Corn tortillas have great flavor but weak structure. Flour tortillas are pliable and stretchy but short on taste. Enter flour and corn hybrid tortillas. They're tortillas that look like really great corn tortillas (charred leopard spots and all!), but contain some amount of flour or wheat gluten with the idea of adding stretchy structure to a typically brittle corn tortilla. So how do these guys stack, er, fold up?
Frozen dumplings can be flavorful, satisfying, and almost indistinguishable from fresh ones, especially when you cook them properly. Then again...they can also suck. That's why we set out to try as many nationally available brands of Chinese-style pork dumplings and potstickers as we could get our hands on, tasting each and every one to see which ones are worth your precious freezer space.
Whether or not you're suffering from winter-induced gloom, there's nothing a good, rich cup of drinking chocolate won't help. Yes, drinking chocolate—powdered hot cocoa's fancy-pants cousin, made from the finest beans and the richest ingredients, and meant to hit you hard, like a liquid-chocolate freight train. Here are three of our favorites.
There's bad white chocolate and good white chocolate, and the good stuff, when treated right, is one of the most versatile and useful ingredients in the pastry kitchen. What does fantastic white chocolate taste like, and where can you find it? We tasted over 20 varieties to find out.
When it comes to crowd-pleasers, it's hard to beat a great chocolate chip cookie. Which pre-made cookie doughs are worth your time? We tasted nine brands to find out.
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.
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.
Spurred by reader demand, we go even deeper into the world of tomato-storage and come back with lots more data. Will our claim that refrigeration can be your best choice for tomato storage hold, or will we have to retract the whole thing? Drumroll please...
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.
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.
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.
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 tasted four nationally available egg-free vegan mayonnaise products, alongside one conventional brand, to see how they'd stack up. The results took us completely by surprise.
How do super-spicy, ultra-sour Takis taste to their competitor made by Doritos? We put the brands to the test.