Best of Rhode Island 2008 Editors' Picks

Chef Champe Speidel finally answers the age-old question, Why order chicken in a restaurant when you eat it five nights a week at home? His ballotine-style chicken breast is stuffed with its own dark meat and cooked sous-vide, meaning under vacuum. Long increments of low-temperature cooking make for an astoundingly moist meat, but Speidel's real coup is managing to produce a thin, crispy skin as well. The secret? A post-cooking sear. No offense, Mom: Chicken never tasted this good before and probably never will again.