Take-Out Fake-Out: It’s Chicken, like Velvet

By Katie Barreira

My favorite part of working in a test kitchen (okay, besides the eating) is learning something new about food. It could be cooking with an ingredient I’ve never used before or an innovative twist on a traditional dish. This week, I was introduced to an age-old culinary technique that changed the way I look at good old chicken.

I love the idea of making signature takeout fare at home, especially Chinese food. I’ve got the brown sauce down pretty well, but I had no idea what went into those clean and translucent, but rich white sauces served with stir-fried chicken.

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Juicing In Memoriam

By Katie Barreira

Last month we said goodbye to fitness guru and juicing aficionado, Jack LaLanne, who died at age ninety-six. Upon learning the sad news, however indelicate the association may seem, my mind went directly to the juice extractor languishing in the recesses of my kitchen cabinet. Am I alone in this mildly displaced sense of guilt and remorse over my forlorn appliance?

I hope not. And, given his life’s mission, I imagine that Mr. LaLanne would be pleased as fruit punch to know that his passing sparked a juicing revival in the home of at least one errant juicer. So, juice ‘em if you’ve got ‘em, for Jack and for your health.

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