I may no longer be a New Yorker, but I am a die hard fan of the New York hot dog. Aside from a good slice of pizza, it's the thing I'll undoubtedly miss most at my new home on the West Coast. But as a recent (and permanent) Bay Area resident, I know that unless I'm making them myself, I'd better start scouring those supermarket shelves for a worthy hot dog to become my new go-to. Here's what we found.
'taste test' on Serious Eats
Does domestic Parmesan come close to competing with the real D.O.P. deal? We rounded up as many domestic versions as we could, then put them to a blind taste test with an imported one in the mix.
Who Knew Butter and Dairy-Free Cookies Could Be So Good? New Chocolate Chip Cookie Dough From Hampton Creek is Solid
Last year, Hampton Creek's Just Mayo vegan mayonnaise beat out our winning brand of traditional mayonnaise in a blind taste test. Now the company is about to release Just Cookie Dough, the vegan chocolate chip cookie dough they've been working on. Could their cookies pull off the same trick as their mayo in an informal taste test? We enlisted the help of strangers to find out.
It wasn't until a few years ago, when I had my first taste of a freshly made, flaky, charred, lard-packed flour tortilla in Texas, that I realized how good these flatbreads can be. And the cook-at-home tortillas from TortillaLand I just discovered last week are a revelation: I can now have my fresh tortillas and stay lazy in the process.
There's a new line-up of corn-based chips in your grocery store's deli section. They're non-GMO, certified gluten free, and (most importantly) totally delicious.
You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth."
Does any salad do a better job of combining refreshing lightness and total indulgence into one than Caesar salad? Here our panel of blind tasters sample our way through several supermarket brands in search of the ones that live up best to from-scratch standards.
Tea people always talk about how the quality of your water can affect the taste of your tea. What does that claim look like when you put it to the test? Should you bother making your tea with bottled or filtered water?
Which fast food chain has the best chicken nuggets? We found out.
I've had this idea griddling in my brain for quite a while now. New York and Chicago both have a proud hot dog culture that highlights all-beef, natural casing franks. But whose dogs are really better?
I grew up with Tillamook ice cream, and I still like it. While the flavors tend toward classic, not surprising or 'gourmet', they're good versions of the classics. So I was eager to taste Tillamook's new line of chocolate-dipped ice cream bars. Here's how they fared.
Puff pastry. The light, flaky, buttery stuff of apple turnovers, beef Wellington, and, of course, the most epic waffles you'll ever eat. But which pre-made brand yields the best results? We tasted the top two contenders to see how they'd perform.
Which spicy brown mustard should you smear on your pastrami and rye, or squirt next to that big, juicy bratwurst? A panel of Serious Eats staff blind tastes the major spicy brown mustard brands and come up with a handful of favorites.
Ready-to-bake kouign amanns are now available in the freezer section of Trader Joe's. I was excited, but also a little skeptical—could TJ's convenience-oriented take remotely compare to the real deal?
Here's something you may not know: Sun Noodle, the noodle supplier for some of the finest ramen shops on both coasts, produces refrigerated packs of fresh ramen noodles paired with concentrated sauce bases intended to be cooked just like instant ramen. I headed over to Mitsuwa in New Jersey and got my hands on their four flavors—shoyu, tonkotsu, tan tan, and miso—and gave 'em a taste to see how they stack up to local ramen shops and other instant noodle brands.
You want to know the honest truth? Even as an omnivore, I've always been a fan of veggie burgers, and there are times when I want what a veggie burger has to offer without having to go through the trouble of making the patties myself. Which supermarket brand is the tastiest and which come closest to homemade?
I was first introduced to the Arbequina extra-virgin olive oil from Séka Hills by Chef Jesse Ziff-Cool. It was an exceedingly simple dish: A smear of gloriously creamy goat cheese on a crouton with a little slice of fresh California fig, a couple of thyme leaves, a sprinkle of salt, and a drizzle of that oil.
That's a combination that's hard not to swoon over, but it was the olive oil that really blew my mind. Holy s*%t! I thought to myself. What is the gorgeous stuff? And how could something with such a mild flavor still taste so good?
Once you've started to explore the world of cheesy snacks, a definite hierarchy begins to emerge. And here at Serious Eats, Cheez-Its are very high up on our list. But what, we wondered, of Cheez-It's flavored brethren? When we realized that there were a whopping dozen variations on this already delightful theme, the answer was clear: sit down and eat every last one.
We put seven different brands of frozen burgers to the test. Find out which two emerged as the clear favorites.
The new "Cores" from Ben and Jerry's are like a two scoop sundae...in a pint.