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Kitchenware News & Housewares Review Show Daily 2 3 Sunday, March 3, 2019 Introducing the Perfect Measure Leveling Measuring Cups from JAZ Innovations Perfect Measure™ leveling measuring cups from JAZ Innovations are the only measuring cups with a built-in leveling bar. The design is so unique, it's patent- ed! With Perfect Measure, its easy to get accurate measured ingredients every time. The Perfect Measure works just like other cups when scooping ingredi- ents from the bag or bin. Then, just slide the built-in leveling bar across the top to scrape off the excess so you get the exact amount you need! Perfect Measure cups are made from food-grade polypropylene, a nearly unbreakable plastic that is 100 percent dishwasher-safe. The Perfect Measure cups "nest" snugly for compact storage in your kitchen drawer, or simply hang them for ready use. Get professional results every time with Perfect Measure leveling measuring cups from JAZ Innovations. For more information, stop by booth #S3939. Labell Introduces New Signature Series Labell is launching its new signature series inspired by the Millennials and "foodies" who enjoy preparing fresh food. The signature series captures the essence of design, combining the beauty of cherry wood with the high functionali- ty of Canadian maple. The elegance of the boards makes them perfect to serve directly at the table and use for quick food preparation. Each cutting board is brand- ed with the Labell signature, a brand syn- onymous with quality and durability. In today's food world, everyone loves a good cutting board. We are watching more cooking shows and food channels every week; the cutting board has become one of those 'must haves.' Since its humble beginnings in 2009, Labell has been symbolic with quality and functionality. Labell has always stayed true to its maple-based products in order to promote quality products that have world class esthetics. Labell's raw material is recovered or recycled from the likes of Canadian sawmills and/or manufacturers of hard- wood products that in the past would have dis- posed of this raw materi- al. Labell is doing its part for future genera- tions, and the preserva- tion of natural resources by investing and pro- moting green products. With new abilities in wood manufac- turing, Labell has the capacity to take this raw material and turn it into these culi- nary works of art. Labell has recently moved to its new updated facilities, which will contribute to improving its procedures and operations. Labell has created a complete collection of cut- ting boards for a diversified need in the market. Its objective as a compa- ny is to continue to enjoy what it does. Labell strives to be the best in product design and innovation, inspired by the people and partners who help Labell create solutions the market demands. The natural beauty of a Labell board will bring warmth to any kitchen. Visit booth #S855 to see the full signature series. Emile Henry's Covered Casserole Designed for Healthy Comfort Foods As the weather gets colder, it's time to turn the oven on and cook up some warm casseroles to satisfy the palate. The new Emile Henry Covered Baker is perfect for traditional creamy casseroles, or bet- ter yet, for lightened-up dishes for every- day eating and for special occasions. The 14.5-inch by 11-inch ceramic dish is oven-proof and has a lid to match. It's designed to go into the oven and sit beau- tifully as a serving dish on a party table or for everyday use. Elizabeth Fassberg, a registered die- titian and owner of Eat Food, a culinary and nutrition consulting business, shares some tips on better-for-you casseroles. According to Fassberg, "Instead of think- ing of casseroles as an indulgence food, you can make your casseroles healthier by swapping out a few ingredients. It's usually the saturated fat found in the but- ter, cream and cheese that makes it not so great for the heart. Instead of butter, use olive oil; instead of heavy cream or whole milk, use low-fat or nonfat milk. When the recipe calls for cheese, either cut back on the amount the recipes calls for or use a lower fat version. Low-fat yogurt can also work in some cases for a healthier dish. Try making substitutions in your recipe, swapping ingredients little by little, until it's better for you, but still tastes delicious!" Fassberg says she likes to boost the nutrients and cut the calories by adding more vegetables to her casseroles. She says, "If the recipe calls for pasta or plain potatoes, I'll use less of those ingredients and add more greens and hearty fall squash, like butternut or acorn to the dish. It makes the dish more colorful and better for you! There are a lot of interesting grains such as quinoa, wheat berries, farro, millet, etc. to use as well that con- tain fiber and important vitamins and minerals. These grains make delicious additions to casseroles and boost the nutrient content." The Emile Henry Casserole, made in France from Burgundy clay, retails for $120 and is available in Sugar (white) and Rouge (red). The dish is dishwasher- safe and extremely durable and resistant to mechanical shock and wide variations in temperature. It can be placed into a pre- heated oven and is oven safe to 500 degrees Fahrenheit. Like all Emile Henry products, the Emile Henry Covered Baker is made of all-natural materials and is backed by a 10-year warranty, which is not offered by any other ceramic manufacturers. Emile Henry is located in the Burgundy town of Marcigny, France. To find out more about Emile Henry, call 302.326.4800 or visit Emile Henry USA at www.emilehenryusa.com. At the show, stop by Duralex booth #S758, Emile Henry booth #S860, Lekue booth #S858, Mauviel booth #S760 and Jars booth #S757.