On Fridays, I sometimes post non-technology-preview-related items to give my blog some character. My wife went to the grocery store on last Saturday. Knowing that I like donuts and that I like experiments even more, she bought two different types of chocolate donuts. So this past Sunday, I conducted this experiment and wrote this up, even though I am posting this today. The post is under the Humor category. It's just for fun. In the tradition of Taste Test: Sugared Hot Chocolate versus No Sugar Added Hot Chocolate, here is how I spent my Sunday morning. It was an Entenmann's versus Hostess taste-off.

First, here are the facts:

Now here are the ingredients in the order that they appear on the packaging (items common to both are in black):

As an aside, I took a picture of the ingredients with my iPhone and used ONLINE OCR image to text conversion software to save me some typing.

Here are my findings. Since both products have so many ingredients in common, it's not surprising that they taste very similar; however, there are some slight differences:

• Entenmann's Popettes are softer in texture and darker in color. There is a hint of cinnamon in the taste, but since there is none, it must be the nutmeg oil.
• Hostess Donettes have a thicker chocolate covering, and as a milkier chocolate, have a sweeter taste.

My preference is Hostess because it has a better mouth feel, as in seeming like there is more to chew, and although I am normally a dark chocolate lover, I prefer their sweeter taste. Saddened by the loss, the Entenmann's donut just stood there with a glazed expression. ^{source: nicartoons.com}

Donuts are alive in the lab.