Ingredients

Discovered by accident, this iconic condiment is every Cantonese chef’s secret ingredient.

Bottled lemon juice and lemon juice powder offer promising alternatives to fresh lemons. Can they measure up to the real deal?

Almond butter can be creamy or crunchy, salted or unsalted, runny or thick. We found a top pick for everyone, depending on your preferences.

Which boxed cake mix deserves a spot in your pantry—and at your next birthday party?

We tasted big-name and artisanal brands of the staple ingredient used for tortillas, gorditas, sopes, and more.

Store-bought sandwich bread is a reliable staple in supermarkets across the country. Which one is the best?

Nutty and fragrant, toasted sesame oil enhances noodles, stir-fries, meats, and vegetables, finishing dishes with a burst of flavor

Mayonnaise is the top-selling condiment in the United States, and brands from Hellmann’s to Duke’s have amassed a fervent following. Which one is the best?

This traditional Japanese ingredient makes your dishes shine.

We wanted to find a vegan mayonnaise that was just as tasty as the traditional stuff. Is it too good to be true?

Granulated white sugar adds sweetness and structure to many of our favorite foods. Does it matter which type you buy?

Store-bought chicken broths vary drastically from one brand to another. Which is best?

Umami-packed gochujang, a fermented red chile paste, is a central ingredient in Korean food. We tasted supermarket and artisan brands to explore its flavors, textures and uses.

Spicy and smoky, this beloved and versatile Mexican condiment packs a plethora of flavors and textures.

We tasted a broad array of honey from all over the world: from Oregon’s meadowfoam and Florida’s tupelo to New Zealand’s mānuka and California’s orange blossom. Here are 15 honeys that offer far more than just sweetness.

You’re standing at the grocery store in front of a million olive-oil choices. So what should you buy and why?

Should you spend a bit more and use premium extra-virgin olive oil in your kitchen? We tasted more than a dozen products to find out.

Hoisin sauce is one of the most iconic ingredients in Cantonese cooking. We delved deep into the history and usage of this ingredient. Here’s what we found.

Fish sauce has deep flavor—and deep historical roots around the world.

This handy product can be the difference between a successful dish and a sticky disaster. Which one you use matters.

Tired of greasing and flouring pans before baking? Baking sprays replace that fussy process with one simple step.

We want to help you better understand the vast array of vinegars from around the globe.

Soy sauce is essential in many culinary traditions—and no two styles are the same.

Crunchy, salty, and corn-forward, tortilla chips are beloved. But which brand is best?

It’s a sticky-sweet American classic. But how did it become one of the country’s favorites?

When using bread crumbs, a one-size-fits-all approach won’t work.

Packaged mixes are convenient, but are any worth making?

For extra texture and a pleasant crunch, reach for one of these mustards instead of your go-to Dijon or yellow mustard.

The sweet heat of this popular condiment adds zip to sandwiches and snacks. We also love it as a dip.

A single style simply won’t cut it. From sweet and spicy to bright and tangy, these are the five mustards we always have on hand.

Louisiana-style hot sauce is a staple for soul food and Southern cuisine. But this simple condiment has a deeper history and more variation in flavor than you might know.

We tasted nine brands of garlic powder. Here’s what you need to know about this versatile seasoning.

Love capers? Make some more room in your fridge.

This bold ingredient is a secret weapon of cooks and bakers. Does it matter which one you use?

Boxed cake mixes are convenient and reliable. But do any of them yield cakes with the intense chocolate flavor and moist, delicate texture of homemade versions?

Bone broth is considered a superfood among the online wellness community, but what exactly is it, and is it worth all the hype?