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.
Chef Christopher Allen Tanner, CEC, AAC, is the Director of the Columbus Culinary Institute at Bradford School. He is originally from upstate New York...
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...
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...
There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...
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.
