Dig In | What's New

Portobello Mushroom Fries

August 31, 2015 in What's New

When you think of french fries, you undoubtedly think of France—even though they probably originated in Belgium. So when you think of Portobello Mushroom Fries, you obviously think of India, even though they probably originated in a restaurant kitchen somewhere in Los Angeles. Or Miami. Or Rome. Why India? Because India is where Trader Joe’s Portobello Mushroom Fries are created just for us. We’ve tried...

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Toffee Chips

August 28, 2015 in What's New

When you are talking about a product that’s essentially sugar and butter, it’s hard to imagine it being anything but really good. That’s where any toffee starts—at really good. Trader Joe’s Toffee Chips also start there—crunchy, golden-brown, buttery toffee in the shape of rectangular chips, made from a recipe passed down for generations. Really good. But then, we go and generously coat these Toffee Chips in...

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Organic Sriracha Ranch Dressing

August 26, 2015 in What's New

A good Ranch dressing is creamy, herbaceous, and tangy. Sriracha—in addition to being the hottest condiment in the country, figuratively speaking—is known for its chili pepper heat, tempered by just a bit of sweetness. Put them together, and you find yourself with an embarrassment of riches—creamy, spicy, herbaceous, tangy, and just a tiny bit sweet. You also have...

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Cultured Salted Butter

August 24, 2015 in What's New

While invaluable in sautéing and baking, butter—really great butter—stands on its own. What makes really great butter? A little culture helps. We’re not talking about a night at the opera, but about the cherished micro-organisms, also found in yogurt and crème fraîche, which unleash depth and exquisite tartness in cream. Beyond the enviable culture-elicited flavor, butter is bettered when churned and churned and churned. The lengthier churning lowers the...

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Mac N' Cheezy Rays

August 21, 2015 in What's New

Trader Doodle came to town riding on a pony, stuck a feather in his hat and called it... what was that last word again? Mac n’ cheese is nothing new, but Trader Joe’s loves bringing fresh ideas to age-old delights. We’ve already given this nostalgic noodle dish to you frozen, fried, gluten free, and with reduced guilt—but our latest version takes a different tack. What makes this Mac so marvelous, you may ask? Two reasons, it’s...

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Popcorn In a Pickle

August 19, 2015 in What's New

What’s the best route to the most innovative take on summer snacking? Working with a company that’s been making scrumptious snacks for more than 130 years, apparently. The innovative snack in question is Trader Joe’s Popcorn in a Pickle. If the same old snack choices have you in a rut, and you have a hankering to heed the call to heretofore unheard of flavor combinations, this popcorn is your ticket to taste bud tantalization. Its name is not just a clever play on words—it’s also an apt description of this dill pickle flavored popcorn. Using the largest...

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All for One • One for All Shampoo, Conditioner & Body Wash

August 17, 2015 in What's New

If you could save time, money, and water every time you showered and still feel fresh, clean, and rejuvenated when you were finished, would you carpe clean-um? Well, seize the squeeze bottle! Trader Joe’s All for One • One for All Shampoo, Conditioner & Body Wash is here. With this single, miraculous liquid, you can wash your body, cleanse your hair, and leave it...

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Burrata, Prosciutto & Arugula Flatbread

August 14, 2015 in What's New

Nope. Nothing ordinary here. This pizza is so extra-ordinary, really, that we don’t even call it a pizza. Nah-ah. It’s a flatbread. And not any ordinary flatbread. This one hails from the small Italian town of Visso, deep in the mountains of the extraordinary Monte Sibillini National Park. Do you see the pattern of extraordinary-ness? And we haven’t even gotten to what’s on the flatbread! Let’s do that, post-haste. Trader Joe’s Burrata, Prosciutto & Arugula Flatbread begins with...

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Wild King Salmon Jerky

August 12, 2015 in What's New

As we often do with products we’ve had for a spell, we decided to revisit our Salmon Jerky to see if it could stand any improvement. Someone suggested trying a different kind of salmon, and when the idea of using Wild King Salmon came up, we got pretty excited. Naturally, we wanted to know how it tasted... but we were also very curious about this “Wild King.” Who is he, and where is his domain? Why is there a fish named after him? What crazy thing did he do to earn him such a feral handle? Sadly, once we realized there was an...

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