that would do double duty for cooking and cocktails?
Salt
From the EpisodeHearty Soups
Published: September 2002
Salt
Food magazines and celebrity chefs are touting the flavor of gourmet salts that …
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Graham Crackers
Published: June 2011
Graham Crackers
We tasted three top-selling national brands to see which came out on top.
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Unsalted Butter
Published: November 2018
Unsalted Butter
For everyday cooking and baking, which unsalted butter is best? We tested seven …
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Supermarket Honey
Published: August 2015
Supermarket Honey
To find the best supermarket honey, we selected five top-selling honeys—three tr…
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Bread Crumbs
Published: December 2013
Bread Crumbs
Two styles of bread crumbs and seven determined contenders. The battle for big c…
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