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Why do people love cheese so much? We asked a cheese company chef

  A CF Chef Evan Topel began his career at the American Club in Kohler, Wisconsin, eventually becoming the sous chef at the resort’s Cucina Italian...

Are superfoods really all that super?

There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...

5 unique ways people drink coffee around the world

Everyone knows espresso is Italian and what’s in an Irish coffee. But there are practically unlimited ways to enjoy of a cup o’ Joe...

The trip coffee takes from bean to mug

Tip your baristas. And the harvesters, farmers…   N o matter where it was poured — your home pot, a fair-trade shop or the gas station around...

The ultimate guide to strawberries

Featured ingredient strawberries   Strawberries Belong to the rose family. Plump, red and juicy, they have a sweet, slightly tart flavor and a soft crunch. They can...

Culinary apprenticeship is coming back — for good reason

Culinary apprenticeships are vital for students — and the restaurant industry   C hef Travis Brust, CEC, began his career in the kitchen when he was 14...

The distance between farm and table is shrinking

Restaurants are making the gap between farm and table even tighter   E ach year the National Restaurant Association’s What’s Hot Culinary Forecast predicts food and menu...

Classical vs. Modern: Crêpes Suzette

H enri Charpentier claims to have accidentally invented crêpes Suzette in 1895 when he was a 14-year-old assistant waiter at the Maitre at Monte Carlo's...

News and Notes: Summer 2018 edition

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