1.   Drinks are hand-shaken and only freshly squeezed juices are used for mixing.

2.   You can use lemon juice to remove the grease.

3.   At Chicama in the Flatiron district in Manhattan, Douglas Rodriguez uses sour orange juice in traditional Ecuadorean ceviches and for marinating suckling pig.

4.   Bayou in Harlem adds lime and mint, while Rustic in Brooklyn is using pomegranate juice.

5.   Chips that use less juice but deliver more power are just around the corner.

6.   Even worse, many chefs cheated by using bottled juice, most of which had only a few drops of real Key lime juice.

7.   For a more pleasant smell, use lemon juice instead of vinegar.

8.   He cites centuries of American Indians and then Hispanics using cactus juice to soothe and heal burned and scraped skin.

9.   He uses ginger juice the way many chefs use lemon, to sharpen flavors in tagines, side dishes and sauces.

10.   I do use lemon juice in the dressing, but it tastes fresher added at the end.