The Best Things We Ate This Week (July 3-7)

Every week, the Sporked team sidles up to the tasting table and sets out to find the absolute best of the best packaged foods, the gold hidden in the grocery aisles. Each week we’ll bring you five standouts that truly rocked our taste buds and changed our lives—or at least our buying habits. Here are the best things we ate this week.

Kinder Buffalo Sauce

This is not regular buffalo sauce, so be forewarned. I wouldn’t necessarily use this as a dip for pizza or add it to a buffalo chicken salad. This is a buffalo sauce for grilled or smoked wings. Something about it just tastes like it belongs on meat that was cooked outside. It’s not particularly spicy or buttery like other buffalo sauces. It’s savory and salty and has a slight tang. This is one of the most intriguing sauces I’ve had in a while.

Talenti Strawberry Margarita Sorbetto Pairings

This sorbetto is completely alcohol free, but you’d swear there’s some tequila in there. The texture is soft and creamy. It’s sweet but not too sweet. If you’re trying to cut down on booze, buy yourself a pint of this sorbetto. It will definitely scratch the itch.

Bone Suckin’ Chop House Style Steak Sauce

First of all, we love the name. Secondly, we love the flavor. This Bone Suckin’ sauce tastes like a mix of steak sauce and BBQ sauce in the best way possible. It’s tangy, a little sweet, salty, savory, and peppery. This will be great on a steak. We’re absolutely sure of it.

St. Elmo Steak House Creamy Horseradish Steak Sauce

That’s right, you’re getting TWO steak sauces this week. We couldn’t pick one! This creamy horseradish steak sauce is so much more than just a steak sauce. Sure, it would be great on a big slab of beef, but it would also make an incredible shrimp cocktail sauce if you mixed it with a little ketchup. You could make a great turkey or roast beef sandwich with this. It’s so spicy and creamy. You are fire, St. Elmo.

Genio The Bianca Pizza

Genio makes some of the best frozen pizza on the market. It tastes like it was made in a wood-fire oven in Naples, Italy. Another huge plus is that it cooks up quickly. No preheating and then waiting 30 minutes. This pizza goes from frozen to fresh in just a couple minutes. And did I mention the taste? It’s so moist, the dough is perfect chewy, and there’s tons of cheese (the ricotta was a hit). This is a perfect 10 for us.

About the Author

Jordan Myrick

Jordan is an L.A.-based writer and comedian who believes all food should come with extra sauce. When they're not writing for Sporked, Jordan is at the movies or sharing an order of french fries with their elderly chihuahua.

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