2/6/23We Need to Rethink Cheese CurlsThis New Orleans–based snack company makes a mean cheese curl.ByDanny PalumboPublishedFebruary 6, 2023Save
2/3/23These Protein Bars Need Better NamesLet's talk about the functional, joyless world of nutritional bars.ByDanny PalumboPublishedFebruary 3, 2023Save
2/1/23There’s Got To Be a Better Potato Roll Than Martin’sMartin's is widely used by burger joints across the country. Is it really the best we have?ByDanny PalumboPublishedFebruary 1, 2023Save
2/1/23Does Wendy’s Really Make Better Fries Than McDonald’s?Wendy's ads are touting that people prefer its fries to the Golden Arches. I put that claim to the test.ByDanny PalumboPublishedFebruary 1, 2023Save
1/30/23This Is the Best Doritos FlavorSome Doritos flavors are better than others, but is Tapatío the unequivocal king?ByDanny PalumboPublishedJanuary 30, 2023Save
1/26/23These Three New Sandwiches Aren’t Panera’s Best EffortThe fast casual café chain is now serving three types of toasted footings, and boy, are they something.ByDanny PalumboPublishedJanuary 26, 2023Save
1/24/236 Types of Spam You Never Knew AboutIt's time to celebrate all the delicious Spam flavors currently in production.ByDanny PalumboPublishedJanuary 24, 2023Save
1/23/23These Potato Chips Are the FutureSalted-egg-flavored snacks are everywhere, but this application makes more sense than the rest.ByDanny PalumboPublishedJanuary 23, 2023Save
1/23/23Don’t Be Snobby About Canned ClamsFresh clams are wonderful, but there's a time and a place to opt for canned.ByDanny PalumboPublishedJanuary 23, 2023Save
1/19/23Ditch the Grocery Store Crumbles and Eat Better FetaA guide to the delicious, expansive spectrum of feta cheese.ByDanny PalumboPublishedJanuary 19, 2023Save
1/17/23The Secret Ingredient in the Best Jalapeño ChipsThe wallop of flavor in Tim's jalapeño chips doesn't just come from the chili pepper.ByDanny PalumboPublishedJanuary 17, 2023Save
1/13/23Jacques Pépin Never Lets an Old, Crusty Mushroom Go to WasteThe spare mushrooms in Pépin's kitchen can teach us a lot about cooking.ByDanny PalumboPublishedJanuary 13, 2023Save
1/11/23Natural Wine, Hangovers, and the Science of Post-Drinking MiseryIs there any research to support the idea that natural wine results in no hangover?ByDanny PalumboPublishedJanuary 11, 2023Save
1/9/23There’s a Better Pringle Than PringlesPringles have been around for so long, are they really the only game in town?ByDanny PalumboPublishedJanuary 9, 2023Save
1/6/23Why Zankou Chicken Should Go National, and Why It Most Definitely Won’tBeloved Southern California staple Zankou Chicken has been serving up delicious shawerma since 1962.ByDanny PalumboPublishedJanuary 6, 2023Save
1/4/23The Best Store-Bought Marinara Isn’t the One You’re Thinking OfProfessionals all love Rao's, but there's a new contender on the market.ByDanny PalumboPublishedJanuary 4, 2023Save
1/3/23The Most Underrated Pasta Shapes for Mac and CheeseSwap out elbow macaroni and try one of these pastas in your next batch.ByDanny PalumboPublishedJanuary 3, 2023Save
12/26/22Salt and Vinegar Chips Need New VinegarKettle's limited-edition Apple Cider Vinegar chips are subtle but delicious.ByDanny PalumboPublishedDecember 26, 2022Save
12/20/22Making Your Own Doritos Flavors Is Shockingly EasyShow up at your next dinner party with a batch of custom Doritos.ByDanny PalumboPublishedDecember 20, 2022Save
12/19/22The Best Cheese Puffs Aren’t CheetosJax cheese curls by Bachman are crunchier, saltier, and cheesier.ByDanny PalumboPublishedDecember 19, 2022Save