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 choose, store and use apricots (plus 4 interesting facts about them)

  Think you’re an apricot expert? Take the July 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. APRICOT is a drupe, or...

12,000-year-old grains are making a comeback

Ancient grains are making a comeback thanks to farmers and chefs dedicated to the old ways   W ild cereal plant growth, such as barley and wheat,...

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 Does it Take to Be a Restaurant Manager?

by Suzanne Hall   Culinarians who don’t want to spend all day (or all night) in the kitchen but still want to be part of a...

Why do people love cheese so much? We asked a cheese company chef

  A CF Chef Evan Topel began his career at the American Club in Kohler, Wisconsin, eventually becoming the sous chef at the resort’s Cucina Italian...

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...

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,...

Featured on