While a professional cupper may give rank to acidity, and a casual sipper may talk about a brew’s “bite,” they are describing the same thing—coffee character. There are many factors that influence how coffee expresses itself in your cup. These include cultivar, micro-climate, harvesting techniques, processing, roasting, even your own brewing methods. Since the nuance is so expansive, we're narrowing our focus to two simple yet important criteria—geographic origin and roast—of Trader Joe’s coffees to help you identify what kind of characters with which you’d like to fill your cup...Read More
Some snacks can quell cravings – chocolate, salt, caffeine – but after you’ve crunch, crunch, crunched or sucked down the “bite,” your body feels like its crashing or crumbling. Oh, no. How do you handle hankerings and buttress your physique? Build a better snack with “the building blocks of life.”...Read More
Rice is the best. The wholesome cereal grain serves as a staple for two-third’s of the world’s population. (That’s a lot of people.) As such, rice is an integral ingredient in culinary traditions of many different cultures (sushi, stir fry, paella, pudding, curry, risotto…), each with its own preferences regarding texture, taste and color. Luckily, there are some 40,000 different varieties of rice, grown throughout the world. (That’s a lot of rice). We don’t carry 40,000, but we sure have a fine variety of rice at Trader Joe’s. From Basmati and Black to Arborio and Red, our rice selection offers difference in texture, taste and color. From fully-cooked and frozen, to whole grains and medleys, our selection also offers plenty of difference in preparation. To help you find the Trader Joe’s Rice that best suits your recipe(s), we’ve categorized our rice offerings and their corresponding characteristics, and followed that up with a few grains of wisdom about cooking and serving...Read More
Hippocrates called olive oil “the great therapeutic.” Homer called it “liquid gold.” For some, that’s reason enough to slap on a high price tag and call it a day. Not at Trader Joe’s. Our buyers seek out Extra Virgin Olive Oils from experienced producers in the world’s best growing regions—Spain, Italy, Greece, California... Then our tasting panel examines them from every angle: body, fruitiness, bitterness, pungency and, of course, price. Only those that receive high marks across the board are bottled under the Trader Joe’s name and brought to you. Before we examine what’s in those bottles, let’s take a look at what it means to be Extra Virgin Olive Oil.Read More
Looking for some engaging, foodie fun? Yearning to discover the oil that sings to you? We recommend putting on a Trader Joe’s Olive Oil tasting. In fact, it’s exactly what we did to come up with the critical product details for our Guide To Extra Virgin Olive Oil. It’s delicious, educational fun that provokes taste-ful conversation. And we make the planning and assembly very low-stress with our play-by-play of How To Host an Olive Oil Tasting...Read More
Learn how to turn your cheese platters from monstrous to marvelous in three easy steps! Step 1: Don't Overdo It. Too many cheese varieties will overwhelm your palate and your guestsRead More
Everyone benefits from eating more fruits and vegetables. Fruits and vegetables are nutrient all-stars, packed with naturally occurring antioxidants, phyto-nutrients, vitamins, minerals, dietary fiber, water and complex carbohydrates. Research has shown that people who eat lots of fruits and vegetables every day as part of a healthful diet are likely to have reduced risk of chronic diseases as well as increased energy. And, eating more fruits and vegetables instead of high-fat foods may make it easier for people to maintain their weight because most fruits and vegetables are naturally low in fat and low in calories...
Become A Roastmaster In Seven Steps: On the big day, take the turkey out of the fridge and let the bird mellow for about 2 hours at room temperature. Once the bird is “zen,” unwrap and remove the temporary wire truss. Locate and remove neck & giblets (don’t see ‘em? don’t forget to check the back end), set aside for potential future use (stuffing, gravy, soup or gumbo). Rinse the bird inside and out with cold water. Pat dry, inside and out, with paper towels and set on a clean, flat surface.Read More