Picked unripe, pears are allowed to slowly ripen and mellow, softening and becoming sweeter as they ripen. A favorite fall and winter fruit (but available year-round), pears are enjoyed for their juicy, sweet flavor and tender texture.

Different types of pears

Anjou pears come in a variety of autumnal colors, from light green to yellow-green to fiery red. Anjou pears, with their squat shape, are firm and have a mealy texture. They are juicy with a sweet-spicy flavor. These pears do not change color upon ripening. Eat fresh, and use in salads and desserts.

Asian pears have a less traditional pear shape and more of an apple shape. This Asian variety is firm and juicy with an apple-pear flavor. These pears, also known as Chinese pears and apple pears, have a crunchy texture. Eat fresh, use in salads or bake.

Bartlett pears are all-purpose pears with the classic pear shape. The most common pear, they are smooth with green skins that turn buttery yellow when ripe. Bartletts can also be red, so they do not change color with ripening. When ripe, Bartlett pears have a juicy, sweet flavor and a perfumy aroma. Terrific for eating fresh and using in salads and desserts, Bartletts are the most common type of canned pears.

Bosc pears have a slender shape with a longer top and long, thin stem. They have a mottled tan-gold color that remains from picking to ripening. Bosc pears have a subtle nutty flavor and buttery texture. Use for baking and poaching, as well as for eating fresh.

Comice pears are short and squat with a greenish yellow color and red blush when ripe. Their sweet, juicy flesh and buttery texture make them best for eating fresh.

Forelle pears are small with a bell shape. Green before ripening, these pears turn a golden yellow with a red blush when ripe. Sweet and quite juicy, Forelle pears are great eaten fresh and used in salads and desserts.

Seckel pears are petite red or red and green pears. Sometimes even small enough to be bite-size, these tiny pears pack a super-sweet flavor that makes them terrific for snacking or using in appetizers and desserts.

How to Choose Pears

• Look for firm or hard unripe pears with no bruises or cuts and with stems that are in place.

• Pears are one of a handful of fruits that are actually better if ripened after picking. Because they are delicate, it’s better to ripen pears at home rather than purchasing them ripe.

How to Store or Ripen Pears

• Store hard, unripe pears in a paper bag or covered fruit bowl at room temperature. Check daily for ripeness.

• You can also refrigerate unripe pears until you are ready to ripen them; then keep at room temperature.

• You cannot test ripeness by color because some varieties will not change color after picking.

• To check for ripeness of a pear, gently press the stem end of the pear with your thumb.

• To keep ripe pears longer, refrigerate them 3 to 5 days after ripening.

How to Cook Pears

• If eating whole, simply wash pears.

• Wash, peel and cut pears for salads and desserts and when serving them sliced. Use a small sharp knife or vegetable peeler to remove the thin skin.

• To halve pears, cut in half lengthwise and remove the core with a small knife.

• If you want to poach pears or stuff whole pears, use a melon baller to remove the core from the bottom of the pear, leaving the pear intact.

• Brush sliced pears that will not be immediately eaten with a little lemon juice to prevent browning.

• A medium pear will give you about 1 cup of slices.

Pear Recipes

• Pear and Blue Cheese Salad
• Pear-Rhubarb Quick Bread
• Apple-Pear Salad
• Berry Best Pear Pie
• Crimson Pears

Pear Nutrition Highlights

Pears are delicious and healthy. With only a slim 100 calories each and low on the glycemic index (meaning the carbs in pears convert slowly to sugar), pears provide a good “sweet” choice for those watching their calorie intake.

• A medium pear (about the size of an adult fist) is a good source of dietary fiber, providing 16% of the recommended daily allowance.

• Pears are a good source of Vitamin C. This antioxidant promotes healing, boosts the immune system and reduces free radical damage.

• Pears are a good source of potassium, an important mineral in heart health and nerve and muscle function.

The United States Department of Agriculture’s food pyramid provides general guidelines on which food groups you can enjoy in abundance and which should be eaten sparingly. For more information, see www.mypyramid.gov. The serving suggestions below are for adults. Generally, kids should have the same type of diet, but serving sizes would be anywhere from a third to less than half, depending upon the child’s age. Check out the USDA’s children’s nutrition information at www.mypyramid.gov/kids/index.html for more specific guidelines.

Daily Serving Suggestions

Whole Grains: Eat five to eight one-ounce equivalents of whole grains daily. These include whole-grain flours, oats, whole cornmeal, brown rice, and bulgur. One slice of bread or one half cup of cooked rice, pasta, or oats counts as a one-ounce equivalent. Avoid refined white flours.

Vegetables: Consume at least three servings per day of colorful vegetables. Raw or lightly cooked (i.e., steamed or sautéed) is best. One cup of raw or cooked vegetables or two cups of leafy greens counts as one serving.

Fruits: Consume at least two cups of fruit per day, particularly high-vitamin-C varieties such as citrus and antioxidant-rich options like berries. Again, raw is the most nutritious form. One medium apple counts as one cup.

Milk: Adults should get three servings per day of calcium-rich dairy products such as fat-free or low-fat milk, yogurt, or cheese. One serving consists of one cup of milk or yogurt, or one and a half ounces of natural cheese. If you cannot or choose not to consume dairy, seek out calcium in dark-green leafy vegetables (such as kale, bok choy, and broccoli) or almonds.

Protein: For adequate protein, consume about five to six ounces of lean or low-fat meat, poultry, or fish per day. Eggs, nuts, seeds, dried beans, and peas, such as lentils or pinto beans, also provide nutrients and can be substituted. In general, a one-ounce equivalent is one ounce of meat, poultry, or fish; a quarter cup of cooked dried beans; one egg; one tablespoon of peanut butter; or a half-ounce of nuts or seeds.

Nutrition Guidelines for Vegetarians

Those who follow a vegetarian diet may choose from a variety of options. However, you need to be careful to consume enough daily nutrients. Each day, a vegetarian diet should include all of the following:

Iron: Found in dried fruits such as prunes, apricots, and raisins; spinach; lentils; whole-grain bread; green peas; and black-eyed peas. To increase the amount of iron absorbed at a meal, eat a food containing vitamin C, such as fruit juices, tomato, or broccoli.

Calcium: Found in dark-green leafy vegetables; milk products; tofu prepared with calcium (listed on the ingredients); and calcium-fortified cereals and orange juice.

Protein: Beans, lentils, soy products, eggs, milk products, and nuts are all good sources of proteins. To be sure you consume all the amino acids you would get from animal protein, aim for a mix of protein sources throughout the day (i.e., beans and cheese, eggs and milk, or soy and nuts).

Zinc: Found in wheat germ, milk products, beans, and some seeds.

Vitamin B12: Found in eggs, milk products, soy products, and foods fortified with vitamin B12.

Healthy eating tips, information, and resources

At Epicurious, we believe that food and cooking are two of life’s greatest pleasures. However, it’s important to maintain a balance and make the right choices about what you are eating.

“When it comes to diet, one size definitely does not fit all,” says Dana Lilienthal, a registered dietitian and holistic health counselor with a private practice on New York’s Long Island and in New York City. “It’s about finding out what works best for you and creating a diet based on your own personal desires and needs.” To that end, we have created a simple guide to the basic tenets of nutrition.

Ten Keys to Healthy Living
• Create a balance in your life—healthy relationships, a satisfying career, and regular physical activity all affect the food choices you make.

• Remember that moderation and portion size are important—the rule is that if you eat healthy 90 percent of the time, the other 10 percent of the time you can eat whatever you feel like eating.

• Drink water—your body is 75 percent water, so make sure you keep it replenished.

• Eat a variety of fruits and vegetables (especially green leafy vegetables) and whole-grain carbohydrates such as brown rice, bulgur, quinoa, and millet each day.

• Opt for lean meat or poultry and fat-free or low-fat milk products.

• Select foods low in saturated and trans fats (hydrogenated oils).

• Keep your total fat intake between 20 to 35 percent of calories, with most fats coming from polyunsaturated and monounsaturated sources such as vegetable oils, avocados, nuts, seeds, and fish.

• Refrain from adding more than one teaspoon of salt per day to your cooking.

• Get in the habit of reading the labels of packaged foods—knowing the ingredients and calories a product contains will help you make more informed decisions about what you buy and eat.

• Eat less sugar and processed food, and aim for a diet high in freshly cooked whole foods.

The munchies featured here are packaged to grab and go and are available widely in the U.S. Look for them at your local supermarket, health food store, or Whole Foods, and grab a few extras for your own lunch box—Epicurious’s grown-up editors loved these treats, too.

Fruity Favorites

Santa Cruz Organic Apple-Blackberry Sauce Old-school applesauce gets an upgrade with this blend of organic apples and blackberries. A four-ounce cup has 100 percent of the daily requirement for vitamin C and only 70 calories, and is naturally fat-free. But how’s the flavor? Three-year-old Logan said: “Wow! This is tasty!” In addition to the blackberry blend, there are apricot-apple, blueberry-apple, raspberry-apple, and plain apple cups. (scojuice.com)

Kopali Organics Dark Chocolate Covered Mulberries “These are superfancy Raisinets,” proclaimed ten-year-old William. The dark chocolate and mulberries are packed with antioxidants, and 20 pieces have only 140 calories and 3.5 grams of saturated fat, making them a great snack for kids and adults alike. Plus, Kopali Organic uses only fair trade, organic ingredients. The company also makes dark chocolate–covered bananas, goji berries (a very of-the-moment superfood), cacao nibs, and espresso beans, though the latter two are probably best reserved for Mom and Dad’s lunch box because of their caffeine content.(kopaliorganics.com)

Funky Monkey Freeze-Dried Fruit Unlike most conventional dried fruit, these sweet crunchy bites have no added sugar or preservatives. There are four varieties: Bananamon, with banana and cinnamon; Carnival Mix, made with banana, apple, papaya, and raisins; Javalime, with pineapple and lime; and our favorite, Purple Funk, with banana and trendy antioxidant superstar açaí. Each one-ounce bag contains three servings of fruit and has a good amount of fiber and potassium. They’re very munchable, especially to four-year-old Lina, who claimed to “really like this one.” (funkymonkeysnacks.com)

Danielle Crispy Fruit Chips These all-natural, preservative-free chips are made from real fruits and veggies, such as banana, pineapple, pumpkin, and taro, that are sprayed with nonhydrogenated palm oil and “vacuum fried,” a method that allows the fruits to retain their flavor and absorb little oil, according to the company. Indeed, the chips are sweet and crispy but still relatively low in fat and calories: A 28-gram serving has 120 calories, 3.5 grams of fat, and zero grams of trans fat. Our testers particularly liked the jackfruit, which tastes like a blend of pineapple and bananas—something four-year-old Lina appreciated when she commented, “This is good.” (daniellechips.com)

FruitaBü Organic Smooshed Fruit Are your kids Fruit Roll-Ups fans? If so, the Smooshed Strawberry Fruit Twirls version of fruit leather is the best you can buy: It’s made of organic strawberries and apples—two fruits that are normally very high in pesticides when purchased in nonorganic form. Kids found them to be chewy and satisfying. “I would have to say this is a whole lot better than the old Fruit Roll-Ups I’ve been used to having,” said ten-year-old William. (fruitabu.com)

Crunchy and Savory

Good Health Natural Foods Peanut Butter Pretzels Ten of these supersatiating, peanut-butter-filled pretzels have only 140 calories and one gram of saturated fat. Their mix of carbs, fiber, and protein makes them the perfect pre- or post-sports snack. “It has a really good amount of salty peanut butter and crunchy pretzel. I could eat a whole lot of these, but I’d want some water,” said ten-year-old Sanger. (goodhealthnaturalproducts.com)

Food Should Taste Good Chips These gluten-, trans fat–, and cholesterol-free chips were winners in our healthy snacks for adults taste test, and now they get the thumbs-up from kids too. Four of the company’s chip varieties—Multigrain, Jalapeño, Olive, and Chocolate—recently became available in one-ounce packages that are perfect for lunch boxes. The newest varieties (Sweet Potato, Buffalo, and The Works!) will be sold in the small bags this fall. Martin, 14, enthused about the jalapeño: “Tastes like Indian food!” His brother Aidan, 16, agreed, but noted, “surprisingly not much of a kick, though.” (foodshouldtastegood.com)

Whole Foods 365 Veggie Chips Jason, age six, was reluctant to try this lower-fat substitute for a potato chip, as it had the dreaded word “veggie” on the package. But he changed his mind upon tasting: “I like them so much, I want another bag.” It’s a good thing these crispy multicolored chips (made from potato flour, tomato purée, and spinach powder) are packaged in portion-controlled one-ounce bags with just 130 calories each, because adult tasters agreed that they’re seriously addictive. (wholefoodsmarket.com)

Cookies and Bars

Barbara’s Bakery Vanilla Snackimals Made with organic flour and without hydrogenated oils or high-fructose corn syrup, these cute cookies are a healthier version of the old animal cracker. Six-year-old Jason rejected other such types of cookies but loved Barbara’s Bakery version, describing them as “cracker-ific.” (barbarasbakery.com)

Carman’s Apricot and Almond Muesli Bar This wheat- and preservative-free granola bar has nice chunks of almonds, sunflower seeds, hazelnuts, and apricots. It also contains plenty of fiber. “Well, I’m not always a granola bar lover, but this one is really kind of good,” said ten-year-old Sanger. (carmansfinefoods.com.au)

World of Grains All Natural Whole Grain Snacks Aidan, 16, gave the thumbs-up to the Blueberry version of these hearty cookies: “They’re tasty, with a real blueberry aroma.” His ten-year-old brother, Owen, loved the Multigrain version. The cookies are also available in Cranberry, Apple-Cinnamon, and Oatmeal-Raisin. All five varieties are made with whole grains (whole wheat, oats, amaranth, quinoa, ground flaxseed, and more) and one 1.06-ounce pack has three grams of fiber, three grams of protein, and only 130 calories. (www.worldofgrains.com)

Odwalla Bars “By far, my most favorite snack bar I’ve tried in forever,” is how ten-year-old Sanger described Odwalla’s Chocolate Chip Peanut Bar, which has eight grams of protein. William, also ten, approved of the “chewy and gooey” Berries GoMega, which has 1,000 milligrams of vegetarian omega 3s (from ground flax). Note that these bars have 250 and 220 calories, respectively, so they’re best saved for active days. (odwalla.com)

We purchased 18 different chicken noodles soups—both canned and dried—in major supermarkets. The soups included those marketed as traditional/old-fashioned, low-fat, and lower-sodium. Our goal: to discover for once and for all if any packaged chicken noodle soups can pass for homemade.

Methodology: In a blind taste test, six judges compared the flavor, consistency (of the chicken, noodles, and veggies), and appearance of the chicken noodle soups one at a time (all soups were heated according to directions on packaging). We then ranked them according to the standard Epicurious four-fork rating system. One Epi Top Pick emerged from the group, getting a three-fork rating (meaning, it qualified as “delicious.”) Four others merited distinction in their specific subcategories.

Best Overall Chicken Noodle Soup Epi Top Pick: Progresso Traditional 99% Fat Free Chicken Noodle Soup ($3.39 per 19 oz. can) Pros: This was the unanimous winner, beating several full-fat, organic, and higher-priced varieties. Aside from being marketed as a 99-percent fat-free option (it has 90 calories and 2 grams of fat per serving), this soup was “the most familiar and homey—like mom’s soup made from scratch,” according to one taster. We enjoyed the big, firm pieces of carrots and celery, toothsome curly noodles, and large chicken chunks. “Tastes like real veggies and chicken!” said another tester. Cons: Consistency of broth is somewhat viscous.

Best Traditional Chicken Noodle Soup Seven of the soups adhered to our definition of “traditional.” That means they were liquid (not dry powder) and not specifically marketed as healthy. Winner: Progresso Traditional Chicken Noodle Soup ($3.39 per 19 oz. can) Pros: “Chicken cubes are consistent in size and color, and not dark and reddish like some of the others,” observed one judge. Another noticed, and liked, the inviting chicken noodle soup aroma and rich herb-filled broth. Cons: Lacked the number of veggies found in Progresso’s healthier option.

Best Healthy Chicken Noodle Soup (Runner Up) Seven of the soups that we tried were marketed as low-fat/low-sodium, or 99-percent fat-free. Obviously, Progresso Traditional 99 % Fat Free Chicken Noodle Soup was the winner of this category, but our runner up was pretty darn yummy. Runner-up: Healthy Choice Old Fashioned Chicken Noodle Soup (Made with Only White Meat ($3.19 per 15 oz. can) Pros:“Broth tastes creamy and is not overly salty like some of the others,” stated one taster. “The noodles have a nice firm texture, and the soup has a pleasant aftertaste,” said another. Cons: Not much chicken. More of a veggie noodle soup.

Best Powder-Based (Dry) Chicken Noodle Soup Four of the soups that we sampled came dried and required the addition of boiling water. While none was outstanding, our editors found two worth making in a pinch. Winner #1: Nissin Cup Noodles Chicken Flavor (59 cents per 2.25 oz. cup) Pros: This was the least expensive soup of the bunch. All six judges swooned at the sight of corn kernels floating in the broth among the noodles. “I like it because it’s slightly sweet and full of veggie seasoning,” commented a taster. Cons: Demands a fork to deal with the long, unwieldy noodles. Ingredient list gives chicken powder and chicken fat, but no actual chicken pieces.

Winner #2: Lipton Soup Secrets Chicken Noodle ($2.19 for box with 2 pouches)Pros: “The buttery noodles and foamy broth really distinguish this soup from its competitors,” commented one taster. Another insisted that it doesn’t have the fake smell found in other dried soups. Cons: The thin, watery broth and sparse portion of veggies make this more of a warm afternoon snack than a meal.

These days, packaged mac ‘n’ cheeses vary in many ways: They can be made on the stovetop, baked in an oven, or cooked in the microwave. Some are made with three or more cheeses, others even use soy. But we felt that this dish is loved by many because of its simplicity. For that reason, we narrowed our taste test selections into three categories: traditional, whole wheat, and white Cheddar, all packaged in boxed macaroni form and prepared on the stovetop. (We did not test any single-serving, frozen, or microwave-only options.)

The ultimate stovetop mac ‘n’ cheese should have pasta that is not mushy and does not swim in a pool of watery sauce, but is instead generously coated with Cheddar-cheesy, buttery goodness. The cheese should taste like cheese and shouldn’t have overly sharp, sweet, or artificial flavors.

The 16 varieties of mac ‘n’ cheese we tasted are available nationwide and included the following, listed from highest to lowest score in our taste test: 365 Organic Shells & White Cheddar Cheese, Kraft Whole Grain Macaroni & Cheese Dinner, Kraft Macaroni & Cheese Dinner, Kraft Premium White Cheddar Macaroni & Cheese, Annie’s Creamy Deluxe Whole Wheat Shells & Extra Cheesy Cheddar Sauce, Velveeta Rotini and Cheese Whole Grain, 365 Organic Macaroni & Cheese, Annie’s Homegrown Shells & White Cheddar,* Hodgson Mills Whole Wheat Macaroni & Cheese Dinner,* Simply Organic Macaroni & Cheese Dinner,* Annie’s Homegrown Macaroni & Cheese,* Velveeta Original Shells and Cheese, Back to Nature Macaroni & Cheese Dinner, Pasta Roni Cheddar Macaroni,* Harvest Wheat Macaroni & Cheese Dinner,* Pasta Roni Shells & White Cheddar. (The brands marked with * received the same score.)

Methodology: In a blind taste test, five judges compared the flavor, consistency, and appearance of 16 boxes of packaged mac ‘n’ cheese (tubes, shells, or rotini). All options were prepared according to the stovetop directions on the packaging, using 1% milk and unsalted butter. (In several cases butter was not required and therefore not added.) We ranked them according to the Epicurious four-fork rating system (four being best). One winner within each category had us wishing every night was mac ‘n’ cheese night.

Best Overall and Best White Cheddar Winner: 365 Organic Shells and White Cheddar Chees ($1.29 for 6 oz. box) Pros: The editors noted how nicely the creamy, cheesy sauce clings to the shells. “It smells like buttery melted cheese, and the flavor is that of authentic Cheddar too!” stated one surprised judge. “Even though I was stuffed, I served myself twice!” admitted another. Cons: Not ideal for those who prefer macaroni pasta rather than shells.

Best Traditional Winner: Kraft Macaroni and Cheese (1.39 for 6 oz. box) Pros: Many chose this as their favorite because it was not overly salty. “It was pleasantly buttery, without being too wet and soggy,” noted one judge. “Creamy, comforting, and innocuous—exactly what one expects from a boxed mac ‘n’ cheese,” declared another taster. Cons: A virulent shade of yellow.

Best Whole Wheat Winner: Kraft Whole Grain Macaroni and Chees ($ 1.49 for 6 oz. box) Pros: In addition to having an unexpectedly natural flavor (like homemade), the cheese sauce has a balanced, mild, and yet tangy taste. “Not too mushy, and the little pasta logs cling together, creating the perfect bite,” noticed one judge. Cons: Strangely sweet finish.

The Other Contenders: The Bottom Three

Pasta Roni Cheddar Macaroni was one of the least favored due to its un-cheesiness. One editor said it best: “There’s no cheese taste at all! But if you like buttery milk, then this might be your choice.” Judges were surprised to find out that Harvest Wheat Macaroni & Cheese is marketed as being artificial flavor- and preservative-free. “Not only does the cheese taste fake and sweet, but the sauce does not coat the pasta like it should,” said one tester. Pasta Roni Shells & White Cheddar received zero forks from four out of the five judges. “Sauce looks like glue!” stated one judge. “A little pasty, and it tastes like chicken,” declared another.

Reference: www.epicurious.com

Salsa—the condiment, not the music or dance style—spices up any party, tortilla chip, omelet, or taco. It’s the multipurpose sauce that keeps us dipping for more.

Store-bought salsa should be chunky enough that it dresses up a tortilla chip but does not run down the sides. It should be multidimensional, with the sweet flavor of summer tomatoes, some element of onions, and a subtle kick of hot chile peppers to top it off.

Three essential issues confronted us before we could start dipping our chips: What style, flavor, and brands should we taste? We decided to let our readers weigh in. So we posted a poll on the Epi-Log blog and asked our readers to choose their favorite style of salsa: mild, medium, or hot. Out of the 600 people who voted, 48 percent of salsa fans said they prefer medium—a clear majority.

The next step involved narrowing down what flavor to taste. These days store-bought salsa can have corn kernels, black beans, or fruit. It can be fire-roasted or made with tomatillos. We chose to narrow the field to the most basic tomato-based salsa that each brand had to offer.

Lastly, we obtained a list of the ten top-selling salsas in the United States and made sure to include those.

The 20 medium varieties of salsa we tasted are available nationwide and include the following, listed from highest to lowest score in our tests: Green Mountain Gringo, Tostitos Chunky, Deerfield Farms, Frontera Chunky Tomato, Bravos Thick & Chunky, Emeril’s Original Recipe, Pace Thick & Chunky, Chi-Chi’s Thick & Chunky*, Newman’s Own All Natural Chunky*, Organicville, Muir Glen Organic, Ortega Original, Taco Bell Thick ‘n Chunky**, Old El Paso Thick ‘n Chunky**, Spike’s All Natural Santa Fe Packing Co. Picante Sauce, Herr’s Chunky, Valu Time, La Victoria Thick ‘n Chunky, Amy’s, and Herdez Casera.

(The brands marked with * received the same score. The same is true for those marked with **.)

Methodology: In a blind taste test, judges compared the flavor, consistency, and appearance of basic tomato-based medium salsas. All salsas were served at room temperature and paired with tortilla chips. We ranked them according to the Epicurious four-fork rating system (four being the best).

Best OverallEpi Top Pick: Green Mountain Gringo Sals ($5.59 for 16 oz. jar)Pros: Prominent chunks of bright-red tomatoes and green peppers featured in this salsa, but also visible garlic bits and veggie seeds, which made it look and taste homemade. “Very distinctive cilantro and peppery flavors, with a real kick of heat,” mentioned one taster. Cons: Though it’s marketed as “medium” this salsa was a bit too caliente for some. Most expensive product of the four winners.

First Runner-Up: Tostitos Chunk Salsa ($2.99 for 15.5 oz. jar)Pros: This salsa demonstrated a classic tomato salsa taste with no overpowering herb flavors. “The sweet heat sneaks up on you and lingers on your tongue—it’s invigorating,” said one tester. The tomato-red dip also had the ideal ratio of green pepper and onion chunks, making it “perfectly scoopable.”Cons: You’d better like salt.

Second Runner-Up:Deerfield Farms Salsa ($2.99 for 16 oz. jar)Pros: The large onion and green pepper chunks made this variety look “appetizing” and “natural” to several tasters. The veggies also give it a nice crunchy consistency and sweet medium-hot kick. Best bargain of the winners.Cons: Potentially overwhelming taste of peppers and onions.

Third Runner-Up:Frontera Chunky Tomato Sals ($5.39 for 16 oz. jar)Pros: This maroon-red-colored option, from celebrity chef Rick Bayless was praised for its “smoky sausage and sweet roasted pepper” accents. “Truly addictive! I would even eat it on ice cream,” said one judge.Cons: Sweet, with virtually no heat.

Herdez may be the fifth-best-selling salsa in the U.S., but that did not guarantee it a spot in our Epi winners’ circle. Tasters felt it was one-dimensional and lacked “body.” One judge compared it to V8 without any flavor. We all agreed that this option would be best utilized as pico de gallo alongside a main course dish instead of on a chip. La Victoria showed no signs of ingredients aside from tomatoes—tasters said it had a pasty and mushy consistency and bland flavor.

Amy’s salsa was also not a favorite (though the brand’s frozen pizza was). The salsa tasted mild (not medium) and not as full-bodied as its competitors. Loyal Amy’s fans might want to purchase the “hot” variety rather than “medium.”

Reference: www.epicurious.com

chips and salsa are an essential dynamic duo, but we believe the ultimate tortilla chip should be able to stand alone. The best tortilla chip should have a good corn flavor and a slight saltiness. It must be sturdy and crunchy, not oily and dense. The perfect chip should be crispy and have a firm snap when you bite into it; it should not drape like a soft tortilla. Lastly, it should have a sensible shape, built for scooping salsa, guacamole, and dip.

More than 20 tortilla chip brands are available nationwide. There are white, yellow, red, multigrain, and all sorts of flavored options in a variety of shapes and sizes. We narrowed our taste test to three categories: traditional white corn, multigrain, and baked (shape did not matter in our preselection).

The 31 varieties of tortilla chips we tasted are available nationwide and included the following, listed from highest to lowest score in our taste test: Bachman Restaurant Style white corn, Tostitos Restaurant Style 100% white corn, Archer Farms Organic Restaurant Style White Corn, Food Should Taste Good Multigrain, * Tostitos Multigrain, * Bearitos White Corn, Kettle Multi Grain, Garden Fresh Gourmet*, Trader Joe’s Restaurant Style White Corn,* Durangos White Corn*, Garden of Eatin’ Multigrain,* Grande White Corn,* Grande Multigrain,* Bachman Multigrain, Green Mountain Gringo Tortilla Strips, Brad’s Organic Multigrain*, Laurel Hill Multigrain, * Baked! Tostitos Scoops!, Pan de Oro White Corn,* Snyders White Corn,* Plocky’s Multigrain, Garden of Eatin’ Mini White Strips, Xochitl Totopos de Maiz, Herr’s Restaurant Style White Corn, Garden of Eatin’ Baked, Utz Tortillas Restaurant Style, Trader Joe’s Baked, Guiltless Gourmet Baked, Trader Joe’s Multigrain, Utz Baked Tortillas, R.W. Garcia Mixt. (The brands marked with * received the same score.)

Methodology: In a blind taste test, judges compared the flavor, consistency, and appearance of 31 varieties of tortilla chip (baked, multigrain, and traditional white corn). All were eaten plain, without any dip or salsa. We ranked them according to the Epicurious four-fork rating system (four being best). We elected one winner within each of the three categories. Who needs salsa when you have a good chip?

Best Overall and Best Traditional White Corn Winner: Bachman Restaurant Style Tortilla Chips Pros: All agreed that this chip could be eaten solo or dipped in chunky salsa. “Has a nice snap when you bite into it,” said one tester. “Its traditional triangular shape reminds me of a good restaurant-style chip,” said another judge. One summed it up: “All around, this is precisely what you would expect from a tortilla chip—crispy, salty goodness!” Cons: A little oily.

Best Multigrain (Tie) Winner 1: Food Should Taste Good Multigrain ($3.89 for 11 oz. bag) Pros: This chip’s golden corn hue, “elegant” flexagon shape, grill marks, and crackerlike density make it visually seductive. “It’s a generous size, and it’s evenly salted and a tad sweet and nutty-flavored; in my book, those are very important qualities,” commented one taster. “It has a distinct sesame seed-like flavor, which makes me feel like I am being healthy,” stated another taster. Cons: Some felt it tasted more like a buttery party cracker than a tortilla chip.

Winner 2: ($3.89 for 13 oz. bag) Pros: “Great consistency!” commented one taster. “Not too thick or thin.” Judges also praised these chips for their delicate nature and finely ground grains. “These may look healthier, but they sure don’t taste it—and that’s a good thing!” exclaimed one very thrilled judge. Cons: “Whoa, Nelly, this is salty!”

Best Baked Winner: ($3.99 for 13 oz. bag) Pros: “Crunchy, light, and airy!” announced one taster. “I could eat a bag of these in one sitting.” Unlike its competitors, this chip has the right amount of salt. “Can’t wait to have it with some salsa,” commented another. Cons: Basketlike shape makes it difficult to avoid scratching the roof of your mouth.

Reference: www.marthastewart.com

Reference: www.marthastewart.com