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.

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...

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...

11 miso-related things to know (including an amazing salmon recipe)

IIf you only know miso from its role in soup at sushi restaurants, you’ve been missing out. The fermented soybean paste — salty, slightly sweet...

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...

How strong mentors led this chef all the way to the Culinary Olympics (twice!)

C hef Jesus Olmedo is heading to Stuttgart, Germany in February to compete with ACF Culinary Team USA in IKA, known as the "Culinary Olympics"....

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,...

ACF chefs to talk career paths with students

Starting this month, the American Culinary Federation is launching a new educational webinar series in partnership with Nepris. Each quarter, there will be a...

Recipe: Nitro Cricket Ice Cream

Kristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to native, post-modern cuisine, in February...

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