Most Clicked StoriesMore >


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)


"Pizza farms" become more common in Midwest

ProChef SmartBrief | Jul 06, 2015

Chemist society explains science behind tasty grilled meats

ProChef SmartBrief | Jul 06, 2015

Almonds, avocados, beans among 10 superfoods for women

ProChef SmartBrief | Jun 30, 2015

Stinging nettles weed their way onto the plate

ProChef SmartBrief | Jul 02, 2015

Top chefs prepare to swap restaurants for a night

ProChef SmartBrief | Jul 02, 2015

The best ramen in New York City

ProChef SmartBrief | Jul 06, 2015

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

ProChef SmartBrief | Jul 01, 2015

Summer cheeses offer lighter flavor, texture

ProChef SmartBrief | Jul 01, 2015

Peruvian dish crowns crispy fried seafood with a refreshing salad

ProChef SmartBrief | Jul 01, 2015


Find ProChef SmartBrief Issues by Date:



CIA News More >


Your dream career awaits

ProChef SmartBrief | Jul 06, 2015

Register now for the early-bird rate!

ProChef SmartBrief | Jul 06, 2015

Open doors to hot career opportunities

ProChef SmartBrief | Jul 02, 2015

Potato Breakfast Pizza

ProChef SmartBrief | Jul 02, 2015

Maine Lobster Bisque

ProChef SmartBrief | Jul 01, 2015




Sign up for ProChef SmartBrief



Designed specifically for chefs and foodservice professionals, ProChef SmartBrief from The Culinary Institute of America is a FREE, daily e-mail newsletter. It provides a summary of the most important news that keeps industry professionals like you smart and saves you time. Sign up today to receive ProChef SmartBrief, free of charge. Learn more

Recent Poll view more polls


What is your favorite ingredient for spicing up breakfast dishes?

Chart.