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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)


How to get produce to stand out on the plate

ProChef SmartBrief | Jul 28, 2015

A new twist on chilled soups

ProChef SmartBrief | Jul 30, 2015

Smoothies get an upgrade outside the glass

ProChef SmartBrief | Jul 24, 2015

Practice makes perfect when shucking oysters

ProChef SmartBrief | Jul 24, 2015

The versatility of jarred peppers

ProChef SmartBrief | Jul 24, 2015

Fat could be the "sixth taste," scientists say

ProChef SmartBrief | Jul 28, 2015

A wok can do double-duty as a mini smoker

ProChef SmartBrief | Jul 28, 2015

Simple steps for DIY dried herbs

ProChef SmartBrief | Jul 29, 2015

Non-standardized fish names can confuse customers

ProChef SmartBrief | Jul 30, 2015


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Open doors to hot career opportunities

ProChef SmartBrief | Jul 31, 2015

Innovation, technology, design, behavior . . . and food!

ProChef SmartBrief | Jul 31, 2015

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ProChef SmartBrief | Jul 30, 2015

Alaska Halibut with Ras al Hanout

ProChef SmartBrief | Jul 29, 2015

Creative Potato Ideas from Leading Chefs

ProChef SmartBrief | Jul 28, 2015




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