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Tasting Lab
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Season 8
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Season 1
Andouille Sausage
Are all sausages created equal?
Bottled Water
Are we out of our minds to pay over 35 cents per glass for bottled water?
Canned White Beans
Four brands contested for best in show.
Chicken Breasts
We gathered six brands of boneless, skinless chicken breasts, broiled them without seasoning, and had 20 tasters sample the chickens side by side.
Cornbread Mixes
Making Cornbread from scratch is not difficult, but with all the mixes on the market we wondered if we could get from-scratch quality out of a box.
Cornmeal
We were surprised to discover how much the flavor and grind can vary among different brands.
Cream Cheese
Do we need to leave Philadelphia to find the best cream cheese?
Egg Noodles
Noodles that are mealy, pasty, or fishy have no place in your favorite casserole.
Fish Sauce
The lighter the sauce, the lighter the flavor.
Goat Cheese
The French once had a corner on the goat cheese (or chèvre) market, but that's no longer the case.
Gourmet Red Wine Vinegar
Are red wine vinegars made from a a single grape variety worth up to eight times as much as mass-market vinegars?
Gravy Additives
They promise flavor in a bottle. But is it good flavor?
Long Grain Rice
Is all long-grain white rice created equal? We rounded up a converted rice, three standard supermarket options, and an organic white rice available in bulk from a natural foods market to find out.
Salsas
Can jarred salsas make a decent alternative to homemade?
Sun-Dried Tomatoes
Is there really any difference in jarred sun-dried tomatoes packed in oil?
Supermarket Bacon
Does it matter which brand of supermarket bacon you buy? Absolutely.
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