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.

Are superfoods really all that super?

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...

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...

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...

You’re only 7 days away from infinite sourdough bread

How does one begin the journey of making naturally leavened bread? It starts with an incredible sourdough starter from scratch by Maurizio Leo, baker and...

Want to write your own cookbook? Here’s what you need to know

  By Jody Shee   Trained culinarians with recipe-development know-how and a gift and passion for communication might consider the career path of cookbook author. Though it...

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...

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...

Escoffier’s classic Peach Melba gets a dramatic modern remake

  The classic dish Peach Melba was created by legendary French chef Auguste Escoffier in 1892 or 1893 at the Savoy Hotel, London, to honor...

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