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'80s dining trends experience revival

ProChef SmartBrief | Jan 23, 2015

Several 1980s dining trends are on the rebound, affecting everything from decor to menu items, writes Hugh Merwin. Chefs are tinkering with flaky quiches, pasta salad and swordfish -- popular dishes from nearly 30 years ago -- and decorating with bold bright logos which offer a stark contrast to the subdued, vintage decor that's been used in trendy eateries for the past 10 years. New York magazine (01/22)


Kimchi adds umami to every meal

ProChef SmartBrief | Jan 21, 2015

Animal fats make comeback in kitchens across the country

ProChef SmartBrief | Jan 20, 2015

Japanese noodle soups are blank canvas for creative toppings

ProChef SmartBrief | Jan 22, 2015

Why umami makes all the difference in savory dishes

ProChef SmartBrief | Jan 22, 2015

San Francisco restaurant adds fire and smoke to every dish

ProChef SmartBrief | Jan 20, 2015

Chefs try out tasty, versatile whole grains

ProChef SmartBrief | Jan 19, 2015

International sauces go mainstream in the U.S.

ProChef SmartBrief | Jan 21, 2015

Fresh sea urchin moves beyond the sushi bar

ProChef SmartBrief | Jan 19, 2015

Burger joints go even bigger with bacon

ProChef SmartBrief | Jan 19, 2015


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ProChef SmartBrief | Jan 23, 2015

Celebrate women and support CIA students

ProChef SmartBrief | Jan 23, 2015

2015 Augie honorees announced

ProChef SmartBrief | Jan 22, 2015

From Bibimbap to Chawamuchi: It's Worlds of Flavor!

ProChef SmartBrief | Jan 21, 2015

Sunkist Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions

ProChef SmartBrief | Jan 20, 2015




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