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I can tell you which ones I'll avoid from now on, namely, my two former favorites - Stouffer's French Bread Pizza and Totino's pizza rolls.
I couldn't finish my Stouffer's pepperoni and pepperoni & sausage slices because the meats in them smelled and tasted like a wet dog; as if they were using dog meat. The foul odor could be picked up while it was cooking in the oven and the taste was even worse. I noticed this change over the past couple of years. I used to love Stouffer's.

Totino's pizza rolls, over the past couple of years, have also deteriorated. They must have changed to inferior ingredients. The sauce has an off-taste to it, as well as the 'pepperoni' and 'sausage'. To me, they are simply not edible anymore.

Anyone one else experience this?

By the way, I used to love those toaster pizzas from the 1970's; the ones shaped like discs and fully encased in it's crust.

passion4pizza - I think you nailed it with your Buitoni Toaster Pizzas suggestion!
I Googled that name and ran across some interesting forums about it. The most common blog comments had to do with "burning the roof of my mouth when I bit into it", which I definitely experienced first-hand!
As a middle-aged adult, I would liked to have tried them out again in their original recipe form to see if they are as good as I remembered them to be. We can only wonder.

Thanks for the response

The unappetizing photo's of a modern-day 's Big Mac, posted above, which looked like it was sitting on the counter for a couple of days with it's grayish-colored meat and insipid bun, is a far cry from what "shipwreck" described in his post. I worked the grill in McDonald's when I was in high school in the mid-1970's and can affirm his well-written description of the burger-making process back in those days.

I ate at Pat's about 2 years ago and was disappointed. My cheese steak was lukewarm because they piled cooked steaks off to the side and used those for the sandwiches instead of giving you a steak hot off the grill. I heard that they were much better years ago.
Never did try Geno's, however, I don't know why those people such as "epices6" find it 'racist' to insist on ordering in English. I thought this was supposed to be America we live in where everyone should learn to speak English! It's because of bleeding heart liberals such as "epices6" that Spanish is on just about every item we purchase. What A Disgrace!!
By far, the best Cheesesteak I had in Philly is at a place around the corner from Pat's and Geno's called Cosmi's Deli. I found out about it from Frommer's or Foder's Philadelphia guide. It was from a local columnist in Philly who had sampled cheese steaks from about 60 different establishments in the Philly area, including Pat's and Geno's, and said that Cosmi was the best he tasted.

Boy, oh boy!
Isn't it sad how some of these high-profile pizza places like Una Pizza Napoletana charge the sort of prices similar to what you'd pay for a steak dinner?
The family-owned "pizza joints" throughout the tri-state area that I experienced, going as far back as the late sixties, is what I miss. Some of those places were real gems - and cheap; the way pizza is meant to be. The ones that weren't gems were many times better than the average joint you'd find today, unless you do research on great sites like this to find the few scattered ones left out there.
Since I like to have pizza once or twice a week, and don't want the inconvenience of commuting to a decent place, I now make my own. I found that the few good recipes out there which I came across after much research (a couple of years worth) yields satisfactory results, much better that your present pizza joints and just a notch or two below the past greats.
Heck...Even going to a McDonald's back in the day when they had the 'golden arch's' going through the structures and had no seating inside, was far superior in taste and freshness before Big Brother and the greedy corporate vultures (after Ray Kroc's death) moved in and ruined everything. Now, the food tastes bland, is lukewarm most of the time, and costs a lot more.
I guess that's what they call "progress".

I tried this recipe and it was good, however, I found the raw garlic harsh, and it stayed with me the rest of the day. Would recommend sauteing the garlic, ginger, and scallions in 2 TBLS peanut oil for about a minute or two to mellow out the garlic before adding to the rest of the sauce ingredients.