I'm a culinary judge who tried 10 of Trader Joe's award-winning foods, and most of them really impressed me

Every year, loyal Trader Joe's customers vote on their favorite products for the chain's Customer Choice Awards.

The award-winning foods are organized into a variety of categories, from best dessert to favorite plant-based product.

I've previously been a judge for the sofi awards — dubbed the "Oscars" of food — have evaluated hundreds of high-quality goods. So I decided to try several of these fan-favorite items.

Trader Joe's sourdough loaf is a beloved, versatile staple. Plus it can last for a while if you store it in the freezer to avoid it getting stale or moldy.

You can use it for a variety of meals, but I tried it in French onion soup and as the base of a grilled cheese.

Trader Joe's sourdough was both hearty and airy, delivering the desirable tang.

It toasted beautifully and made crisp croutons that held up well in between my homemade French onion soup and layer of lightly broiled Gruyere.

I also used it in a grilled cheese, which I cooked in a pan with a pat of butter. A super-thin smear of mayonnaise on the griddled side of the bread led to an extra-crunchy sandwich and intensified the sourdough's flavor.

Sliced into uneven, yet functional cuts, the carne asada was marinated in a bright, garlicky mix with a little paprika, so it didn't need additional seasoning.

It's perfect for grilling, but I cooked it on the stovetop over medium-high heat. Since it's a lean cut, I added some avocado oil, which has a high smoke point.

The beef took three to four minutes to cook on each side.

I like medium-rare steak while my husband prefers medium, so I left his piece in the pan a few seconds longer. Both yielded good results, though mine was more tender.

Before slicing it, I covered the meat and let it rest so it would retain its natural juices and marinade.

The flavor profile would be great in fajitas or alongside greens and a citrus-herb dressing, but it's also quite versatile. I piled it on a toasted piece of Trader Joe's sourdough with Hatch-chile goat cheese, yellow tomatoes, chopped parsley, and caramelized onions.

With numerous wins, this frozen entrée is a Trader Joe's Customer Choice Awards champ.

Preparing this chicken as intended is a cinch, but a recent trip to Vietnam inspired me to try making summer rolls with the glaze as a dipping sauce.

Trader Joe's website suggests baking the chicken at 400 degrees Fahrenheit, then transferring it to the stovetop with the glaze.

I followed the first half of those directions until the batter was crispy. The interior wasn't quite juicy, but the texture of the meat — a mix of white and dark pieces — was agreeable.

I heated the glaze in a small, nonstick saucepan until it caramelized slightly. I highly recommend using a high-quality pan since the topping was very sticky, and got more so as it dried. I poured a little of it into a glass container for dipping.

I didn't get a strong mandarin-orange taste from the sauce, but its balance of salty, sweet, and sour flavors was compelling and a bit addictive.

I liked it so much I coated the chicken pieces in it before rolling them in rice paper with butter lettuce, carrots, cilantro, and quick-pickled cucumber matchsticks. The meal was messy but satisfyingly good.

Trader Joe's mini fruits have been the answer to my produce prayers — now I don't have to worry about sacrificing half an avocado to oxidation.

A bag of six costs $3.99 at my store, making them pretty affordable as far as avocados go.

They're ready to eat when they give a little under pressure and their stem pops out with ease.

I add these gems to my salads and use them to make all sorts of dips, but they're my favorite on a tartine (an open-faced sandwich).

I made a delicious butterfly-shaped sandwich for my niece, but I also love mine topped with a fried egg, chopped herbs, and a splash of truffle oil or hot sauce.

Trader Joe's launched the cauliflower gnocchi in 2018 and it's since become a fan favorite.

It's a versatile base for a variety of sauces and meals.

These pillows have a cauliflower taste, which I like, but you can somewhat mask this by panfrying and serving them with sauce.

I also air fried them, and they came out with a crispy exterior that withstood a dousing of marinara.

Don't defrost the gnocchi before cooking. And since the pieces can become gummy, I don't recommend boiling or microwaving them.

Sporting the lovely crystallization of well-aged cheese, Trader Joe's Unexpected Cheddar had an easy, nice texture.

It crumbled a good amount when sliced, which is something to consider when adding it to a cheese board.

I put it on a board with a variety of spreads, namely apricot, hazelnut date, and pickled red pepper.

I loved a thick slice of this cheddar on a plain cracker followed by a sip of pinot noir or ale with toffee notes.

Trader Joe's suggests pulling it out of the refrigerator to let it "breathe" before serving. I also like my cheese to do so in the fridge, so I wrapped my leftovers in paper instead of plastic.

The soy sausage was well-textured and efficiently spiced, leading with a note of dried red pepper that gave way to a smoky flavor.

It readily popped out of its casing, which must be removed before cooking. But open it over a plate, on a cutting board, or right into the pan since it crumbles immediately.

After browning over medium heat with a spoonful of vegetable oil, this vegan protein was ready for anything, from tacos to tapas.

I make a lot of vegetarian meals and don't often include meat substitutes, but I'll definitely use this again to bulk up some of those dishes.

I've never ordered this rich dish in a restaurant since the listed calorie count is a bit high for my liking.

But Trader Joe's take on the popular dip lists "vegetables" as the first ingredient and contains about 350 calories in the whole thing, so I was game to try it.

It's sold in a frozen package and made for the microwave.

After the recommended four minutes in the microwave, the dip didn't look ready, so I put it under the broiler for another four, and the top layer of cheese nicely browned.

Although it could use less salt and more artichoke, this delivered on creaminess, was packed with spinach, and had a tart finish.

It paired well with tortilla chips, but I might try it with an unsalted crisp next time.

Since it browned and thickened a bit in the oven, I'd also use it to make a baked dish with veggies, pasta, or chicken.

When I opened the package, I was met with the nostalgic scent of peanut-butter cups.

These are the grown-up version of the classic treat, with dark chocolate, a rich aroma, and a smooth, creamy texture.

A couple of these tasty cups satisfied my candy craving.

I've also baked them into brownies and pies. But if you want to chop them, freeze them for at least 15 minutes beforehand since they're quite supple, especially in summer.

These packs of eight mini ice-cream cones come in a variety of flavors, like chocolate, vanilla, or chocolate chip. I chose the latter.

Flecked with chocolate chips and dipped in a chocolate coating, the vanilla ice cream was nestled in a chocolaty cone with a soft-cookie consistency.

As a dedicated cone-over-cup ice-cream consumer, I appreciated how neat these treats stayed, not that they took a long time to finish.

The cone's chocolate lining made the sweet snack leak-proof and extra tasty. Plus I'm all for a dessert that comes with its own dessert.

Click to keep reading other Trader Joe's taste tests in this series.