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Cashel Blue

September 08, 2015 in What's New

Blue cheese can be polarizing. People either love it and can’t get enough, or else they abhor it and can’t stand the smell and taste. Trader Joe’s Cashel Blue is an interesting blue for numerous reasons, but perhaps its greatest attribute is its balanced flavor that pleases both blue cheese connoisseurs and new comers, alike. Created in 1984, Cashel Blue is Ireland’s original artisanal blue cheese. Over 30 years, it has gained a passionate following across...

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Guide to TJ's Rice

September 08, 2015 in Guides

Rice is the best. The wholesome cereal grain serves as a staple for two-third’s of the world’s population. (That’s a lot of people.) As such, rice is an integral ingredient in culinary traditions of many different cultures (sushi, stir fry, paella, pudding, curry, risotto…), each with its own preferences regarding texture, taste and color. Luckily, there are some 40,000 different varieties of rice, grown throughout the world. (That’s a lot of rice). We don’t carry 40,000, but we sure have a fine variety of rice at Trader Joe’s. From Basmati and Black to Arborio and Red, our rice selection offers difference in texture, taste and color. From fully-cooked and frozen, to whole grains and medleys, our selection also offers plenty of difference in preparation. To help you find the Trader Joe’s Rice that best suits your recipe(s), we’ve categorized our rice offerings and their corresponding characteristics, and followed that up with a few grains of wisdom about cooking and serving...

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Organic French Baguette

September 04, 2015 in What's New

Following World War I, French workers rebelled against the upper crust for low wages and poor working conditions. By the early 1920s, the workers’ strikes had won important reforms, including strict limitations on long and grueling work hours. Under the new laws, French bakeries were forbidden to operate between the hours of 10 p.m. and 4 a.m. Unfortunately, well-rested bakers also meant that traditional French boules (round loaves) would not have enough time to bake before breakfast...

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Organic Kosher Dill Pickle Spears

September 03, 2015 in What's New

How did we get in this pickle? We’ve always been into pickling. From Trader Joe’s French Cornichons on our grocery shelves, to Raw Sauerkraut with Persian Cucumbers in our deli case, to Popcorn In a Pickle in our snack aisle… we love that tart and tangy, pickly flavor. With a good number of unconventional pickle items under our belt (pickle popcorn?!), we thought it time to introduce a more expected pickle. Introducing, Trader Joe’s Organic Kosher Dill Pickle Spears. Call it a “conventional” pickle according to its normalness (yes, it’s pretty much just a dill pickle spear), but according to its ingredients, it’s...

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Portobello Mushroom Fries

August 31, 2015 in What's New

When you think of french fries, you undoubtedly think of France—even though they probably originated in Belgium. So when you think of Portobello Mushroom Fries, you obviously think of India, even though they probably originated in a restaurant kitchen somewhere in Los Angeles. Or Miami. Or Rome. Why India? Because India is where Trader Joe’s Portobello Mushroom Fries are created just for us. We’ve tried...

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Toffee Chips

August 28, 2015 in What's New

When you are talking about a product that’s essentially sugar and butter, it’s hard to imagine it being anything but really good. That’s where any toffee starts—at really good. Trader Joe’s Toffee Chips also start there—crunchy, golden-brown, buttery toffee in the shape of rectangular chips, made from a recipe passed down for generations. Really good. But then, we go and generously coat these Toffee Chips in...

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Organic Sriracha Ranch Dressing

August 26, 2015 in What's New

A good Ranch dressing is creamy, herbaceous, and tangy. Sriracha—in addition to being the hottest condiment in the country, figuratively speaking—is known for its chili pepper heat, tempered by just a bit of sweetness. Put them together, and you find yourself with an embarrassment of riches—creamy, spicy, herbaceous, tangy, and just a tiny bit sweet. You also have...

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Radio - How to Spot a Great Value

August 24, 2015 in Radio Spots

Spotting a great value can be tricky. At Trader Joe’s, though, values are as easy to spot as pins at a bowling alley, Hawaiian shirts at a luau, or Mandarin Orange Chicken in our freezers...

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Radio - Burrata, Prosciutto & Arugula Flatbread

August 24, 2015 in Radio Spots

Pizza as we know it has been around since the tenth century. Before that, ancient Romans enjoyed panis focacius, or what we call focaccia. Today, at Trader Joe’s, you can enjoy panis flatbreadius...

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