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CASA Blog — Page 12

Page 12 of 12

Read articles & recipes from the Chef Apprentice School of the Arts.

What are the Best Skillets for Professional Chef Cooking?

Posted: by in Tools of the Trade - Reviews

Wondering what are the best skillets or frying and sauté pans on the market? For professional chefs, various factors like heat conduction, weight, durability and reactivity must be taken into account prior to purchase (which often happens by the dozen). So what are the options out there on the market and at specialty chef’s shops? […]

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What Makes the Best Spaghetti Sauce?

Posted: by in Culinary Delights

Well do your research and you’ll find there are about a million different recipes for spaghetti sauce ranging from the savory comfort of “just like mom made” to totally decadent gourmet approaches for the most pervasive of American Italian favorites. In this blog post you’ll find both Mom’s version and a wonderfully luscious recipe for […]

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What is Molecular Gastronomy?

Posted: by in Culinary Education, Culinary Trends

Okay, so what is molecular gastronomy? Well, had you asked a chef that question in the nineties, chances are they’d tell you molecular gastronomy is the study of the chemical processes that take place during cooking or food preparation. To further elucidate their point, they probably would have talked about the chemists who create various […]

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