Latest news with #Tillamook
Yahoo
27-05-2025
- Business
- Yahoo
Lunch unlocked: Tacoma pizza shop now serving pretty proper East Coast-style subs
APIZZA owner Marshall Jett has proven he and his team know how to make a pizza — a one-of-a-kind style of thin-crust that's part Neapolitan, part New York, part New Haven and part Tacoma. As of last month, the downtown restaurant is back open for lunch with a special menu of another East Coast specialty that's surprisingly rare here: the toasted sub. Sure, we could all name a couple places we appreciate for their warm sandwiches, which seem bountiful in a state that requires any bar with liquor to serve 'substantial' food. Plenty have selected sandwiches as their M.O. and amassed loyal adherents of one over the other. Many of these handhelds are indeed served on elongated rolls that are ostensibly subs or hoagies, depending on your allegiance. But a roll does not a proper East Coast sub make. Jett searched high and low for a Northwest substitute, he said. He tried baking his own in the custom clay oven that anchors APIZZA's open kitchen on Pac Ave, but they turned out stiffer than ideal for the softness he was seeking. As I have also found, the answer here lies instead in the Vietnamese banh mi bun. It's a perfect size at 8 inches. It's soft enough for, say, meatballs and marinara to soak into your fingers while still retaining its shape. It's readily available, and it can be toasted or room-temp. These French demis form the foundation of APIZZA's new lunch-only subs, available just three days a week to start. The pistachio mortadella and provolone adds a light, garlicky mustard mayo that mingles with shredded lettuce. On another, Tillamook cheddar meets bay shrimp fresh from Oregon with Tillamook cheddar and scallions. The polpette di casa seems poised to become a hit, as the beef and pork meatballs melt into provolone just as they should. I ordered 'to-go' even though I unwrapped them in the restaurant. It felt right to my other-coast roots that they be enrobed in paper and sliced in half, whereas dine-in orders — at least by default — are served 'open-faced' and the customer folds to eat. I had been meaning to get here since they relaunched and happy that Jett was trying lunch again after an attempt last spring and summer. The subs are the official new items, but during the brief three-hour lunch period, you can also snag a 'personal' 12-inch pizza in the daily meat or veggie for $13. The restaurant's great salads (I have enjoyed the Caesar but particularly appreciate the fresca, a salad's kind of salad with chopped greens, chopped tomatoes, a classic vinaigrette and crunchy homemade croutons) are also available in petite versions for just $4. The bay shrimp can also be had with romaine instead of on a sub. As during dinner, oversized slices — a quarter of their typical 16-inch pie, essentially two-for-one, for $6.25-$8 — are also available, which typically feature the same daily meat or veggie as well as classic pepperoni and three-cheese. The restaurant offers 'business lunch' packages with pizzas, salads and mini cannoli for groups (in sets of 10, up to 40 people), and Jett has also built a mobile clay pizza oven for special events (more info on the restaurant website). It was quiet when I snuck in around 1 p.m. last Thursday, but I hope to see lunch catch on at APIZZA and elsewhere downtown, as other newcomers like Third Space and the food truck at Odd Otter Brewing Co. also lean into midday crowds on weekdays and weekends. ▪ 821 Pacific Ave., Tacoma, 253-367-4992, ▪ Lunch: Wednesday-Friday, 11 a.m.-2 p.m. ▪ Dinner: Wednesday-Thursday 4-9 p.m., Friday 4-10 p.m., Saturday 12-10 p.m., Sunday 12-9 p.m. ▪ Details: new weekday-only lunch menu with East Coast-style subs, petite salads and 'personal' 12-inch pizzas; dinner menu also available
Associated Press
21-05-2025
- Business
- Associated Press
Tillamook Brings the Heat and Smoke Just in Time for Summer Barbecue Season
Award-winning co-op launches four new bold flavors TILLAMOOK, Ore., May 21, 2025 /PRNewswire/ -- Award-winning dairy co-op Tillamook County Creamery Association (TCCA) is bringing cheese lovers smoke and spice this summer. The premium, multi-category dairy brand launched four new bold flavors that are now available in stores nationwide and guarantee to hit the spot with every bite no matter what you're grilling up for Memorial Day weekend: 'Tillamook cheese is made for cheese lovers, by cheese lovers. We use real, natural ingredients to produce the flavor-rich bites that leave you craving more,' said Josh Archibald, Executive Chef of Culinary Development, TCCA. 'As we head into summer and the start of grilling season, whether you're looking to add a hickory upgrade to your next backyard burger with our Smoked Medium Cheddar Slices or elevate your taco game with Spicy Mexican Blend Farmstyle Thick Cut Shreds, our new full-flavored lineup will bring any dish to new heights.' After years of perfecting these latest innovations, Tillamook took to social media to offer fans a first taste of the cheesy goodness during an exclusive dining event in NYC: The Tillamook Cheese Easy. Be sure to follow the brand on Instagram for more details on upcoming dining experiences. For now, we recommend giving your barbecue staples a bold upgrade with our Smoked Cheddar Turkey Burger, Crispy Shrimp Sliders with Spicy Colby Jack Cheese, and Cheesy Jalapeño Popper Hot Dog recipes for extraordinary bites you'll crave all summer long. Tillamook products are available across the country at Kroger, Albertsons, Safeway, Publix, Ahold Delhaize, and many other grocery stores. Find them at a store near you at and learn more at About Tillamook County Creamery Association Founded in 1909 as a farmer-owned cooperative, Tillamook County Creamery Association (TCCA) is a Certified B Corporation® (B Corp™) and prides itself on its commitment to bringing to market the most consistent, best tasting, highest quality dairy products possible. Guided by the belief that everyone deserves real food that makes them feel good every day, Tillamook internationally recognized, award-winning cheese, as well as exceptional ice cream, butter, cream cheese spreads, yogurt, sour cream, and frozen meals, are made with unwavering values that never sacrifice or compromise quality for profit. TCCA is owned by a group of farming families, primarily based in Tillamook County, Oregon. TCCA operates production facilities in Tillamook and Boardman, Oregon and Decatur, Illinois and employs more than 1,100. The Tillamook Creamery is the largest tourist attraction on the coast of Oregon and one of the most popular in the state, attracting more than one million visitors each year. For more information on TCCA and Tillamook, visit View original content to download multimedia: SOURCE Tillamook
Forbes
02-05-2025
- Business
- Forbes
Stadium Cheddar: How Sports Embraces Cheese Sponsorships
Tillamook sponsors the Portland Timbers with the brand across the jersey front and a baby loaf LED ... More sign in Providence Park (seen in the background to the left). Tillamook made a melty splash last year becoming the kit sponsor for the Portland Timbers. Cabot has a new creamy deal with the Boston Red Sox that posts a grilled cheese stand at Fenway Park, and then there's Sargento, embracing three major Wisconsin professional teams. It's all part of cheese's momentum in the world of sports and stadiums. 'The live sports experience has evolved significantly in recent years, with improvements to the culinary offering representing one of the biggest evolutions across the board,' Harry Poole, senior vice president of brand marketing at Excel Sports Management, tells me. 'By creating the right culinary environment in-stadium, teams will have more commercial opportunity within that space, while also fostering a stronger environment for fans to enjoy their time.' Poole says the brands with the best opportunity to connect to fans are the one that enhance the experience. 'Big cheese has certainly found their niche across sports,' he says. 'The common thread between all those deals is their efforts to improve the culinary experience, compared to more traditional stadium food.' Sports food is growing in momentum, from partnerships with local restaurants to the rise of wine to the power of cheddar (and mozzarella, provolone, Gouda and pepper jack). How has cheese found its way? Tillamook now sponsors the Portland Timbers kit and with products throughout Providence Park. First came the baby loaf on display inside Portland's Providence Park, home of the Timbers, an oversized replica of Tillamook Creamery's block of cheddar sold across the country. That sponsorship began in 2014 and expanded into branded concessions, taking a major leap in 2024 when Tillamook, based on the Oregon Coast, became the kit sponsor of the Timbers. 'When the Timbers began looking for a new jersey sponsor, our consumer relations and social media teams received dozens upon dozens of comments from fans suggesting—in some cases demanding—that Tillamook become the new sponsor, which led to us having a serious conversation with the Timbers,' Kate Boltin, senior vice president of brand and marketing for Tillamook, tells me. 'As two organizations with roots in the Pacific Northwest, we view our partnership as another way to share our pride with the local fans and the community we all share in. 'And as a matter of business, this investment is proving to help us gain exposure for the Tillamook brand across the country with food lovers looking for high quality dairy.' The largest sponsorship Tillamook, which recently won the title of 'Best Cheddar in the World,' has signed to date is meant to deepen relationships with fans in Oregon but give the brand exposure nationwide. Inside the venue, Tillamook continues to run giveaways, offer co-branded gear—one scarf features a grilled cheese sandwich with a massive melted cheese pull—and embrace concession stand offerings with everything from ice cream sandwiches to a special Tillamook Mac & Cheese in the Tillamook Melt stand. Through all the growth, that baby loaf still has a place in Providence Park, now an LED sign that 'ages' as the Timbers score goals, moving from medium cheddar to sharp to extra sharp, and even ice cream if the game gets really goal-heavy. Cabot's presence at Fenway Park puts the Vermont dairy front and center for Boston fans in 2025. Venture down Jersey Street at Fenway Park and you'll stroll right up to the Cabot Creamery concession stand featuring a lineup of grilled cheese sandwiches featuring the Vermont creamery's sharp cheddar, pepper jack and American cheeses. 'There has been a mix of surprise and delight with this partnership,' Craig Gile, national food service sales director at Cabot Creamery and certified cheese professional, tells me. He says fans have been lining up to try the offerings—Cabot's products are also used throughout the park to top burgers and elevate other concession dishes—but the grilled cheese stand, which includes enhancements such as tomato, bacon and pulled pork, has been a 'grand slam opportunity.' So far, the Pimento Grilled Cheese has been 'hitting it out of the park.' The new grilled cheese stand from Cabot at Fenway Park has proven a hit in 2025. Along with the concessions stand, additional Cabot Creamery signage appears inside the ballpark and the brand's Seriously Sharp mascot will make appearances throughout the season. 'Baseball stadiums like Fenway have been a gathering place for generations of fans,' Gile says. 'Cheese is often at the center of gatherings since it complements and enhances so many dishes. When you're watching a ball game, you want something that's really delicious and convenient. Cheese is the ultimate comfort food making it a home run addition to the stadium experience.' Sargento supports three Wisconsin professional sports teams with cheese-filled sponsorships, ... More including a recent Swissconsin Night in Milwaukee for the Bucks. With all the growing cheese-in-sports elements from the West Coast to the East Coast, the concept was really born in Wisconsin—no surprise for cheese fans—when Sargento became the official cheese of the Green Bay Packers in 2003, home of the cheeseheads. Sargento kicked off the sponsorship with a philanthropic component, donating to hunger relief in the state—Sargento has now donated $1.9 million as part of the program with the Packers—so as Sargento became the official cheese of the Milwaukee Brewers in 2013 and the the Milwaukee Bucks in 2018, each partnership featured another philanthropic element. The Wisconsin-based cheese brand shows up differently in each venue, with the Brewers dugout prominently featuring the Sargento logo and for every double that's hit the brand's special 'Double Helping for Hunger' graphic appears on the big screen. When the Packers score a touchdown, the announcer highlights the brand's 'Touchdowns for Hunger' program, and when the Bucs win the opening tipoff, it triggers an LED ribbon display highlighting 'Tip-off for Homes.' Chantlers, a cheesy antler for the Milwaukee Bucks, is sponsored by Sargento. Throughout the year, Sargento has additional activations, such as fans receiving 'Chantlers'—cheese antlers—at a Bucks game on a national cheese day and a Swissconsin Night on National Swiss Cheese Day that featured a cheese curd chili dog on the menu. At all three venues, Sargento serves a fried cheese curd not available at retail. Brewers fans can also grab a Sargento Gouda burger or specialty macaroni and cheese. 'As midwestern sports fans and Wisconsinites, we know that cheese makes meals and snacks more exiting—from handheld sandwiches and hot dogs to spicy nachos and tailgating—cheese pulls it all together,' a Sargento spokesperson tells me. As more Americans eat cheese—the average American eats 42 pounds of cheese annually, a 10-pound increase since 2000, according to the International Dairy Foods Association—Wisconsin plays a key role in that growth. The city of Plymouth, Wisconsin, home of Sargento, is alone responsible for 14% of all cheese distributed in the country. 'It is no surprise,' the spokesperson says, 'that cheese is such a star when it comes to dining and that includes the stadium experience.' The Cooper cheese sponsorship shows up in menu items and signage for the Philadelphia Union. Philadelphia-based Cooper cheese made its connection to the city official in 2025 by becoming the official cheese of the Philadelphia Union of the MLS, Subaru Park and WSFS Bank Sportsplex (along with sponsoring Eagles' cornerback Cooper DeJean). And it means Cooper is featured throughout Subaru Park, from the cheesesteaks to the smash burgers to the macaroni and cheese. Along with LED signage throughout the stadium and at the Union Yards Grill, a large tailgate and beer garden space across from Subaru Park, and occasional fan giveaways, Cooper cheese is readily available across the site. The brand's sharp white American cheese is the key product throughout the venue but expect to see products aplenty. 'This partnership is important to the Cooper cheese brand because we both share a passion to celebrating our ties to the Philadelphia market,' Michelle Spoerl, brand manager of Cooper cheese, tells me. 'We are excited that our fans will be able to create lasting memories as they dine, socialize and simply have fun.' The Buffalo Bills have had an official cheese since 2022, partnering with Galbani, a hometown cheese brand manufactured in Buffalo by Lactlis American Group. The plant on Buffalo's South Park Avenue produces ricotta, mozzarella and provolone, so pizzas inside Highmark Stadium are made with Galbani mozzarella. The brand's cheese has been integrated into the entire stadium concession menu, including meatball subs and meat and cheese boards, a spokesperson for the Bills tells me. Continued localization of stadium culinary programs across the country give brands an opportunity. 'More stadiums are offering a more elevated, premium culinary experience to fans that demand better quality on gameday,' Poole says. 'An improved culinary experience helps keep fans engaged and often serves as a user-generated content machine on social.' That means fans can embrace the local melty cheese goodness across the nation's sports stadiums.
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
