Dig In

Vanilla Bean Greek Whole Milk Yogurt

November 14, 2016 in Category: What's New

Our customers like to eat Greek yogurt, and we like to sell them Greek yogurt—it works out well. Such a successful symbiotic relationship requires, at times, change. In this case, it means supplying new, exciting, and desirable products. Like Trader Joe’s Vanilla Bean Greek Whole Milk Yogurt. One spoonful and you’ll be delighted by the exquisite vanilla flavor imbued in this whole milk yogurt. Greek yogurt, best known for its tart flavor and thick texture, becomes all the more velvety when made with...

California (Pinot) Dreamin' on Thanksgiving Day

November 14, 2016 in Category: Wine Insider

Thanksgiving Day, and it’s 80 degrees outside… Just a dream? In many places around the country, that’s all it would be—but not in California. Of course, not everyone wants summer weather on the holiday that’s the poster child for fall. Brisker temps and a little bit of bluster can make the Day and the meal that much cozier. Climate considerations aside, Trader Joe’s is envisioning an autumn dream on which most everyone can agree… Thanksgiving Day, and there’s plenty of California Pinot Noir to pour and share. You will not have to snooze to realize this dream. It will not cost you an arm and a turkey leg to fulfill, nor will it require any difficult decision-making. To make this California Pinot Dream your reality, just keep on reading...

Happy Holidays

November 13, 2016 in Category: Radio Spots

Spending time with family this holiday season shouldn’t mean spending all your hard-earned money, and at Trader Joe’s, you don’t have to...

Turkey and Stuffing Chips

November 13, 2016 in Category: Radio Spots

Science fiction tells us that some day, entire meals will be available in a single pill. That doesn’t sound very fun to us. What does sound like fun is an entire meal in a potato chip...

Thanks

November 13, 2016 in Category: Radio Spots

At Trader Joe’s, we spend most of our time making sure the products on our shelves are great and offer outstanding value, every day. We don’t often get a chance to stop and say thanks...

Nutty Seedy Fruity Bar

November 11, 2016 in Category: What's New

Here at Trader Joe’s, we like adjectives. They help us describe the delicious, exciting, adventurous, international, craving-inducing, palatable, ever-changing and intriguing products we carry, and we’re sure you can never use too many. Take our new Nutty Seedy Fruity Bar, for instance. Just the right amount of adjectives to perfectly, thoroughly relate what this bar is all about. As per the name, nutty, seedy, and fruity ingredients make up our Nutty Seedy Fruity Bar. In the “nutty” category, there are...

Italian Bigonda Cheese with Herbs

November 09, 2016 in Category: What's New

The Dolomite mountain range of Italy is a renowned destination for skiers, cyclists and even stair climbers—it’s home to the Calà del Sasso, the world’s longest staircase open to the public at 4,444 steps. The Dolomite mountain range is also renowned for its cheeses, and happens to be the home of Trader Joe’s Italian Bigonda Cheese with Herbs. Our Bigonda Cheese is made for us by a master cheese-making family in the Trentino province, with over 80 years of experience under their belts. The milk used in the making of this cheese comes from cattle that graze on the breathtaking...

Pumpkin Vinaigrette

November 07, 2016 in Category: What's New

While we at Trader Joe’s firmly believe a salad is greater than the sum of its parts, we also know the dressing component has a lot to do with a salad’s overall success at the table. Extra virgin olive oil is a must for a smooth mouthfeel. Vinegar adds a bracing kick of flavor and helps cut through the bitterness of salad greens. Finally, seasonings like salt, pepper and mustard provide point of view and personality. Our Pumpkin Vinaigrette meets all of these requirements, but with a seasonal twist. Intrigued? Each bottle of Pumpkin Vinaigrette contains 17% rich pumpkin...

Guide To Turkey Roasting

November 07, 2016 in Category: Guides

Our turkeys are never frozen, but we do keep them super cold. Plan to buy your bird a few days in advance. A good rule of thumb is to allow at least 1 day of "mellowing out" in the fridge for every four pounds of meat. Got a 12 pound bird? Plan on three days. A 16 pound bird? Four days. Then, on the big day, take the turkey out of the fridge and unwrap and remove the temporary wire truss. Locate and remove neck & giblets (don’t see ‘em? don’t forget to check the back end), set aside for potential future use (stuffing, gravy, soup or gumbo). Pat the bird dry, inside and out, with paper towels and set on a clean, flat surface.