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Scientific tips for a better barbecue

ProChef SmartBrief | Jun 30, 2015

The delicious, smoky flavor of barbecued food can be attributed to a range of chemical reactions that take place on the grill, according to the American Chemical Society. A combination of charcoal and wood chips creates the best flavor, and keeping moisture in the meat is key. The Washington Post (tiered subscription model) (06/29)


The many faces of baba ghanoush

ProChef SmartBrief | Jun 29, 2015

Almonds, avocados, beans among 10 superfoods for women

ProChef SmartBrief | Jun 30, 2015

Stinging nettles weed their way onto the plate

ProChef SmartBrief | Jul 02, 2015

Success stories from a personal chef

ProChef SmartBrief | Jun 29, 2015

Top chefs prepare to swap restaurants for a night

ProChef SmartBrief | Jul 02, 2015

Gluten-free not recommended for people who don't have celiac disease

ProChef SmartBrief | Jul 01, 2015

Summer cheeses offer lighter flavor, texture

ProChef SmartBrief | Jul 01, 2015

Farmers find growing opportunity in ethnic crops

ProChef SmartBrief | Jun 29, 2015

Peruvian dish crowns crispy fried seafood with a refreshing salad

ProChef SmartBrief | Jul 01, 2015


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Open doors to hot career opportunities

ProChef SmartBrief | Jul 02, 2015

Potato Breakfast Pizza

ProChef SmartBrief | Jul 02, 2015

Maine Lobster Bisque

ProChef SmartBrief | Jul 01, 2015

Choose your path to success

ProChef SmartBrief | Jun 26, 2015

Worlds of Flavor webinar tomorrow: Add Asian Flair to Your Menu

ProChef SmartBrief | Jun 22, 2015




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