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

The Best Marinade May Be No Marinade at All!

When most of us cooks and chefs think of marinades we naturally think of “marinating” i.e. throwing that steak or those chicken breasts in some highly seasoned, somewhat acidic concoction to result in a finished product that’s tender, flavorful and nicely browned. Well believe it or not Uncle Joe’s prized overnight marinade just might not […]

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