Though we don't use it as much as the creamy stuff for cooking purposes, crunchy peanut butter occupies a prime spot in many home kitchen pantries.
“Natural” peanut butter used to mean an oil slick on top and a texture so stiff you could stand a stick in it. Is the new breed of butters any better? And what exactly makes them “natural”?
Since ginger is often used in combination with other spices, would it matter which brand we used in recipes like gingerbread?
Does aging make a difference in vinegar, or does it all boil down to the grapes you start with?
What’s the secret to the best from-the-box pancakes? Here’s a hint: They don’t mix with water.
In a tight race, one brand edged ahead with bright, balanced flavor both straight from the can and cooked.