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Mini Cinnamon Sugar Churros

January 11, 2016 in What's New

For a number of years, we searched for a source to make churros for us. We knew we wanted them frozen so you could take them out at home and heat them up whenever the mood struck. We also knew there were a good number of suppliers who already made churros. Unfortunately, not a single one of those suppliers made churros without a bunch of artificial junk and preservatives—and we’re not at all fond of that stuff. But we...

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Oak Wood Cold Smoked English Cheddar

January 08, 2016 in What's New

The smell of smoke is redolent of winter. Pouring out of stalwart chimneys into the midwinter chill, smoke conveys the promise of warmth emanating from hearth and home. What about the aroma of a smoky cheese? The feeling is the same—only you get to eat it, too. That’s why we’re pleased to introduce our Spotlight Cheese of the Month, Trader Joe’s Oak Wood Cold Smoked English Cheddar. Our cheese-maker is...

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Scandinavian Swimmers

January 06, 2016 in What's New

Trader Joe’s Scandinavian Swimmers are soft, chewy candies, in the shape of sea creatures, bursting with fruity flavors, and colored with spirulina and fruit & vegetable extracts (pumpkin, carrot, black carrot, black currant, and apple). The creatures within the aquatically-themed pouch are some you might encounter in the ocean, or perhaps an aquarium. There’s a blue dolphin (huckleberry flavored), a red lobster (berry flavored), a sea horse (mango peach flavored)...

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Tarte à l'Oignon (Alsatian Style Onion Tart)

January 04, 2016 in What's New

This Alsatian onion tart is a new addition to our freezers that’s worthy of your attention. It’s similar in style to other tarts we have in our stores, but without any custard. Rich and buttery, it has a unique crust and topping you might expect to find in a fabulous continental restaurant... not in the freezer case of a grocery store! Trader Jacques Tarte à l’Oignon begins with true...

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Trader Joe’s Customer Choice Award Winners

January 04, 2016 in Events and Contests

Thank you for taking part in the Trader Joe’s 7th Annual Customer Choice Awards! We’ve counted and re-counted; your votes have been tallied, and the wait is over! Put your hands together! The nominees and winners are...

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Build A Crostini-Rootini Bar

December 27, 2015 in Entertaining

At the peak of entertaining season, when the edibles seem endless, distinguish your fête fare by engaging your eaters in a build-it-yourself Crostini-Rootini Bar. Crostino is Italian for “little crust” and the eponymous appetizer has traditionally been crafted of thin slices of toasted or grilled bread that can be dressed with an assortment of toppings (spreads, toppings, garnishes). While simple in concept – a base with toppings – the possibilities for expressing culinary gumption are glorious!  

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Radio - Frozen Whole Fillet Sockeye Salmon

December 23, 2015 in Radio Spots

In December, thoughts turn to good things from the North—and that has us thinking about Salmon—Sockeye Salmon. This is Matt Sloan of Trader Joe’s. Near the 60th Parallel North is Alaska’s Bristol Bay—home of the largest Sockeye Salmon fishery in the world. We made a special buy, just for this season.  We have boneless, skin-on, whole fillets of wild caught Sockeye Salmon from the icy waters of Bristol Bay. The fish is...

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The Pear-fecta

December 21, 2015 in Product Stories

For some, discovering the joy of pears feels like finally entering the Pearly Gates. That’s because, despite this sophisticated-cousin-of-the-apple’s heavenly profile—firm, perfumy, juicy, delicious—the average eater finds the road to pearadise a long and difficult one. What causes such impearment? It’s probably as simple as the fact that pears don’t fit our handy fruit expectations. Pearplexing questions arise, such as: “How do I know when it’s ready to enjoy?” Or, “What foods can I pear it with?”...

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Radio - Grand Blue Cheese

December 14, 2015 in Radio Spots

On its way to becoming a truly Grand Blue cheese, this milk is combined with a special blend of three different Penicillium Roqueforti cultures. Over 48 hours, the cheese is prepared for aging, including 24 hours in a salt bath. It’s then double dipped in black wax, which is pierced, allowing air to reach the Roqueforti cultures. Over eight weeks, the cheese’s tangy flavor and beautiful blue veins develop...

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