King Arthur's Flour is simply better than all the rest.

What a coincidence! 5-minutes ago, I just ordered King Arthur Queen Guinevere Cake Flour. No one sells it anywhere near me – it's good stuff.

The inclusion of Hunt's tomato paste negates the results of this taste test for me That stuff is just nasty.

What random categories for some of them. Capers? Finishing sugar? I mean, cool- good to know, but strange.

Also I'm with you on the Hunt's. That brand always tastes off to me. My favorite grocery store brand is Contadina.

Right on jmh26 - hands down Contadina

Yep, Contadina here too. Hunt's ketchup is the same...tastes off.

I think it's interesting that BA named Scharffen Berger as their cocoa powder of choice, but Cook's Illustrated gave Scharffen Berger a "Recommended with Reservations" rating and it was 6th out of 8 supermarket cocoas tested. CI's high end cocoa of choice is Callebaut and for supermarket brands that they tested, the winner was Hershey's Natural Unsweetened Cocoa.

Maybe it's all that child labor that makes Scharffen Berger so delicious?

I knew Fage was the BEST...very surprised with the Hunts? Tastes not right as well, to me..I'm a Contadina girl..Of course Hellman's..Barilla. I also use Goya beans..fresh and delicious....fun to see the list.

I wonder if it isn't just sponsored advertising and not really the best picks?

My best friend is a Mogi, his family is one of the families that founded Kikkoman, and he loves everything I make with Yuasa Shoyu from Yuasa-cho Wakayama, Japan. It is hand crafted in cedar vats that are over 100 years old. It has little in common with caramel colored salt water. I admit the shoyu is expensive at around $20.00 for a wine bottle size, however it is aged for over a year before bottling and it has so many distinct layers of flavor, one taste and the cost will be trivial--besides you don't need much because it is concentrated, like balsamic vinegar. Your taste buds will thank me;)

As for good butter, I really enjoy Kerry Gold Naturally Soft Irish Butter. It doesn't have that rancid butterfat aftertaste/smell that most US butter has. Even being imported, it's price is very reasonable and it is a must for traditional 1-2-3 shortbread recipes. The two items I mention are easy to find too. Enjoy!

A big yes to all of these except Hunts. I think Di Napoli tomato anything is hands down the best, Muir Glen Organic a close second.

And a "no" to Sharffen Burger - not since Hershey's bought them a few years back. Valrhona, El Rey or Tcho if you can get it. All of them are better chocolates and worth the money unless you are baking for kids. Callebaut, Ghirardelli, Guittard are lesser brands IMHO.

West Coast response, here. I can side with Nielsen-Massey Madagascar Vanilla,yum. Valrhona Le Noir Amer 71% Cacao dark bittersweet chocolate for baking; Valrhona cocoa powder for baking and the best hot chocolate...ever....purchased from the beloved World Spice Merchants in Pike Place Market, Seattle, Washington. Bob's Red Mill for grains and flours......buy as local as you can! As for tomato paste, no salt added store brand from Fred Meyer works for me! Let the cooking and baking begin! Happy, happy holidays and a joyous New Year!

I prefer de cecco over barilla. and some of these are very random.

Skippy made the list??

Sorry, that negates everything else. Blech.