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3 simple steps for making fresh-churned butter

ProChef SmartBrief | Apr 28, 2015

The flavor of freshly-made butter is worth the effort, and food writer Rochelle Bilow shares three easy steps for making it in the food processor. Start with cream from pasture-raised cows, Bilow advises, and be sure to rinse and salt the butter for maximum shelf life. Bon App├ętit online (04/24)


Classic Ky. Derby dessert has controversial name

ProChef SmartBrief | May 01, 2015

U.S. tastes shift from sweet to savory yogurt

ProChef SmartBrief | Apr 27, 2015

Homemade sausage soars on restaurant menus

ProChef SmartBrief | Apr 30, 2015

The future of 3D food printers

ProChef SmartBrief | Apr 27, 2015

Calif. chef gets creative to save water

ProChef SmartBrief | Apr 30, 2015

The history behind NYC's Curry Row

ProChef SmartBrief | Apr 30, 2015

Tips for selecting and preparing onions

ProChef SmartBrief | May 01, 2015

French toast goes from humble to high class

ProChef SmartBrief | Apr 29, 2015

CIA joins Taste NY program as education partner

ProChef SmartBrief | Apr 29, 2015


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