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Tasting Lab
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Season 1
Alternative Pastas
We tested five kinds of unconventional spaghetti to see how they tasted.
Breakfast Sausage
Precooked "brown-and-serve" links couldn't taste better than fresh breakfast sausage, right? Several hundred sausages later, we made a few surprising discoveries.
Canned Whole Tomatoes
The worst canned tomatoes are mushy, bland, and bitter. How do you keep them out of your pantry? The clues are right on the label.
Cholesterol Free Mayonnaise
Can Hellmann's cholesterol free version stand up to the original?
Cider Vinegar
You can spend six cents an ounce for a jug of generic apple cider vinegar-or 20 times more for the fancy stuff. Does it matter? We tasted 10 brands to find out.
Filet Mignon
Should you spend $80 a pound on prime filets?
Hot Sauces
We thought Tabasco would win hands down. Not necessarily.
Italian Dressing
Are any of the Italian dressings out there worth buying?
Ketchup
We measured pectin levels, calculated pH, and grabbed our Bostwick consistometer to explain the surprising results of our ketchup taste test.
Orange Liqueurs
For cooking, do you need to spend big bucks for the prestige brands, or will something cheaper work just as well? What about for mixed drinks?
Refried Beans
We found three brands that might serve, in a pinch.
Sandwich Bread
Which slice is best?
Supermarket Whole Bean Coffee
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
Vanilla Ice Cream
How about a heaping bowl of guar gum and pulverized spent vanilla pods? Can ice cream makers fool Mother Nature (and our tasters)?
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