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Pastry items make for fresh spin on French toast

ProChef SmartBrief | Jul 27, 2015

Restaurants around the country are serving up innovative, extra-indulgent takes on French toast by swapping pastries for the usual challah or brioche. The Chocolate Babka French Toast at Russ & Daughters Cafe in New York City and Cinnamon Roll French Toast at M. Henry in Chicago are worthy of dessert or a decadent brunch. Bon App├ętit online (07/23)


Smoothies get an upgrade outside the glass

ProChef SmartBrief | Jul 24, 2015

How to get produce to stand out on the plate

ProChef SmartBrief | Jul 28, 2015

Practice makes perfect when shucking oysters

ProChef SmartBrief | Jul 24, 2015

The versatility of jarred peppers

ProChef SmartBrief | Jul 24, 2015

Korean cuisine is a hit with U.S. consumers

ProChef SmartBrief | Jul 23, 2015

Gazpacho should be cold, light and refreshing

ProChef SmartBrief | Jul 23, 2015

3D printed food will allow for complete customization

ProChef SmartBrief | Jul 23, 2015

Spreadable spicy sausage is a game changer for simple meals

ProChef SmartBrief | Jul 23, 2015

Cookbook explores the many cuisines of Mexico

ProChef SmartBrief | Jul 23, 2015


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