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.
Think you're a molasses expert? Take the January 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.
Molasses is a...
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...
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...
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,...
Maintaining control with classes,
a job and personal responsibilities can be tough
M
aking time to study is far more important than getting boba tea with your...
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.
