Home Sizzle Techniques

Techniques

Everything you ever wanted to know about turkey meat

Think you’re a turkey expert? Take the June 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   Turkey meat, commonly referred to...

Classical vs. Modern: Sauerbraten

  Chef Christopher Allen Tanner, CEC, AAC, is the Director of the Columbus Culinary Institute at Bradford School. He is originally from upstate New York...

Everything you ever needed to know about radishes

Think you’re a radish expert? Take the May 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Radishes are edible...

Lamb: What to look for and how to cook it

Think you’re an American Lamb expert? Take the April 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   American Lamb...

The complete guide to lemons

Think you’re a lemon expert? Take the March 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Lemons grow on a...

How to seam butcher a deer’s hind leg

by John Selick, CEC, CCA Farm to table. Local. Artisan. Chef driven. These are terms that dominate the culinary scene today, but were never spoken when...

Everything you ever wanted to know about pulses

Think you’re a pulse expert? Take the February 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Pulses are the...

The definitive guide to making sake

Sake, a traditional drink made from fermented rice, has been brewed in China and Japan for thousands of years. Sake is often referred to...

The ultimate guide to molasses

Think you're a molasses expert? Take the January 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Molasses is a...