Does domestic Parmesan come close to competing with the real D.O.P. deal? We rounded up as many domestic versions as we could, then put them to a blind taste test with an imported one in the mix.

F&B marketing organizations aiming to drive product trial are leveraging new sampling tactics that add some extra oomph to their strategies.

Eyeing HexClad reviews to see if the trendy cookware brand is worth the splurge? We tested cookware, knives and accessories for over a year to see what's worth buying—and what you can skip.

Does domestic Parmesan come close to competing with the real D.O.P. deal? We rounded up as many domestic versions as we could, then put them to a blind taste test with an imported one in the mix.

Used on everything from egg salad to summer tomato sandwiches, mayonnaise might be the most essential condiment to keep in your fridge. But which brands are worth buying? We tasted over 30 plain mayos side-by-side to determine the five best.

There were a few winners, and one that missed the mark.

Want to know what the Costco burnt ends taste like, and if they’re worth buying? Get a professional opinion here!

This APPLE WEEK SET includes a weeks worth of activities to do during apple week or Johnny Appleseed's birthday! Your students will have fun doing an apple investigation, surveying their classmates, taste testing apples, cider, and juice, making homemade applesauce and apple pie, and learning about Johnny Appleseed and the apple life cycle. Here's what's included: 2 - Apple Week folder covers Full page apple life cycle display poster A cut-n-paste apple life cycle sequencing activity An apple investigation page with 6 activities Apple taste testing activity page Cider or juice taste testing activity page Homemade Applesauce recipe activity page Homemade Apple Pie recipe activity page Apple sink or float activity page Label the parts of an apple activity page - 2 options; write or cut n paste Our Apple Favorites Graphing Our Favorite Apples Graphing A Johnny Appleseed reader/activity booklet Johnny Appleseed graphic organizer Check out the preview for a look at each page. The Johnny Appleseed reader/activity booklet is also sold separately here. Be sure to follow me HERE and on Instagram @thebenderbunch to be the first to know about new resources! :)

From sandwich slices and bagels to pitas and baguettes, we selected these 5 gluten-free breads worth taking home and enjoying.

This hearty, cheesy summer vegetable gratin is packed with four veggies and is perfect for a summer dinner.

100 hours is a long wait for brownies. Is the extra time worth it?

It's an Instagram sensation that's so aesthetically pleasing...but is it worth it? I made seven meals to find out. OK, I will confess a few things to you first. A, I used to think I was the worst cook ever, simply because I chose to be impatient! B: I secretly wondered if high quality cookware

Disney Refillable Mugs are sold at Disney World Resort hotels and offer unlimited refills over a 14-day

The much-anticipated Cosmic Crisp apple was 20+ years in the making, but is it really all that? Allrecipes put it to the test and has a bushelful of findings to share with you.

Traditional Snickerdoodles are given an easy and delicious twist with the addition of vanilla pudding.

Looking for the best rosé wine to fill your glass? So is our Test Kitchen! Our pros sampled 15 top brands to find the bottles worth another pour.

Are arrowroot powder and tapioca flour the same? We'll dive into how they are different and when you should use one versus the other in recipes.

The Reclaimed Laurelwood Tasting Spoon is your culinary companion, designed to bring joy and authenticity to your taste-testing moments. Hand-carved by Guatemalan artisans from sustainable laurelwood, each spoon is a unique masterpiece that respects both tradition and the environment. Its flat, round design is perfect for savoring the flavors of your culinary creations, making it an indispensable tool in the kitchen. Key Features: Sustainable Laurelwood: Embrace eco-friendly practices with a spoon made from reclaimed wood, reducing waste and promoting sustainability. Artisanal Craftsmanship: Each spoon is hand-carved, offering a unique piece that tells a story of tradition and skill. Fair Trade Commitment: Supporting fair-trade artisans ensures fair wages and working conditions, contributing to the welfare of communities. The Reclaimed Laurelwood Tasting Spoon is more than just a utensil; it's a celebration of flavor, craftsmanship, and environmental consciousness, enriching every culinary exploration. Product Details: Made from Reclaimed Laurelwood Sustainable | Eco-Friendly | Fair Trade Due to the handmade nature, measurements and colors may vary  Includes convenient hanging hole Hand Carved Sold Individually Measures: approx. 10.25" L x 3" W Origin: Guatemala

For a cheese with all the nutty, savory flavor and crumbly, crystalline texture of the original, do the cows really have to eat Italian grass?

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. A few members on Cake Central recently kicked off a Great Scratch Off - White Cake Taste Test. Yeah, White Cake! I’ve been on the hunt for the "perfect" white cake recipe so I joined the fun. Eight recipes were selected for the comparison (see list below). I would have liked to try them all, but I was pressed for time so I selected four to sample: one made with shortening, one with buttermilk, one with just butter, and one with sour cream. Here are links to the eight recipes that Cake Central selected for the comparison: King Arthur Flour - Tender While Cake recipe - I would have liked to try this recipe. It is the standard "butter" recipe, but it also give the option of using vanilla yogurt or whole milk. I've always wondered how yogurt would impact the taste/texture of a cake, but I didn't have any King Arthur Flour so I had to scratch this one from my "to bake" list. Rebecca Sutterby's (developer of the WASC recipe) - White Velvet Cake recipe - Buttermilk recipe with vanilla bean paste. I didn't have any vanilla bean paste, so this one got scratched also. Cook Book Maniac's adaptation of Rose Levy Beranbaum's: The Cake Bible - White Velvet Cake recipe - This is a butter recipe which also uses heavy cream. Sounds delicious, rich, and oh-so-fattening. I really wanted to include this one and make a five layer cake, but I was confused by some of Cook Book Maniac's instructions. In particular the instruction of cook at 175 degrees (no mention of Celsius or Fahrenheit) and only use one 9x2" pan. I could make the assumption that the temperature was Celsius, but the one pan had me stumped. Seemed like too much batter for one pan. I also had a run-in last year with the Rose Levy Beranbaum's folks when I included her Red Velvet Cake in one of my taste test. I didn't want a repeat of that drama, so I dropped this cake from my lineup. Cook's Illustrated - White Layer Cake recipe (note, you need a subscription to see the actual Cook's Illustrated recipe, but the link given goes to a blog that posted the CI recipe and directions)- This is a Butter recipe with lots of egg whites. I included this recipe in my taste test. Here is what the finished cake looked like: Elisa Strauss The Confetti Cakes - Vanilla Cake recipe (note: scroll down through this long post. The recipe is near the bottom of Post #1) - This is another Butter recipe with lots of egg whites very similar to the Cook's Illustrated recipe. K8Memphis' version of Sylvia Weinstock's yellow cake from Sylvia Weinstock's Sensational Cakes - Sylvia's famous Sour Cream Yellow Cake recipe was modified (reduced the egg yolks) by K8 to make the baked cake look less yellow. Here is what it looked like. GroupRecipes' Delicate White Cake recipe - This is a Shortening based recipe with no butter. Here is what it looked like. Very snowy isn't it? No butter in the batter makes the cake very white. Rebecca Rather's from the book The Pastry Queen - White on White Buttermilk Cake recipe - Lots of butter and buttermilk in this recipe. Not intended for anyone worried about their cholesterol. So here are all the cakes stacked and waiting to get iced. For this taste test I had 11 lab rats (oops, I mean family members). They were told to evaluate just the cake and not the cake/icing combination. Each taster was given a slice of cake and I interview each and made notes of their comments. They were asked to rank the cakes from 1-4. #1 being their favorite and #4 being their least favorite. And based on the ranking of my lab rats, The WINNER of my White Cake Taste Test IS ........... ************************************************************************ With an overall score of 1.6 ............. ************************************************************************ The pure BUTTER recipe from Cook's Illustrated White Layer Cake recipe Yeah, Three Cheers for Cook's Illustrated White Layer Cake !!!! ************************************************************************ The score board is as follows (note: the lower the number the better the score): #1 - First Place went to Cook's Illustrated Butter cake with a score of 1.6, #2 - Second Place went to Rebecca Rather's (The Pastry Queen) Buttermilk cake with a score of 2.4, #3 - Third Place went to Group Recipes' Shortening cake with a score of 2.5, #4 - Fourth Place went to K8Memphis' Sour Cream Cake with a score of 3.4 Under the guidelines of the Cake Central Great Scratch Off - White Cake Taste Test the Judging Criteria included: 1. Flavor 2. Texture/Crumb 3. Moistness 3. Ease of Recipe 4. Cost of Recipe 5. Ability to convert into cupcakes So here are my remarks on each cake: * The Sour Cream Cake (left most cake in picture, 4th Place Winner) K8Memphis' version of Sylvia Weinstock's Yellow Cake from the book Sylvia Weinstock's Sensational Cakes Flavor - Nice flavor when eating, but leaves a strong after-taste in your mouth. Most of the lab rats described the cake as having a strong, unidentifiable flavor. Texture/Crumb - Very dense but you can still see the crumb. Moistness - Very moist almost to the point of wetness. * The Butter Cake (second from left in picture, 1st Place Winner) Cook's Illustrated White Layer Cake recipe Flavor - Rich, buttery flavor. Very nice smell. Texture/Crumb - Medium crumb. Not as fluffy as the shortening cake but not as dense as the buttermilk or sour cream cakes. Crumbs visible when you cut into the cake. Nice, fluffy, moist feel in mouth. Moistness - Perfect moistness. Not dry and not too wet looking or tasting. * The ButterMilk Cake (third from left in picture, 2nd Place Winner) Rebecca Rather's (The Pastry Queen book) White on White Buttermilk Cake recipe Flavor - Great flavor, rich and complex. Texture/Crumb - Dense, but you can still see some crumbs. Moistness - Very moist, a little wet looking, compacts in your mouth when you eat it. Other Notes: Best flavor but did not like the texture as much as the shortening or butter cake. Cake was very rich and overpowered the normal vanilla buttercream icing. Tasted much better when paired with a rich, chocolate icing. Also did not work well as cupcakes: lots of collapsing and shrinkage. * The Shortening Cake (right most cake in picture, 3rd Place Winner) Delicate White Cake recipe Flavor - Sugary flavor, not enough extracts. Would add more vanilla and also some butter extract. Texture/Crumb - Light, airy, fluffy. Loose crumb, lots of little crumb holes. Moistness - A little dry. If more moisture (and butter flavor) could be added to the cake it would be perfect. Other Note: Not enough batter, layer not thick enough. Baked for the suggested 20 minutes but next time I would only bake for 18 minutes. So did this taste test help me to find that "perfect" white cake recipe? Well to be honest, No. I loved the flavor of the Buttermilk cake, the texture of the Butter cake and the light, airiness of the Shortening cake. If only I could smash all the cakes together, I would have the perfect White Cake recipe. Hummmm.... I wonder if I could start with the Shortening recipe, use buttermilk instead of milk, double the vanilla, add some almond and butter extracts..... I wonder what it would taste like? Any thoughts, any opinion? Hummmmm...... Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

100 hours is a long wait for brownies. Is the extra time worth it?

Chilli and lentil hotpot - perfect for the cold evenings. One of my favourite recipes to make during the week as it's so simple, minima ingredients, most of which can be found in your cupboards! Vegan, gluten free and full of flavour - I hope this can become one our staple weekly recipes too.

We never thought we'd meet a bad fry.

When this notoriously tough cut finally turns tender, it's often dry as a bone. Could we have our brisket both ways? Extending the preparation of our braised beef brisket recipe over two days solved several problems. After braising the brisket in a foil-lined pan, we let the brisket stand overnight in the refrigerator in the braising liquid, allowing it to reabsorb liquid and flavor. Excess fat, which had congealed on top of the liquid, was easy to remove after refrigeration, and the cold brisket could now be sliced without shredding. And because most of the work was now done ahead of time, our brisket recipe had become perfect for a midweek supper or even for easy entertaining.

Made with chickpeas, Banza pasta is more satisfying and just as delicious as regular pasta—and we got kids to eat it.

I recipe test and do a tutorial of how to make Taste of Home’s Fudgy Pinwheel Cookies and let you know whether or not these are worth all the effort.

This brunch-friendly make-ahead farmer's casserole is a hearty combination of hash brown potatoes, Monterey jack cheese, ham and eggs.

Buying meat in bulk can lead to significant savings. But it’s only worth it if you know how to properly freeze steaks to lock in optimal taste and texture.