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Tasting Lab
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Season 1
Barbecue Sauce
In one supermarket, we found more than 30 varieties of barbecue sauce. In the end, we found a few brands that came pretty close to homemade.
Butter Alternatives
Sixteen tasters sampled six butter substitutes in four tests.
Canned Diced Tomatoes
Canned diced tomatoes can be too sweet, too mushy, or too salty, but our winning brands can be better than the real thing.
Chicken
Many factors influence the taste and texture of commercially raised chickens, but salting or brining the bird is the key to success.
Chicken Broths
Most commercial chicken broths are dreadful, "fowl" concoctions. So what is the time-pressed home cook to do?
Packaged Stuffing
Supermarket stuffing is incredibly easy to use—but how much quality must you sacrifice for the convenience?
Raspberry Preserves
In general, we find that preserves and jams have more fruit flavor than jellies. We tested six brands to find our favorite raspberry flavor.
Regular Olive Oil
We prefer regular (not extra-virgin) olive oil for cooking because of its less assertive flavor and greater resistance to burning. But we still wanted a brand that tasted like olive oil.
Taco Shells
Are supermarket brands a passable substitute for homemade?
Teriyaki Sauce
We sampled seven leading brands to find our favorite.
Tortillas
The thickness makes all the difference for both flour and corn tortillas.
White Wine Vinegar
Is white wine vinegar a generic commodity? Or does brand matter? We discovered the answers in a bottle of nail-polish remover.
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