Supertaster confronts the growing trend of pumpkin-spiced whatevers (SuperAmerica cappuccinos, Hershey's Kisses, Betty Crocker cookies, Sugar Free Coffee-mate, and Roundy's ice cream) and emerges traumatized.

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Wendy's Bacon Portobella Melt promises to dump a truckload of umami on the American palate. Is that a good thing?

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After Domino's legendary and successful reboot, perennial pizza also-ran Sbarro gives it a try, with made on-site "fresh" tomato sauce and freshly shredded cheese. Will it work?

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An ambitious new line of Green Giant Seasoned Steamers microwavable vegetable sides promises to make vegetables both easy and edible. Is this seriously possible?

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A new single-serving, plastic-based wine-packaging system called Stacked Wines in Vinoware is either totally brilliant or totally stupid.

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What does Mitt Romney have to do with Chipotle, and what does Barack Obama have to do with Five Guys? An election-time dip into the politics of fast food.

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Supertaster preps for the upcoming end of bacon with six bacon alternatives: turkey bacons from Oscar Mayer and Wellshire Farms, and veggie protein bacons from MorningStar, Lightlife (Organic Smoky Tempeh Strips (a.k.a. Fakin' Bacon) and Smart Bacon), and Turtle Island Foods.

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Domino's makes the latest in a series of aggressive marketing moves and launches a new fresh-never-frozen-dough Handmade Pan Pizza.

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Intrigued by a fruit-bedecked, commercially produced "moonshine," Supertaster tries three normally hard-core Southern liquors with a sissified, dessert-forward edge: Sweet Revenge Wild Strawberry "Sour Mash," Midnight Moon Blackberry Moonshine, and Prichard's Double Chocolate Bourbon.

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Supertaster drives 300 miles to Janesville, Wisconsin—300 miles!—for the new Baskin-Robbins Waffle Chip Dippers, which are essentially "ice cream nachos." Let's just say they weren't totally worth the trip.

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Since 2003, the Starbucks Pumpkin Spice Latte has been a cult favorite. Supertaster plunges into the spicy froth.

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Fifteen years after graduation, Supertaster heads back to his alma mater and sees what today's UW-Madison undergrads have in terms of lunch options. Featuring visits to Union South restaurants Urban Slice, Harvest Grains, and Ginger Root.

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Supertaster takes a viewer suggestion and samples the following hot sauces: Tabasco, Tapatío, Torchbearer All Natural Sultry Sauce, Huy Fong Sriracha, and Dan's Prime Widow Maker.

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What do you get when you Americanize Mexican food so much that you have to use a bastardized Italian term to describe it? Mexican Pizza at Taco Bell, that's what.

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In honor of Oktoberfest, Red Robin throws down the tuba-and-suspenders Germanic festival gauntlet with a Sam Adams Octoberfest beer milk shake, a pretzel-bun-and-Black-Forest-ham burger, and pretzel bites with a beer-cheese dipping sauce.

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Supertaster takes a viewer suggestion and orchestrates a titanic battle of boxed mac 'n' cheeses, including Kraft, Roundy's, Velveeta, Annie's Deluxe, and Road's End Organics.

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Target and Oreos have teamed up on a product that nobody has asked for: Oreos filled with candy corn–flavored cream.

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Salted caramel and the dessertification of bacon are two major trends that Bakers Square has combined into one crazily multilayered new pie, the Salty Hog.

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Supertaster tackles a few of the new premium chicken products that Burger King is unleashing upon the world, including its popcorn chicken and chicken Parm sandwich.

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The new Parks and Rec Ron Swanson barbecue sauce was intriguing. But the idea that it's meant to be served on a 24-ounce porterhouse steak plus a 16-ounce T-bone steak, with whiskey and a cigar, was absolutely compelling.

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