Pimento-stuffed green olives aren’t just for martinis.
What good is hot sauce so scorching you can't even taste it?
Of course a good hot sauce should pack some heat. But a great hot sauce should also enhance the flavor of your food.
If you're just going to slather them with butter and cheese, does it really matter what brand of grits you buy?
When it comes to the best canned tomatoes, is Italian pedigree the determining factor, or do the sweetest, brightest-tasting specimens come from this side of the Atlantic?
Jarred pasta sauces are showing up on supermarket shelves with upscale twists: a dash of wine here, fancy olive oil there. Do these dolled-up sauces really taste better than standard jarred marinara?