Category Archives: Useful Tools

Tuesday’s Tool: Mrs. Anderson’s Baking Pie Shield



When Life Gives you Apples, Pears and Peaches, Make Pie!

Whichever kind of pie you’re baking, the Mrs. Anderson’s Baking Pie Shield is sure to be one of your favorite pie-baking tools. The new and improved Mrs. Anderson’s Pie Shield fits 9.5-inch and 10-inch pie plates, including those with fluted edges (such as our own Easy as Pie Pie Plate). Simply place the shield over the pie before baking, and the shield keeps crusts from over browning, allowing the pie to rise in the middle while reducing spillage.

Tuesday’s Tool: Fante’s Uncle Paulo’s Cheese Wire


Fante’s Uncle Paulo’s Cheese Wire easily cuts through all types of semi-hard cheeses and allows each slice to be cut to desired thickness. Made in France from stainless steel wire and ABS handles, this essential cheese tool is ideal for professions and cheese connoisseurs alike. Sturdy and durable, the fine gauge wire easily slices through blocks of semi-hard cheeses such as Cheddar, Emmentaler, Gruyère and Swiss. It doubles nicely for portioning soft, creamy cheesecake or cutting batter-based cakes into layers.

You can check out a Cook’s Illustrated review of the cheese wire here.


Tuesday’s Tool: Benriner Slicers


You don’t need to be a restaurant chef to appreciate a good mandolin slicer. But, to be truly useful in the kitchen, the mandolin has to be easy to set up, use and clean. That’s why the Benriner continues to be the popular choice for restaurant chefs – and, home chefs alike.

HIC ‘s 3 exclusive Benriner Slicers are now in stock. The slicers are upgraded to provide added easy of use and functionality for anyone who uses them, creating sliced and julienned fruits and vegetables faster than a skilled chef with a sharp knife.

The Benriner Mandoline Slicer (BN64), Benriner Super Mandoline Slicer (BN95), and the Benriner Jumbo Mandoline Slicer (BN120) feature high-quality Japanese steel blade for perfection every time. The straight edge produces clean, even slices; the fine-toothed blade helps produce elegant vegetable garnishes; the medium toothed blade is ideal for creating match stick for stir fry; and the coarse blade makes chunky cuts.

BenrinerEggplantThe Jumbo Mandoline Slicer, is unique in that it is large enough to ensure that you have a unobstructed wide platform for creating eggplant planks, full length fries, or cabbage shreds.

(Note: The Jumbo Slicer does not include the interchangeable blades).

The slicer’s non-skid silicone base secures it in place when in use, and to add to its stability, the side slopes allow for the slicer to sit securely on the bowl. Equipped with a larger, easier-to-grasp safety handle ensures fingers are kept safely away from the blade

To adjust, the larger easy-turn dial adjusts thickness of slices, and with 3 interchangeable blades, the slicer creates multiple cuts quickly and conveniently, transforming fruits and vegetables into consistent sizes for even cooking.

Benriner is truly the slicer to be used every day. The new Benriner slicers are available in white; 3 sizes.

Benriner Mandoline Slicer (BN64) Includes 4 blades; 12 ¾” X 3 ¾”

Benriner Super Mandoline Slicer (BN95) Includes 4-blades; 14 ½” X 5 ¼”

Benriner Jumbo Mandoline Slicer (BN120) Include straight edge blade; 13” X 6 ½”




Tuesday’s Tool: The World’s Greatest™ Handy Dandy Super Slicer

TWGSlicerThe World’s Greatest™ Handy Dandy Super Slicer is just the tool needed to create uniform slices of hard boiled eggs. Simply slip the peeled egg in the spoon, and close the top, the stainless steel blades cleanly slice through the egg. Also perfect for soft fruits including bananas or strawberries, as well as vegetables including mushrooms. It even works with cheese. The handle locks for compact storage.

Tuesday’s Tool: The Ham Rack for a Springtime Buffet


The HIC Ham Rack is the perfect choice for baking, slicing and serving ham for your Easter buffet, or any springtime brunch.

HIC’s Ham Rack is for baking, carving and serving ham, up to 8-pounds. Its unique oval shape securely cradles and elevates any size ham above fats and juices, resulting in faster cooking times and all-over browning. Oven safe to 400-degrees Fahrenheit, it’s the perfect roasting rack for cooking ham from scratch or heating a fully cooked ham. For lunch or brunch, holiday meals, party buffets, or outdoor entertaining, it’s how to bake a ham the easy way.

Designed to offer the perfect angle with better leverage to make carving and slicing easier, especially the more challenging bone-in ham. The wide base adds surefooted stability for less fumbling. Use it to display spiral ham as the centerpiece at holiday meals for a spectacular presentation.

Great for all of the traditional favorites, like baked ham, pineapple glazed ham, smoked ham, and more. HIC’s Ham Rack is sturdy, durable and oven safe to 400-degrees Fahrenheit. It stands 6-inches tall with an oval opening measuring 6-inches x 5-inches. Easy to use and easy to clean. Hand wash in warm, soapy water.


It’s Always Pie Baking Season: A discussion with Rose Levy Beranbaum


Pie is an inviting, homemade and delicious dessert that evokes pleasant memories of home. There is no doubt that Americans love pie, and whether it is sweet or savory, the pie plate is an essential part of the recipe.

With that in mind, we turn to Rose Levy Beranbaum, award winning author of The Baking Bible and The Pie and Pastry Bible, to learn a bit more about how the idea for the Rose’s Perfect Pie Plate came about, and why it is the perfect pie plate for baking delicious pies throughout the year.

HIC: Can you please tell the story of how the idea of a pie plate come about, including what you saw was needed in a pie plate that wasn’t available.

Rose Levy Beranbaum: When teaching students how to make pie crust, the one thing most were intimidated by was making an attractive border. When using a popular pie plate that had a fluted edge, I tried just pressing the dough into the edge, but found that it was so shallow it didn’t hold the impression. Because I found that this pie plate didn’t hold its impression, I reached out to the company and suggested that they make a deeper fluted edge, and also a standard 4-cup pie plate rather than the deep-dish model, but they were not interested in the idea at that time.

I was determined to find a way to create the perfect pie plate, so when I told my dear friend Elizabeth Karmel about my idea of creating the perfect pie plate, she introduced me to Rob Laub, and that’s when my idea began to take form.

From there, I made a prototype. My cousin, Elizabeth Granatelli, who is an artist, brought me some modeling clay so that I could create the exact shape I wanted. She then created the drawings so that it could be reproduced in ceramic.



HIC: What is it about the pie plate that sets it apart from others?

Rose: I designed the fluted rim to form a small flat “shelf” with slightly curved edge so that it would be fluted deeply enough to hold the shape of the dough, but also so that it would neither spread over the edge during baking, nor slide down at the sides. (I find that the dough slides down the sides of the new version of the ‘other’ fluted pie plate, because the fluted edge is straight up and down.)

Another benefit of the fluted rim on my pie plate is that you get extra pie crust to eat — it is the crispest part of the pie crust, which is everyone’s favorite.

Further, the ceramic material is non-stick so that it is easy to remove slices of pie. And it helps to create a crisp bottom crust and even baking throughout. (Note that all pies benefit from setting a foil ring on top to protect the edges from over-baking. I make my own so that it fits the extra wide rim perfectly.)

HIC: Can you tell us a bit about the key features of the pie plate?

Rose: Ceramic is ideal because it releases the pie crust easily and also because it is so beautiful it can be used as a serving dish as well as a pie plate.

The depth of the pie plate and the standard 4-cup volume create the ideal proportion of crust to filling. It also makes it much easier to serve a perfect slice of pie, as pies baked in deeper pie plates more often than not have the filling spilling out of the pie crust.

HIC: Do you have any other tips on creating the perfect pie?

Rose: After rolling and filling the pie crust, cover it and refrigerate for a minimum of 30 minutes to prevent shrinking. Chilling it also helps ensure a flaky baked crust.

The best way to ensure that a pie has a crisp bottom crust is not only to bake it in this ceramic pie plate but also to preheat an oven stone for a minimum of 45 minutes and set the pie plate directly on the oven stone. Alternatively, most ovens allow you to bake right on the floor of the oven. After the first 20 minutes, raise the pie to a higher shelf to complete the baking.

Of course a pie crust should be delicious to eat and also tender and flaky but strong enough to hold together well to transfer to the pie plate and to make lattice strips.

My favorite pie crust recipe fills this criteria. To ensure that it is at its best, weigh the ingredients and add as little extra flour as possible. But if working in a hot kitchen and the dough softens, refrigerate it until firm.

If you’re baking a pie today, or any day, be sure to have all the best tools. Head on over to to view all of Rose’s baking tools, as well as HIC’s collection of baking tools and accessories from Mrs. Anderson’s Baking.

The Lagerhead Black & Tan Turtle


Just in time for St. Patrick’s Day – enjoy two great beers in one glass!

Create a classic Black and Tan – or Half and Half as the Irish call it – with the Lagerhead Black & Tan Turtle. This innovative turtle shaped tool helps make for ease when pouring a Black and Tan or other layered beers.


To use, fill a pint glass halfway with a pale ale, then place the Turtle on the rim. The legs hold the tool on the rim, and the shape of the turtle body fits inside a pint glass helping facilitate the layering of the stout beer. As the stout pours over the turtle’s shell, it transforms the stream of stout allowing it to create a layered look, rather than mixing with the lighter beer.

For added convenience, the turtle mouth serves as a bottle opener. Use in the kitchen, bar, or the game room. Made from premium grade stainless steel.




For more information, you can view the Lagerhead Black & Tan Turtle here on


Tuesday’s Tool: Helen Chen’s Asian Kitchen Easy Stir-Fry Sauce Bottle

One Bottle, Four Sauces, Endless Opportunities

HAKEasyStirFryBottle 500We’re still celebrating Chinese New Year, making Helen Chen’s Asian Kitchen Easy Stir Fry Sauce Bottle a perfect kitchen accessory for enjoying the new year. Check out our full selection of Asian kitchen tools here.

Helen’s Asian Kitchen Easy Stir-Fry Sauce Bottle is designed to gives you four different sauces, but endless opportunities for meals when you match them with meat, vegetables, poultry or fish. Helen also suggests to use these sauces with stir-fry noodles, or to marinate meat for a Shish Kebab, or fish for steaming.

Sichuan Black Bean sauce is a spicy sauce, but you can control the amount of spice. The fermented black beans add a more robust flavor to what is being prepared.

Canton Oyster sauce is a milder sauce and is a flavor profile representing southern Cantonese cooking that uses little, if any, hot spices. It is a lighter sauce that allows the flavor from veggies, shrimp, scallops, or meat to come through.

Beijing Hoisin sauce is a northern style sauce that is popular around Beijing. It is not overly spiced either, but uses a fair amount of fermented soy bean to add flavor

Mandarin Orange is typical from the middle of the country around Shanghai, and tends to be a bit sweeter than those sauces found elsewhere in China. Not particularly spicy, this sauce can do everything other sauces can do.

What Helen Chen Likes about the Stir-Fry Sauce Bottle

According to Helen, who uses this bottle in her own home, “The great thing about this bottle is that it is a kitchen tool that gives consumers an easy, versatile and convenient way to create healthy sauces.

Ease of Use: With just a few ingredients on hand, you can quickly make a delicious sauce. Simply follow the recipe on the bottle.

Versatility: These four different sauces give anyone the opportunity to try different flavors: one day it could be Beef and Broccoli with a Canton Oyster sauce, and next week beef and broccoli with a different sauce — but the technique is the same. You can then make your own adjustments with fresh chili peppers, chili garlic sauce, Sriracha sauce, hot pepper flakes, or Tabasco sauce.

Convenience: Knowing the master stir fry sauce gives a good firm base from where to start experimenting. This bottle, with it’s convenient marking on the side, helps anyone expand their meal choices.  And, because you can keep pre-made sauces and store them in the bottle for for 2-3 months, it’s a convenient way to whip up a meal any time.”


Tuesday’s Tool: The Original JarPop JarKey


The Original JarPop JarKey by Brix, one of HIC, Harold Import Co.’s brands, was recently chosen as a recommended pick by Cook’s Illustrated, receiving three stars for comfort, and three stars for ease of opening. The review, which appeared in the July/August 2015 issue, involved testing of seven jar openers on jars of all shapes, sizes, and materials to find the best all around pick. To read the Jar Openers review in the July/August 2015 issue, visit Cook’s Illustrated online.

JarKeyJarKey is often referred to as the World’s Easiest Jar Opener due to its patented design that fits all traditional preserving jars. It quickly and effortlessly pops the vacuum seal, making it easy to open the lid with no twisting or gripping. The unique design features a special three-point principle that ensures the vacuum is released, allowing for a gentle lift without damaging the lid. It is made of high density ABS plastic and has has no sharp edges or points or moveable parts. Fits all traditional preserving jars. Available in an array of fun colors, included frosted.

Cook’s Illustrated/America’s Test Kitchen (ATK) is constantly in search of products that offer the best value and performance. As part of their testing process, ATK strives to figure out why one product is better than another, and to explain that reason to its readers. Because they accept no advertising, Cook’s Illustrated provides completely unbiased, no-nonsense product reviews.

In the near future, Christopher Kimball, founder, America’s Test Kitchen, will appear on the The Rachael Ray Show talking about his favorite gadgets, including the JarKey. Air date is yet to be released.

For more information on the Original JarPo JarKey by Brix, contact Laura Everage, 415-306-4546

Tuesday’s Tool: The Salt Cellar


Salt has been used in pickling and preserving foods for thousands of years. But before there was the salt shaker, there was the salt cellar. In fact, the salt cellar appeared in paintings of medieval feast tables and has served as a status symbol throughout the ages.

The salt cellar allows the salt to breathe, enhancing the  quality and taste of the salt.  At the same time, it is designed to hold and help prevent moisture from causing the salt to cake.

The HIC Salt Cellar with Spoon is part of HIC’s broad collection of porcelain dinnerware. The Salt Cellar will keep your most often used salt near at hand and safe from dust and debris. Decorative and functional, this kitchen utensil features a red exterior and a white interior and is designed with  a large “snout” so you can easily get to your salt. The small knob makes for easy transport.

Keep the HIC Salt Cellar near your stovetop and you’ll no longer worry about contaminating your most often used cooking aid – salt. Made of fine porcelain so it’s extremely durable. Take it with you, wherever you want and need it — at the stove, dinner table, or out at the grill.

Oven, microwave, freezer and dishwasher safe. Measures 4 X 3”.


September Featured Ingredient: Cauliflower


Cauliflower is a cruciferous vegetable that has been found to have numerous medicinal benefits. It is a great source of dietary fiber, contains a high amount of antioxidants, its omega-3 fatty acids and vitamin K help prevent chronic inflammation, it has a good amount of B vitamins including folate, niacin, riboflavin, pantothenic acid and thiamine, and it is low in calories.

Cooked or raw, cauliflower is a perfect addition to lunch or dinner, and can be enjoyed all year round. As September arrives, and weather becomes slightly cooler, take a look at these great ways to enjoy cauliflower.

Roast it!


Switch out from the usual steaming or boiling of cauliflower, which can make it waterlogged and loose it’s flavor, by roasting it.  Found on a growing number of restaurant menus, roasted vegetables are quickly becoming the preferred preparation method for home cooks as well.

The dry heat of roasting does wonders to the flavor, coaxing out and concentrating the flavors. To make, simply slice cauliflower lengthwise and place on a Mrs. Anderson’s Savory Roasting Mat, spritz with olive oil using the EVO Oil Sprayer, and sprinkle seasonings of your choice. Place in a preheated oven at 400 degrees F, and roast until darkened and soft.

Tools needed: Mrs. Anderson’s Non-stick Sweet and Savory Baking Mats, Evo Oil Sprayer

Cauliflower Pizza Crust


Enjoy pizza night in a popular new way – with a rich, grain-free cauliflower crust. Whether you’re seeking to add more low-carb recipes to your diet, or are looking for exciting new flavorful recipes to mix things up from your stand-by flour-based pizza crust, the cauliflower pizza crust is a delicious way to mix things up on pizza night. Click here for an easy recipe.

Tools needed: Mrs. Anderson’s Unbleached Parchment Paper, Fante’s Cousin Serafina’s Micro-Textured Pizza Pan, HIC Grater Professional

Cauliflower Cheddar Muffins


Don’t just think of cauliflower as a vegetable side dish for dinner. Like so many vegetables, cauliflower is a great addition to your baking recipes, too. Try these easy-to-make Cauliflower Cheddar Muffins for a mid-day snack, to complement an omelet at breakfast, or for a dinner treat.

Tools Needed: Mrs. Anderson’s Silicone Mini Muffin Pan

For more information on these great products from HIC, Harold Import Co., contact your sales rep, or call 800-526-2163. 

Spiral Slicing


Spiral Slicing is more than a fad, it is a movement that has been embraced by a wide range of consumers from those who desire to limit their carb or meat consumption while increasing their vegetable intake, to consumers who simply want to prepare and serve the same old fruits and veggies in a different way.

There is no shortage of new cookbooks supporting this movement, all dedicated to offering a multitude of different recipes using spiral-sliced fruits and veggies.

HIC, Harold Import Co. has just the right tools to support this culinary movement, and our Lightening Deal is designed to support our customers’ in-store efforts to provide consumers with quality products at the best possible price.

The handy HIC Spiral Slicer is a quick and easy way to create endless julienne strips with just a simple turn. Perfect for use on firm vegetables such as carrots, zucchini, turnip, rutabaga, large radishes and more, the double-sided slicers let the user choose from two different Julienne slices – small (2mm-3mm) or large (3.5mm-5mm). The high-quality Japanese stainless steel blades maintain a super sharp edge for precise slicing time and again. The body is constructed of food-safe plastic and is designed with a comfortable, slip-free hold for maximum ease of use and safety while slicing.

Fante’s Nana Anna’s Easy Cookies Cookie Press – Now in Stock

Italian foods conjure up thoughts of family and friends joining together around the table to share good food and great memories. And, with the Fante family, that is exactly what you get.For over 100 years, Fante’s Kitchen Shop and the extended Fante family have lived, worked, cooked and eaten in the heart of Philadelphia’s historic Italian Market.  The Fante’s Kitchen Shop is a third-generation, family-run business dealing in gourmet kitchen supplies ourselves, and HIC, Harold Import Co. has formed a winning partnership with Fante’s based on a shared goal: to bring quality Italian cooking supplies at the best prices possible. This has naturally developed into the creation of a signature line of Italian Cookware.FantesCheeseStrawsFante’s Nana Anna’s Easy Cookies Cookie Press (12007) makes baking cookies fun and effortless. Simply fill with dough, select desired shape, and turn the handle. This easy-to-use Cookie Press extrudes cookie dough, and other firm dough, into many creative shapes. The sliding plate features 5 traditional designs. Perfect for making a family sugar cookie recipe, or butter cookies, even cheese straws and other cookie press recipes.We asked Mariella Giovannucci, president of Fante’s Kitchen Shop, what makes this cookie press so special. “This cookie press is super versatile and simple to use,” she explains. “It allows you to be creative by making your own shapes. I like to make bows using the star shape, and a french braid with the two round holes. The possibilities are endless.” She added that the butter cookie is a favorite recipe, “When this recipe was created, fine wheat flour was not abundant so we saved it to be used for the holidays and special occasions.”For your next ‘everyday’ special occasion, try the Fante’s Nana Anna’s Easy Cookies Cookie Press — Now in Stock.
Years of experience helped to create this signature line of Italian cookware where old school craftsmanship and today’s technology come together in a collection of favorites that would make generations of Fante’s very proud. Fante’s is a HIC, Harold Import Co., brand.

Tuesday’s Tool: Helen’s Asian Kitchen Sushi Making Kit

The Sushi Making Kit is a multi-piece set that is designed to make three kinds of maki (or wrapped) sushi: Futo-maki (large square rolls with multiple fillings), hoso-maki (small roll with single filling) and heart-shaped maki (a decidedly American version, but delightful for special occasions and for kids). The kit includes three plastic molds, rice paddle and instruction booklet.

Sushi combines vinegar-seasoned rice with a wide variety of fillings — raw sushi-grade fish, smoked or cooked fish and other seafood, fresh or cooked vegetables, cooked meats and cheese and various pickles and herbs — all wrapped in seaweed sheets, known as nori.  Shaped into rolls and cut into bite-sized pieces wrapped sushi is perfect for a full or light meal, appetizer, party hors d’oeuvres and healthy snack.

SushiKitPieces350Maki-zushi, or rolled sushi, is fun to make and with this kit everyone can get involved, including kids!  Simply place a sheet of nori into one of the molds, spread a layer of seasoned sushi rice, add your choice of fillings, add more seasoned rice to cover, fold the nori over and press firmly.  There are even  slots in the mold for slicing the sushi into perfect, even pieces.


The History Behind Helen Chen’s Asian Kitchen New Easy Stir-Fry Sauce Bottle

Article Contributed by Nicole Herman, with Notes from Helen Chen

Helen Chen is a leading Asian culinary expert, cookbook author, cooking instructor and developer of Helen Chen’s Asian Kitchen® cookware and cooking supplies, in partnership with Harold Import Co. (Scroll to the base of this post to learn more about Helen.) Every great tool has a great story – This is the history behind Helen’s new Easy Stir-Fry Sauce Bottle.

Helen Chen Teaching a Stir-Fry Cooking Class

Helen Chen Teaching a Stir-Fry Cooking Class

A Note From Helen –

It all started with a brilliant idea from my mother, Joyce Chen. In the 1950’s our restaurant was the first to serve authentic Sichuan dishes before Sichuan cuisine was even on the radar in the United States. The two most popular dishes were the ones made in the Kung Pao and Yu Xiang styles.  These dishes quickly became favorites with our restaurant clientele.  Since all of our dishes were cooked to order, our chefs had to cook the most popular ones multiple times each night.  My mother’s creative idea was to make the sauces herself, in advance, and have our chefs cook with them.  This would not only save them time, but also provide consistent quality control so no matter which chef cooked the dish, it would always come out of the kitchen perfectly delicious every time.

Chinese chefs can be just as temperamental as any other professional chef, but it was a testament to the quality of these sauces that our chefs not only agreed to use them, but quickly embraced the idea whole-heartedly when they realized how quick and easy they were to use…and how delicious they tasted.

For my mother, who was always thinking of ways to improve her art, it was a natural progression to take this concept from our restaurant kitchen to home kitchens.  For a time we had our own line of bottled stir-fry sauces.  Although they are no longer in production, people who remember them always tell me how wonderful they were and ask where they can buy more.

Enter, Helen’s Asian Kitchen Easy Stir-Fry Sauce Bottle.  The genesis of my new stir-fry sauce bottle came from my mother’s incredibly innovative idea of making her own stir-fry sauces, and  now you can too! I’ve chosen four of my own delicious and versatile stir-fry sauces that can make the home cook a master chef.  Now stir-frying can be truly quick, easy and always delicious.

Helen Chen Teaching Stir-Fry Cooking Class

Helen Chen Teaching Stir-Fry Cooking Class

My four unique sauces (Mandarin Orange, Canton Oyster, Beijing Hoisin and Sichuan Black Bean) are made with ingredients that can be readily found in most American supermarkets.  And for those people with food allergies, making sauces from scratch allows for substitutions that fit dietary requirements.  To use, simply follow the recipe – ingredients and quantities are printed right on the bottle – shake, and you’re ready to cook.  The sauces are incredibly versatile and may be used with just about any meat, seafood, vegetable, noodles or even as a marinade for kebabs or for barbecuing.  With your own bottled cooking sauces it’s easy to cook for one or for eight.  Plus, once the sauce is made, it will keep in the refrigerator for future use.

I’d like to share with you an easy stir-fry noodles recipe made with my Canton Oyster sauce, the recipe for which is also found right on my Easy Stir-Fry Sauce Bottle.

Recipe: Helen’s Easy Stir-Fry Noodles with Oyster Sauce (made in Helen Chen’s Asian Kitchen® Easy Stir Fry Sauce Bottle)

Helen Chen's Easy Stir Fry Noodles

Helen Chen’s Easy Stir Fry Noodles with Oyster Sauce

You may vary the type and amount of shredded vegetables in this versatile recipe, or make it vegetarian by omitting the meat.  The stir-fry sauce will provide all the rich flavor you’ll need.

Serves 6

1 pound dry Chinese wheat noodles or thin spaghetti
8 ounces shredded lean pork or chicken breast
2 teaspoons cornstarch
2 teaspoons dry sherry
4 tablespoons canola oil
1 medium onion, thinly sliced
10 ounces shredded napa cabbage
5 medium dried black mushrooms, soaked in hot water 15 mins until soft
2 ounces snow peas, ends snapped off, strings removed and shredded on the diagonal
1 medium carrot, shredded
½ cup canned shredded bamboo shoots, drained
6 tablespoons Canton Oyster Stir Fry Sauce, or more to taste  (Made using the recipe on Helen Chen’s Asian Kitchen® Easy Stir Fry Sauce Bottle, or you can purchase a pre-made sauce from your local grocer or Asian food specialty store.)

1.  In a large pot of boiling water, cook the noodles until a little softer than al dente.  Drain, rinse in cold water, and drain again.  Set aside.

2. In a small bowl mix meat with cornstarch and sherry. Drain the mushrooms and squeeze dry.  Cut off the stems with scissors and discard. Shred caps.

3.  In a wok, heat cooking oil over medium-high heat, add the well-stirred meat mixture and stir-fry about two minutes or until it separates and changes color, about 1 minute. Add the onion, cabbage, mushrooms, carrot and bamboo shoots and stir until the cabbage begins to wilt, about 2 minutes.

4.  Sprinkle the noodles with a few tablespoons of water to loosen them up, drain, then add them to the pan.  Pour the Canton Oyster Stir Fry Sauce over the noodles and add in the snow peas. Continue tossing and stirring until well mixed and evenly colored, about 1 minute.  Taste and add more sauce, if desired. Transfer the noodles to a serving platter and serve immediately.

Biography of Helen Chen

Helen Chen

Helen Chen

HIC, Harold Import Co. is proud to call Helen Chen a partner in Helen Chen’s Asian Kitchen® made by HIC Harold Import Co.

Helen Chen is a leading Asian culinary expert, cookbook author, cooking instructor and developer of Helen Chen’s Asian Kitchen® cookware and cooking supplies.  Helen learned to cook from her mother and has combined the comfort of home-style dishes with an updated incorporation of heart-healthy oils and readily available supermarket ingredients—making cooking great Asian food easier for everyone.

Helen Chen’s unique line of Asian cooking supplies was developed through many years of culinary experience and provides the kind of high-quality standards that you can expect from HIC, Harold Import Co. Some of the products available in the Helen Chen’s Asian Kitchen® innovative line of Asian cooking utensils include steaming accessories, cutlery, cookware, tea & sake, tabletop, utensils and housewares.

*Not affiliated with Joyce Chen products

Plink Garbage Disposer Cleaner and Deodorizer


Plink Garbage Disposer Cleaner and Deodorizer removes buildup to unclog disposals, and to freshen the entire kitchen with a pleasant, fresh scent.

Refresh your kitchen with the Plink Garbage Disposer Cleaner and Deodorizer. Specially designed by plumbers to be powerful and effective, Plink cleans, deodorizes and unclogs garbage disposals by removing buildup and breaking up fats and food particles that cause clog. The built-in odor eliminator quickly washes away foul smells and freshens the entire kitchen with the clean, fresh scents of lemon, orange or lavender.

Go ahead and Plink the sink disposal twice a week to maintain a clean garbage disposal and prevent future clogs. It’s non-toxic and biodegradable, safe for the environment, and safe for plumbing and the septic tank, too.

Easy to use, simply drop Plink in and run the sink garbage disposal with a slow stream of water for 15 seconds. Voila! No more clogged garbage disposal. Revive fresh scents by running the garbage disposer with bursts of hot water.

Includes 20 Plink balls in assorted scents of lemon, orange and lavender.

The Plink Garbage Disposer Cleaner and Deodorizer, comes in a Value Pack of 20, in assorted scents of lemon, orange and lavender.


aerolatte® French Press Cafetiere


From pour-over to pods, and from drip to French Press, there are many ways to brew a cup of coffee. Each method has its own distinct results, and each requires varying degrees of effort.

For anyone who appreciates a method that extracts the full flavor and aroma of coffee, while enjoying a bit of hands-on attention, the French Press is often their method of choice.

First patented by Milanese designer Attilio Calimani in 1929, the French Press continues to reign as one of the favorite ways to brew coffee due to its ease of use, simplicity, and ability to produce a great cup of coffee.

Ideal for anyone who enjoys the experience of brewing by hand, this simple, few-step French press brewing process does not require much when it comes to training, yet gives the user a bit more control in the final results.

The idea is simple, grind the coffee, place a measured amount in the pot, and fill with the proper amount of water. By allowing the water and grinds to sit in the press, the oils and flavors of the coffee enter the water and produce delicious results.

There are numerous French Press pots available on the market, but what makes the aerolatte® French Press Cafetiere a step above others are the little design tweaks that take some of the guess out of the French Press brewing method.

Before we get to the features of the aerolatte French Press Cafetiere, remember that you have to start with a great grind. (The ideal French Press grind is uniform large particles.)

Once you have the perfect grind, you’ll need to properly measure the coffee and match that with the right amount of water.

The aerolatte French Press comes with a unique measuring gauge for water levels printed right on the glass. By using this guide, and the coffee measuring scoop (which comes with the press), you can easily brew perfect coffee.

aerolattePressMeshAnother important feature to look out for when it comes to the French press is the filter. A high-quality filter design easily pushes grinds to the bottom of the pot, while ensuring that no grinds escape into the brew. Of course, that’s exactly what you will find on the aerolatte – a built-in mesh plunger that pushes grounds to the bottom of the pot and captures unwanted grounds as you pour.

But, for those occasional escaping grounds, the lid is equipped with a coffee grounds microfilter spout. This is a secondary filter that prevents any grinds entering your cup of coffee and helps create a superior beverage.

aerolattePressGlassOnce you’re finished with your coffee, it’s time to clean the pot. aerolatte’s French Press is easy to use and clean. The high-heat borosilicate glass beaker is dishwasher safe, and easily lifts out of the stainless steel frame for quick cleanup. Hand wash all other parts in warm, soapy water.

The aerolatte French Press is available in four sizes – 3, 5, 7 or 8 cup. If you’d like to learn more about the aerolatte French Press from Gary and Alan, click through on the link below and choose “How to make French press coffee with aerolatte” from the playlist.

Autumn Apple Muffins

Autumn Apple Muffins

Autumn Apple Muffins

If you’re in the mood to bake using traditional fall flavors like apple and cinnamon, and are looking for an alternative to a traditional wheat flour based muffin recipe, these autumn apple muffins just might delight! The texture is soft and very moist, almost cake-like, and the flavor is apple-rich due to the high fruit to dough ratio. My first experience enjoying these was on the back porch of a friend’s home, eaten with a mug of hot cider and a view of the turning autumn leaves. Her baking experiments often include trying flour alternatives like coconut flour, almond meal, quinoa, and more, and I’m always intrigued and impressed at the delicious treats she creates. This apple muffin recipe is my favorite of hers, capturing some of the beauty and flavors of fall.

Apple Muffins in Mrs. Anderson's Baking Silicone Muffin Cups

Autumn Apple Muffins in Mrs. Anderson’s Baking Silicone Muffin Cups


  • 1 ½ cups almond meal
  • ½ cup oats
  • 2 teaspoons cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup honey
  • 3 eggs
  • 2 tablespoons olive oil
  • 1 large peeled and chopped tart apple

Kitchen Tools:


Preheat oven to 320. Line a muffin tin with paper or silicone baking cups.  Mrs. Anderson’s Baking® Silicone Muffin Cups are used and pictured in this recipe.

Peel, core, and chop 1 large apple, and set aside.

Peeling a large apple with The World's Greatest 3-in-1 Rotational Tri Peeleer

Peeling a large apple with The World’s Greatest 3-in-1 Rotational Tri Peeler

Place almond meal, oats, cinnamon, sea salt, and baking soda in a large bowl and mix until combined. Then add eggs, honey, and olive oil, and mix until combined but don’t beat. Next, fold in the chopped apples.

Chopped Apples

Chopped Apples

Fill each baking cup to the top, as they don’t rise as much as a muffin made with wheat flour.

Bake for 20 minutes. They’ll be a bit gooey at the tops until they cool. Makes about 1 Dozen Muffins.

Autumn Apple Muffins in Mrs. Anderson's Baking Silicone Baking Cups

Autumn Apple Muffins in Mrs. Anderson’s Baking Silicone Baking Cups

Contributed by Nicole Herman, of HIC.