Sizzle is a quarterly digital publication dedicated to enhancing culinary students’ learning and bringing
professional knowledge about the food service industry to enthusiasts and future culinarians.

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...

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...

Restaurants are closing the gap between farm and table

by Courtnee James Each year the National Restaurant Association’s (NRA) What’s Hot Culinary Forecast predicts food and menu trends for the coming year. In the...

Classical vs. Modern: Bouillabaisse Two Ways

"Bouillabaisse was a dish we served traditionally at the Restaurant Schlossli Woerth in Schaffhausen, Switzerland, where I worked as a Chef de Partie in...

All Smoke Everything: The BBQ trend has spread to desserts

A family outing. A long day of hiking. A chilly evening of telling scary stories around the campfire. And to top it all off,...

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...

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...

Yes, There Is a Scientific Unit of Spiciness

• Content sponsored by TABASCO® • Many of us love spicy food for its cravable quality and the feel-good rush we get after eating it. Heat doesn’t...

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