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This Is America's Favorite Grocery Store—We're Not Too Surprised

This Is America's Favorite Grocery Store—We're Not Too Surprised

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It all has to do with reputation—even among shoppers who haven't stepped foot in the store.

While the modern shopper often turns to more than just one grocery store for the best finds (like packaged snacks at Trader Joe's or cheap produce at Aldi), there's only one that can be voted America's best—and we weren't too surprised to learn which one snagged the title earlier this year.

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More than 75 percent of American shoppers told Market Force that they enjoyed their shopping experience with Wegmans earlier this year, but the Harris Poll surveys more than 25,000 Americans about more than just grocery stores. The organization behind this poll analyzes the public's opinion about any and all businesses. Wegman's, impressively, is the first grocery store to make it in the Harris Poll's top 100 companies. It's ranked just behind in the number two spot.

25,800 shoppers were interviewed between December 11 and January 12. Wegmans' earned 82.75 points out of a possible 100. The supermarket also earned top awards in different categories in the Harris Poll's report, including workplace environment and social responsibility, where the supermarket outpaced Whole Foods Market this year (which is known for its awareness efforts).

Looking for ways to save at your favorite grocery store? Read on:

“Wegmans has consistently performed well in our study because they understand the importance of delivering an exceptional customer experience in their stores,” Brad Christian, Market Force's chief customer officer, told Food & Wine. “Their stores are large, inviting and well stocked, and they offer a wide array of specialty food items. But, beyond that, they do a great job staffing all of their departments with team members who are knowledgeable and who engage the customers, and that creates an enjoyable experience that sets them apart in shoppers’ minds.”

In addition to Wegmans, the Harris Poll revealed that Texas-based H-E-B Grocery scored just above 81 percent on their poll, and the third best performing supermarket was Publix, with a score of 80.81.

The rest of the Harris Poll's results are a little bit different from the widely circulated Market Force ranking we learned about earlier this year—out of all supermarkets ranked just on customer's reputations, Aldi and Trader Joe's came in fourth place, followed by Costco, then Kroger in sixth, and finally Whole Foods.

Chances are you don't have a Wegmans nearby—it's actually a pretty small chain. There are just under 100 locations scattered across the Mid-Atlantic region, with many stores in New York, New Jersey, Maryland, Pennsylvania, and Massachusetts. But given the recent accolades, it wouldn't be surprising if they start growing. If you're wondering if America's favorite grocery store is opening a location near you, Wegmans keeps a list of all its new and upcoming stores right here.

The 25 Most Popular Snack Brands in America

Rachel Linder/ Eat This, Not That!

Take a trip to the grocery store, and you'll immediately come to the realization that supermarket shelves are saturated in an absurd number of different snacks. But what to choose? Among such a vast amount of selections are the snacks that people continue to purchase time after time until they become go-to classics. These are the beloved treats we decided to showcase—from Chex Mix to Teddy Grahams, these snacks probably represent at least one of your favorite foods.

We reviewed "The Most Popular Food & Snack Brands in America," which uses data collected in more than 7,000 interviews by global public opinion and data company YouGov between February 2019 and February 2020. Here are the most popular snack brands in the country, from number 25 all the way to number 1. How did your favorite snack fare?

The Spruce / Jennifer Perillo

If you're craving a fall cookie recipe, these applesauce cookies are it. They're not cloyingly sweet, nor overly spiced as some fall desserts can be. Although they feature cinnamon, these are light enough to be enjoyed anytime of year. The applesauce lends these cookies a springtime freshness, and their cake-like quality helps them keep for for several days. Best of all, they come together in just 30 minutes.

A1 Swiss Burger

Mitch Mandel and Thomas MacDonald

Missouri, Nebraska, and South Dakota are some of the top beef-producing states, and their expertise in creating the perfect burgers goes way back. This burger has some secret ingredients like mushrooms and some healthy swaps like reduced-fat Swiss that won't alter the flavor at all. Bust out the cast-iron skillet if you aren't up for grilling.

Get our recipe for an A1 Swiss Burger.

About Date Codes

In our store, you may notice that some of our inventory is past the “best by date” or “freeze by date”, but don’t be alarmed.

We guarantee the quality of all our products with a money-back guarantee and that’s our promise to you.

You’ll find that these dates do not mean the product is no longer good to eat, but rather, they act as a guideline of when to sell the product by. But don’t just take our word for it. You can read our full page on date codes with all the necessary referencing to the USDA.

GEORGIA: Peach Cobbler


It's no secret that Georgia is known for its juicy peaches, but how did the fruit-filled cobbler come about? According to Flavored Nation, cobblers were created by combining fruit with "cobbled" together clumps of biscuit dough that are then baked over a fire. The pie originated as the main meal for American settlers but is usually enjoyed for dessert nowadays.

Deli meats are notoriously high in sodium, and none are worse than ham. In hopes of boosting the flavor and extending the shelf life of deli cuts, manufacturers will inject a sodium solution directly into the meat, turning a few slices of lean protein into a vessel that, in the case of this Oscar Mayer folly, pack in a nightmare level of sodium. The American Heart Association recommends no more than 2,300 milligrams of sodium a day, but an ideal limit would be 1,500 milligrams for most adults per day. Here, you're getting 600 milligrams of sodium from just three slices of ham! Added to the rest of the food you eat in the day, and you could easily exceed the daily maximum intake.

Our Favorite Butter Overall: Kerrygold

$4.29 from Target for 8-ounces

The secret behind the golden color and rich, creamy taste of Kerrygold's Irish butter? Grass-fed cows. (And it's not really a secret, because it's written right there on the label!) Milk from pasture-raised cows has higher levels of beta carotene, which is what lends Kerrygold's butter its signature yellow hue, silky texture, and slightly grassy flavor.

While most American-made butter tops out at 80% butterfat (which is the USDA requirement), Kerrygold has a butterfat content of 82%. More butterfat means less water or moisture, and less moisture can mean a lighter, flakier, crispier baked good.

We love Kerrygold's salted butter anytime we're eating butter spread over something, and we find their cultured unsalted butter especially well-suited for butter-forward, savory crusts in dishes like chicken pot pie or cheese and chive scones.

Given its popularity, Kerrygold is widely available at most grocery stores, and can even be bought in bulk at Costco!

"Kerrygold enhances everything it touches, from a piece of toast to crispy roast chicken. I think of it less like a butter and more like a flavorful all-purpose spread!" says Emma.

"Honestly, I buy bread only as an excuse to break out the Kerrygold. Toast + salted Kerrygold is a real desert island situation for me," says Megan.

12 Best Cast-Iron Skillets That Will Last a Lifetime

If Ree Drummond could only take one pan with her to a desert island, it would have to be her best cast-iron skillet. Cowboys and pioneers have been using cast iron since the early days of American history, so it&rsquos no surprise that these durable pans can withstand the test of time. "Cast-iron used to be old fashioned, but it's making a comeback," Ree says. "It's nice to have something that's forever."

They can be used for all kinds of cooking&mdashon the stovetop, in the oven, on the grill, or even over an open flame. And once you know how to season a cast iron skillet, your pan will last forever. Read on for the best cast iron skillets&mdasha good one is a must-have for any cook. Just try Ree's Skillet Cornbread recipe and you'll understand why!

A cast-iron skillet is the ultimate all-in-one pan. It's ovenproof so you can use it for cornbread or biscuits, naturally nonstick for scrambling eggs or flipping pancakes, and it gets screaming hot for searing meats. The best part is that you can take it straight from the kitchen to the table: Just look at this weeknight Skillet Lasagna recipe and one-pan Beef Taco Skillet recipe served right in the pan! Cast iron skillets come in all shapes and sizes, like mini pans (perfect for individual desserts), deeper skillets (for frying chicken) and even a cast iron skillet shaped like Ree&rsquos home state, Oklahoma. There are so many options out there&mdashit can be tricky to figure out what to buy. Take a look at the best cast iron skillets ahead and find the one that's right for you!

This classic 12-inch skillet will be your go-to pan. It&rsquos pre-seasoned, so you can get right to cooking your favorite dishes, like Skillet Dinner Rolls. Bonus: It has pour spouts on both sides, plus a Pioneer Woman butterfly design on the handle.

This is a classic 10-inch skillet from Lodge&mdasha brand that has been around since the late 1800s. All of Lodge&rsquos products are made in the USA, in a small town just off the Tennessee River. This is a great all-purpose pan&mdashand it gets stellar reviews.

This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo

Watch the video: Big Brother USA - Americas Favorite Houseguest Winners (February 2023).