How I Rank Food
The goal is simple: taste the food, make the call, and explain why.
How a ranking is made
Items in the same ranking are tasted under conditions that are as comparable as practical. I consider the complete eating experience, explain the strongest and weakest points, then place every item in order from best to worst.
What I consider
The criteria depend on the food, but common factors include flavor, texture, freshness, seasoning, consistency, portion, value, and overall craveability. A ranking page may list additional criteria when a specific test calls for them.
The tier system
Legendary
Exceptional. One of the best examples I’ve tried and something I would actively seek out again.
S
Outstanding and strongly recommended.
A
Very good and clearly above average, with only minor drawbacks.
B
Good and worth eating, but not a category leader.
C
Average. Fine in the moment, but easy to replace with something better.
D
Below average, with meaningful problems that get in the way.
F
Bad and difficult to recommend.
Trash
Very bad, with little to redeem it.
Void
An exceptional level of terrible.
Order and ties
Tier and position both matter. Two foods can share a tier while still having a clear order. A true tie is used only when there is no honest reason to separate the items.
Price, availability, and consistency
Prices, recipes, portions, and restaurant execution can change by location and over time. Rankings reflect the products received and the conditions at the time of the tasting.
Rerankings
Foods can improve, decline, or change entirely. When a new comparison meaningfully changes the verdict, I may rerank the topic and explain what moved.
Sponsorships and free food
Payment, sponsorships, free products, discounts, or other material connections are disclosed with the relevant content. They do not buy a score, placement, or positive review.