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Slice of Life Student Chef of the Year Competitors

  A t Cook. Craft. Create. in July, four students will compete to become ACF’s Student Chef of the Year. What does it take to become...

Amuse-Bouche News & Opportunities

News Bites Heads Up The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and...

Last Bite Sara Bir and Pascal Baudar

  F oraging for Food, Not Recipes Two new books from Chelsea Green Publishing this year discuss new uses for foraging in both food and drink. The Fruit...

The Interview Kristopher Edelen

Kristopher Edelen, "The Cricket Chef" Founder, HOTPANnyc   K ristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to...

Taste the Marvelous World of Miso

  T he Marvelous World of Miso If you only know miso from its role in soup at sushi restaurants, you’ve been missing out. The fermented soybean...

Classical vs. Modern Veal Blanquette

  Classical vs. Modern Veal Blanquette Never underestimate the depth and breadth of a classic stew done really well. Take the classic veal blanquette (blanquette de...

Beverage Class Cider 101

Breaking Down Pork Shoulder   H ard cider isn’t new to American bars and restaurants. In fact, according to the Northwest Cider Association, cider was one of...

By Degrees

Breaking Down Pork Shoulder   M aking money on costlier ingredients like heritage breed whole hog can be a challenge. But there are some wonderful yet overlooked...

Featured Ingredient Rutabaga

Featured Ingredient R utabaga... ...is a root vegetable that belongs to the cabbage family. Likely the result of a cross between a wild cabbage and a turnip,...
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