Yonah Schimmel® Low-Fat New York City Knish

Here's a recipe that comes from a challenge issued by the New York Daily News. They wanted to find out if a West Coast boy could duplicate the taste of an authentic New York City knish. But, mind you, not just any knish.
This knish comes from one of the oldest knisheries in the Big Apple; a place which also takes pride in the low fat content of its knishes, versus the popular deep-fried variety. When I tasted the famous Yonah Schimmel knish (the first knish I had ever sampled), I realized that not only could a simple clone recipe be created, but that the fat gram count could come in even lower.
The Daily News even went so far as to have a lab analyze the fat content of not only the original knish
and the clone, but also the fat grams in a street vendor knish and a supermarket knish, just for comparison. The results are listed below. If you'd like to check out the original article that ran in the Daily News, click here

Wolfgang Puck's Pumpkin Pie

Wolfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own pumpkin' pie.  How does it stack up against Grandma's?

Yoo-Hoo® Mix-Ups

A while back when I was rummaging through my pantry I came upon several bottles of flavored Yoo-hoo that I had scored from Wal-Mart and tucked away for over a year.
Each of the bottles was covered with a little dust and needed a pretty fierce shaking, but the contents were very well preserved and quite tasty. After some Web browsing of a few unofficial Yoo-hoo Web sites, I discovered these worshipped "Mix-ups" variety of the famous chocolate drink had since been put to rest. Now, after a little work in the top secret "lab," I've come up with a way to clone the flavor of these bottled products which can no longer be obtained outside of the ethereal food-world afterlife.

Seven Seas® Free Viva Italian Fat-Free Dressing

Seven Seas dressings were first introduced by Anderson Clayton Foods back in 1964, when the trend toward fat-free foods was in its infancy. Kraft Foods later picked up the brand, and Seven Seas today ranks number four in sales of salad dressings in the United States.
Here's our special technique to creating a delicious clone of Seven Seas spice-filled fat-free Italian dressing straight out of the latest TSR low-fat cookbook, using a secret combination of water, cornstarch and gelatin where the fat used to be.