Most Clicked StoriesMore >
Water fluffs up homemade mayo
ProChef SmartBrief | May 23, 2012
Whipping up eggs and oil to create homemade mayonnaise is a great way to add a punch to salads and sandwiches, but getting these two ingredients to combine uniformly can be frustrating. Chef and CIA instructor Tucker Bunch says adding a teaspoon of water can solve any emulsifying problems and take your mayo to the next level. "Without any added water, mayonnaise can be like petroleum jelly," says Bunch. "Water gives you that nice, light texture." New York Times (tiered subscription model), The (05/22)
5 recipes we think you'll want to try
ProChef SmartBrief | May 24, 2012
Enjoy rhubarb's sweet side
ProChef SmartBrief | May 29, 2012
Chefs learn to embrace food photos
ProChef SmartBrief | May 24, 2012
Tying the world of art to modern cuisine
ProChef SmartBrief | May 25, 2012
Chefs team up to fight foie gras ban
ProChef SmartBrief | May 23, 2012
Steakhouses keep customers coming with Denvers, coulottes and flat-irons
ProChef SmartBrief | May 24, 2012
San Francisco changes culinary reputation
ProChef SmartBrief | May 25, 2012
Which fad/trend do you think has run its course?
ProChef SmartBrief | May 29, 2012
How one chef goes gluten-free
ProChef SmartBrief | May 25, 2012
Find ProChef SmartBrief Issues by Date:
CIA News
More >
Blueberry Kitchen: Contemporary recipes from the Culinary Institute of America
ProChef SmartBrief | May 29, 2012
Advance your culinary career
ProChef SmartBrief | May 29, 2012
Prepare for the future of the food industry
ProChef SmartBrief | May 25, 2012
CIA classes for culinary educators
ProChef SmartBrief | May 24, 2012
The Professional Chef discovers sustainable Alaska seafood
ProChef SmartBrief | May 23, 2012
Sign up for ProChef SmartBrief
Recent Poll view more polls