Interested to find out how our meals are made? We invite you to view a behind-the-scenes look into our kitchens.
You’ll be surprised to find out how much cooking we do from scratch.
David Bailey, Culinary Chef
Culinary Kitchen – Solon, Ohio
Take our Stouffer’s® Lasagna. We make the pasta fresh daily and layer it by hand.
Our sauces are made fresh daily following time-tested recipes.
We let our DiGiorno® pizza dough rise for up to 90 minutes, so the crust is crispy when you take it out of your oven.
We start with farm-select ingredients. The kind bursting with flavor and nutrition.
California vine-ripened tomatoes, freshly picked and prepared into a flavorful paste, and on their way to our kitchens within hours of harvest.
We make our DiGiorno® Pizzas and Stouffer’s® Lasagnas with cheese from American dairies like Jim Satori’s.
We cook with only real potatoes for all our Stouffer’s® and Lean Cuisine® entrées – the Kennebec variety from Idaho to be exact.
Our farmers quick-freeze broccoli for our Lean Cuisine® entrées right in the field to help lock in taste, texture and nutrition.
We pack our Hot Pockets® Sandwiches full of premium cuts of meat, like 100% Angus beef in our Steak and Cheddar Sandwich.
Freshly made, full of nutrition.
Lucien Vendome, Director Culinary Innovations
Culinary Center – Solon, Ohio
You’ll be amazed at how our meals stack up nutritionally to other convenient options.
Click to view downloadable nutrition comparisons.
Find out how to create balanced menus for you and your family using our meals.
Freshly Made, Simply Frozen.™
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