Most Clicked ProChef SmartBrief Stories

1. Inside Yotam Ottolenghi's test kitchen

ProChef SmartBrief | May 28, 2015

At chef Yotam Ottolenghi's test kitchen in London, tucked in an unassuming warehouse and constructed to resemble a typical home kitchen, recipe creators and chefs work together to create the perfect cookbook for home cooks. Ottolenghi and his partners pick up fresh ingredients from supermarkets on the way to the kitchen and prepare dishes multiple times to ensure the taste and instructions are ready for consumers. National Public Radio (05/27)

2. Raw Hawaiian poke arrives on the mainland

ProChef SmartBrief | May 27, 2015

Traditional Hawaiian poke, a dish of raw tuna chunks marinated in soy and sesame sauce, is making its way to the mainland and appearing in trendy restaurants and upscale dining rooms across the country. The dish is often served as a salad or in a rice bowl along with seaweed or homemade slaw. Bon Appétit (05/2015)

3. 11 ways to use fresh herbs

ProChef SmartBrief | May 29, 2015

This spring, don't let the overabundance of fresh herbs mold in the fridge -- throw a handful into a salad, create a small-batch salad dressing with pungent varieties such as chives, or toss torn dill, oregano or parsley over a warm, savory tart. Bon Appétit online (05/27)

4. Barbecue master shares secrets to top-notch tri-tip

ProChef SmartBrief | May 26, 2015

Chef Tim Hollingsworth of barbecue joint Barrel & Ashes in Studio City, Calif., shares his tried-and-true technique for juicy, flavorful tri-tip steak. Hollingsworth trims the meat of fat, marinates it in vinegar and olive oil and sears all sides before slow roasting it to perfection and serving with arugula, tomato and avocado. Los Angeles Times (tiered subscription model) (05/22)

5. Chefs smoke, braise and bake with tea

ProChef SmartBrief | May 26, 2015

Dried tea leaves are showing up beyond the drink menu and appearing in sweet and savory dishes, thanks to adventurous chefs. Pastry chef Robert Wemischner uses Chinese black tea to flavor seafood dishes and to braise brisket while chef Kuniko Yagi crushes hojicha tea into shortbread cookie dough. Los Angeles Times (tiered subscription model) (05/22)

6. Spanish chef adds 3D printer to kitchen toolkit

ProChef SmartBrief | May 26, 2015

Chef Mateo Blanch from La Boscana in Lleida, Spain, uses a 3D printer to create intricate, edible shapes that elevate his dishes. "It has changed the way I work with food," the Michelin-starred chef said. "I am capable of a level of precision that would never have been possible before." Companies that manufacture 3D printers are working with chefs to get their input on how the technology can be used in the kitchen. International Business Times (05/22)

7. Authentic, ethnic chicken dishes rise in popularity

ProChef SmartBrief | May 26, 2015

Chicken is becoming the medium of choice for restaurateurs looking to introduce diners to authentic, ethnic flavors, according to market research firm Food Genius. Indonesian curry chicken and spicy African peri peri chicken are just two dishes that are finding their way onto American menus, appealing to customers who aren't afraid to try something new. QSR Magazine (05/2015)

8. Perfecting the potato salad

ProChef SmartBrief | May 26, 2015

Creating a crowd-pleasing potato salad starts with cooking the spud just enough to yield a tender bite without turning it to mush. After boiling or roasting, dress up the salad with whatever you have on hand or find at the farmers market, including flavored oils, sea salt, herbs and cheeses. The Washington Post (tiered subscription model) (05/23)

9. French sweet treat finds fans in D.C.

ProChef SmartBrief | May 28, 2015

Pastry chefs and bakeries in the Washington, D.C., area are tempting sweets lovers with kouign-amann, a buttery, caramelized pastry native to Brittany, France. "American customers, they love sugar. They love something very soft," said Loic Feillet, who sells 200 a week at his Panorama Bakery and another 300 at area farmers markets. The Washington Post (tiered subscription model) (05/27)

10. Chefs use food scraps to create high-end dishes

ProChef SmartBrief | May 26, 2015

Upscale chefs are saving food scraps from the landfill by creating dishes with items that are normally tossed, such as carrot skins, cauliflower cores and kale ribs. "As a chef, I think about waste all the time," said chef Daniel Humm. "Chefs at our level have a responsibility to educate the diner. We've been given this power, and we should use it." The Wall Street Journal (tiered subscription model) (05/22)

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