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Want to write your own cookbook? Here’s what you need to know

  By Jody Shee   Trained culinarians with recipe-development know-how and a gift and passion for communication might consider the career path of cookbook author. Though it...

7 steps to the perfect mulled wine

  by Kathryn Kjarsgaard  N nothing signals the arrival of the holidays like a warm, fragrant glass of mulled wine — traditionally referred to as glühwein. Spiced and...

Ghost peppers are hot in more ways than one — here’s what you need to know

by Jodi Helmer Andrew Garrett grew up on a small farm, picking fresh peppers from the vine and eating them raw. The experience led the...

Tea sommelier Kevin Michael Doyle has mastered the art of the tea party

Pinkies Up! by Jodi Helmer Kevin Michael Doyle knows how to brew and pour the perfect cup of tea.  Doyle, the tea sommelier at the Arizona Biltmore,...

How to make a katsu sando, the Japanese street food staple taking the U.S. by storm

  T he katsu "sando," a staple sandwich sold street-side in Japan and at convenience stores (konbini), has made its way onto domestic menus, offering American...

Food Historians Look to the Past for a Taste of the Future

  This story originally appeared in the Spring 2017 issue of Sizzle Magazine. Click here to read more Sizzle stories. By Suzanne Hall Few professions are as...

What Does it Take to Be a Restaurant Manager?

by Suzanne Hall   Culinarians who don’t want to spend all day (or all night) in the kitchen but still want to be part of a...

5 Reasons All Students Should Belong to a Professional Organization

  It's a common refrain: "Young people don't join associations anymore." LinkedIn makes it easy to network; new techniques are easily learned on YouTube. But...

Escoffier’s classic Peach Melba gets a dramatic modern remake

  The classic dish Peach Melba was created by legendary French chef Auguste Escoffier in 1892 or 1893 at the Savoy Hotel, London, to honor...