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Tasting Lab
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Season 1
Artisanal Balsamic Vinegar
We went in search of the ultimate high-end drizzling vinegar and discovered you don't have to pay high-end prices.
Balsamic Vinegar
Few foods demonstrate such a wide range in price—you can spend $2 or $200 for one bottle—or quality. Our tasters
decode the mysteries of balsamico.
Basmati Rice
You can now find both domestic and foreign-grown basmati rice—can the American versions hold up to the Indian?
Blackening Spice Rubs
We found one store-bought brand that would do—in a pinch.
Bread-and-Butter Pickles
Not just any crispy cuke will do.
Crushed Tomatoes
We knew that using the wrong kind of crushed tomatoes could ruin a dish. But learning just what's in those cans took some unusual testing.
Frozen Pizza
Just how good are frozen pizzas?
Green Tea
We gathered up 14 tea-loving tasters and started sipping to determine just how good supermarket green tea is.
Light Vanilla Ice Cream
Can you replace your favorite full-fat vanilla ice cream with a lighter version?
Mango Chutney
We sampled four supermarket brands to see which we liked best.
Penne
Are the specialty brands and Italian imports worth the extra price?
Premium Teas
Supermarket teas have improved in quality; does it still make sense to buy premium teas?
Presliced Cheddar Cheese
We tested nine brands to find the best to top your hamburger.
Soy Sauce
This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.
Strawberry Preserves
Properly balancing sweet and tart makes the difference in a winning preserve.
Supermarket Parmesan Cheese
Do aging time, raw milk, and salt content really matter?
Tortilla Chips
Are the corniest chips the best?
Tuna
Are the new pouches better than traditional cans?
Yellow Cake Mixes
Can any come close to homemade?
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