Fieri's recipe had some ingredients that made his roasted fingerling potatoes stand out.

For one, it contained nearly as many mushrooms as it did potatoes. But I love mushrooms, so this wasn't a problem for me.

The recipe also said to include thyme and rosemary, but I subbed thyme for oregano because I really dislike thyme.

Fieri's recipe instructions were simple.

I tossed all of the ingredients together except the butter, spread the potato and mushroom mixture on a sheet pan, and then placed little cubes of butter all over.

Although I expected the little fingerling potatoes to cook fairly quickly, I was skeptical they'd be done in 20 minutes at 350 degrees Fahrenheit.

I was right.

After 20 minutes in the oven, my potatoes couldn't be pierced by a fork at all. They needed closer to 40 minutes at this lower temperature.

These potatoes tasted good, but they needed to be paired with a mushroom in every bite for the full flavor effect. The mushrooms seemed to absorb most of the herbs.

Fieri's potatoes weren't crispy — like I usually prefer — thanks to the added moisture from the mushrooms and butter. But these were a tasty alternative to my usual side dish.

Garten's garlic-roasted potatoes sounded delicious to me.

Aside from garlic and potatoes, other ingredients included salt, pepper, olive oil, and some fresh parsley.

Garten called for small red or white potatoes. I like both, but I used white for this recipe.

Because I have a mincing tool for garlic, it took very little time to prep this recipe.

I just needed to mix all the ingredients (minus the parsley) in a single bowl and lay the potatoes in a flat layer on a sheet pan.

Once my oven preheated to 400 degrees, I baked the potatoes for about 45 minutes. I turned them a couple of times while cooking, which helped make sure they got crispy all around.

When they were done, I quickly tossed them with a bit of fresh parsley.

After 45 minutes, the potatoes were nice and crispy, just how I like them.

I loved the texture, and the parsley added some freshness. But I would have loved even more herbs, like rosemary, for a more vibrant flavor.

Ray is known for her 30-minute recipes, and this hearty side dish is no exception.

The prep time only took me about five minutes, and there were only five ingredients.

Ray said to mix the ingredients right on the sheet pan rather than dirtying an extra dish, which made the prep even easier.

Then I popped the potatoes in the oven at 450 degrees for 20 minutes.

Ray's potatoes turned out to be a good balance of crispy, salty, and herby.

I could taste the rosemary in every bite. I also liked that the exteriors were slightly crisped, but the insides were really soft.

These didn't get quite as crispy as Garten's, but I still enjoyed them — especially since they only took 20 minutes.

It was really difficult to choose a favorite because I loved each recipe for different reasons.

Garten's potatoes were extra crispy, which I loved. And the mushrooms and herbs in Fieri's potatoes made them very flavorful.

If I had to choose a favorite, I'd go with Ray's roasted baby potatoes with rosemary. They were flavorful, and I liked that they were a little crispy but still really soft inside. Plus, they were super quick and easy.

This story was originally published on December 23, 2023, and most recently updated on December 20, 2024.

My first thought upon opening the frosting-filled gingerbread sandwich cookies was, "Wow, that's a lot of cookies!"

Each box held 18 sandwich cookies, which were on the softer side.

I was a little concerned about how the cookies would be texture-wise because the box I picked up had large oil spots seeping through the packaging.

The gingerbread sandwich cookies were a hit in my house.

The cookies were soft, the filling was creamy, and the top had a slight crunch from a sugary coating.

I also thought the cookies had a good balance of spice and sweetness.

I love chocolate-covered pretzels and combinations of sweet and savory flavors.

But I wasn't sure how the pieces of peppermint candy would taste with the salty pretzel slims.

I first noticed a strong peppermint flavor when I took a bite.

Then I got the flavor of the pretzel and a hint of the candy coating, which tasted like white chocolate.

I liked the combination of a thin pretzel and a thick candy coating, as it made for a crispy yet chewy texture that's good for snacking.

The pretzel bites were better than I thought they'd be, but I don't know if I'd grab them again.

As a vegetarian, there are a lot of gummy candies out there that I don't eat because they contain gelatin, so I loved that the Scandinavian Tidings gummies were an option I could enjoy.

In the package, the tree, star, and ornament-shaped candies looked cute.

However, I didn't love the smell of this candy because the scent reminded me of cherry-flavored medicine.

I tried Trader Joe's Scandinavian Swimmers earlier this year, and I think I'd prefer them over the holiday gummies.

I didn't notice a flavor difference between the various shapes or colors of the gummies. They were all chewy with a mildly sweet flavor.

Though they weren't my favorite, my partner really liked them. For that reason alone, I'll buy them again for stocking stuffers.

The shelves at my local Trader Joe's were packed with sweet holiday snacks and desserts, so it was nice to see a savory snack option, the Nuts About Rosemary mix.

I liked that the mix had a good variety, with almonds, pecans, hazelnuts, and cashews.

Rosemary can be a strong flavor, but I thought the nuts had a pretty mild taste.

They were good and not too salty, but I wished they had more garlic or black pepper.

Still, I'd buy the mix again to eat as-is or use as a salad topping.

Earlier this year, I tried Trader Joe's snacky clusters, which has chocolate-covered potato chips, corn chips, and mini pretzel nuggets.

I loved those, so I hoped this snack mix would be similar.

I was excited to try the half-dipped, chocolate-covered potato chips in the holiday sweet and salty snack mix.

When I opened the bag, it seemed like the mix mainly had pretzel and popcorn pieces, which was a bit disappointing.

I thought the pretzels were fine. They seemed like a smaller version of Trader Joe's peanut butter-filled pretzels, but this version didn't have quite enough filling.

The peanuts tasted pretty standard, but I liked the dark-chocolate-drizzled popcorn.

Out of all of the components, the chip pieces were the best. They had a sweet yet slightly bitter taste from the dark chocolate and saltiness that blended well together.

Trader Joe's Danish butter cookies' packaging was too cute to pass up.

I didn't expect much in terms of the flavor, but I liked that the reusable tin housed a variety of cookie shapes.

The cookies were light and crisp, and they melted in my mouth when I took a bite.

They had a subtle sweetness that reminded me of cookies I'd had as a kid.

I don't know that I'd buy these again for myself, but they could be useful in a gift box.

I don't usually eat a lot of popcorn, but I was intrigued by the cinnamon-bun-inspired kettle corn.

I expected it to be pretty sticky and chewy from the flavor coating.

When I opened the bag, I was a bit confused by the smell. The popcorn didn't smell like kettle corn or a cinnamon bun to me.

The kettle corn was light and airy without any of the stickiness, density, or chewiness I predicted it would have.

The cinnamon glaze was strong but not overly sweet, which was nice.

Because this kettle corn wasn't super sweet, I think it'd be good for holiday popcorn balls.

When I walked into Trader Joe's, the big, brightly colored box of Astounding multi-flavor mini pretzels was front and center by the entrance.

The flavors sounded fun and festive: dark-chocolate peppermint, milk chocolate with rainbow pearl sprinkles, peanut butter and candy-coated pretzels with cookie pieces and chocolate gems, and coffee and dark chocolate.

The box contained four smaller bags of each flavor of pretzel. I liked that the flavors were separated, but I wish the bags were resealable.

I had the same issues with the peppermint and dark chocolate pretzels as I did with Trader Joe's peppermint pretzel slims. To me, the peppermint and salty pretzel were a weird food combination.

I thought the milk-chocolate pretzels with pearls tasted OK, but I didn't like the texture of the sprinkles.

The pretzels with the coffee-flavored coating and dark-chocolate drizzle and the ones coated in peanut butter were my favorites.

However, I wish the cookie and candy pieces stuck to the peanut-butter-coated pretzels better. Most of the cookie and candy pieces were loose in the bag.

The Baton Lover's Quartet came in a canister that looked ready to be gifted and included four flavors: chocolate orange, cookies and cream, cocoa, and hazelnut.

When I opened the tin, I saw that each flavor was individually packaged.

I tried the cookies-and-cream baton first and thought it was very chocolaty and tasty. It didn't really taste like cookies and cream to me, though.

I thought the chocolate-orange baton's wafer overwhelmingly tasted like artificial orange, though the chocolate center mellowed it.

The cocoa baton's wafer exterior didn't really have any strong flavor but the filling was rich and chocolaty.

The hazelnut baton tasted more chocolaty to me than anything else.

The texture of all the wafer batons was nice, as the exteriors were light and crisp and the fillings were rich and creamy.

But overall, I didn't love any of the flavors enough to warrant buying the multipack again.

Each year, I eagerly head to Trader Joe's in search of the brand's Jingle Jangle mix.

The container includes a range of milk- and dark-chocolate-covered treats, like pieces of Joe-Joe's cookies and mini pretzels.

I always love to get this mix, eat all the dark-chocolate-covered pieces, and offer my partner the milk-chocolate ones.

The mix was just as delicious as I remembered it.

The Jingle Jangle is pretty rich because each piece has a thick chocolate coating. Due to its intensity, I typically enjoy only a few bites at a time.

One tin tends to last me all season long. I already have my tin for this year, but I already know I'll buy this again next winter.

Whether you're looking for a gift for a friend or a little treat to get you through the holiday season, these snack gift boxes are sure to be a hit.

Choose from chocolate-and-caramel-covered pretzels or the mistletoe mix, which includes sweets like chocolate-coated pretzels and candies. Each gift box costs $4.

It may be too chilly to roast marshmallows over a firepit, but you can still spruce up your hot cocoa or coffee with these flavored marshmallows coming to Aldi in early December.

Try the vanilla-bean or cinnamon-churro flavors for just $3.50 per bag.

The new Specially Selected sweet spreads would be great on anything from pancakes and French toast to fruit.

The spread comes in two unique flavors: cinnamon bun or gingerbread caramel. Stock up on your favorite flavor, or try both for $2.80 per jar.

If you love gingerbread, you'll want to grab these Bake Shop cookie sandwiches at Aldi this month.

Each sandwich features two soft, chewy gingerbread cookies and a gooey cream-cheese filling.

Each container of 12 cookies is available for $4.80.

Aldi is known for its unique cheese selection, and during the winter holidays, there's no shortage of festive options for charcuterie spreads.

This month, shoppers will find a tree-shaped whiskey cheddar, a star-shaped mature cheddar, a sweater-shaped cheddar with black pepper, and a snowman-shaped cheddar with caramelized onion, each for just $4.30.

Starting in early December, Aldi will be selling 16-ounce packs of high-quality wagyu ground beef for $5 each. Consider stocking up before they're gone.

December is a busy time of year for many people. So, if you're looking for quick lunch or dinner options, check out the new Specially Selected flatbreads at Aldi.

Choose from spinach crème fraîche or mushroom for just $5 each.

If you believe it's never too cold for ice cream, these new festive Sundae Shoppe ice-cream sandwiches are for you. Starting in mid-December, Aldi's freezer section will have them in peppermint-shortbread and gingerbread flavors.

Grab one or both for $3.50 each.

No charcuterie board is complete without goat cheese, and luckily, Aldi will have two new options available this month.

Choose from gingerbread- or sweet-cranberry-stuffing-flavored goat cheese for $2.50 each.

This month, Aldi is carrying new alcohol-infused cheddar cheeses.

Options include a petite-sirah-infused cheddar, an espresso martini-steeped cheddar, or a craft-beer-soaked cheddar, each for only $4.50.

Winter is all about comfort, and that's exactly what the beer-cheese-stuffed ravioli by Priano provides. Try a bag for only $4.

It's not all gingerbread and peppermint at the grocery store this month. Busy households will also find these convenient loaded-potato pizzas by the Aldi fan-favorite brand Mama Cozzi's Pizza Kitchen.

Each pizza features a cheesy sauce, roasted potatoes, crispy bacon, and a blend of mozzarella and cheddar cheeses, all for just $5 per pizza.

If you're looking for a snack to please everyone at your next holiday party, grab a bag of these cauliflower-based tortilla chips for only $3.

Available in sea-salt or nacho flavors, these chips are gluten-free, vegan, and grain-free, making them a good option for many different dietary needs.

I chose three similar crust products from the freezer section. Each came in an oven-safe disposable pan, and I used the same premade pie filling for all three.

The crusts had pretty similar prep instructions, so I thawed each for 20 minutes and baked my pies at 400 degrees Fahrenheit for 50 minutes.

None of the instructions called for blind baking (baking the crust before adding filling), so I didn't do so.

I bought the Pillsbury pie crust on sale for $3.50, although it usually costs $4.49 at my local grocery store.

The other two brands instructed me to remove one pie crust and let it thaw on wax paper before adding it over the base crust for fruit-filling pies — Pillsbury did not.

Instead, I had to cut the crimped edges off of one crust, immediately place it over the filled base crust, then let it thaw.

Even before thawing, this crust felt very pliable and easy to shape.

I didn't do anything fancy with my crust, but the dough was so soft I felt like I could've easily cut it and used strips to create a basket-weave design.

My pie looked almost perfect when I removed it from the oven with just a few super-small cracks.

The Pillsbury crust was noticeably thin, but it held its shape fairly well when I cut a slice and put it on my plate. It held together better than the other two crusts I tried.

This crust was slightly buttery, very flaky, and not dry at all.

The store-brand Giant Eagle pie crust was the least expensive at just $2.49.

I liked the edges of this crust, which looked neater than the ones on Pillsbury's. Unfortunately, I had to cover them because my pie needed a top.

It took a lot of work to get the second piece of dough to sit on top of my pie.

This crust felt so dry that, even after thawing, I couldn't get the top portion to lie flat and neatly over the base.

It kept ripping apart and I eventually used a rolling pin to get the pieces to stick back together.

My pie had a few cracks on top and this crust didn't quite hold together as well as the one from Pillsbury.

Of the three crusts I tried, I found this one to be the driest and least flavorful. Unfortunately, the berry filling also leaked through the bottom crust, leaving my pie fairly soggy underneath.

The Marie Callender's crust was the most expensive at $5.69, so I had high expectations.

The edges looked very neat, so I was once again sad I had to cover them with a top crust.

As with the Giant Eagle dough, the Marie Callender's crust was also difficult to work with.

The crust fell apart as I tried to secure it to my base. With my fingers, a fork, and patience, I was able to cobble it together before getting the pie into the oven.

Once this pie came out of the oven, the top had quite a few cracks.

When I grabbed a slice, the crust completely fell apart onto my plate. It hadn't held up nearly as well as the other two pies.

But what the pie lacked in presentation, it made up for in flavor. The nice, thick crust was buttery and flaky.

I'd buy Marie Callender's crust again, especially for a one-crust pie. Although it was the most expensive and the dough was tough to work with, I thought it had the best texture and flavor.

For future double-crust pies, I'd choose Pillsbury. The dough was so easy to maneuver, and the resulting crust had good flavor.

However, for all three brands, I'd ignore some of the package directions and blind bake the crusts to create a more stable base.

If I were serving these to a group, I'd also add egg wash and sugar to the top crust before baking so it could easily become sparkly and golden.

The recipe has just six ingredients: Yukon Gold potatoes, unsalted butter, whole milk, salt, pepper, and lemon zest.

It serves four to six people, so I cut all the measurements in half for my household of two.

I was interested in Garten's choice of potato for this recipe. Some mashed potatoes call for russet, others call for Yukon Gold, and others still include a combination of both.

Russet potatoes have a higher starch content, which makes for lighter, fluffier potatoes. Yukon Golds have a medium starch content, which makes for denser, creamier potatoes with a natural buttery flavor. 

I figured with all of the butter in this recipe, plus the creamy Yukon Gold potatoes, the lemon zest would be pretty handy in balancing the richer flavors.

The cooking directions were straightforward and similar to many other recipes I've made.

I started by peeling and cutting the potatoes into about 1 ½-inch chunks.

I placed them in a pot and covered them with cold water and salt before bringing everything to a boil. Once boiling, I cooked them for 20 minutes until they were soft enough to pierce easily with a fork.

Garten calls for a food mill to puree the potatoes. I don't have one, so I used my trusty ricer for that step. 

Just before the potatoes were done cooking, I put ½ cup of whole milk in a small pot to simmer on the stove.

By using warm milk instead of cold, the potatoes can absorb the liquid better, which evidently keeps them from becoming too gummy.

While the potatoes were cooking, I cut a full stick of butter into ½-inch pieces and kept them in the fridge.

Unlike the milk, the butter was meant to be whisked into the potatoes while it was still very cold and fresh from the fridge.

Had I warmed up the butter like the milk, it might have separated.

After ricing the potatoes, I started whisking in a little bit of butter at a time.

It was impressive to watch how quickly the potatoes became silky and creamy even before I started pouring in the warm milk.

Once the full stick of butter was incorporated, the instructions said to pour in just enough milk to make the potatoes "creamy but still thick." 

Ultimately, I only needed about ¼ of the milk to reach my desired consistency before stirring in the salt and pepper. 

Once the salt and pepper were thoroughly mixed into the potatoes, I whisked in the zest of one lemon.

Unsurprisingly, the full stick of butter and warm milk turned the potatoes into a silky-smooth, buttery-soft pile of fluff on my plate.

They were ultra-creamy without being soupy, and they were still able to hold their shape and form peaks when I spooned them into a dish.

These potatoes had an amazing texture that was both light and decadent at the same time.

Including salt, fat, acid, and heat in a recipe has become a common adage, so I couldn't believe I'd never thought to add lemon to my mashed potatoes before.

Mashed potatoes always include plenty of salt and fat from the butter or heavy cream, and there's a hint of heat when you add black pepper. 

But the lemon zest adds just enough acidity to cut through all of the rich textures and flavors, adding a nice brightness and freshness to help balance out the heavier ingredients.

I loved the taste and texture of Garten's mashed potatoes. They were somehow both rich and creamy and light and vibrant.

Although I loved the addition of lemon, I'd cut back slightly and use the zest of about ½ to ¾ of a lemon for a slightly more subtle brightness. I also think some fresh herbs, like chives or parsley, would complement the lemon and make the potatoes even better.

Overall, thanks to Garten's recipe, I'll keep a lemon handy anytime I want to make mashed potatoes.

This story was originally published on November 15, 2022, and most recently updated on November 25, 2024. 

I've followed a few Garten pie recipes before, and I remember liking her easy-to-make crust. That memory held true.

I needed to make four crusts: a bottom and top for the apple pie and one crust each for the pumpkin and pecan pies. It only took me about 10 to 15 minutes.

Garten uses a food processor for her "perfect pie crust," which makes it easy to prep. I divided the dough into two batches, and I could already tell from the look and feel that the crusts would be buttery and delicious.

With all of the dough resting in the fridge, I was ready to start tackling the individual pies.

Garten's maple pecan pie has just 10 ingredients, excluding the crust.

I was excited to taste the combination of maple syrup and bourbon with the pecans. And I liked that she included some fresh orange zest to cut through the richer ingredients, like corn syrup and honey.

To make the pie, all I had to do was whisk the filling ingredients — minus the pecans — together.

Then I simply added the nuts and gave it a final stir before pouring the filling into the prepared pie crust.

To ensure I got an evenly cooked crust, I turned the pie halfway through the bake.

The process was easy, and I loved the enticing smells coming from the oven while it was baking.

The flavors of the pecan pie reminded me of an old-fashioned cocktail, thanks to the bourbon and orange.

But the pecans ended up a little chewier than I would've liked. If I make this pie again, I'd probably toast the nuts first for a better texture.

Despite letting the pecan pie fully cool before slicing into it, the pieces fell apart on me.

Next time, I think I'd let it chill in the fridge before serving so the filling can firm up more.

I moved on to making Garten's pumpkin pie.

I was intrigued by some of the ingredients in the filling, like orange zest and rum, but I was very excited to make the accompanying rum whipped cream.

It sounded like a delicious and indulgent addition to the homemade pie, with ingredients like cream, crème fraîche, and rum.

I rolled out my crust and filled a pie tin.

Unlike the other two recipes, this one required me to blind-bake the crust before adding the filling. I found some dried lentils and rice to use as pie weights to ensure it didn't puff up too much.

The first bake helped prep the crust for the liquidy filling, but it also meant it got a little darker by the end than I'd hoped.

The pumpkin filling was easy to make just by whisking all the ingredients together in a large bowl.

But I had way more than I needed for the pie crust, so I put it aside to find another use for it. My partner had a fun idea to make pumpkin-pie custards in ramekins.

Despite the slightly overdone crust, the pumpkin pie turned out great in terms of both taste and texture.

The filling was sweet but not too sweet, and the little hint of orange helped balance the richness of the custard filling.

The crust was buttery but still strong enough to support the weight of the pumpkin filling. Each slice came out of the tin without crumbling.

The rum whipped cream was a unique companion to the pumpkin pie, and I liked it much better than regular whipped cream.

I saved the most intimidating pie for last.

I've made apple pies many times before, but I was still worried about whether the top crust would turn out right and if the filling would soften enough by the time the crust was done baking.

Garten's recipe called for Granny Smith apples, which tend to be more sour and tart than sweet. The filling also called for both lemon and orange juices and zest, plus plenty of spices.

I was worried the pie may not be sweet enough.

The crust was so easy to roll out and transfer to the tin thanks to the butter and vegetable shortening in the dough. It made easy work of assembling the pie.

The filling was also easy to make — at least once I finished peeling and chopping what felt like 100 apples.

I let the pie bake for about an hour.

Afterward, the top crust was a deep, golden color, and it looked and smelled incredible.

Garten's apple pie was pretty good, but the crust was by far the best part.

The extra sugar sprinkling on top gave it a sweet flavor and crunchy texture. It was so good I could eat it on its own.

The filling had just a little bit too much citrus for me.

I was glad the apples softened well without becoming mushy, but I think I'd precook them a little bit more next time. That would hopefully help concentrate the apple flavor and keep the filling from shrinking so far away from the top crust.

I also might sub some of the sour apples for a sweeter variety, because the combination of the green apples and citrus made for a pretty tart pie.

Garten's pies all turned out pretty good, and they were easy enough to make in one day without breaking a sweat.

I like that she adds fresh flavors to each one of these pies. The rum whipped cream that went with the pumpkin pie was also delicious, and I think it would taste great with the maple pecan pie, too.

But my favorite part of all three recipes, by far, was the pie crust.

It was super quick and easy to make, and it worked well with all the different fillings. I'll be using this crust for all my pies moving forward.

This story was originally published on November 19, 2023, and most recently updated on November 25, 2024.