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Eric Ripert shares a tip for perfectly cooked fish

ProChef SmartBrief | Apr 20, 2017

To know if a piece of fish is finished cooking, chef Eric Ripert suggests testing its internal temperature with a sharp pairing knife or skewer slid into the thickest part of the filet. If the metal is warm when it comes out, the fish is done. Tasting Table (04/18)


Pastry chef explains the science of ice cream

ProChef SmartBrief | Apr 17, 2017

Chef Wylie Dufresne applies his innovative style to doughnuts

ProChef SmartBrief | Apr 21, 2017

Pre-poach eggs, and other time-saving tricks from the line cooks who use them

ProChef SmartBrief | Apr 21, 2017

Stock these 10 pantry staples to build the basic flavors of Chinese cuisine

ProChef SmartBrief | Apr 17, 2017

A new kind of New York deli offers vegan versions of the classics

ProChef SmartBrief | Apr 19, 2017

Diners learn to love the luncheonette

ProChef SmartBrief | Apr 17, 2017

Chef carves a niche for Lao cuisine with Washington, D.C., restaurant

ProChef SmartBrief | Apr 18, 2017

Chef shares his indulgent approach to vegetables in new cookbook

ProChef SmartBrief | Apr 18, 2017

A restaurateur returns to her roots

ProChef SmartBrief | Apr 20, 2017


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Popped lentils: Burmese tea leaf and popped lentil salad

ProChef SmartBrief | Apr 21, 2017

Jicama shrimp tacos with Asian slaw

ProChef SmartBrief | Apr 20, 2017

Travel with your taste buds!

ProChef SmartBrief | Apr 18, 2017

Mediterranean cobb salad

ProChef SmartBrief | Apr 17, 2017

Imagine the opportunities!

ProChef SmartBrief | Apr 13, 2017




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