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Ketchup

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"These chips are the most like drinking ketchup straight out of the bottle," wrote Natalie Wade, former RedEye and Chicago Tribune intern who ranked these worst. "That doesn't mean I would recommend them, she added. On the other hand, Tony Purcelli, digital news editor, ranked them best. "This seems like it must be the classic ketchup chip. Good crisp ridges, strong standard ketchup flavor." Tony even drew a little winner's ribbon on his tasting notes.

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"Dark red and bursting with fine flavor of ketchup," wrote Nick, who ranked these best. "It's like dusting your chips in a vat of Heinz. Sweet and tangy. This is the only one worth keeping." Grace, though, a self-proclaimed condiment queen, was not a fan. "Again with the barbecue flavor. I'm not into it. Ketchup (does not equal) BBQ."

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"The ketchup flavor is a little more subtle here. Since I prefer kettle chips, I also kind of prefer this texture," wrote Natalie, who ranked these best, with a caveat. "It's much crunchier, but tasted a little burnt." Sade ranked them low. "My first bite was like biting into a fried-green tomato, and I don't know how to feel about that. Least favorite so far."

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"Neon red, almost radioactive red," wrote Nick who ranked these high. "These attack your taste buds with sweet ketchup flavor." Wrote Joe, who ranked them high, "Eats more like a vinegar chip than a ketchup chip." He noted the prominent vinegar flavor, with tomato in the background.

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"Good balanced flavor, sweet, but not overly," wrote Tony, who ranked these high. "Hints of maple syrup? It is Canada after all." Natalie, though, ranked them low. "I know ketchup has a lot of sugar, but these are too sweet. They're also somehow simultaneously too bland? The texture wasn't as crunchy as I would like either."

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The winner of our ketchup chip taste test? The limited-edition Doritos ketchup tortilla chips! "I wish American Doritos had this much seasoning, but of a different flavor," wrote Sade, who ranked these best. "Tangy and a little sweet, is this the defining trait of Canadian ketchup chips?" Grace also ranked them best. "Sour and sweet, not very ketchupy, but I really like the corn pairing with it!" Nick, a tortilla authority, felt otherwise. "Ketchup flavor on a tortilla chip! Like a Doritos chip with no spine. What a wimp."

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"So sour there must have been a vinegar accident at the plant," Louisa Chu wrote about these chips, which she ranked as worst. Nick shockingly ranked them as a top three. "This one understands the balance of vinegar and sugar, which is the secret to ketchup's power."

When you think of summer, the thought of barbecued ribs comes into mind. With Father’s Day this coming Sunday, what could be more appropriate than a platter of gooey, sticky, barbecued ribs? When choosing the type of ribs you would like to prepare, it is helpful to know the difference in the kinds of ribs that are available.

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Last week, my friend Marlene Sorosky published a recipe for Cecilia Chiang’s Sichuan Shrimp on her website, cookingwithclass.com. Marlene and Cecilia have known each other for about 40 years, and it was Cecilia — now 98 years old and still active in the food world — who, Marlene says, “Introduced San Francisco and America to authentic Chinese food in 1961 with the opening of her wildly popular restaurant, the Mandarin.”

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