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.

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,...

Slice of Life: Culinary Knowledge Bowl gold medalist Rachelle Murphy

Culinary students come from all backgrounds, are all ages and all ethnicities. The one thing they all have in common is a passion for cooking....

What exactly is kombucha?

  You’ve likely seen bottles of kombucha on the shelf at your local grocery store, or maybe even your local health food store. It usually...

Get Funky: A Guide to Fermentation

  From chocolate to cheese, salami, wine, pickles and bread, many of the world’s greatest delicacies are the products of fermentation. However, it wasn’t so long...

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...

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 —...

News and Notes: Summer 2018 edition

Heads Up The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and vinegar....

Recipe: Habanero Crab Apple Jelly

Two new books from Chelsea Green Publishing this year discuss new uses for foraging in both food and drink. The Fruit Forager’s Companion: Ferments, Desserts,...

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