Most Clicked ProChef SmartBrief Stories


1. 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)


2. "Pizza farms" become more common in Midwest

ProChef SmartBrief | Jul 06, 2015

Farms that host pizza picnics reportedly are popping up across the U.S., especially in the Midwest. "They're selling an experience by letting people come to their farm, and I think there are a lot of people out there hungry for this experience," says Andrew Bernhardt, a community food systems specialist. Eater (07/02) WTOP-FM (Washington, D.C.) (07/01)


3. Chemist society explains science behind tasty grilled meats

ProChef SmartBrief | Jul 06, 2015

Myoglobin is a protein in cow muscle that holds on to oxygen and gives it the reddish tint of tasty-looking steak. The American Chemical Society has made a short video with a few tips on how to grill the perfect steak by being mindful of chemical transitions involving myoglobin. The video recommends charcoal grilling over gas grilling for a larger flavor profile. Los Angeles Times (tiered subscription model) (07/02)


4. Almonds, avocados, beans among 10 superfoods for women

ProChef SmartBrief | Jun 30, 2015

Eating a healthy diet can reduce women's risk for bone loss, hormonal problems, heart problems and cancer, research shows. Among the 10 best foods for women are almonds, avocados, beans, beets, carrots and salmon, dietitians say. The Miami Herald (tiered subscription model) (06/26)


5. Stinging nettles weed their way onto the plate

ProChef SmartBrief | Jul 02, 2015

Stinging nettle is finding its way into dishes in Washington, D.C., this summer. Ed Scarpone, executive chef at DBGB, uses the earthy weed in place of basil and ramps. "It's a great way to spruce up a played-out dish," he said. The Washington Post (tiered subscription model) (07/01)


6. Top chefs prepare to swap restaurants for a night

ProChef SmartBrief | Jul 02, 2015

Thirty-seven of the world's top chefs will swap restaurants on July 9 as part of the Grand Gelinaz! Shuffle. In addition to running a dinner shift in a new restaurant, chefs will go through the motions of their contemporaries' lives, staying in their homes and spending time with their families. “Once you dare to do something different, you open yourself up to learn something new," said Rene Redzepi of Denmark's Noma restaurant. Forbes (07/01)


7. The best ramen in New York City

ProChef SmartBrief | Jul 06, 2015

Far more than a college food, ramen has become more popular in New York City. Grub Street offers a list of the best places to eat ramen dishes, including Korean Spicy Ramyen from chef Hooni Kim at Hanjan restaurant. New York magazine (07/05)


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

ProChef SmartBrief | Jul 01, 2015

Up to a third of Americans may have reduced their consumption of gluten-containing foods, but for people who do not have celiac disease, a gluten-free diet could result in nutritional deficiencies, damage to healthy gut flora and weight gain, doctors say. Some people do have non-celiac gluten sensitivity, but there is no definitive test for the condition and the only way to confirm it is through a gluten challenge. People who suspect they may have celiac disease or NCGS should not alter their diet, which can result in inaccurate test results, and should see a doctor for a celiac disease test, doctors say. The Washington Post (tiered subscription model) (06/29)


9. Summer cheeses offer lighter flavor, texture

ProChef SmartBrief | Jul 01, 2015

Cheeses made in summer are often less heavy because the milk used to produce them comes from cows, sheep and goats that have been allowed to roam in summer pastures. Americans are just beginning to embrace the seasonality of cheese. "The idea of terroir is now coming up when we talk about American cheese," said cheesemonger Lisa Hviding. "And when you consider that all cheese is basically made with the same four ingredients [milk, cultures, rennet and salt], but they are all still so different, it starts to make sense." The Washington Post (tiered subscription model) (06/30)


10. Peruvian dish crowns crispy fried seafood with a refreshing salad

ProChef SmartBrief | Jul 01, 2015

Peruvian Jalea tops assorted fried seafood with a bright salad of onions, tomatoes, cilantro and lemon juice. Firm white fish, shrimp and squid are traditionally used, and a batter made with beer and corn starch guarantees a crisp coating. Serious Eats (06/30)




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