“Trader Joe’s Cheesy Bagels are hearth-baked Bagels with a plain bagel base, delightfully doughy on the inside. On the outside, they boast a cheesy, chewy crust that comes from shredded Asiago cheese that’s been pre-melted on top.” — Trader Joe’s
When I saw these in the NEW ITEMS section a few weeks ago I was intrigued and thought this sounded like something worth trying. Just picking up the bag and smelling them, well it has a wonderfully appealing smell, from baked Asiago cheese! Since they smelled so good, I thought I would check them out. When I told my neighbor (another big Trader Joe’s fan) she said she wanted to try them too, and as she got back to Trader Joe’s before I did, she bought them for us both to try.
Well, guess what. We were both dissapointed in these, and not half as as good as we were expecting. We both thought, “just OK”. Yes, the cheesy part, the Asiago on top that is baked in, that is good, however it is called a “cheesy bagel” so the bagel itself has to be good. It’s not. Trader Joe’s says “delightfully doughy inside”. It is doughy. Just soft and doughy, bready. It did not delight this bagel maven. These have none of the chewy texture which defines a real bagel. You can tell this so called “bagel” is only baked and not boiled and baked, which is what makes a real bagel. Just to compare, these are nothing at all like Trader Joe’s ARTISAN BAGELS, which are boiled and baked and to which I gave a big thumbs up. Those are good, real authentic bagels with a chewy crust and soft chewy interior. And once again this is coming from a picky New Yorker who knows from bagels!
These just taste to me like the kind of “bagels” seen in supermarkets in maybe Iowa, where they have no idea about bagels. Now I think one could come up with something akin to a good “cheesy bagel”. Take one of Trader Joe’s good Artisan Plain Bagels, cut it open and toss on some grated Asiago Cheese. Toast this up till the cheese is melted all bubbly, and you may come up with a good tasty “Cheesy Bagel”. It will be far far better than this disappointing so called bagel.
Two of us reviewing them said the same thing: “Would not buy these again”
TJ’s Artisan Bagels are $1.99 for three (good) perfectly chewy bagels. I kind of suggest you just buy those and toast them up with your favorite cheese.
Just in time for Valentine’s Day, Trader Joe’s has come out with another variety of their CHOCOLATE BARK. I liked the original one with pretzels and sea salt (sweet and salty)
The new one comes in a pink bag. DARK CHOCOLATE BARK plus Puffed Quinoa and Freeze Dried Raspberries.
From Trader Joe’s: “The Bark you’ll find within each bag starts as a thin(ish) slab of rich Dark Chocolate studded with pieces of pleasantly tart freeze-Dried Raspberries and Puffed Quinoa.”
So I got some to review. At first I thought it was a bit sweet, however as frequently happens when I am tasting something from Trader Joe’s, I could not stop eating more. I kept saying to myself, “just one more bite.” Then I realize I had already devoured 3 or 4 pieces. Be warned, this chocolate may be slightly addictive.
This new variation on the dark chocolate slab is good. Quite tasty. In the bag quite a few largish pieces of the bark which you can break up into smaller bites. The chocolate combo is pretty yummy,, just a little bit on the sweet side however the tart dried raspberries in this does counterbalance it all out. There is a nice crunchy texture you get from the puffed quinoa in these, kind of like chocolate with Rice Krispies. Here its tiny puffed quinoa bits. The dried raspberries give a nice backnote of fruit in each bite.
These I have gathered have gotten to be quite popular especially due to a semi viral “hack” about them on social media like Instagram and TikTok.
The hack is basically you cook these in chicken broth and drizzle with chile oil. So basically chicken dumplings in chicken soup. Almost like they were wontons.
I previously reviewed the other version of these that Trader Joe’s has, the more typical pork version of these dumplings. Pork and Ginger Soup Dumplings. I thought I would give these Chicken Dumpling versions a try as well.
OK, they are decent as long as I really just think of them as another kind of dumpling and not specifically “soup dumplings” aka “xiao long bao” or XLB, those prized jewels of the Chinese dumpling art. I am a huge fan, a devotee of XLB. Any good xiao long bao as I previously mentioned in that other review about TJ’s Pork Soup Dumplings.
I made these chicken soup dumpling two ways. First, the simple, classic way of just steaming them, then enjoying with a dipping sauce. For what they are and what they cost, I would say they were not bad (If not really “soup dumplings”). Round chicken dumplings.
Next I wanted to try this viral hack going around…. So I also made them this time cooked in chicken broth.
Yes, cooking the dumplings in chicken broth gives these an edge. First, serving them this way makes these into more of a meal or “dinner” rather than being an appetizer or snack.
I actually had some of my own homemade chicken broth which I had made a few days before, and let’s face it that obviously helped improve the whole dish. Tip 1: use good chicken broth.
PROS- I was pleasantly surprised by how tasty I actually found the chicken filling in these dumplings. The filling is definitely a step up. Very rich and meaty tasting having a good amount of chicken and really being loaded with ginger. The ginger gives these a great taste. The filling in these is so much better, compared to the standard Trader Joe’s chicken gyoza/dumplings (plastic bag, $4). No comparison. These cost more and you can taste the difference. So for the upgraded chicken Filling, I give these a big plus.
CONS – Where these lose ground with me, are the actual wrappers. I wish they had better quality wrappers. The dough wrapper here just turned too soft and mushy too easily. Yes maybe thats just what sitting in hot soup does to them, though frankly I must have eaten a thousand bowls of steaming hot wonton soup in my lifetime and never find the wrappers as soft and mushy as these became. Second, the “chicken soup” in them? Minimal. At best. Not nearly enough soup inside (though if eaten in broth, this may be a moot point, I admit).
An authentic soup dumpling has perhaps a tablespoon or more of liquid. These had maybe a teaspoon if that? These are fairly flat, like little pucks while real XLB are round and a bit tall, so can fit more stuffing inside. Real XLB you can be picked up with chopsticks (see pic) – which is next to impossible with these Trader Joe’s “soup dumplings” as they just don’t have enough extra dough at the top, as you can see in this authentic Xiao Long Bao.
(what an authentic soup dumpling looks like, image from Nan Xiang Xiao Long Bao. See how much filling and soup they have?)
The fact is unlike many kinds of dumplings, xiao long bao don’t really freeze well. The wrappers are delicate. So real ones are almost always made fresh to order. As far as frozen xiao long bao, I’ve had them from supposedly high end vendors, but did not find any equal to eating them fresh in a restaurant by a long shot.
HOW TO COOK Trader Joe’s STEAMED CHICKEN SOUP DUMPLINGS:
Steamed in Microwave: Follow the package directions to put them in the microwave for a little less than two minutes right in the tray they come in.
Stovetop: I made them in this traditional way, in a steamer basket. Steam for 8-10 minutes until very hot.
Cooking In Chicken Broth: If you are doing the viral hack of making these in chicken broth, unless you have some good homemade broth, I would suggest getting the best quality chicken broth you can buy. Most broth in cartons are just OK. Nothing like homemade. I have found the Trader Joe’s Low Sodium Chicken Broth to be “just ok”. FYI, The NY Times said that Target’s GOOD AND PLENTY broth was among the best of store bought chicken broths in a carton. Yes you would be adding a bit of soy sauce and chili oil which will give things a bit more of a taste. Rather than the typical carton broth which everyone is showing you they pour on these dumplings, I would suggest trying Trader Joe’s BONE BROTH (sold in the refrigerated case, $5). I have found that broth pretty good, closer to home made chicken stock than TJ’s carton broths. Real chicken broths gel up when cold from the collagen in bones. The TJ Bone Broth is a bit gelled.
Add a bit of soy sauce, sesame oil and chili oil (my chili oil of choice would be the real deal: Lao Gan Ma) over Trader Joe’s CHILI CRISP but it can do it a pinch.
Again if you think of these not really as XLB but as decent frozen chicken dumplings I would say these are worth trying, especially if you try the viral dumplings in soup with chili oil hack/recipe.
Trader Joe’s STEAMED CHICKEN SOUP DUMPLINGS $3.49 (for six dumplings)
Birria Tacos are all the rage now made popular via social media and food trucks that specialize in them.
Naturally the frozen version available at Trader Joe’s may not equal the best ones from a great food truck, However you can get cook them in a way which will make them closer using the Beef Birria which I previously reviewed and liked.
I made the tacos as per the video above as Trader Joe’s suggests. These turned out quite good done this way! It’s worth a little extra effort.
The cheesy beefy tacos got a little cruchy on the outside with some delicious fried cheese leaking out of them.
As I like corn tortillas that’s what I used but four ones could work as well. I used shredded Mozzarellam, which worked well as the “queso” but so could other cheeses, like cheddar perhaps. Add the chopped onions, cilantro and some lime juice at the end as they say for an authentic birria taco taste.
Though thought thought may turn you off a bit, that orange fat on top that you are dipping the tortilla in, is important for flavor and to give the tacos a crispy texture.
I also later thought this dish could become a beef stew with other vegetables very easily. So I tried par-boiling carrots and potatoes for 5 minutes, then added them to the beef birria. Simmer all together until the carrots and potatoes are tender, which takes about 15-20 minutes with the par-boiling. Add a little water or stock if things get too dry. This turned out quite good and makes it into a Mexican style beef stew, with the veggies getting lots of flavor.
Trader Joe’s “San Francisco Style Sourdough” is a popular bread at Trader Joe’s. And for good reason. Its just a really good tasting bread which everybody seems to love and it’s priced reasonably at three and a half bucks.
How about this for a review? I buy this all the time. This has consistently been one of my standard Go-To items to pick up whenever I shop at Trader Joe’s. One of my favorites breads they sell, and they have a lot of good breads!
This is a handy bread to have on hand. Good for many purposes.
I bet you love ingredient lists where the list is nice and short, like I do. Which it is here. Basically the ingredients say: “unbleached enriched flour, malted barley, water, salt.”
No preservatives.
Its a round loaf, sliced. The slices here are a bit thinner than another TJ sourdough, their CRACKED WHEAT SOURDOUGH which I also reviewed with a thumbs up. That bread is sliced thicker with about 13 slices to a loaf, while this one has about 16-17 slices per package. One slice has about 100 calories.
The crust looks slightly shiny, typical of sourdough bread, and has a nice hole structure in the interior. Its slightly dense, slightly chewy, with a nice taste and a hint of that “sour dough” flavor. It makes excellent toast.
I love a slice of this toasted, say for breakfast with some butter and good jam. This make great sandwiches of course. You can not go wrong making a grilled cheese sandwich with this. Ditto avocado toast.
I found some (incorrect) rumors online last summer about it being discontinued which seemed to upset lots of people, only to learn it was not discontinued. Just to confirm that again, I just bought it recently (Jan 2025) As it is popular you might find it sold out, on occasion, but just ask at the front desk when they expect to get more in, if they sold out of all the stock that day.
If you haven’t tried this yet, try it. I would say its well worth every penny.
San Francisco Style Sourdough Bread, $3.49 (1 1/2 lb, 24 oz round slice loaf)
I would buy this again
I freeze it for long term storage wrapped inside another bag (double bagged). If its hard to pry a slice off frozen I just use a knife to pry one off. Can last 1-2 months frozen.
You are at Trader Joe’s and want hummus. Wow, you will find so many choices to pick from. So which one should you get to start off with?
I would say you can not go wrong with a classic kind, meaning at least for the moment, ignore those where they have added flavors or additions (I’m looking at you tomato/basil hummus, oh crikey… and that dreaded chocolate hummus, don’t even get me started….)
Stick to Basics. Start with a good simple classic hummus. Like this one. This should give you a base line for decent (store bought) hummus. Later perhaps branch out and start exploring the other varieties with things mixed into it. Or add your own additions, as I frequently do*.
With that in mind if you want a very good, classic hummus, I’d say you can’t go wrong with this one. Trader Joe’s ORGANIC HUMMUS.
I like this hummus. I think it may be one of the best ones they sell. Trader Joe’s organic hummus is a tasty, well balanced, hummus with a deep flavor, one reason being this one has a little more tahini than some others. Tahini or sesame paste is a vital component of hummus, to me, at least. Trader Joe’s does sell some hummus that has NO tahini it it.
You can serve hummus in so many ways. As a dip, along with either warm pita bread, or any bread you love, or crackers. Add some to wraps or sandwiches. Use as a dip for fresh or cooked veggies.
Try mixing a dollop of hummus into your salad dressing. That will give it a nice creamy flavor. Or mix in some Tahini for that matter.
While fine as is, I do like to add a little squeeze of fresh lemon to my tub and mix it in well. Serving it, a drizzle of very good EVOO over the top. Serve with with some warm pita or lavash and a salad. Yes.
Though this is called “Soft”, rest assured it is not squishy soft. It has a nice crumb with a little structure. In other words don’t mistake the word “soft” here for something like squishy Wonder Bread soft. This is a high quality white bread.
I found this to be a very decent sliced white bread. For one thing, its just great for toast. Looking over the ingredient list one sees that it is fairly short and natural sounding, with no chemical names, no preservatives, no “conditioners”. All organic stuff. Has a little molasses and sesame.
The bread was best I think when I lightly toasted it, or at least slightly warmed it up, which let’s face it, applies to most any bread as far as I’m concerned. Warmed bread always tastes better. One of the reasons I always have a flat cast iron skillet on the stove.
This made nice toast, spread with butter and jam. It was particularly good when we used it to make your typical “egg in a hole”. You know… Cut out a hole using a with a small glass. Toss a nice hunk of butter in a pan, then toast one side till golden brown. Flip it over and carefully drop an egg in that hole. Add salt and pepper and let cook for a few minutes until your desired level of runiness, which in my case is pretty runny. My wife on the other hand likes hers cooked “well done” which I find a total waste as my favorite part is slicing open the yolk with my knife on my plate to let that lovely yolk ooze all over the place. Ha ha! I bet you want one of those right now after reading this don’t you!?
$3.49 loaf (24 oz) This bread is pretty good, priced fairly well, and I would say certainly worth a try if you want some “white bread” for sandwiches, toast and the like.
These would be great on your next cheese plate or charcuterie board. Or any time you want a good cracker!
My wife got these for us to try out. In short, we found these really tasty and quite good.
The box has 3 packs of crackers. Size wise perhaps a tiny bit bigger than your typical Ritz cracker? They have enough room for whatever you are putting on them. They are a bit delicate. I would spread things on these gently so you don’t break them. Or for example let things like butter or cream cheese or spreads come to room temp.
There are 3 kinds of crackers with different flavors. They are wrapped in plastic. I would love if they still used used wax paper for wrapping crackers like the old days (Ritz). Wax paper is really easy to re-wrap once you open a pack but no biggie really, a Twisty will suffice.
SCALLOPED CRACKER TRIO REVIEWED
Flavor one – Rosemary. These had a very nice smell of rosemary, delicate though, not overpowering, which added a nice back note to whatever you put on it. We LOVED these!
Another package holds crackers with a reddish tinge, which is of course the RED CHILI cracker. A tad spicy but not very spicy. We didn’t think these would classify as “hot” to most people (except for one cracker in the pack which seemed to have more spice on it than others). We thought these were just a wee bit spicy, again not overpowering, just adding a tiny and tasty heat which went well with everything we tried it with. Great for dips I think.
The last flavor was a Garlic cracker. While fine, we both thought these were the least special flavor of the 3 kinds. Again fine, but these just didn’t stand out like the other two.
Overall, I would say the trio of crackers was nice. Very tasty. Of course we tried all of them crackers with a variety of cheeses and anything we could fine in the fridge and we liked every combination of crackers plus cheeses we tried.
I would say you these are well worth adding to your your list of the choices at of so many delicious crackers Trader Joe’s carries. Lets face it TJ’s has so many temptations in the cracker department, so many of them excellent! Talking about you OLIVE FLATS!
Scalloped Crackers Trio – $3.99 (16.4 oz)
Six crackers have 120 calories (and boy are six easy for me to eat, and thats before they get the cheese on them!)
For year I’ve been buying the little cans of anchovies in olive oil at Trader Joe’s, sold in a yellow can under the famous Italian-American “CENTO” brand for as long as I can remember. I try to always have at least one can in the pantry, as anchovies are so useful for cooking (trust me)
Today I saw that those yellow cans of anchovies come in a new can now sold under the TJ brand: “Trader Joe’s Anchovy Fillets In Olive Oil”. Even the sign below them not only says “Cento” they even wrote the (R symbol – for registered trademark)! Perhaps they just didn’t get around to changing the sign. I think they had a price increase from $1.49 to $1.79.
(and now $1.99 I think! Summer 2025)
In any case, anchovy fillets are great to have in the pantry. Have a least one there for whenever you need it.
Anchovies can add a ton of flavor to many dishes. They are just full of UMAMI. Even the Romans used them (well as garum) a kind of fish sauce made from anchovies, just like Thai Nam Pla fish sauce.
Don’t be afraid of anchovies. They’re an amazing ingredient. For example when you have “nothing for dinner”, just go in the pantry. Grab a package of spaghetti or capellini and a can of these anchovies. Start with 3-4 cloves of garlic, chop and toss in your pan, then pour in 2 tbls olive oil and let that sauté for minute. Now add in a can of anchovies (or half a can if this is your first time). Crush them up with a spoon. As they cook they will dissolve into your anchovy garlic pasta sauce. Toss in your pasta (undercook it two minutes) and a 1/2 ladle of the pasta water and let it come together mixing it well for a minute or so. Cook for a minute plus or until just al dente. Add chopped parsley, maybe some toasted breadcrumbs or panko. A squeeze of lemon. Voila a yummy dinner. Your welcome!
Anchovies match incredibly well with tomatoes and especially tomato sauce. Want to add something special to your jar of store bought sauce which will give it a ton of flavor and make it taste homemade? Try smashing a few anchovy fillets up with a knife into a paste and toss that into your sauce on the stove. Let them mellow for 5-10 mins on a simmer.
TIP: If I just use a few fillets from the can don’t use the whole can up I put the left over anchovies in a little glass jar. Cover with oil. They will last a month or two in the fridge.
Here is a recipe I found on the TJ website for UMAMI DRESSING using a can of anchovies.
Umami Dressing
1 package Anchovy Fillets in Olive Oil, drained and diced
3 Garlic Cloves, minced
Juice from two Lemons
2 teaspoons Dijon Mustard
1/3 cup + 1 Tbsp EVOO
1/4 teaspoon Sea Salt, or to taste
1/4 teaspoon Ground Black Pepper or to taste
In a medium bowl, mash the anchovies and garlic with a fork to form a paste. Add the lemon juice and mustard and stir until well incorporated. Slowly whisk in oil until it starts to emulsify. Taste and add salt and pepper as desired. Makes about 1 cup of dressing. Serving ideas: over bitter greens (radicchio, kale, arugula, Belgian endives) with freshly grated Parmesan, dress a Niçoise salad or as a dip for crusty bread
By the way, looking closely at the two cans, I see the yellow ones say Product of Morocco. The green ones say Product of Albania —
(google) “Albanian anchovies, particularly those sourced from the Adriatic Sea, are known for their high quality and are a popular culinary ingredient. Albania is a major exporter of fresh and processed anchovies, with some anchovy products being processed in Albania from anchovies caught in the Cantabrian Sea”
Review of Trader Joe’s steamed PORK AND GINGER SOUP DUMPLINGS (aka Xiao Long Bao)
Now I am what you might call a devotee of Xiao Long Bao or “soup dumplings”. I am crazy for them. I mean really good ones and thankfully New York City has a number of places where one can get excellent soup dumplings. One of my favorite places is in Flushing, Queens at a well known restaurant that specializes in them called, “NAN XIANG XIAO LONG BAO “(If you can, go there!) This place is famous for soup dumplings and the restaurant even has huge glass windows so you can see into the kitchen and watch a swarm of kitchen workers making them continuously in front of you. First rolling out the delicate dough wrappers. Stuffing those wrappers with the famous stuffing that has lots of gelatin which dissolves into liquid when they get steamed to make a bit of soup inside each one.
I think I had these Trader Joe’s version before and was not overly impressed. Especially as I had microwaved them – which I’ve now learned is not the best method (steam them)!
What prompted me to give them another try was we recently went to a new smaller sister place called Nan Xiang Express which recently opened up in New York City. We went to one on the Upper West Side and got the classic pork Xiao Long Bao.
Trader Joe’s version can’t equal those of course. Never the less when I made the Trader Joe’s dumplings the next day to compare them, we actually enjoyed them. This time I steamed them which gives a better result. Both of us said the same thing “Of course these are not as good as the restaurants but these are actually tasty. These are not at all bad.” For what these are, for the convenience and the price I have to say these are well worth your trying.
We enjoyed them with the sauce I made*. Sure the wrappers in these are a bit thick, not anywhere near as delicate or beautifully plated like Nan Xiang’s but again overall these are quite tasty and they did have a little spoonful of hot soup which you could suck out. Pour a little dumpling sauce* on and these make a pretty yummy snack or appetizer. Sure you can build a dinner around these (figure six per person for dinner plus some veggies, rice and other goodies)
Some people I hear are saying making these in soup and eating them like that.
Certainly the price here is great, six dumplings for $3.49 (at the restaurant: these are $10 for 6 pork dumplings and about $12 for the even yummier pork and crab version).
RECIPE: CLASSIC SOUP DUMPLING SAUCE (mix 3 parts Chinese black vinegar, 1 part soy sauce and a small knob of peeled fresh ginger, julienned or grated)
HOW TO COOK TRADER JOE’S SOUP DUMPLINGS – TIP: The traditional steaming method will give you a better result than microwaving these!
STOVE-TOP/STEAMED: “Fill a pot fitted with a steamer basket with water and bring to a boil. Place dumplings into steamer with space between them. Do not crowd. Cover with lid and steam for 8-10 minutes until fully heated. Remove carefully. Caution: these dumplings will be really really hot! Carefully pick up dumpling (chopsticks) and place on a spoon. Carefully bite dumpling to release the soup into the spoon. Slurp carefully. Eat dumpling”
Enjoy these with a little dumpling sauce. The way I eat these is I pick up a dumpling very carefully with chopsticks by the top, and finagle it gently into a deep size spoon (you don’t want to pierce accidentally and loose any soup inside). Carefully nibble a hole and suck out the soup and pour a drizzle of sauce onto my spoon.
A little bit of chili crisp too can be nice if you like spice (my jam is the real Lao Gan Ma).
“From the same supplier that helped us bring Steamed Chicken Soup Dumplings to Trader Joe’s, we are thrilled to introduce Trader Joe’s Steamed Pork & Ginger Soup Dumplings. Inspired by the same original soup dumplings, xiao long bao, that originated in the Jiangsu province of China, this type of dumpling is traditionally prepared in a xiaolong, the small bamboo steaming basket from which it gets its name. In English-speaking countries they’re most often called Soup Dumplings because they are filled with hot soup (and therefore must be eaten carefully!) Xiao long bao are traditionally filled with pork, so this second entry in our freezers adheres closer to culinary tradition.”
Trader Joe’s Rants & Raves (mostly raves, a few rants) 
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