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.

A hard lesson: Cider 101

Breaking Down Pork Shoulder   H ard cider isn’t new to American bars and restaurants. In fact, according to the Northwest Cider Association, cider was one of...

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...

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...

Cold Brew Coffee: How it’s made, where to get it and how to drink it

by Suzanne Hall   From Asia in the 1600s to Starbucks in 2019, cold brew has always had its followers. The Japanese made cold brew tea...

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...

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...

Maneet Chauhan’s totally over putting bacon in everything (and five more things you didn’t know about her)

  M aneet Chauhan's passion for all things culinary started at a young age. In her birthplace of India, she graduated at the top of her...

Titan Games competitor Chef Joshua Ingraham wants to help other chefs get healthy

  ACF chef Joshua Ingraham, CEC spends his days as culinary director for Cleveland Clinic in Cleveland, Ohio, but his secret superhero identity is The ChefNShape. Ingraham...

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