Dig In

Time To Baste

June 23, 2015 in Entertaining

When the air outside and the stack of coals start heating up, we start to get a little saucy. You might ask, “How is this different than any other time, Trader Joe’s?” To which, we might reply: “Good point.” But saucy is much more than just a cheeky tone to us. Saucy is our thickening reserve of BBQ condiments, each one concocted to thrill—grill or no grill. You read that right. Such merry marinades prove useful well beyond the season of the open flame—and we intend to clarify this point...

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Strut Your Stuffed Recipe Contest Winners

June 22, 2015 in Events and Contests

Your votes have been tallied! Congratulations to the Strut Your Stuffed Recipe Contest Winner, Jessica Volz! Three cheers also to our 1st Runner-Up Jeannette Powers. And, of course, kudos to our 2nd Runner-Up, Fukiko Miyazaki. To all of our winners and contributors, we express our gratitude!

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Radio - Partially Popped Popcorn

June 19, 2015 in Radio Spots

We’re big fans of the almost popped, nearly fluffy, practically finished kernels that wind up underneath all the fully popped popcorn pieces. And we found a popcorn supplier who figured out how to make these kinds of kernels on purpose. How great is that? 

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Radio - Shiitake Mushroom Chicken

June 19, 2015 in Radio Spots

Shiitake Mushroom Chicken has big chunks of dark meat chicken, tender, whole shiitake mushroom caps, green beans, and edamame. It’s all tied together with an umami-rich, ginger-soy sauce. It’s delicious.

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Move Over, Bacon...

June 11, 2015 in Product Stories

Pork belly is the new bacon. Oh, sure, you could get nit-picky and argue that pork belly is bacon, but to that we say… um, not quite. Yes, they come from the same cut of meat, the belly. But bacon, traditionally, is smoked or cured, and pork belly is not. You can buy pork belly raw and spend hours preparing it from scratch yourself - it's very popular in both Chinese and Korean cuisines - or you can buy Trader Joe's Fully Cooked Pork Belly and revel in the rich, lightly seasoned flavors without having to do any of that kitchen labor

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Guide To Avoiding Abominable Cheese Platters

December 15, 2014 in Guides

Learn how to turn your cheese platters from monstrous to marvelous in three easy steps! Step 1: Don't Overdo It. Too many cheese varieties will overwhelm your palate and your guests

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