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A revamped Alinea will feed all the senses

ProChef SmartBrief | May 02, 2016

Chicago chef Grant Achatz will keep the Alinea name but change just about everything else about his Michelin-starred eatery when it reopens this spring after a remodel. "How do we season with sound? With light? With elements of emotions? For us, that makes the experience more complex and nuanced," he said. The New York Times (free-article access for SmartBrief readers) (04/29)


Beard Awards honored more women chefs this year

ProChef SmartBrief | May 03, 2016

Modern mixers make angel food cake easy

ProChef SmartBrief | May 04, 2016

Okonomiyaki is customizable Japanese comfort food

ProChef SmartBrief | May 03, 2016

When fusing flavors, chefs aim for balance

ProChef SmartBrief | Apr 29, 2016

Good knife skills make for better food

ProChef SmartBrief | May 04, 2016

Bleaching changes cake flour in important ways

ProChef SmartBrief | May 03, 2016

Why ugly produce may be a healthier choice

ProChef SmartBrief | Apr 29, 2016

Study reveals new health benefits of certain teas

ProChef SmartBrief | Apr 29, 2016

Simple preparations let Pacific salmon shine

ProChef SmartBrief | May 04, 2016


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ProChef SmartBrief | May 03, 2016

Culinary Basic Training Boot Camp at the CIA

ProChef SmartBrief | May 02, 2016




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