Latest news with #Duke's
Epoch Times
20-05-2025
- General
- Epoch Times
French Onion Dip
View the Sweet onions transform into something magical when caramelized—they go from sharp and pungent to sweet and savory, with a deep, jammy flavor that makes everything taste better, from smash burgers and grilled cheese to baked potatoes. This French onion dip takes all that What You'll Need To Make French Onion Dip Jennifer Segal Butter: Adds richness and helps caramelize the onions for a deep, sweet flavor. Sweet Onions: Lend a mellow, caramelized sweetness that defines the dip. Look for varieties like Vidalia, Walla Walla, or Maui Dried Thyme: Brings an earthy, aromatic note to complement the sweetness of the onions. Cream Cheese: Provides a smooth, creamy texture, helps thicken the dip, and adds a subtle tanginess. Be sure it is softened before using (you can give it a quick blast in the microwave at 50 percent power). Sour Cream: Adds a tangy flavor and creamy consistency, balancing the richness of the onions and the mayo. Mayonnaise: Contributes to the creaminess of the dip. Always use a good-quality brand like Hellmann's or Duke's—it makes a big difference. Worcestershire Sauce: Adds a wonderful umami flavor, giving the dip a rich depth. Garlic Powder: Provides a subtle garlic flavor that complements the caramelized onions. Sugar: Helps intensify the natural sweetness of the onions. Fresh Chopped Chives: An optional ingredient that adds a fresh, mild onion flavor, and color as a garnish. Potato Chips And/Or Crudités: Perfect crunchy accompaniments for dipping. Step-By-Step Instructions Over medium heat, melt the butter in a large skillet and add the onions, salt, pepper, and thyme. Jennifer Segal Cook the onions, stirring often, until they are soft and caramelized, about 20 minutes. If they begin to burn, lower the heat. Towards the end, deglaze the pan by adding one tablespoon of water at a time, using just a few tablespoons in total, to scrape up any browned bits. Transfer the onions to a plate and let them cool. Jennifer Segal In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Jennifer Segal Mix until creamy and smooth. Related Stories 2/24/2025 2/3/2022 Jennifer Segal Add the cooled onions to the bowl. Jennifer Segal Mix until the onions are evenly incorporated. Jennifer Segal Serve the dip at room temperature, topped with chives, and pair it with potato chips and/or crudités. The dip can be made up to 3 days in advance and stored in a covered container in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes. Stir well and adjust the seasoning if needed. Jennifer Segal French Onion Dip Serves 8 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes 3 tablespoons unsalted butter 2 large sweet onions, chopped (about 3 cups) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon dried thyme 4 ounce cream cheese, softened (see note) 1/2 cup sour cream 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/8 teaspoon sugar 2 tablespoons fresh chopped chives, for serving (optional) Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and thyme, and cook, stirring often, until the onions are soft and caramelized, about 20 minutes. If the onions start to burn, lower the heat. Towards the end of cooking, deglaze the pan by adding one tablespoon of water at a time, using only a few tablespoons in total, to scrape up any browned bits from the bottom of the skillet. Transfer the onions to a plate to cool. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Mix at medium speed until smooth and evenly combined. Stir in the cooled onions until they are thoroughly incorporated. Taste and adjust the seasoning, if necessary. Serve the dip at room temperature, sprinkled with chives (if using), alongside potato chips and/or crudités. Jennifer Segal Notes Note: To quickly soften cream cheese in the microwave, remove the wrapper and place it on a microwave-safe plate. Microwave on 50 percent power in 5 to 10-second intervals until soft but not melted. This method ensures it softens evenly without turning runny. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Remove the dip from the refrigerator about 30 minutes before serving to let it come to room temperature. Give the dip a good stir and adjust seasoning, if necessary. Nutrition Information Serving: 3.5 tablespoons, Calories: 287kcal, Carbohydrates: 11g, Protein: 2g, Fat: 27g, Saturated Fat: 10g, Cholesterol: 46mg, Sodium: 405mg, Fiber: 1g, Sugar: 7g This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Buzz Feed
13-05-2025
- Entertainment
- Buzz Feed
What's The Best Mayo? A Taste Test Of 8 Brands
Breaking mayo news from BuzzFeed Tasty office in New York City!!! After a multi-pronged evaluation and spirited debate that left several employees with mild stomach distress, we've officially crowned the MOST GOOD MAYO of them all. It's big. It's creamy. It's. So. Real. We know that all condiments are not created equal, so we set out to rank eight popular mayos from worst to best. Mayonnaise typically only needs three ingredients: oil, eggs, and an acid like vinegar or lemon juice. Seems simple — how much variation could there be?! We are about to find out... Before we dig in, let's define the gold standard: The ideal mayo is silky, creamy (not greasy), thick enough for dipping, and smooth enough to spread. Flavor-wise, it's all about balance — rich and eggy with a bright, tangy lift. Clean, craveable, and just indulgent enough. Now it's time to meet the contestants: We rounded up a mix of the iconic and the intriguing for our mayo taste test. First, the classics: Hellmann's (the undisputed staple), Duke's (a Southern favorite), Kewpie (the umami-packed Japanese import that's taken the world's pantry by storm), and Miracle Whip (the depression-era imitation mayo that is too iconic and chaotic to leave out). Then came the new wave of creamy contenders: Sir Kensington's (the artisanal disruptor), Molly Baz's Ayoh! (the it-girl, aesthetic newcomer), Generic (the no-frills wildcard), and Glen Powell's Smash Kitchen (the buzzy new celebrity entry we couldn't ignore). When stars start slinging mayo, you know Tasty has to taste test. Mayo, the ever-divisive condiment, is critical for three things: sandwiches, creamy salad dressings, and as a sauce for dipping! So it was vital we tried each mayonnaise in these three culinary situations: First, in a classic potato salad... Second, slathered on a simple tomato and white bread sandwich... And finally — because we are brave and this is for science — we tasted each mayonnaise on its own... To keep things as fair as possible, we did a blind taste test. To keep each brand a secret that only I would know, I gave them alphabetical aliases. I had probably too much fun naming each of them and got emotionally attached, only to devour them Yellowjackets style. Yikes. After turning our office kitchen into a potluck that was almost as pale as I am, it was time to taste. We rated each mayo for taste and texture, and gave our very honest opinions for each one. Turns out Google Forms are good for more than just HR surveys and event sign-ins; they're perfect for an in-depth condiment taste test, too! Another key factor in our ranking was cost. While price didn't influence the taste test, it absolutely matters when deciding which mayo to actually buy. I calculated the cost per ounce for each brand and included it in the rankings — and some of the results might surprise you. Quick note on pricing: These costs are based on what I paid here in NYC. For example, Molly Baz's mayo was only available at a specialty health store, so there was a slight markup. Prices may vary depending on your location and where you shop, but this breakdown should give a solid sense of overall affordability. And with that, here were the top four BEST mayos, ranked from "good" to "exceptional": 4. MIRACLE WHIP — You either love this nostalgic depression-era dupe for the actual condiment or you're deeply confused by it. In our tasting, most of us landed somewhere in between. Texture-wise, it fared surprisingly well: 'Very good texture! Rich and creamy without being gloopy,' said Ross. Raven praised its smooth spreadability, saying it 'mixes well with the flavors of the sandwiches and the potato salads.' One thing I will say is that this sauce is so gray compared to the others. The color reeeaally threw us off, TBH. Also, the sweetness. Nearly every taster commented on how sugary this stuff is, Sarah comparing it to 'a gummy candy but… mayo.' Ross put it bluntly: 'It's not gross, but this isn't mayo?? It's sugar sauce.' Megan said it reminded her of 'bread and butter pickles — and [she hates] bread and butter pickles,' while Sarah was ruthless, dubbing it 'sweet, but in a bland way. Like Tate McRae.' There were hints of vinegar, maybe mustard, maybe… who knows? It's definitely unique, and has its place, but mostly that place is in '50s-style ambrosia salad or in a very specific kind of chicken salad (i.e., Nicholas Sparks' Splenda one). OVERALL SCORE: 2.9/5 3. DUKE'S — Duke's is like the Dolly Parton of condiments — Southern, blonde, has a little bite, and a LOT of devoted fans. Even tasting it blind, Megan picked up on the "nostalgic" quality of it — it's a true classic mayo. When I tasted it blind, I called it "a good blank canvas for sauces or salads" and Claudia was into its signature punch: 'I actually love the saltiness of this one… it definitely has a STRONG vinegar taste. She gave it a 4/5 and admitted, 'this one lingers for sure.' One thing to note is that this was the most affordable mayo of the bunch, and even cheaper than the generic brand. We liked the tang, but when it came to texture, Duke's fell short. Sarah said it was 'thick, but not creamy. Very... goopy,' and Raven doubled down: 'It's really thick and not creamy in a good way. When you lick it on its own, it covers the whole tongue.' Ross described it as having a 'tannic quality that sticks on your tongue,' and Claudia just summed it up with: 'I can't get over the goopiness of this one.' OVERALL: 3/5 2. HELLMAN'S — If mayonnaise had a starter pack, Hellmann's would be in it — and in our taste test, this classic came very close to the top. It's got a creamy, familiar vibe that just feels right. Megan only had two words for the texture of this one, and she summed it up perfectly: 'So creamy!' Ross added, 'Very tasty! Perfect amount of salt and a little hit of acid without feeling overly rich or creamy. I liked this one a lot!' Some of us thought it was a bit underseasoned. Raven noted it was "not salty at all," and Sarah called it "bland." Still, the mild flavor profile worked in its favor — Megan 'didn't notice the flavor in the sandwich or the potato salad," but she conceded: "I feel like for mayo, that's the point.' Claudia liked the level of acidity in this sauce, saying: "I weirdly like the taste of this one better on the tomato sandwich than on the potato salad, maybe because it's a little more vinegary and acidic than some of the others we tasted. Overall, pretty average mayo! If I had to guess, I'd say this is the generic one."A few tasters did wish for a bit more oomph, though. I thought it was 'a little too fatty," arguing it 'needs more vinegar or something.' So, while it didn't wow across the board, it also didn't offend, which is kind of Hellmann's whole thing. Dependable, versatile, and hard to hate. If mayo were a boyfriend, this would be the nice guy your parents love. OVERALL SCORE: 3.8/5 Now it's time for the moment of truth... I only have one mayo in my (metaphorical) hands, and this condiment is the winner of America's Next Top Mayo... 1. KEWPIE — This Japanese import slayed the competition, with multiple testers giving it perfect 5's across the board. Megan didn't hold back: 'This is everything a mayo should be, IMO… I would serve this mayo to the queen.' Sarah went even further saying, 'I would die for this mayo in battle.' Texture-wise, Kewpie nailed that creamy-meets-luxurious sweet spot. 'The perfect texture — thick, but not TOO thick,' said Sarah. Ross agreed: 'SO THICK! So rich!' but added it wasn't gloopy, which is key. Claudia was also on board: 'Creamy and thick without being GOOPY. I hate goop!!' (Relatable. Sorry, Gwenyth.) Taste-wise, Kewpie delivered a complex flavor profile that stood out in every dish. 'Perfect level of acidity and umami,' I wrote, giving it a 5/5 for taste, concluding: 'Honestly, no notes.' Sarah praised the sweetness, while Claudia noted it was 'well-balanced,' even if she 'could use more salt (but [she's] a salty gal).' Ross thought the oil was sliiiightly stale, but still gave it a perfect score thanks to its 'eggy (not in a bad way!) and luxurious' flavor. OVERALL SCORE: 4.6/5 If you want a mayo that goes beyond background noise and brings star power to your sandwiches, salads, and even spoon-licking moments, this is the one. And even though it is slightly more expensive than Duke's or Hellman's, our score cards might convince you it's worth the extra cents. Long live KEWPIE. Kewpie stands out by using only egg yolks, which gives it a rich, custardy taste and silky texture — and clearly, we're obsessed. FINAL THOUGHTS: I asked my tasters which condiment worked best on a sandwich, in a salad, and as a sauce for dipping on its own. Most of us chose Kewpie mayo for all three, but a few chose Hellman's as their favorite dipping sauce and salad dressing. Claudia caused a small upset when she chose generic (*gasp*) as her preferred sandwich condiment! When I asked: "If you were being sent to a deserted island and could only take one stable emulsified sauce with you, which would you choose? What's your ultimate mayo?" the choice was almost unanimous: KEWPIE! So there you have it, folks. your favorite mayos, and our unfiltered thoughts. Eight sandwiches, four pounds of potato salad, and one too many spoonfuls of straight mayo later, we can say with confidence: Kewpie is the definition of elite. As for me, I'm officially on a creamy condiment cleanse starting… right now. Seriously, after this tasting, we were stuffed — and struggling to waddle back to our desks. And if you're suddenly craving a dish with that creamy goodness only mayo can supply, download the free Tasty app and search "mayonnaise" for hundreds of mayo-y recipes.
Epoch Times
28-04-2025
- General
- Epoch Times
Pimento Cheese
View the If you grew up in the South, chances are pimento cheese was a fridge staple—spread between slices of white bread for lunch, dolloped onto Ritz crackers at family gatherings, or slathered on a I grew up in Northern Virginia—pretty much the only part of the state that isn't considered the South—but I've always had a soft spot for Southern food. And pimento cheese, often called 'the pâté of the South,' is one of my favorites. Made with sharp Cheddar, mayo, cream cheese, and jarred pimentos, it's the kind of spread that wins people over fast. It's perfect for parties, but honestly, you don't need a special occasion—you'll love having a jar tucked in the fridge for everyday snacking. Looking for more What You'll Need To Make Homemade Pimento Cheese Jennifer Segal Cream Cheese: Serves as the creamy base that binds all the ingredients together, ensuring a smooth and spreadable consistency. Be sure it's a room temperature for easy mixing. Mayonnaise: Contributes creaminess and imparts a rich, slightly tangy flavor. It's crucial to use a good quality brand, such as Hellmann's, Duke's, or Best Foods. Worcestershire Sauce, Garlic Powder, Cayenne Pepper: These seasonings provide depth, savory flavor, and a subtle kick. Sharp Cheddar Cheese: Lends a bold and tangy flavor. A good supermarket brand like Tillamook or Cabot is fine. Grate the cheese from a fresh block, as pre-shredded bagged cheese has a powdery coating to keep it from clumping together. Diced Pimentos: Adds a sweet and tangy flavor, a pop of color, and a slightly chunky texture. Find them in the supermarket near the pickles, olives, and capers. Some stores may also stock them in the canned vegetable aisle, alongside items like artichokes and roasted red peppers. I think it's easiest to make old-fashioned pimento cheese from scratch in a food processor. But if you don't have one, no worries, you can easily make it in a mixer or by hand. So grab all your ingredients, and let's make the best pimento cheese recipe ever! Related Stories 11/27/2024 8/13/2024 Step 1: Combine the Ingredients. Add the cream cheese, mayonnaise, Worcestershire sauce, salt, garlic powder, and cayenne pepper to your food processor bowl. It should be fitted with the steel blade for mixing. Jennifer Segal Step 2: Blend to Smooth. Process the mixture until it's smooth and evenly combined. Remove the blade and use a spatula to scrape any of the mixture on the blades back into the bowl. Jennifer Segal Step 3: Grate the Cheese. You can do this by hand or grate it straight into the food processor bowl. If using the food processor, swap to the grating attachment and cut the cheddar cheese into pieces that will fit into the feed tube. Then, with the machine running, add the cheese to the feed tube until it is all grated in. Jennifer Segal Step 4: Mix the Pimento Cheese Ingredients. Transfer the contents of the food processor to a large mixing bowl and add the diced pimentos. Jennifer Segal Step 5: Mix and Adjust For Flavor. Stir everything together to combine. Taste and adjust the seasonings to your own tastes. Jennifer Segal Step 6: Serve. Enjoy your pimento cheese dip with crackers or crudités and enjoy! If you have leftovers (or just want to make it ahead), the dip will keep in a jar or airtight container in the refrigerator for up to a week. I do not recommend freezing it. Pimento Cheese Servings: About 3 1/2 cups Total Time: 15 Minutes 1 (8-ounce) package cream cheese, at room temperature 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground cayenne pepper 1 (8-ounce) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine) 1 (4-ounce) jar diced pimentos, drained Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about 1/4 teaspoon more salt, but it depends on the saltiness of the cheese.) Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.) Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving. Nutrition Information Per serving (18 servings) Serving size: 3 tablespoons Calories: 141, Fat: 13 g, Saturated fat: 6 g, Carbohydrates: 2 g, Sugar: 1 g, Fiber: 0 g, Protein: 4 g, Sodium: 164 mg, Cholesterol: 28 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Yahoo
18-04-2025
- General
- Yahoo
"Like A Dog Biscuit": People Are Sharing The 43 Foods They Bought Off-Brand And Seriously Regretted
Let's be real: most of us are tightening our belts at the grocery store, tossing the cheapest brand into the cart, and hoping for the best. But sometimes, those bargain buys come back to bite us in the booty; if you've ever had off-brand ranch dressing, you understand. Redditor nightreader5 sparked a passionate debate in the r/cooking community with one simple question about groceries: "They say store brand food is just as good as name brand. What are the exceptions?" The responses came flooding in, and they were... brutally honest: 1."Hidden Valley ranch is the ONLY ranch I'll eat." —Responsible_Style314 2."Doritos. The store-brand ones are always awful. If I want Doritos, I only get the name brand." —scornedandhangry 3."Eggo waffles. The store-brand version tastes like roof shingles." —Reus20 4."Pop-tarts. They never get the crust right." —durrtyurr 5."Thomas' English Muffins. The store brands can go to hell on those." —digiriotdev 6."I'll probably get flamed for this, but some store-brand pasta goes from crunchy to complete mush; it feels like there is a two-second window where it's a pleasant texture." —hannahbananahs 7."I'm a sucker for UNnatural peanut butter, and there's nothing like JIF." —navelbabel "Peanut butter. Holy shit, I thought I hated peanut butter growing up. Nope, we just bought the kind made from trash peanuts." —pizzapizzamesohungry 8."Cream cheese, specifically in the brick form (not the spread in the tub). I once tried the Kroger brand instead of my beloved Philadelphia, and the texture and flavors were just way off!" —oracleofwifi 9."Honeymaid Graham crackers or bust." —glittersurprise 10."Butter. At least not when you actually taste the flavor of the butter." —AlleyOKK93 11."Store-brand shredded cheese has zero flavor and too much cornstarch. The extra dollar for Sargento or Tillamook is worth it." —ibashdaily 12."Store-brand refried beans are just not as good as Rosarita's." —NoMoreBeGrieved 13."Oreos!" —Routine_Mechanic6239 "Oreos! The off-brand honestly tastes like a dog biscuit." —candleelit 14."Duke's and Kewpie mayo, depending on what you're using it for. Duke's is for everyday stuff, such as potato salad, tuna, etc. Kewpie for special occasions." —thaiborg 15."Sour cream. Gotta be Daisy." —justlurking246 "For most dairy products, I've found certain brands to be much better quality. For example, Daisy brand sour cream is the only one on the market I can find that is just cream, salt, and cultures." —harrold_potterson 16."Wheat Thins and Triscuits must be name brand." —allthecrazything 17."Jam. Often good, brand-name jam has more fruit and less juice/sugar filler." —LadyOfTheNutTree 18."Ketchup. It's Heinz or nothin'." —Mi_Pasta_Su_Pasta 19."I've yet to find a store-brand soda that isn't trash. Especially the diet varieties." —flutterbylove22 20."The one thing that store brands can never seem to get right is Cheerios... No one seems to have figured out how to replicate the taste and texture of Cheerios. Store-brand 'toasted O's' invariably taste like sawdust and are weirdly stale in texture." "Except Trader Joe's. For some reason, their O's are almost identical to Cheerios. But no one else comes close." —arcticmischief 21."Store brand and cheaper canned whole tomatoes taste like the tin can they came in. Spend the money to get good, imported, preferably organic, San Marzano tomatoes. Makes all the difference." —WhoCalledthePoPo 22."I am incredibly picky about my frozen peas, so frozen petite peas from C&W or nothing — they're the only ones that are sweet and tender, and not grainy/mealy and disgusting." —darktrain 23."Generic-brand Cheez Its. Oh, my goodness. It was like eating little squares made 99% of crispy butter with a little cheese sprinkled in. So, so gross." —nightreader5 24."Oats. My husband thinks I'm crazy for it, but I won't eat the generic oats. There's too much of the 'bottom of the container' pieces — you know, the tiny shavings, as opposed to the whole oats. It has a totally different flavor when you cook it." —JACKiED_Daniels 25."Mac and cheese. If I'm reaching for yellow powder from a box, it is only going to be Kraft." —CurlyRN_ 26."Land O' Lakes American white cheese." —efox02 "American cheese slices. When I want pasteurized cheese products, I don't skimp on flavor. No, but for real... Kraft is the only way to go." —AwarenessVirtual4453 27."I only use Tollhouse chocolate chips for my chocolate chip cookies." —PezGirl-5 "Chocolate chips, as I just found out tonight while using store-brand ones. They took forever to melt and when I compared the ingredient list to the Toll House ones, the store brand ones had soy lecithin." —BeirutJH 28."Fage Greek yogurt ONLY. Every other brand is gloopy and watery?" —This-Cicada-5304 29."Any Worcestershire sauce that isn't Lea & Perrins." —big_data_mike 30."Soda. The off brands do not compare to Coke, Pepsi, and Dr. Pepper." —SportyCarpet 31."Premium crackers. Every other brand I've tried tastes stale to me." —coolreg214 32."Fritos corn chips." "With fewer ingredients, smaller packages, and higher prices, I usually have no brand loyalty for most." —cwsjr2323 33."Maille cornichons. Love those little guys. And the juice makes great slaw and Bloody Marys." —andrewsutton 34."Soy sauce. Every store brand I've tried is bitter." —thetinyness 35."I don't mess with generic unsweetened cocoa powder." —CreativeMyxologist 36."I'm a La Croix fan. Store-bought is just not the same." —paperanddoodlesco 37."This is kind of random, but marshmallows. Jet-Puffed is miles better than generic — those have no flavor other than sweet. Jet-Puffed tastes vanilla-y and delicious!" —dontakelife4granted 38."Yellow mustard, only French's, King Arthur. Sugar, Domino's." —theycallmeruby 39."If you eat Stouffer's frozen entrees, like lasagna, Salisbury steak, or the chicken rice casserole, the store brand versions are vastly different, and not in a good way." —anonymouscog 40."Oh my god, cornflakes. We were poor and bought generic cornflakes, they were so thick and just gross. Even though we were struggling, we just couldn't eat generic cornflakes again." —Loud_Statement9491 41."Coca-Cola. Nothing hits like a Coke brand Coke. I don't care about most other sodas, but Coke and Dr. Pepper have to be name brand." —saturnsqsoul 42."A1 Sauce. I don't use it for my steak, but my husband does, and wow... Generic tastes terrible." —elizurofsinai 43."I tried grocery store-brand ginger snaps in, like, 2019. Ginger snaps are not even exclusively a Nabisco brand thing either… just a classic treat. They were awful, the flavor of raw ginger with the texture of cardboard." —petrichorandpuddles Now, it's your turn: What's the name-brand food item that the generic version simply doesn't live up to? Tell us in the comments or use the anonymous form below and your response could be featured in an upcoming Tasty post. Hungry for more? Download the free Tasty app to browse and save 7,500+ free recipes — no subscription required.
Buzz Feed
18-04-2025
- General
- Buzz Feed
"Like A Dog Biscuit": People Are Sharing The 43 Foods They Bought Off-Brand And Seriously Regretted
Let's be real: most of us are tightening our belts at the grocery store, tossing the cheapest brand into the cart, and hoping for the best. But sometimes, those bargain buys come back to bite us in the booty; if you've ever had off-brand ranch dressing, you understand. Redditor nightreader5 sparked a passionate debate in the r/cooking community with one simple question about groceries: "They say store brand food is just as good as name brand. What are the exceptions?" The responses came flooding in, and they were... brutally honest: 1. "Hidden Valley ranch is the ONLY ranch I'll eat." 3. "Eggo waffles. The store-brand version tastes like roof shingles." 5. "Thomas' English Muffins. The store brands can go to hell on those." 6. "I'll probably get flamed for this, but some store-brand pasta goes from crunchy to complete mush; it feels like there is a two-second window where it's a pleasant texture." — hannahbananahs 7. "I'm a sucker for UNnatural peanut butter, and there's nothing like JIF." — navelbabel "Peanut butter. Holy shit, I thought I hated peanut butter growing up. Nope, we just bought the kind made from trash peanuts." — pizzapizzamesohungry 8. "Cream cheese, specifically in the brick form (not the spread in the tub). I once tried the Kroger brand instead of my beloved Philadelphia, and the texture and flavors were just way off!" — oracleofwifi 9. "Honeymaid Graham crackers or bust." 10. "Butter. At least not when you actually taste the flavor of the butter." — AlleyOKK93 11. "Store-brand shredded cheese has zero flavor and too much cornstarch. The extra dollar for Sargento or Tillamook is worth it." 13. "Oreos!" — Routine_Mechanic6239 "Oreos! The off-brand honestly tastes like a dog biscuit." — candleelit 14. "Duke's and Kewpie mayo, depending on what you're using it for. Duke's is for everyday stuff, such as potato salad, tuna, etc. Kewpie for special occasions." — thaiborg 15. "Sour cream. Gotta be Daisy." Daisy Brand / Via — justlurking246 "For most dairy products, I've found certain brands to be much better quality. For example, Daisy brand sour cream is the only one on the market I can find that is just cream, salt, and cultures." — harrold_potterson 17. "Jam. Often good, brand-name jam has more fruit and less juice/sugar filler." 18. "Ketchup. It's Heinz or nothin'." 20. "The one thing that store brands can never seem to get right is Cheerios... No one seems to have figured out how to replicate the taste and texture of Cheerios. Store-brand 'toasted O's' invariably taste like sawdust and are weirdly stale in texture." "Except Trader Joe's. For some reason, their O's are almost identical to Cheerios. But no one else comes close." — arcticmischief 21. "Store brand and cheaper canned whole tomatoes taste like the tin can they came in. Spend the money to get good, imported, preferably organic, San Marzano tomatoes. Makes all the difference." — WhoCalledthePoPo 22. "I am incredibly picky about my frozen peas, so frozen petite peas from C&W or nothing — they're the only ones that are sweet and tender, and not grainy/mealy and disgusting." 23. "Generic-brand Cheez Its. Oh, my goodness. It was like eating little squares made 99% of crispy butter with a little cheese sprinkled in. So, so gross." —nightreader5 24. "Oats. My husband thinks I'm crazy for it, but I won't eat the generic oats. There's too much of the 'bottom of the container' pieces — you know, the tiny shavings, as opposed to the whole oats. It has a totally different flavor when you cook it." — JACKiED_Daniels 25. "Mac and cheese. If I'm reaching for yellow powder from a box, it is only going to be Kraft." 26. "Land O' Lakes American white cheese." — efox02 "American cheese slices. When I want pasteurized cheese products, I don't skimp on flavor. No, but for real... Kraft is the only way to go." — AwarenessVirtual4453 27. "I only use Tollhouse chocolate chips for my chocolate chip cookies." — PezGirl-5 "Chocolate chips, as I just found out tonight while using store-brand ones. They took forever to melt and when I compared the ingredient list to the Toll House ones, the store brand ones had soy lecithin." — BeirutJH 29. "Any Worcestershire sauce that isn't Lea & Perrins." 30. "Soda. The off brands do not compare to Coke, Pepsi, and Dr. Pepper." 32. "Fritos corn chips." "With fewer ingredients, smaller packages, and higher prices, I usually have no brand loyalty for most." — cwsjr2323 33. "Maille cornichons. Love those little guys. And the juice makes great slaw and Bloody Marys." 35. "I don't mess with generic unsweetened cocoa powder." 37. "This is kind of random, but marshmallows. Jet-Puffed is miles better than generic — those have no flavor other than sweet. Jet-Puffed tastes vanilla-y and delicious!" — dontakelife4granted 38. "Yellow mustard, only French's, King Arthur. Sugar, Domino's." 39. "If you eat Stouffer's frozen entrees, like lasagna, Salisbury steak, or the chicken rice casserole, the store brand versions are vastly different, and not in a good way." — anonymouscog 40. "Oh my god, cornflakes. We were poor and bought generic cornflakes, they were so thick and just gross. Even though we were struggling, we just couldn't eat generic cornflakes again." — Loud_Statement9491 41. "Coca-Cola. Nothing hits like a Coke brand Coke. I don't care about most other sodas, but Coke and Dr. Pepper have to be name brand." 42. "A1 Sauce. I don't use it for my steak, but my husband does, and wow... Generic tastes terrible." — elizurofsinai 43. "I tried grocery store-brand ginger snaps in, like, 2019. Ginger snaps are not even exclusively a Nabisco brand thing either… just a classic treat. They were awful, the flavor of raw ginger with the texture of cardboard." — petrichorandpuddles Now, it's your turn: What's the name-brand food item that the generic version simply doesn't live up to? Tell us in the comments or use the anonymous form below and your response could be featured in an upcoming Tasty post. Hungry for more? Download the free Tasty app to browse and save 7,500+ free recipes — no subscription required. Tasty
