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Tasting Lab
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Season 8
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Season 1
Baking Powder
Wanting to know whether all baking powders performed alike, we tested four nationally available brands in our carrot cake to see how they fared.
Crumb Crust
Can store-bought graham cracker pie crusts hold a candle to homemade?
Dry Vermouth
Fruity, herbaceous vermouths top our tasting.
Frozen Blueberries
The test kitchen tried fresh berries from Chile as well as five frozen brands.
Mail-Order Strip Steaks
Can you buy a better steak through the mail?
Mayonnaise
Does it matter which spread you use in sandwiches and salads?
Oyster Sauce
We required our winning brand to be both authentic and complex.
Puff Pastry
We took two nationally distributed, ready-made brands of puff pastry into the kitchen to try them with our raw, grated apple filling.
Red Wine Vinegar
We discovered that what separates a good red wine from a mediocre one is neither the kind of grapes used nor the aging of the vinegar.
Supermarket Mozzarella
In a world of convenience foods that taste more like their plastic wrappers than ingredients, preshredded mozzarella can't be any good, or can it?
Unsweetened Chocolate
We wanted to see if all the fuss over premium chocolates is based on quality or hype.
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