Maple syrup continues to be produced on small farms in the same low-tech way that it has been for centuries. But that’s not the whole story.
ATK Taste Test: Horseradish steer clear of shelf-stable brands and head straight to the refrigerator aisle
The winner was Smucker's Apricot Preserves (although some tasters preferred Bonne Maman-it is made with sugar, not corn syrup).
Supermarket ProsWith a “nice porky sweetness” and “clean” but “intense” flavor, this prosciutto was one of the most thickly sliced in the lineup, but its ample moisture also gave it a “supple,” “silky” texture. In saltimbocca, it was lauded for its “rich pork belly flavor.” In sum: “Buttery, nutty, complex. This is good stuff.”ciutto Taste Test - Cook's Illustrated
A new surge of grab ’n’ go packages means you no longer have to wait at the deli counter to have this cured pork sliced by hand. But does “convenience” prosciutto make the cut?
also rec Francesco Rinaldi Traditional Marinara, Prego Marinara Italian Sauce, Barilla Marinara Sauce, Newman's Own Marinara, Muir Glen Organic Tomato Basil Pasta Sauce.not rec: Classico Tomato & Basil Pasta Sauce
Bertolli Balsamic Vinegar of Modena
What traits guarantee a Dijon mustard that packs a wallop of clean heat and balanced acidity? Youth and, surprisingly, a little fat.
also highly rec: Maille Dijon Originale Traditional Dijon Mustard, Roland Extra Strong Dijon Mustard.also rec: Jack Daniel's Stone Ground Dijon Mustard