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.

Food Historians Look to the Past for a Taste of the Future

  This story originally appeared in the Spring 2017 issue of Sizzle Magazine. Click here to read more Sizzle stories. By Suzanne Hall Few professions are as...

How to draw culinary inspiration from other cultures — the right way

You can stroll the taco stalls throughout Mexico City, browse the hawker markets for satay or Zhen Zhen porridge in Singapore, grab jerk chicken off a street-side grill in Jamaica, buy a hot dog off a cart in New York, nab elote from a table in Chicago or pick up a cup of frites with mayonnaise in Amsterdam. In cities all over the world, people set up stands or stalls and sell food they have passionately cooked for years, sometimes generations, to offer folks on the go a quick, delicious and inexpensive meal. Most cultures contribute to street food and the environments in which their wares are sold can range from a single stand set up on a street corner in a busy neighborhood or a bustling market offering dozens of dining options.

Classical vs Modern: Sole meunière

Sole meunière was the dish that made American chef Julia Child fall in love with French cuisine. She declared the light, simple dish —...

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...

Add more value to your menu with these cuts of pork shoulder

Instructions by Kari Underly, principal of Range® Inc. & Range Meat Academy and author of The Art of Beef Cutting   M aking money on costlier ingredients...

What it’s like to be an apprentice at the world’s toughest culinary exam

ACF’s CMC exam provides a unique learning opportunity to culinary students   In the weeks before the American Culinary Federation’s 2019 Certified Master Chef (CMC) exam,...

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 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...

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