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Popularity of savory jams is spreading

ProChef SmartBrief | Aug 22, 2016

Spicy and salty spreads are on the rise as more chefs and consumers reach for jams made with bacon, caramelized onions and hot peppers. Savory jams beat out sriracha as the fastest-growing condiment for sandwiches and burgers last year, according to Datassential, with bacon and tomato emerging as the two most popular flavors. National Public Radio (08/19)


Pickling programs let eateries keep up with trends, cut food waste

ProChef SmartBrief | Aug 18, 2016

Green tomatoes go beyond the fryer in fresh summer sauces

ProChef SmartBrief | Aug 19, 2016

Chefs dish up new versions of a brunch staple

ProChef SmartBrief | Aug 24, 2016

Mainland restaurants add Hawaiian flavors to the menu

ProChef SmartBrief | Aug 23, 2016

Celebrated chef opens vegetable-focused eatery

ProChef SmartBrief | Aug 22, 2016

Modern bread baskets take on the flavors of the menu

ProChef SmartBrief | Aug 18, 2016

Panzanella is the perfect use for stale bread

ProChef SmartBrief | Aug 22, 2016

Dietitian offers diet tips for promoting healthy gut microbiome

ProChef SmartBrief | Aug 19, 2016

Smoky flavors spread beyond the barbecue pit

ProChef SmartBrief | Aug 19, 2016


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ProChef SmartBrief | Aug 24, 2016

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ProChef SmartBrief | Aug 24, 2016

reThink the usual food conference!

ProChef SmartBrief | Aug 23, 2016

Roasted Chicken with Red Grapes and Rosemary

ProChef SmartBrief | Aug 22, 2016

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ProChef SmartBrief | Aug 19, 2016




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