Clam chowder, especially the canned stuff, is pretty divisive. It can get weird fast, and the flavor isn’t always on point. But for those who love it, it’s a comforting, creamy soul warming soup that is ready in just a few minutes. Maybe because it’s so divisive, there aren’t a ton of brands making it. I only found 4 types that are widely available, but I tasted them all and I’m here to tell you which one is the best.
Let’s face it: there’s really nothing that can compare with actual fresh-squeezed orange juice. But we don’t all live in California or Florida, surrounded by heaving orange trees with plenty of time to squeeze ourselves a glass every morning. For those of us who live far from the orange groves, I tried all of the most popular orange juice brands that I could round up, and I was surprised by the results.
When I turned 21, it became clear to me that I was going to need to figure out a go-to cheap beer. It’s necessity for any seasoned drinker who enjoys casual bars, afternoon parties and visiting new places. There’s a time for a craft IPA, but there are also times when you just need to order a beer (or pull one from a cooler) and move along.
Jumbo franks are fantastic for those times when you really are just looking to fill up on hot dogs. But for some grillouts, bun-length dogs can be a bit more economical; they tend to come in bigger packs and can be purchased at lower prices. Not only that, but bun-length hotdogs also tend to be a bit easier to handle, particularly for children who may not have a large enough appetite for jumbo franks. That’s why we decided to find out which store-bought bun-length dogs are the best on the market.
In 2018, The New York Times declared the United States a “Ranch Nation” in recognition of the salad dressing’s overwhelming predominance in American culinary culture. Although ranch only came about in the 1950s, it has since become the condiment we most use to dress, dip and devour our food.
A simple gin and tonic is an excellent summer cocktail, largely because it is highly adaptable, very easy to make, and incredibly refreshing. My go-to combination is a large wine glass filled with ice, 2 ounces of Tanqueray, half a lime and the rest of the glass filled with whatever tonic water I have around. The biggest variable in that is the type of tonic water I use, but I’ve never thought much about it. As it turns out, there’s a ton of variation in different brands and styles, and I’m here with a taste test you help you figure out what to stock for all your cocktail-making needs.
There’s a certain visceral pleasure that comes with biting into a fresh (and, ideally, cold) pickle. The burst of acidity across your tongue, not to mention the crunch factor, makes up for the inevitability of pickle juice dripping down your chin. Even when not eaten solo, pickles add a delicious dimension to nearly every dish they’re added to. Without pickle spears, ordering from delis and sandwich shops would be decidedly less fun (and less delicious).
I haven’t had a ham sandwich in quite a while, but it’s a schoolyard classic that has seen me through a lot of years. When I was growing up, ham sandwiches were my go-to lunchbox hero, and their salty, porky flavor still appeals to me quite a bit. The options, though, are overwhelming—smoked, uncured, maple, black forest—so many descriptors that say so little. In an effort to figure out the differences and understand my options better, I decided to do a little taste test, and I have to say, the differences surprised me.
Deli meat is not a glamorous food, but it is certainly a reliable favorite that gets us through long work and schooldays, filling sandwiches and topping crackers and, let’s just admit it, sometimes being eaten all on its own when desperate times call for desperate measures. Many of us reach for sliced turkey every time we go to the grocery store … but how are we actually choosing it? I had never really thought much about the difference in various types of turkey, so I decided to stage a little taste test.