Grocery
It brings depth to sauces and gloss to glazes. Here’s how to use it—and what to reach for when you’re out.
From white to red to black, these are the vinegars to know and love.
Emily Saladino
Our eight go-to varieties, plus how to pick an apple for baking in the first place.
Chris Morocco
From nostalgic hot cocoa to a seriously chocolatey splurge.
Sam Stone
We tasted seven popular stuffing mixes from Stove Top, Pepperidge Farm, Trader Joe’s, and more. These three came out on top.
Sam Stone
From peanut butter pretzels to the cult of elote chips, these are the snacks worth throwing in your cart.
Alex Beggs
It’s just better than homemade pumpkin purée.
Julia Black
These are the beaniest and cheesiest burritos you can buy.
Sam Stone
We tasted 17 jars of pasta sauce. These are the ones we’d recommend.
Sam Stone
We tasted 11 nationally available brands; these are the three we’d bring home.
Sam Stone
The best olives for cooking, snacking, and martinis (of course).
Emily Saladino
And when should you use each one?
Brette Warshaw
Like Crenshaw, Canary, and Christmas melon.
Joanna Sciarrino
These seasonal stunners are here for a good time, not a long time.
Emily Saladino
After tasting 19 varieties of fresh and precooked links and patties, these are the ones we’d bring home.
Sam Stone
Choose a juicy, sweet melon every time.
Sheela Prakash
One brand made coffee, ice cream, and more taste perfectly balanced.
Sam Stone
From mellow to tangy, here are Greek yogurts (and skyrs) that stood out.
Sam Stone
They won’t last long, so get ’em while you can.
Kelly Vaughan
Are you baking with spoiled flour? Learn how to tell and the best ways to keep it fresh.
Hannah Lee Leidy
These are the trays worthy of your freezer space.
Sam Stone
“When enough water and sugar are available, they create a playground for microorganisms.”
Alma Avalle
Our latest taste test was very tangy—and highly opinionated.
Sam Stone
Out of 10 widely available options, these are our top garbanzo beans.
Sam Stone