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Tasting Lab
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Season 8
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Season 1
Artisanal Bacon
Artisanal bacon takes time, hand labor, and real wood smoke. But at double or even triple the cost of supermarket bacon, is it worth it?
Beef Broth
Several years ago, we all but banished beef broth from the test kitchen's pantry. Is it time to lift the embargo?
Black Peppercorns
You only use a grind or two on your food, so does it really matter what brand of peppercorn you buy?
Dark Chocolate
Does spending more for "gourmet" chocolate buy richer, more complex flavor and yield better baking results?
Dijon Mustard
Tasters want more heat, less acid.
Gruyere
Domestic cheeses bear little resemblance to the real thing.
Jarred Hot Salsas
Are hot salsas better than mild?
Mail-Order Porterhouse Steaks
Are fancy mail-order Porterhouse steaks worth the price?
Orange Marmalade
We found three brands to recommend—choose the one that matches your preference for sourness.
Prosciutto
The hands-down winner for the best prosciutto? Here's a hint: It's crafted in Iowa.
Supermarket Extra-Virgin Olive Oils
You get what you pay for with most supermarket extra-virgin olive oils: bland, bottom-of-the-barrel, and boring. Is there a brand worth buying?
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