|
|
|
Tasting Lab
Current
Season |
Season 9
|
Season 8
|
Season 7
|
Season 6
|
Season 5
|
Season 4
|
Season 3
|
Season 2
|
Season 1
California Olive Oils
California growers have spent the last two decades developing extra-virgin olive oils that might rival the best of Europe. Is it time to stop importing foreign oil?
Cinnamon
Cinnamon used to be the most basic spice in your cupboard. Now it’s gone upscale. So will a fancy brand from Vietnam costing $8 an ounce actually make baked goods taste better?
Cottage Cheese
Virtually no refrigerator is without a container. So which brand tastes best?
Dark Chocolate Chips
Do Nestlé Toll House morsels still deserve to be the nation’s top-selling chips?
Milk Chocolate Chips
We were looking for a chip with intense chocolate flavor, moderate sugar, and a goodly amount of cocoa butter.
Mirin
This Japanese rice wine has a subtle salty-sweet flavor prized in Asian marinades and glazes. Does brand make a difference?
Premium Unsalted Butter
Do boutique butters deserve their rave reviews?
Provolone
Can any domestic provolone stand up to those produced in Italy?
Quick Oats
For emergencies only?
Rolled Oats
We prefer rolled oats for baking. Here are our recommendations for what brand to use.
Steel-Cut Oats
Judging from the brands and styles cramming supermarket shelves, there's an oat for almost every taste. Are any better for breakfast or for baking?
Stone-Ground Oats
We tested one brand of stone-ground oats. Could they please our tasters' palates?
Sweet Paprika
The best versions of this renowned Hungarian spice pack a punch that goes beyond pigment.
Vanilla Extract
In the battle of pure versus imitation extracts, could we declare a winner?
Vegetable Broth
It’s no surprise that veggie broths lack meat and bones, but why do so many rely on salt and "flavor potentiators" rather than vegetables? No wonder most brands are so bad.
White Chocolate
We tasted real white chocolate alongside "fake" supermarket brands to determine if the real deal was worth tracking down.
|
