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.

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,...

Recipe: Diablo Prawns with ghost pepper sauce

by Jodi Helmer • Recipe courtesy of Andrew Garrett, executive chef and founder of NW Elixirs In honor of International Hot and Spicy Food Day...

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 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...

10 Facts About Being a Food Stylist

What Chefs Should Know About This Unique Career Path By Kenya McCullum That juicy burger billboard on the side of the highway enticing people to come...

How to make whiskey in six easy steps

An inside look at what it takes to make bourbon   T o be called Champagne, sparkling wine must come from a certain region of France. Tequila,...

This chef eats bugs, and wants you to, too

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...

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,...

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