I stopped by Central Market earlier in the week and picked up a variety of North Texas BBQ sauces. Here’s what D Magazine staff had to say about them.Full Story
Which hoppy brew is the best according to D Magazine staff?Full Story
For this week’s blind taste test we tried pancakes from four different Dallas restaurants. Some were sweet, others fluffy, but there was a clear winner. Here’s what happened.Full Story
It seems there’s a food holiday for every type of cuisine under the sun. Heck, even blueberry pancakes have their own special day. That said, tomorrow is National Macaron Day. The French pastries have made quite a name for themselves over the past couple of years, and more and more bakeries in town are offering the dainty treats. For this week’s taste test we tried four different chocolate macarons. They were all unique, but one was unanimously more delicious than the others.Full Story
We ordered four different pepperoni pizzas to the office yesterday afternoon. Here’s what happened.Full Story
For this week’s taste test we gathered six different versions of the cheesy appetizer from area restaurants. Some were neon yellow, and others were white and flecked with peppers, but only one reigned supreme. Here’s what happened.Full Story
It’s the middle of the afternoon and you catch a hankering for a bowl of piping hot egg drop soup. Problem is you’re downtown Dallas, and can’t leave your desk. Who do you call? Apparently there aren’t many options, actually.Full Story
With Valentine’s Day just around the corner we thought it’d be an ideal week to taste a variety of red velvet cakes (in cake, cupcake, and jar form). It was a tough job, but somebody had to do it. Here’s what happened.Full Story
This week D Magazine staffers tasted a handful of bizarre brews. Now, we’re not talking about artificially flavored chocolate-banana-doughnut ales. No way. These selections are all brewed with natural, and somewhat odd ingredients that aren’t typically associated with beer.
There’s a bottle brewed with oysters, another that tastes like a really great bowl of curry, and one that’ll keep vampires at bay (it actually has holy water in it). Pretty weird. Or awesome, depending how into vampire lore you are. Here’s what happened.Full Story
It’s officially soup season (regardless of how the weather in Dallas is choosing to behave — 70 degrees in January? Really?). That said, I thought it’d be fun to taste a variety of store-bought tomato soups for this week’s taste test. Soup’s on!Full Story
This week we’re taking things back to the basics with a food that most people can get behind, peanut butter. I picked up a variety of creamy, nutty pastes from area grocery stores. Some are all-natural, while others are packed full of added sugar and additives. So, which one is the best according to D Magazine staffers?Full Story
I recently revisited Jeffery Steingarten’s “Salt Chic” piece in “It Must’ve Been Something I Ate.” In the essay, the Vogue food critic explores the validity of exotic salts, and questions whether or not they’re worth paying extra for. “Now, every gourmet store sells costly varieties of salt in a rainbow of colors from the world over. Food fans who once brought back unusual olive oils to their friends back home now come bearing bags of exotic salts,” he writes. Later in the piece he conducts a salt taste test. I thought it would be fun to oversee my own salt taste test this week. The sea salts tasted included a Himalayan pink salt, black lava salt, fleur de sel, Brittany sea salt, Alaea red Hawaiian salt, and sea salt from Trapani. Unfortunately, not all of my co-workers felt the same. “We’re tasting salt?” one questioned. Another shot me a serious stink-eye and sneered, “this is gross.” I promised them something much more delicious next week.Full Story
Some tasters could tell the difference, others forfeited after the first sip, and a few got creative with their answers. Here’s what they thought.Full Story
Sparkling wine is fine for celebrating everyday occasions, but we at SideDish feel there’s something special about ringing in the new year with a proper glass of champagne. For this week’s taste test, with some help from a wine expert, I selected five bottles of champagne that cost less than $50 a piece. Some were dry, others juicy, but only one reigned supreme. Here’s what we thought.Full Story
The cheese log is as vintage as lava lamps and bouffants. The dish, which was once a party staple, is making a comeback with a little help from Pinterest and trendy DIY cookbooks. I stopped by multiple grocery stores in pursuit of log-shaped cheese, rolled in toasted nuts. Unfortunately, I only came across one log. The rest were spherical. Surely the shape doesn’t affect the taste, right?Full Story
So you’re running late to your sister’s boyfriend’s boss’ holiday party and agreed to grab a seasonally appropriate six-pack on the way. The beer aisle at the liquor store is littered with decorative packaging, each boasting its own brand of holiday delight. Every label taunts the palate with promises of pecans, nutmeg, ginger, vanilla, oranges, cocoa, and even toffee. How the heck are you supposed to choose?Full Story
The traditional holiday cake comes in a variety of colors and consistencies. Some are dark and rich with molasses, while others are flecked and sweetened with corn syrup. One commonality, however, is that every fruitcake is loaded with an assortment of nuts, dried fruit, spices, and if you’re lucky, brandy.Full Story
Iron your great grandmother’s fall foliage table runner and polish your turkey-shaped candelabras, Thanksgiving is merely a week away. How did it creep up so fast? Good question. Don’t worry if you haven’t had time to dust off your Williams-Sonoma cookbook, though. Area grocery stores are stocked full of ready-made, no fuss options for your holiday banquet. Some of which aren’t too shabby, either.Full Story
We’re trying a variety of store-bought Thanksgiving sides every week this month in honor of the impending holiday. We kicked things off last Thursday with cranberry sauce. Out of all the gelatinous mounds of crimson berries tasted, Pacific Whole Berry came out on top. This week we dug our forks into heaps of packaged stuffing.Full Story
Thanksgiving is fast approaching, and while your Pinterest board may be overflowing with mouthwatering recipes that you’ve been daydreaming about making since April, it’s important to keep alternative, quick options on hand. Let’s face it, life throws curveballs — especially around the holidays — and that heavenly turkey and cranberry strudel that you’ve been dreaming of might never materialize.
Over the next few weeks, we’ll be tasting Thanksgiving staples that can be purchased at grocery stores in and around Dallas. We’re kicking things off this week with cranberry sauce. The holiday side comes in a variety of flavors, shapes and consistencies. My personal favorite is the gelatinous blob that comes in the shape of the can. The more can rings imprinted on the mold, the better. On the other hand, there are some delectable whole-berry, organic sauces out there that are sure to delight even the snobbiest of dinner guests.
I ran around to a handful of grocery store in town and picked up a few varieties of cranberry sauces, and a handful of helpful D Magazine staff members tasted them. Here’s what they thought.Full Story