Have you ever noticed how some products that we have at home just seem to taste better abroad? Cadbury chocolate, Fage Greek yogurt, and Coca-Cola all taste different when imbibed overseas or simply below the border. Heck, I've even heard it said that Barilla pasta tastes better in Italy (they claim it's because of the water). 
 
 For me, this question becomes most pressing regarding Nutella, the Italian chocolate-hazelnut spread that is akin to my personal crack. Given that I would forgo entire food groups to keep Nutella in my life, it was important for me to find out: was I eating the best possible version? Thus, under the pretense of "visiting my family," I flew all the way from California to New York City to go to Buon Italia, an Italian food store that imports Nutella from Italy. 
 
 The obvious first move was to arrange a blind taste test that would pit the real deal against the readily available supermarket version (which is made in Canada). 
 
 I was both relieved and saddened to find that without any identifying markers, I could easily tell which spoonful of spread was the Italian version. Moreover, four friends could also accurately tell the difference, noting that one "tasted like sugar" and the other "like hazelnuts." 
 
 This sums up the difference in taste. The Italian Nutella had a rich, intense hazelnut flavor. The chocolate played a more supporting role and the overall effect was sweet but not cloyingly so. The local supermarket Nutella tasted like sugar. Someone noted that the hazelnuts seemed "like an afterthought" and the chocolate was definitely more prominent. Though they looked identical on the spoon, the Italian version had a thicker mouth feel and the supermarket version left a slight film on the tongue. 
 
 The ingredients listed on the jars are practically identical: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor. The sole difference is that the Italian version lists two percentages: hazelnuts (13%) and milk (5%) while the American version keeps mum. The website for American Nutella says, "Each 13 oz. jar contains more than 50 hazelnuts." If I had to guess, I'd say Italian Nutella uses a few more nuts than that. 
 
 Sure, I'm disappointed that I've been living a half-life. It's difficult to have tried the best and settle for the mediocre. It's why I'm afraid to fly first class or buy a piece of furniture that isn't from Ikea. But though American Nutella may be sugary, it still tastes pretty darn good, and the truth is I won't stop buying it. When possible, I'll just load up on the real stuff because it makes me feel like this: 
 
 Have you tried Italian Nutella? Are there other products you think taste better abroad? ||||| Something new and unbelievable is making headlines today. No, not Trump's Twitter page. The other thing. No, not the new iOS update. The other, other thing. It's Nutella. Before you go into panic-mode, the famous hazelnut spread isn't going anywhere; but it has gotten a little update. For reasons unbeknownst to us, Nutella changed their recipe, leaving the people of the internet shocked and dismayed. 
 
 What's not to like about Nutella? Its creaminess. Its smooth texture. Its insanely sweet taste that makes your teeth ache due to the high sugar content. The list goes on and on. For years, it's been a dietary staple for millions. Thanks to Ferrero, Nutella has warmed the hearts of many not only due to its taste but also its versatility. Spread it on some toast for a sweet breakfy. Scoop some into your cookie batter for a delicious baked surprise. Eat it straight out of the jar with a spoon when nobody is looking and pin the blame on someone else. Nutella has been there for us through thick and thin; so fans were surprised to hear whispers that Ferrero had adjusted the recipe, because... why? Why change something that’s already so magical? 
 
 It was first caught by the German consumer group Hamburg Consumer Protection Centre. They explained on their Facebook page the differences between the old and new Nutella: because there wasn't enough sugar in it already, it went up from 55.9 percent to 56.3 percent. Skim milk powder increased from 7.5 percent to 8.7 percent. And in an unlikely twist of events, fat went from 31 percent... down to 30.9 percent. 
 
 The final result? A sweeter Nutella that's a slightly lighter shade of brown. 
 
 To some, it may not seem like a huge deal. It's not like they completely revamped the famous and beloved hazelnut spread; regardless, Twitter erupted with disgruntled fans flabbergasted that Ferrero changed the recipe at all, since you can't make something better when it's already perfect. You know what they say: if it ain't broke... 
 
 The Nutella recipe has come under fire before but for a slightly different reason: its use of palm oil — an ingredient that apparently remains unchanged after this most recent recipe update. After the European Food Safety Authority deemed palm oil a "potential health concern," consumers began expressing concern over its use in Nutella — something, the company says, that helps make it so spreadable. Nutella's not the only one who uses it, either; you might be surprised to find palm oil in all kinds of candies and baked goods, and even in toothpaste, makeup, shampoo, and soap. While some brands have removed it from their products, Nutella has maintained that the almighty spread is safe to consume, palm oil and all. 
 
 Whether it's because they want to avoid palm oil or they're just looking to make a healthier version all together, some people have taken matters into their own hands and come up with their own Nutella recipes. You'll find that many recipes call for the same handful of ingredients — hazelnuts (obvi), milk chocolate, vegetable oil, confectioners' sugar, and cocoa powder. The possibilities with Nutella — whether that be store-bought or homemade — are truly endless. People come up with all sorts of creative (and tasty) ideas. Behold, and salivate. 
 
 The sky is the limit. The chocolatey, smooth, delicious, creamy limit. 
 
 While the new recipe may look a little different and #NutellaGate may have broken the internet a little, we're confident this is the same tastebud-tingling Nutella that we fell in love with years ago.
– If you ever visit gourmet grocers or Italian markets, you've probably seen it: Imported Nutella, straight from Italy, sold in a glass jar at multiple times the price of the Canadian-made stuff found in most US supermarkets. And perhaps you've wondered: Is it really any different? Many devotees insist that it is—a blind taste test at Serious Eats, for example, found that the discrepancy was immediately obvious, with the North American variety tasting "like sugar," and the Italian one tasting "like hazelnuts." Jim Webster at the Washington Post wanted to get to the bottom of the matter, so he sat down with two jars and Italian pastry guru Alex Levin. The story details their epic quest to break down all the tangible and intangibles of both Nutellas. Turns out the ingredients are identical—equal amounts of sugar, hazelnuts, protein, total fat, and more. Both are more than half sugar and thus sweet. The only difference they could suss out was that the North American version, using "palm oil," boasts that it has no trans fat, while the Italian version, made with "vegetable oil," doesn't mention trans fats. The imported has a firmer texture and "sticks to your mouth a little more," perhaps providing at least the sense of a more intense flavor by lingering on the palate longer. "We can't, and don't claim to have solved anything," Webster writes, but they theorize that the FDA's trans fat rules necessitated a change in recipe. After all that, Webster says he's still a Nutella fan and will keep a jar ("probably domestic") in the pantry. But Levin whipped up a homemade batch in minutes, and that's going into the rotation.