Jennifer Reese of Slate makes some store-bought staples at home to see if the effort is worth the taste and money. Bagels and yogurt get an enthusiastic "make at home," while homemade cream cheese is expensive and just not the same. She also experiments with jam, crackers, and granola. For more details on cost and taste of the homemade versions, read the rest of the article. Related Hannah's Granola Making Matzo at Daniel in New York City J: Jams, Jellies (and Preserves and Conserves)...
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We set out to investigate the grocery store granola offerings. Although we have big stomachs and big ambitions, trying every flavor from every brand proved impossible. Instead, we selected fairly standard flavors of 14 fairly standard brands for a blind tasting, rating each granola on: sweetness, flavor, clusteriness, and crunch.
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