This version of Rao's Alfredo sauce contains tiny morsels of crumbled bacon (most of which you'll find at the bottom of the jar).

It had more texture than the other sauces I tried, and the dried-bacon pieces looked almost identical to store-bought bits. The bacon added a smokiness and sweetness that other Rao's Alfredos didn't have.

However, this sauce would've been better made with higher-quality bacon. I found it to be quite salty, and the sweetness from the bacon was distracting and unexpected in an Alfredo sauce.

Rao's Alfredo arrabbiata was the thickest sauce in the bunch and had a markedly different texture from the others I tried.

Though it was still pourable, the arrabbiata had a distinct grittiness to it. It also had a pinkish tint and didn't have the same tiny speckles of seasoning as the classic Alfredo — because it was seasoned with ground red pepper instead.

The spice wasn't immediately noticeable upon first bite, but built up as I ate more.

I liked the heat — which lingered and sat at the back of my throat — for a few bites. However, I thought it dominated the other tasty flavors from cheese and cream too much after a while.

Rao's four-cheese Alfredo is made with Parmesan, Romano, Asiago, and fontina cheeses. This quartet added major umami flavor and richness to the light cream-based sauce.

This Alfredo was brighter and whiter than the others I tried, and it also tasted richer and denser. Though I loved the thicker texture and salty, cheesy flavor, this sauce was pretty heavy. For that reason, I probably wouldn't eat as much of it.

This sauce was overflowing with sweet and concentrated roasted-garlic flavor. It had a touch of smokiness and didn't taste as cheesy or salty as the four-cheese or bacon sauces.

According to the ingredient label, this sauce contains pureed garlic and granulated roasted garlic, which explains the strong allium concentration in every bite.

At the end of the day, Rao's classic Alfredo sauce was my favorite. The yellowish sauce was pourable and completely smooth, but thick enough to coat slippery noodles.

The sauce is speckled with cracked black pepper, which adds more color than flavor. Taste-wise, this traditional Alfredo was satisfyingly creamy and cheesy but not overly heavy.

It had a light fluffiness to it, and the Parmesan and Romano cheeses added a ton of umami flavor and savoriness — so it didn't feel like I was just eating cream.

I can't get enough halloumi.

Yes, it tastes like salty rubber. To me, though, it's the best, most satisfying rubber — especially when it's crispy on the outside and gooey in the center, fresh from the air fryer.

For lunch or a light dinner, I'll slice up a loaf of halloumi, spray it with cooking spray, and air-fry it for five or six minutes until it has some color on the edges.

I'll toss the hot cheese on a salad made with anything in my fridge for a fast vegetarian meal.

Cooking salmon in an air fryer is ideal because the fish's higher fat content makes it better insulated and, therefore, harder to overcook than more delicate options like cod or bass.

I recommend air-frying individual fillets of similar sizes rather than a larger side of salmon, as these cook faster and more evenly.

Top your fillets with anything from fresh lemon wheels to a dry spice rub, then air-fry for seven to nine minutes at 400 degrees Fahrenheit until the fish is flaky and firm in the center.

As a bonus, toss a quick-cooking veggie like broccoli, cauliflower, or asparagus into the air-fryer basket alongside the salmon.

There's no better lazy dinner than a gooey grilled cheese. Plus, when you make it in an air fryer, you get to skip the flipping and babysitting.

Just assemble your sandwich as you like — don't hold back on spreads and add-ins like fig jam, pesto, thinly sliced apples, hot sauce, or asparagus.

Add plenty of your favorite melty cheese (my pick is sharp cheddar), and smush everything between bread. The cheese should get nice and gooey, and the bread should turn golden in about 10 minutes at 350 degrees Fahrenheit.

The key to juicy and tender air-fryer chicken Parmesan is using thinly sliced boneless chicken breasts that have been cut in half horizontally.

Dip each piece in flour, beaten eggs, and panko breadcrumbs to coat. (For a lighter version, skip the breading.)

Air-fry your chicken for about five minutes per side at 400 degrees Fahrenheit, then add a spoonful of marinara sauce and a few slabs of fresh mozzarella to each piece. Cook for another few minutes until the cheese is melted and bubbly.

I like to serve chicken Parmesan with garlic bread, but pasta also works.

If you want the experience of an elegant French bistro without the price tag, your air fryer is your best friend.

Using an air fryer is the best way to make fries at home — plus you can take a shortcut and use frozen ones.

Start by cooking your steaks to your desired doneness. It can take about six minutes per side at 400 degrees Fahrenheit for a 1-inch New York strip to become medium-rare.

While the steaks rest, toss your fries into the basket and cook them at the same temperature for about 10 minutes or until they're golden and crisp.

Shrimp cook quickly with most methods, but the air fryer frees up your hands so you can prepare other elements for a rice bowl.

Although you can use any seasonings and toppings, I like to go for a burrito-inspired dish.

First, I toss shrimp with taco seasoning or a homemade spice blend of cumin, chili powder, garlic powder, and smoked paprika. Large peeled and deveined shrimp can cook in about five minutes at 400 degrees Fahrenheit.

While they cook, I dice tomatoes and avocados, mince fresh cilantro, and slice a lime. Once everything is ready, pile it onto white or brown rice. I like to flavor mine with lime.

For a delicious tofu dish that will turn skeptics into fans, use your air fryer.

The key is to remove as much moisture from the tofu as possible before cooking it.

Slice the tofu into planks, wrap them in a clean dish towel, and press them under something heavy, like a can of tomatoes, for at least 30 minutes. Then cut the planks into cubes and toss them in a light dusting of cornstarch — this really helps the tofu crisp up.

Before air-frying, coat them in a sauce. I like teriyaki, either store-bought or made with soy sauce, brown sugar or honey, garlic, ginger, and rice vinegar. You could just as easily use barbecue, Buffalo, or chimichurri sauce.

Your tofu should become crispy and golden in about eight minutes in a 400-degree Fahrenheit air fryer. After cooking, you can add more sauce for extra moisture and flavor.

It's impressive to cook a whole chicken in an air fryer, and I think it's easier than using an oven. Most 6-quart basket-style fryers can hold a 4-pound chicken.

After patting your bird dry, rub it with your preferred spice mix, and be sure to use plenty of salt. I like to use garlic, rosemary, and olive oil. You can stuff the cavity with fresh herbs and a halved lemon for extra moisture and flavor as well.

Air-fry the bird for half an hour at 350 degrees Fahrenheit, flip, and cook for another 20 to 25 minutes, increasing the temp to 400 degrees for the last 10 if you like a crispy skin.

The chicken is ready when it reaches an internal temperature of 165 degrees. Let it rest for five to 10 minutes before slicing and serving.

Though I was intrigued by Classico's use of Cabernet, the sauce just didn't feel right on pasta.

Out of the jar, the sauce was completely smooth, so it was probably pureed and strained before canning.

When I tasted the sauce, I thought it had a strong sweetness that didn't pair well with pasta. I also prefer some texture in my pasta sauce, so this was too smooth for me.

Because of its sweetness and texture, I think Classico's marinara might work better on pizza. 

Unfortunately, I thought the Newman's Own marinara sauce didn't stack up in the flavor department compared to the others.

The sauce fell a little flat and had what I thought was an uninspiring, smooth, and almost watery texture.

Since the texture of the Newman's Own sauce was so watery, it didn't cling to the noodles very well.

However, I also saw a tomato-basil sauce from the brand when I was at the store, and that may have more promise. 

The most expensive marinara I tried came from Primal Kitchen, which was made with avocado oil rather than the Italian standard, olive oil. To me, the addition of avocado oil in itself wasn't necessarily a benefit or worth paying more for.

When I poured some sauce into a bowl, I noticed it was quite chunky and thick with small pieces of diced onion and lots of herbs.

Despite my initial opinions about the avocado oil, the sauce was tasty. I think the avocado oil gave the marinara a richer, heartier flavor than the other sauces, which tasted brighter and more acidic in comparison.

The oregano and basil flavors were also prominent in this marinara.

When I tried Barilla's marinara, which says it has "no sugar added," I was surprised by how tasty it was.

The texture was looser than some of the other sauces, with visible specks of herbs and onion and some larger chunks of tomato.

I could certainly taste the basil and oregano but it wasn't overpowering the entire dish.

It separated a bit in the jar but came back together when stirred. 

The difference between Rao's Sensitive marinara and the regular one is that the former is made without onion or garlic. 

Out of the jar, the sauce was mostly smooth with a nice amount of larger crushed tomato pieces.

Rao's marinara had a slightly smoky flavor, perhaps from roasting the tomatoes. The concentrated-tomato flavor really was the most prominent taste in this jar, which I appreciated.

Rao's marinara had the flavor of a homemade sauce that had been simmering all day long. 

This story was originally published on October 4, 2022, and most recently updated on December 3, 2024.