The Epi Test Kitchen set the tasting up by prepping five pots of our Easy Chili to test five of the most common varieties of chili powder available at supermarkets (for simplicity's sake we omitted the salsa in the recipe in favor of canned diced tomatoes).
While Spice Islands ranked highest overall, we'd be remiss not to mention that both our food director, Rhoda Boone, and senior food editor, Anna Stockwell — aka the two people who run
the Epi Test Kitchen — preferred Simply Organic.
So
the Epi test kitchen made three cakes, based on a recipe available at the Duke's Mayonnaise website: unlike some mayonnaise cakes, in which the mayo stands in for the fat, here it stands in for the eggs, too, resulting in a completely vegan cake.
Back in
the Epi Test Kitchen, I had to give it a shot.
This is
the Epi Test Kitchen favorite.
The ladies of
the Epi Test Kitchen are big fans of fast soft - boiled eggs.
To test it out,
the Epi Test Kitchen used our Lemon - Buttermilk Bundt Cake recipe.