The International Wine & Spirit Competition has named its 2026 gin trophy winners, and the results are more surprising than the usual parade of familiar European names. According to IWSC and Food & Wine’s October 11, 2026 report, all three gin trophies went to distilleries in Asia.

Which gins won the top IWSC trophies

The 2026 IWSC trophy results named Ohoro Standard Gin from Niseko Distillery in Japan as the Classic Gin Trophy winner. IWSC’s published trophy list also shows that the bottle received a score of 99 out of 100, making it one of the standouts in this year’s spirits judging.

The Contemporary Gin Trophy went to Lao Gin from The Lao Distilling Company in Laos. IWSC’s results list that bottle as the category winner, and Food & Wine reported it earned 98 out of 100 in the competition.

The Flavoured Gin Trophy went to Dried Smoked Longan Gin from Nong Distillery Co. in Taiwan. According to IWSC’s trophy page and Food & Wine’s report, it also scored 98 out of 100. Taken together, the three results mean Asia swept the IWSC’s top gin trophies for 2026.

For shoppers and home bartenders, that matters because these awards often push lesser-known bottles into wider conversation. Even if these exact gins are not easy to find in every U.S. market, the results point to a growing interest in regional botanicals and styles that go beyond the classic London dry template.

Why these results may seem unexpected

Part of the surprise is that some readers may have seen a different list of “world’s best” gins tied to another competition. The confusion comes from mixing up the IWSC with the World Gin Awards, which are separate programs with different judging structures and different winners.

In this case, the IWSC article and trophy page are specific: the 2026 gin trophy winners were Ohoro Standard Gin, Lao Gin, and Dried Smoked Longan Gin. The German, Croatian, French, and Swiss bottles that appear on some other winners lists belong to the World Gin Awards, not the IWSC results covered here.

IWSC also framed the outcome as a sign of strong gin-making across Asia. In its announcement of the 2026 spirits trophy winners, the competition said all three gin trophies were awarded to spirits from Japan, Laos, and Taiwan.

That distinction matters if you track awards to decide what to buy, gift, or look for at a bar. A medal or trophy can mean very different things depending on the competition, category, and judging year, so the name of the awards program is just as important as the bottle itself.

What home bartenders can take from the 2026 winners

These results suggest that gin continues to broaden well beyond the flavors many U.S. drinkers first associate with juniper-heavy dry styles. IWSC’s own coverage of its 2026 spirits results said the gin field is evolving while staying rooted in technical quality, with local botanicals helping define newer expressions.

That is especially clear in a name like Dried Smoked Longan Gin, which signals a flavor profile built around a specific fruit rather than a generic “flavored gin” label. Lao Gin and Ohoro Standard Gin also stand out because their identities are closely tied to place, which has become a bigger part of how premium spirits are marketed and judged.

For home use, these awards can be a cue to branch out in simple drinks where the gin stays front and center. A Martini, Gin and Tonic, or highball-style serve can make it easier to notice what separates a classic style from a contemporary or flavored one.

If you are scanning shelves after these results, the safest move is to look for the exact bottle name and producer, not just the country or trophy category. The official IWSC 2026 winners are specific products from Niseko Distillery, The Lao Distilling Company, and Nong Distillery Co., and those are the names that match this year’s trophy list.

Reese’s Peanut Butter Cups are leading America’s Halloween candy race again, at least according to Instacart’s newest seasonal data. The company’s 2026 Halloween Sweet Tooth Report, published September 30, used Instacart orders from October 2025 and found Reese’s was the top candy by ounces sold.

What Instacart’s report says about the top Halloween pick

Instacart said Reese’s Peanut Butter Cups took the No. 1 spot by ounces of candy sold. According to the company, the brand was also the top seller in 40 states and Washington, D.C., giving it a lead that was much wider than most seasonal candy rankings tend to show.

The rest of Instacart’s top five stayed close to classic chocolate aisle staples. Peanut M&M’s ranked second, followed by Hershey’s Milk Chocolate, M&M’s, and Snickers. Martha Stewart, which reported on the release the same day, also noted that non-chocolate candy does not appear until No. 7, where Sour Patch Kids enters the list.

That split matters for families shopping for trick or treat bowls because it suggests chocolate still dominates broad buying patterns, even as sour and fruity candy hold strong pockets of support. If you usually buy based on what disappears first from a bowl, Instacart’s numbers suggest peanut butter and chocolate remain the safest bet for the widest crowd.

The state by state map looks less predictable

Instacart’s national winner was clear, but the state map was not completely uniform. The company said Reese’s led most of the country, while Peanut M&M’s formed a strong cluster through parts of the Plains and Mountain West and out to Hawaii.

Rhode Island stood out as the only state where Sour Patch Kids beat both Reese’s Peanut Butter Cups and Peanut M&M’s for the top spot, according to Instacart. Martha Stewart’s breakdown of the state map also pointed to smaller clusters for candies such as Skittles, Tootsie Pops, Swedish Fish, HI-CHEW, HARIBO Goldbears, Twizzlers, M&M’s, Hershey’s Milk Chocolate, Kit Kat, and Candy Corn.

Instacart’s report also highlighted some unusually strong regional preferences. Montana bought HI-CHEW at 616 percent above the national share, Louisiana over-indexed on Tootsie Pops by 141 percent, and Rhode Island bought Sour Patch Kids 109 percent more often than the rest of the country. Colorado and Wyoming, meanwhile, were singled out for candy corn.

Where shoppers buy the most candy, and what it means at home

Instacart said the West showed the strongest candy buying overall when measured against the national average. Utah bought candy 67 percent more often than the national average, followed by Idaho at 50 percent and Alaska at 47 percent. Washington and Montana also ranked high in the company’s October candy share data.

At the city level, Instacart said Anchorage, Alaska, Eugene, Oregon, Tacoma, Washington, Vancouver, Washington, and Spokane, Washington, were the top candy buying cities relative to the national average. Martha Stewart similarly reported that the biggest candy buying cities were concentrated in the Pacific Northwest and Alaska, while cities in New Jersey and New York landed well below the national rate.

For shoppers, the takeaway is simple. If your usual Halloween bowl is built around whatever feels traditional, this year’s broadest mainstream pick still looks like Reese’s. But the regional splits in Instacart’s data are a reminder that local favorites can be very different, so a mixed bowl with chocolate, sour candy, and at least one fruit-forward option may still be the smartest play for Halloween night.

Starbucks has now said plainly that it is not buying Chipotle. The statement ends several days of takeover talk that took off after a Financial Times report said the coffee chain had explored a possible deal.

Starbucks gave a direct answer this time

Restaurant industry publication NRN reported on October 12 that a Starbucks spokesperson said, “I can confirm for you we are not buying Chipotle.” That was a sharper response than the company’s earlier position, when it declined to discuss what it called rumors and speculation.

In that earlier statement, Starbucks said it was focused on executing its “Back to Starbucks” strategy. The company also said it had strong momentum and confidence in its long term growth potential, and that it expected to share fourth quarter results and fiscal 2027 guidance later in October.

The rumor appears to have grown after the Financial Times reported on October 8 that Starbucks had discussed a potential acquisition of Chipotle with advisers in recent months, according to people familiar with the matter. Other outlets, including NBC News and CBS News, also reported Starbucks’ subsequent denial on October 12.

That direct denial matters because the first response did little to quiet the story. With former Chipotle chief Brian Niccol now leading Starbucks, the idea of a reunion through a major acquisition gave the rumor extra traction, even though Starbucks itself has now said it is not happening.

Why the rumor got so much attention

Part of the reason the report spread so quickly is the scale involved. NRN said Chipotle would likely be valued at around $50 billion in any acquisition, a figure that would make it far larger than the 2014 Burger King purchase of Tim Hortons, which the report cited as the next largest restaurant deal.

Coverage from CBS News said Chipotle’s market worth was about $47 billion, showing just how large any such move would have been. Analysts cited in coverage around the report questioned both the price and the strategic logic for Starbucks, especially as the company is still centered on its own turnaround efforts.

NRN reported that Wall Street analysts were widely skeptical, and that investment bankers and others also raised doubts. Some even suggested the proposed deal may have been more talk than action. Reuters-followed coverage carried by Euronext likewise said investors were skeptical and that the strategic rationale for Starbucks buying Chipotle was unclear.

The leadership connection still made the rumor easy to believe at first glance. Niccol helped lead Chipotle’s turnaround after arriving there in 2018, before moving to Starbucks about two years ago, according to NRN. Even so, Starbucks’ latest comment makes clear that whatever market chatter existed, the company does not plan to buy the burrito chain.

What this means for Starbucks and Chipotle now

For shoppers, there is no menu change, loyalty tie-in, or brand merger to plan around because Starbucks says no deal is happening. The company’s public message is that its attention remains on its existing strategy rather than on a blockbuster acquisition.

That likely comes as a relief to investors who questioned whether taking on a deal of that size made sense. Reuters-based coverage published by Euronext said Starbucks remained focused on its two year turnaround under Niccol, while NRN said concerns centered on the debt such a purchase could require and the uncertainty of any real payoff.

Chipotle, meanwhile, remains separate, and Starbucks has not indicated any broader partnership tied to the rumor. The practical takeaway is simple: despite the attention the report generated, Starbucks has publicly closed the door on buying Chipotle as of October 12.

Starbucks is expected to share its Q4 results and FY27 guidance later this month, according to its statement. For now, that is the next official milestone the company itself has pointed to, and it is where attention is likely to shift next.

Jersey Mike’s has introduced a new limited-time value offer built around its smaller sandwich size. Starting October 12, the chain began offering a Mini Bundle that includes any mini cold sub and a bag of chips for $7.99, according to Nation’s Restaurant News, which cited the company’s press materials.

What the $7.99 Mini Bundle Includes

The deal covers any cold sub ordered in the chain’s mini size, plus a bag of chips. Nation’s Restaurant News reported that the promotion began on Monday, October 12, and described it as a limited-time offer. The same report said Jersey Mike’s positions the mini as a smaller version available across its sandwich lineup.

That matters because Jersey Mike’s is not shrinking a single specialty sandwich for the promotion. Instead, the bundle is tied to the mini format itself, giving customers flexibility as long as they choose a cold sub. According to the report, the company also says each mini has at least 18 grams of protein.

The price point is notable for Jersey Mike’s because the chain has generally avoided broad discounting. Nation’s Restaurant News said the company has typically leaned on value-focused limited-time offers instead of frequent price promotions. Earlier in 2026, the chain ran promotions on a Hot Italian sub and, before that, a chicken salad sub, both priced at $8.95 for a regular-sized sandwich, according to the same report.

For customers comparing menu math, the bundle may be strongest in higher-priced markets. Nation’s Restaurant News gave Los Angeles as one example, where a mini Super Sub was listed at $7.95 and chips cost another $2.55, meaning the bundle effectively folds the chips into a near base-sandwich price.

Why Jersey Mike’s Is Leaning on a Smaller Meal

The Mini Bundle arrives as restaurant lunch prices remain a pressure point for diners. According to the press materials cited by Nation’s Restaurant News, the promotion is meant to recognize that lunch costs have climbed and customers are feeling that squeeze.

Jersey Mike’s CEO Charlie Morrison told Nation’s Restaurant News that the brand saw encouraging response from earlier limited-time offers. That, he said, gave the company confidence that there is room to reach new customers. The chain has been trying to connect more often with Gen Z and younger diners, according to the report.

That strategy helps explain why the bundle centers on a smaller portion instead of a discount on larger sandwiches. A lower entry price can make the brand easier to try at lunch, especially for solo diners who do not want a full regular or giant sub. The bundle also gives the company a value message without changing the positioning of its bigger sandwiches.

Even so, Morrison signaled that Jersey Mike’s is not planning a flood of promotions. Nation’s Restaurant News reported that he said last month the chain would limit its promotional cadence to two or three limited-time offers per year.

What Shoppers Should Know Before Ordering

The key limitation is that the offer applies to mini cold subs, not the full menu. Customers looking for hot sandwiches or larger sizes should expect regular menu pricing unless a specific promotion says otherwise. The report did not give an end date, only that the Mini Bundle is available for a limited time.

Pricing can also look different when shoppers compare it with their local store’s regular menu. Nation’s Restaurant News said the value likely varies by location, and its Los Angeles example showed how the bundle can be a bigger deal in markets where chips and base sandwich prices already run high.

For home cooks and budget-minded families, the promotion is also a useful marker for where fast-casual lunch pricing stands right now. A smaller sandwich meal under $8 is increasingly being framed as the value tier, not the default tier, at premium sandwich chains.

Anyone interested in the deal should check their nearby Jersey Mike’s menu and ordering channels to confirm local participation and current pricing display. Based on the reporting, the offer is best understood as a limited-time, entry-price meal aimed at customers who want a lighter lunch and a simpler total at checkout.

Tea is having a moment in America, but not in the way the loudest headlines suggest. The real shift is quieter, more practical, and far more revealing about how people shop now.

This year’s tea story is not about a sudden national obsession with steeping loose leaves at home. It is about a category adapting itself to modern routines better than many people realized.

The headline is bigger than the numbers

The smartest way to talk about tea in 2026 is to separate excitement from evidence. Industry reporting shows there is real momentum around tea innovation, but not proof that tea broadly “took over” the American market. Beverage Industry reported that for the 52 weeks ending April 19, 2026, U.S. bagged and loose tea sales rose 1.5% to $1.8 billion, while canned and bottled tea sales slipped 1.5% to $4.8 billion, a sign of a category still searching for stronger overall lift.

That follows a similarly mixed picture a year earlier. Beverage Industry, citing Circana, said that in the 52 weeks ending April 20, 2025, bagged and loose tea sales reached $1.7 billion, up 2.6%, while volume also edged up 0.9%. That matters because it undercuts the idea that tea’s traditional formats were collapsing even as new products arrived.

So why does tea feel more visible right now? Part of the answer is scale perception. Americans are seeing more tea-based drinks in supermarkets, convenience stores, cafes, and social media feeds, even though visibility is not the same thing as domination. Tea is not conquering the market so much as repositioning itself inside a much larger beverage economy that Circana says reached $490 billion in 2025.

The real driver is convenience with a wellness payoff

The more convincing explanation for tea’s renewed relevance is not nostalgia. It is utility. Tea increasingly meets the same needs consumers now expect from all beverages: portability, lower sugar, cleaner labels, and a specific job to do, whether that is refreshment, focus, calm, or an afternoon lift.

That broader “drinks as solutions” mindset is showing up across the industry. FMI said in its 2026 Power of Beverage report that shoppers are increasingly looking for beverages tied to hydration, energy, protein, digestive health, relaxation, and other benefits. EY has reported a similar pattern, arguing that beverages are becoming everyday wellness tools rather than simple thirst quenchers.

Tea fits that shift unusually well because it already carries a healthy halo without needing to invent one from scratch. Brands are leaning into that advantage with new formats and formulations rather than asking consumers to change their habits. Beverage Industry highlighted examples such as lower-sugar portable teas and functional launches like Pure Leaf Mental Focus sparkling iced tea, marketed with 69 mg of caffeine and zero sugar.

In other words, tea is winning when it stops behaving like old tea. It succeeds when it acts like a modern convenience beverage that also feels lighter, cleaner, and more intentional than soda or some energy drinks.

Younger shoppers are changing what tea is supposed to be

Another reason tea feels ascendant is that younger consumers are redefining beverage discovery. NIQ has reported that 36% of consumers tried a new drink when eating or drinking out, rising to 58% among Gen Z and millennials. Those figures are not tea-specific, but they do show how open younger adults are to experimentation across beverage menus.

That appetite for novelty matters because tea is now showing up in forms designed for trial. Sparkling teas, fruit-forward blends, globally inspired flavors, zero-sugar ready-to-drink cans, and tea-adjacent functional beverages all benefit from a shopper base that wants variety without necessarily committing to a legacy category. Food Dive has also noted that 90% of Gen Z and millennials seek out new food and beverage flavors, reinforcing the importance of innovation in taste.

What this means for tea is simple: its cultural momentum is stronger than its raw sales story. The category has become more adaptable, more portable, and more aligned with health-conscious curiosity. That is not the same as a nationwide takeover.

But it may be more important. In 2026, tea’s quiet rise says less about Americans returning to tradition than about a familiar drink learning how to meet modern demand on completely new terms.

Some foods do not disappear because they were bad. They fade because tastes, shopping habits, and health priorities change. The result is a quiet generational split hiding in plain sight at the deli counter and breakfast table.

The gelatin-and-canned-fruit era lost its audience

Aspic and savory gelatin salads once projected polish, thrift, and convenience. In the mid-20th century, molded dishes signaled that a host could preserve leftovers, stretch ingredients, and still present something decorative. Younger diners, raised on fresher textures and less theatrical plating, often read the same wobble and sheen as unsettling rather than elegant.

Cottage cheese with canned fruit falls into a similar category. For earlier generations, it was a practical high-protein lunch or light supper, built from pantry staples that stayed affordable and easy to serve. Today, younger eaters are more likely to reach for Greek yogurt, fresh berries, or smoothies, foods that offer a similar nutritional role with a more contemporary image.

Pickled herring also illustrates the divide between tradition and modern preference. It remains beloved in some households, especially around holidays and regional immigrant foodways, but its briny aroma and firm texture can be a hard sell to people raised on milder seafood. The same goes for sardines packed in oil, which have gained some niche culinary respect yet still repel many younger consumers at first sight.

Creamed chipped beef on toast and canned corned beef hash complete this old-school comfort category. Both are deeply tied to wartime frugality, institutional cooking, and the ability to make shelf-stable ingredients feel hearty. For younger diners accustomed to lighter breakfasts and less salt-heavy convenience foods, these dishes can taste less nostalgic than simply heavy.

Organ meats and luncheon loaves now face a branding problem

Liver and onions may be the clearest example of a food that lost cultural prestige faster than it lost nutritional value. The NIH Office of Dietary Supplements notes that liver contains preformed vitamin A, and its consumer guidance also points out that organ meats are high in cholesterol. That makes liver nutritionally dense, but not automatically unhealthy; portion size and overall diet still matter.

Braunschweiger faces a similar image challenge. Older generations often treated it as a practical sandwich spread, rich and satisfying in a small amount. Younger consumers, however, tend to recoil at the idea of liver sausage before flavor even enters the equation, a reminder that naming and familiarity often shape taste as much as the ingredient itself.

Then there are the luncheon loaves: olive loaf or pickle loaf, plus head cheese or souse. USDA materials and product guidance still recognize these as legitimate meat-product categories, which underscores how established they once were in American food culture. Yet their visible inclusions, gelatinous textures, and old-fashioned deli-case appearance make them tough candidates for revival among shoppers drawn to cleaner labels and simpler ingredient lists.

Spam sits slightly apart because it still has strong regional and cultural followings. Even so, its broader reputation among younger Americans remains mixed, shaped by concerns about processing rather than ignorance alone. NHLBI guidance consistently encourages choosing fresh, frozen, or no-salt-added foods more often than heavily processed options, a message that has clearly influenced how many younger shoppers judge canned meats.

Thrift foods survived history, but not the modern palate

Scrapple may be one of the most misunderstood foods on this list. Built from pork scraps, cornmeal, and seasoning, it reflects an older kitchen logic in which wasting edible parts was unacceptable. That ethos reads as admirable today, but the loaf’s appearance and soft-then-crisp texture still leave many younger eaters unconvinced.

Food safety has also changed how some legacy foods are discussed. The CDC advises adults 65 and older to heat deli meats to 165°F or until steaming hot, and it flags premade deli salads as riskier choices for that group. That does not prove younger consumers reject old-fashioned deli foods, but it does show how these products are now framed through health guidance as much as nostalgia.

What ties all 12 foods together is not that they are objectively bad or universally shunned. It is that they emerged from a different food system, one built around thrift, preservation, strong flavors, and tolerance for textures many modern diners rarely encounter. Grandparents often learned to prize exactly those qualities, while younger eaters, quietly and without much ceremony, have moved on to foods that feel fresher, lighter, and easier to explain.

Halloween desserts do not need an oven to feel festive. In fact, some of the season’s most memorable treats are the ones built in the fridge, shaped by hand, or assembled straight from the pantry.

That matters in 2026, when the National Confectioners Association says 81% of Americans plan to celebrate Halloween and candy remains central to the occasion. For hosts, that makes no-bake treats a practical way to add something personal without competing for oven space.

The seven no-bake Halloween treats worth making

The strongest no-bake Halloween treats succeed for the same reason great party food always does: they read instantly from across the room. Oreo truffles shaped like pumpkins do that beautifully, especially when coated in orange candy melts and finished with pretzel stems. Rice cereal monster bars, pressed into a pan and topped with candy eyes, offer the same visual punch with a softer chew and broad kid appeal.

Chocolate-dipped pretzel rods dressed as witches’ brooms or mummy sticks are another smart pick because they combine sweet, salty, and sturdy. They also travel better than cream-based desserts, which is useful if you are carrying treats to a classroom event or neighborhood gathering. Their advantage is structural, not magical: they hold shape well, resist crumbling, and can be packaged individually without much fuss.

For a richer centerpiece, no-bake spiderweb cheesecake remains a proven showstopper. Martha Stewart’s recipe, first published years ago and still widely referenced, layers a chocolate crust, creamy filling, and a piped ganache web, with candy spiders as garnish. Add in graveyard pudding cups, made with chocolate pudding, cookie crumbs, and simple cookie “tombstones,” and you already have a table that looks fully themed without baking a single thing.

Why these treats work so well for real Halloween hosting

The best Halloween sweets are not just cute; they solve hosting problems. Edible cookie dough cups, when made with ready-to-eat ingredients or commercial dough designed for raw consumption, satisfy the nostalgia of licking the bowl without creating unnecessary risk. That distinction matters because the FDA warns that raw flour is not a ready-to-eat ingredient, and conventional dough meant for baking should never be eaten uncooked.

That same logic makes chilled cheesecake bites and pudding cups smart options for make-ahead entertaining. They can be portioned in advance, decorated at the last minute, and served with almost no cleanup. Hosts also gain flexibility: one large dessert can feel dramatic, but individually portioned cups are often easier for mixed-age crowds, buffet tables, and outdoor setups.

Cost and portability, however, are not universal strengths across every no-bake recipe. Pretzel rods and cereal treats are usually budget-friendly and durable, while cream cheese desserts, whipped toppings, and elaborate candy decorations can push costs up and become more delicate in transit. The better claim is that no-bake treats can be efficient and party-friendly when the recipe matches the setting.

The food-safety rules that matter most on a spooky dessert table

For Halloween parties, temperature control is the dividing line between carefree and careless. The CDC advises keeping perishable foods refrigerated at 40°F or below, and it recommends the two-hour rule: refrigerate perishables within 2 hours, or within 1 hour if the temperature is 90°F or hotter. That applies directly to cheesecake cups, pudding desserts, cream cheese dips, and anything topped with dairy-based frosting.

In practice, that means the sturdiest no-bake options for long events are usually the least perishable ones. Pretzel treats, cereal bars, and shelf-stable candy assemblies can stay out far longer with fewer concerns, while dairy-heavy desserts should come out in smaller batches. Smart hosts rotate chilled items from the refrigerator instead of placing the entire tray on the table at once.

The result is a better Halloween spread and a more credible promise to guests. No-bake does not automatically mean cheap, portable, or room-temperature safe, but it can mean dramatic, efficient, and genuinely easier to execute. Choose seven clear winners—pumpkin truffles, monster cereal bars, mummy pretzels, spiderweb cheesecake, graveyard pudding cups, edible cookie dough cups, and ghostly chocolate bark—and the dessert table will still steal the show.

A simple rib rub is not a shortcut. For many pitmasters, it is the point.

Across a few well-known barbecue sources, the pattern is consistent: keep the seasoning focused, use just enough to support the meat, and avoid loading ribs with so many extras that the smoke and pork get buried. For home cooks, that approach can make prep less fussy and the finished rack more balanced.

What pitmasters mean by “simple” seasoning

At Black’s BBQ in Texas, fourth-generation pitmaster Barrett Black keeps pork spare ribs classic with salt, pepper, and a little red pepper for heat. According to the restaurant’s own rib guide, he skips binders and skips sugar, using what Black’s describes as a light hand so the seasoning stands up to the smoker without overpowering the pork. The same guide says he prefers table salt because its small crystal size dissolves quickly and helps deliver even flavor.

Aaron Franklin’s published barbecue tips land in a similar place, even if his formula is a little different. Franklin’s guidance says he likes kosher salt and 16-mesh black pepper in equal granule sizes, and for pork butt and ribs he adds a small amount of paprika for color. He may use a thin slather of mustard or hot sauce before the rub, but the advice is to make the meat tacky, not wet, because too much slather can make bark flake off during the cook.

That restraint shows up in older beginner guidance, too. In Bon Appétit’s barbecue primer, Pat Martin says ribs do not need a brine and warns that brining plus rub can push them too salty. His rib rub is still simple by barbecue standards, built from kosher salt, brown sugar, lemon pepper, black pepper, and chile flakes, which keeps the ingredient list short enough for a backyard cook to manage without overthinking it.

Why less seasoning can help the ribs cook better

A simpler seasoning mix does more than save time at the counter. It also changes how the surface of the ribs behaves in the smoker.

Franklin’s advice is especially useful here. His notes say sugary liquids are more prone to flare-ups and likely to burn, and he also cautions that excess slather can damage bark. That helps explain why many experienced cooks stay controlled with both wet binders and sweet ingredients at the start. If the exterior stays tacky instead of wet, smoke adheres better and the bark has a better chance to set cleanly.

Black’s takes that same idea in a stripped-down direction. With no binder and no sugar in the seasoning, the cook is less about building a candy-like crust and more about letting fat, smoke, and pepper work together over several hours. Their guide says the ribs cook at 275°F for about three to four hours, but are finished by tenderness rather than the clock, checked with a probe for almost no resistance.

There is not complete agreement on every prep detail. Tuffy Stone, for example, removes the membrane because he does not like its texture when cooked, while Black leaves it on and says it crisps during the cook. But both approaches still support the same broader lesson: seasoning does not have to be crowded or complicated to be deliberate.

How to apply the approach in a home kitchen

For home cooks, the most useful takeaway may be to simplify before you complicate. Start with the ribs themselves, then decide whether you want a Texas-leaning profile or something a bit sweeter.

If you want the leanest version of this method, follow the broad outline used by Black and Franklin: salt, black pepper, and a modest amount of paprika or red pepper if you want color or heat. Apply it evenly, but do not cake it on. If you want a touch more sweetness, Martin’s rub offers a middle ground without turning into a long list of spices.

It also helps to think of prep as separate from sauce. Black’s rib guide focuses on dry seasoning and tenderness, while Franklin’s general tips suggest restraint with slather and moisture management during the cook. In practice, that means you can keep the rub simple at the start and decide later whether the finished ribs need glaze or sauce.

For a lot of backyard cooks, that shift can change the whole process. Instead of chasing a crowded rub recipe, you can season with purpose, cook until tender, and let the pork carry more of the flavor. That is not less barbecue. It is a more direct version of it.

Beef is still expensive, but one grocery chain is showing a quieter bargain on a premium cut. Costco’s same day listings recently showed a whole boneless USDA Choice ribeye at $15.41 per pound, which is lower than some smaller ribeye and strip steak formats sold through the chain’s delivery platform.

The price gap shows up in Costco’s own listings

On Costco’s same day delivery page, a Kirkland Signature USDA Choice Beef Ribeye Whole Boneless was listed at $15.41 per pound, with an estimated package weight of about 9.14 pounds and an estimated package total of $140.85. That is still a serious spend at checkout, but the unit price is what makes it notable for shoppers comparing premium beef cuts by the pound.

By contrast, Costco’s same day listing for Kirkland Signature USDA Choice Beef Ribeye Steak Boneless showed an estimated price of $67.70 for about 3.98 pounds. That works out to a visibly higher total for a much smaller pack, even before a shopper compares the per pound figure against the whole ribeye option.

Another Costco same day page also listed Kirkland Signature USDA Choice Beef Loin New York Steak Boneless at $15.88 per pound. That means the whole boneless ribeye was showing a lower per pound price than a premium strip steak listing on the same platform. Costco also notes that inventory availability and pricing can be delayed by up to 30 minutes and are subject to change, so these figures are a snapshot rather than a permanent shelf promise.

Why that matters while beef stays pricey

This stands out because beef prices broadly remain elevated. ConsumerAffairs, citing USDA reporting, said Choice beef at grocery stores averaged $10.49 per pound in July, while USDA recently reported beef and veal prices were 11.8% higher in June than a year earlier and forecast to rise further in 2026. In other words, shoppers are still feeling pressure at the meat case even when some individual cuts or formats briefly look better.

That backdrop helps explain why a whole ribeye can look surprisingly competitive. A larger primal or subprimal cut often carries a lower per pound price because the retailer is selling it with less in store labor and less portioning. The shopper takes on the trimming and slicing at home.

ABC News reported earlier this year that shoppers have increasingly bought large cuts like beef tenderloin, New York strip loin, and ribeye to break down themselves, aiming to save money on steak night. That does not make every bulk buy a deal, but it does mean the lower per pound figure on a whole ribeye is the number worth watching, not just the intimidating package total.

What home cooks should check before buying

The first step is to compare unit price, not package price. A whole boneless ribeye at $15.41 per pound may beat smaller premium steak packs, but only if you will actually cut, wrap, and use it. A near 9 pound piece of beef is practical for a crowd, for meal prep, or for a household with freezer space. It is much less practical if part of it risks going unused.

Shoppers should also remember that Costco’s same day prices are tied to its delivery platform, and warehouse prices can differ. Costco says pricing and availability checks through its app or customer service tools are delayed and subject to change. That matters for anyone trying to confirm whether a local warehouse is matching what appears online.

For home cooks comfortable with a knife, the appeal is simple. Ribeye is one of the premium cuts many people reserve for special meals, and Costco’s whole boneless format shows how the lowest price on a better steak may not be in the most convenient package. The bargain is quieter because it is hiding in plain sight, attached to a larger cut that asks the shopper to do a little more work.

Tomatoes and basil belong together on the plate, and many gardeners also like them side by side in the bed. The idea that basil can make tomatoes taste sweeter is popular, but the best-supported version of that claim is more modest: basil may help tomatoes indirectly, while sweetness itself is mostly driven by variety and growing conditions.

Why basil is the garden addition people keep pairing with tomatoes

Basil is the surprising add-in most often tied to sweeter-tasting tomatoes, especially in companion planting advice from extension programs and garden educators. Oregon State University Extension lists basil as a tomato companion, and Penn State Extension says basil interplanted with tomatoes can help mask tomato plants from thrips. The University of Delaware also notes that companion planting claims are often rooted partly in folklore, even when diverse plantings can still bring real garden benefits.

That distinction matters for home gardeners. A basil plant tucked near tomatoes may support a healthier garden setup by adding diversity, drawing pollinators if allowed to flower, and helping attract beneficial insects, according to University of Maryland Extension and Delaware Cooperative Extension. Healthier plants and lower pest pressure can translate to better fruit quality at harvest, even if that is not the same thing as basil chemically sweetening the tomato.

There is also some older academic work behind the tomato-basil pairing. A West Virginia University thesis examined tomato, basil, and companion planting effects on yield, pest density, and flavor. Even so, extension guidance today is generally careful not to promise dramatic flavor changes from one neighbor plant alone.

What actually makes a tomato taste sweeter

If your goal is sweeter tomatoes, the strongest guidance from extension sources starts with the tomato itself. Illinois Extension says tomato sweetness is predetermined by the variety, pushing back directly on myths that adding sugar to the planting hole will make harvested tomatoes sweeter. That same myth-busting approach is important because many garden tips get repeated far more often than they get tested.

Growing conditions still shape flavor in a big way. University of Maryland Extension notes that plant nutrition, including potassium, affects tomato quality, and uneven growing conditions can reduce fruit performance. Consistent watering, good sun exposure, and proper fertility usually do more for flavor than a single trick or additive.

That is why basil makes the most sense as part of a broader strategy, not as a magic fix. A well-chosen tomato variety, picked fully ripe, will usually have a bigger impact on sweetness than any companion plant. Basil may still earn its spot because it is useful, edible, and easy to fit into the same summer garden.

How to use the tomato and basil pairing at home

For a practical setup, interplant tomatoes and basil in the same bed with enough spacing to preserve airflow. University of Maryland Extension describes interplanting patterns such as alternating crops within a row, and Oregon State Extension points to companion planting as a way to use space efficiently while supporting plant health. The goal is not crowding, but a diverse bed that stays manageable.

If you want the best shot at flavorful tomatoes, focus first on basics. Choose a variety known for good flavor, give it full sun, water consistently, and harvest when the fruit is fully colored and ripe. Basil can then play a supporting role by fitting neatly into the same bed and giving you an instant kitchen pairing once both crops are ready.

And if the tomatoes still are not especially sweet, basil is not the failure point. Extension sources make clear that sweetness is mostly about genetics and sound growing conditions, while companion planting is best treated as a useful garden practice rather than a guarantee. Still, few additions are easier to justify than one that may help the garden and definitely improves dinner.