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Uncured Bacon Ganache Bar

July 13, 2015 in What's New

We’re not just brave. We’re bacon brave. And we put that porcine pluck into action when we brought together the two savory worlds of chocolate and bacon to create one decadently delectable treat. Trader Joe’s Uncured Bacon Ganache Bar satisfies both your sweet and salty cravings with just one trip to the snack cupboard. We’ve filled rich, crunchy 70% cacao dark chocolate with dark chocolate ganache. And not just ordinary dark chocolate ganache. We’ve amped up this...

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Cold Pressed Watermelon Juice

July 10, 2015 in What's New

Smoothies are no longer enough… people still want their fruits and veggies in drinkable form, but they’re now thirsting for fresh juice that has been specially prepared using a “cold press” method. Last summer (2014) we introduced Trader Joe’s Cold Pressed Green, Red, and Yellow Juices and our customers drank them up! This summer, our new Cold Pressed Watermelon Juice is fresh and ready to refresh. Each 15.2-ounce, 140-calorie bottle contains only...

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Dark Chocolate Covered Honey Grahams with Sea Salt

July 08, 2015 in What's New

RECALL: We have been alerted by our supplier of Trader Joe’s Dark Chocolate covered Honey Grahams with Sea Salt (SKU 55024) that the product may contain milk, which is not listed in the ingredient panel. See the full announcement here

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TJ's Wine Insider - July 2015

July 06, 2015 in Wine Insider

TJ’s Wine Insider is your go-to guide for Trader Joe’s wines... Do we need an excuse to talk about wine? Certainly we don’t need an excuse to drink it. For our immediate purposes, let’s just say we’re putting forth six wines for their goodness. Wines for goodness sake. This party of wines from Italy, California, New Zealand, and Japan is just about as good as good gets. And that includes a very good sake—for goodness sake.

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Salted Caramel Bread Pudding

July 06, 2015 in What's New

You’re going to love our Salted Caramel Bread Pudding... though it may not be the “pudding” you’re expecting. It’s not that creamy custard that comes in a cup. No, we’re talking real pudding-pudding; a food as old as the Middle Ages, dating back to at least the 11th century. This is one of Trader Joe’s takes on the medieval classic. We thought that salted caramel in all of its trendy, gooey glory was the right profile to...

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Formaggio Lagorai

July 03, 2015 in What's New

Imagine finding an antique wooden spoon with some writing on the back of it. Upon closer examination, you find this flat, wide spoon to have small drain holes. It’s a very old cream skimmer. Then, you realize that the message on the back is actually a recipe—step-by-step directions for making farmhouse cheese, exactly the way it was done by an anonymous dairy farmer who lived years ago in the Eastern Italian Alps. If you were to follow that recipe, you would end up with...

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Orange Flesh Honeydew Melon

July 01, 2015 in What's New

On the outside, the Orange Fleshed Honeydew looks like a typical honeydew melon. It’s round with smooth, pale-green skin. Slice it open and you’ll swear you’re about to enjoy a common cantaloupe, based on the orange flesh. The truth is, this melon is not one or the other—but a hybrid of the two. The curious appearance is enough to draw the attention of melon aficionados. The stupendous flavor is enough to entice just about anyone who seeks sweet, refreshing fruit. Often regarded as...

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Chocolate Covered Dried Fruit

June 29, 2015 in What's New

We’re known for chocolate-covered stuff—perhaps most famously for our chocolate covered almonds. But we’ve also enrobed or dipped espresso beans, caramels, ginger, potato chips, pretzels, popcorn, peanuts, cookies, bananas, raisins, cranberries... Speaking of fruit that’s covered in chocolate, we’re about to be known for our Chocolate Covered Dried Fruit. Right... about... now! We’ve sold a very similar item in our stores before, however, the previous version was not...

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Organic Kettle Style Potato Chips

June 26, 2015 in What's New

Exactly what kind of “kettle” is involved in making “kettle chips”? It turns out, the kind of kettle isn’t what’s important. What’s important is the fact that frying thinly sliced potatoes in any kind of smaller vessel, requires cooking in smaller batches. And chips made in smaller batches have a longer cooking time—due to the drop in oil temperature each time a new batch is added. More time in hot oil yields a chip characterized by serious...

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