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There is a time to cook vegetables low and slow

ProChef SmartBrief | Feb 05, 2016

High-heat roasting and searing are popular methods for cooking vegetables, but roasting longer on a lower temperature yields intensely flavorful results with less chance of burning. The method works well with a wide range of vegetables, from cauliflower to beets. Bon App├ętit online (02/04)


Chef's new venture melds culinary arts, science class

ProChef SmartBrief | Feb 04, 2016

"Speakeasy" supper clubs give chefs room to experiment

ProChef SmartBrief | Feb 10, 2016

5 tips for cooking better bacon

ProChef SmartBrief | Feb 04, 2016

Young chefs find success on the road

ProChef SmartBrief | Feb 05, 2016

Brown butter is all in the timing

ProChef SmartBrief | Feb 08, 2016

Japan launches program to certify its national cuisine

ProChef SmartBrief | Feb 09, 2016

Souping may be healthier cleanse than juicing, dietitian says

ProChef SmartBrief | Feb 04, 2016

Pea shoots are a prelude to spring

ProChef SmartBrief | Feb 08, 2016

Julia Child's France home to become culinary retreat center

ProChef SmartBrief | Feb 04, 2016


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Get the degree that will transform your career

ProChef SmartBrief | Feb 11, 2016

Finding our way to healthier food choices

ProChef SmartBrief | Feb 11, 2016

Celebrate legends of New York dining

ProChef SmartBrief | Feb 10, 2016

reThinking Transparency and Trust

ProChef SmartBrief | Feb 09, 2016

Get the scientific evidence and the tested strategies

ProChef SmartBrief | Feb 08, 2016




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