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.

How chefs drive research and development

by Christopher Tanner, CEC, AAC, Director of the Columbus Culinary Institute at Bradford School When a consumer picks up a commercial food product in a grocery...

Everything you ever wanted to know about rutabagas

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,...

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...

Why building a diverse team in your kitchen is important

One might expect the food on a college campus to be mostly quick-service chains and dreary dining halls. But on the campus of the...

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...

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...

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,...

What exactly is kombucha?

  You’ve likely seen bottles of kombucha on the shelf at your local grocery store, or maybe even your local health food store. It usually...

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