We Tried 17 Dark Chocolate Brands to Find Our Snack Soulmate

Managing editor Brinda Ayer and I share a filing cabinet, which is to say, we share snacks: crackers, halva, popcorn, and, most importantly, dark chocolate. There are few things—coffee included—more reliable to pull me out of a 2 p.m. slump.

So, in th…

Managing editor Brinda Ayer and I share a filing cabinet, which is to say, we share snacks: crackers, halva, popcorn, and, most importantly, dark chocolate. There are few things—coffee included—more reliable to pull me out of a 2 p.m. slump.

So, in the name of selfishness research, we decided that a taste test was in order: Whenever we’re in need of a restock, which brands should we seek out? I went to five supermarkets and bought every dark chocolate I could find in the 70% to 85% cacao range, which totaled at 17 brands. Chunky mix-ins, like nuts and dried fruit, were a disqualifier, but salt was okay if the brand insisted upon it. Here’s how they fared, in alphabetical order:

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The Absolute Best Ways to Cook a Chicken Breast, According to 28 Tests

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s seared more Porterhouse steaks than she cares to recall, tasted enough stuffing for 10 Thanksgivings, and mashed so many potatoes she may ne…

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's seared more Porterhouse steaks than she cares to recall, tasted enough stuffing for 10 Thanksgivings, and mashed so many potatoes she may never mash one again. Today, she tackles the chicken breast.


Boneless, skinless chicken breasts have a weird rap.

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