Pasta, Grains, & Beans
Our tests proved that once pasta is topped with sauce, flavor differences from brand to brand are very subtle. But texture is a whole different story.
Store-bought cheese ravioli offer convenience, but would any pass muster?
When last year’s whole wheat spaghetti tasting turned up more than one pasta that offered pleasantly nutty flavor and tender-firm chew, we wondered if the trend extended to noodle shapes like lasagna.
We tasted 25 boxed and frozen versions of mostly clumpy, gloppy, wimpy mac and cheese. Were there any we’d actually eat?
Since white rice is neutral in flavor, does it matter which kind you use? We tasted six products to find out.
While salt can be both friend and foe, mush is always a foe.