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Southeast Asian flavors make for standout meatballs

ProChef SmartBrief | Jan 17, 2017

Garlic, ginger, fish sauce and a trio of fresh herbs lend bold Southeast Asian flavors to this meatball recipe, developed by students at the CIA. A hoisin-peanut sauce is the perfect complement for dipping. The Seattle Times (tiered subscription model) (01/16)


The French Laundry gets a modern makeover

ProChef SmartBrief | Jan 18, 2017

Perfect dumplings start with fresh dough, flavorful fillings

ProChef SmartBrief | Jan 18, 2017

NYC restaurant rises to the challenge of taking refined sugar off the menu

ProChef SmartBrief | Jan 19, 2017

Classic French cooking comes back into favor with US diners

ProChef SmartBrief | Jan 19, 2017

Whole grains contribute to richer popover flavors

ProChef SmartBrief | Jan 23, 2017

Chefs look past durian's odor to embrace its sweet side

ProChef SmartBrief | Jan 20, 2017

Slow roasting is a hands-off technique for tender meat

ProChef SmartBrief | Jan 20, 2017

Rene Redzepi discusses why we should rethink labels like "fine dining"

ProChef SmartBrief | Jan 19, 2017

Chefs apply nose-to-tail cooking philosophy to the catch of the day

ProChef SmartBrief | Jan 18, 2017


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New science, new ideas, new opportunities

ProChef SmartBrief | Jan 24, 2017

Elevate your career options in wines and beverages

ProChef SmartBrief | Jan 24, 2017

Why attend the 19th Worlds of Flavor conference?

ProChef SmartBrief | Jan 23, 2017

Take your career to the next level

ProChef SmartBrief | Jan 20, 2017

The CraftBeer.com Beer & Food Course

ProChef SmartBrief | Jan 20, 2017




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