I'll be honest: I didn't grow up eating ranch dressing outside of the occasional bag of Cool Ranch Doritos (this was back before they were "Cooler"), and I've personally never developed much of a taste for it. That said, there's a reason why it's the number one selling flavor of bottled dressing in America. Creamy, fatty, and tangy, it coats even the dullest-tasting leaf of iceberg lettuce or the most underdeveloped pizza crust with a salty, herbal tang. Instant flavor, just shake, squeeze, eat, and repeat. So which bottled dressing is the best? More

Cape Cod's Dark Russets are some of my favorite chips that exist in the world of chips—anyone else? So I am always curious to see what Cape Cod is up to. They just came out with some new flavors that are pretty darn good. More

As I remember it, the world of dippable snacks was simpler when I was a kid. There were perhaps a half dozen brands of salsa on supermarket shelves. Your options were pretty much limited to mild, medium, or hot. Tostitos if you like it sweet and tomato-sauce-y, or Newman's Own if you prefer black pepper, charity, and mustaches. Want cheese sauce? Unless you were willing to drive out to Fuddruckers, that'd either be Velveeta or Cheez Whiz. Take your pick. More

There are certain times in life when convenience trumps all, and that's where jarred pasta sauces come in. As it turns out, celebrity chefs are tuned into this urge and are capitalizing on it by releasing their own branded tomato sauces. Our question is simple: how do these celebrity-brand pasta sauces stack up? More

For the first time, Tabasco has expanded their lineup to include a Buffalo Style Hot Sauce, that is, a thicker, milder version of their flagship hot sauce specifically aimed to compete with Frank's (the winner of our tasting). Which hot sauce will reign supreme this Super Bowl weekend? More

What exactly are instant mashed potatoes? For starters, they are made from real potatoes (not Cream of Wheat, Play-Doh, or any other such non-potato substance). But they are potatoes that have been cooked, mashed, and dehydrated to produce a potato-in-a-box product. Now, the second question. Should you eat them? We tried nine different brands to find out. More

When it comes to stuffing, there's the age-old question of bread. Better to go with a rustic, open-holed loaf, or plain old sandwich bread? What about eggy challah, or perhaps potato bread? We gathered up eight types of bread and made eight batches of stuffing to find our favorites. More

We've been eating a lot of stuffing around these parts this month. And by a lot, we mean some days we only ate stuffing. (Living the dream, or a nightmare?) Though some people are fervently opposed to the boxed or pouched insta-stuffings, it can be a fast and easy base to doctor up. We tried six brands of widely available stuffings; here's what we thought of each. More

What do you do with leftovers from a strawberry yogurt taste test? Repurpose them for a canine version, duh. I can't say that Hambone was particularly discerning in his tastes. More

Strawberry is a classic yogurt flavor but there's such a huge range in how strawberry-y these yogurts actually taste. Some have the fresh, real berry chunks swirled in; others are more artificially-flavored and sodapop-sweet. We tried 13 yogurt varieties to find the best fat-free, lowfat, and full-fat varieties. More