Sizzle Magazine Archives - 2012

Looking for a past issue of Sizzle: The American Culinary Federation quarterly for students of cooking? You’ll find all past digital issues here.

Winter 2012

Sizzle - Winter 2012

Articles featured in the winter 2012 issue include:

  • Learn how to prepare eggs Benedict, two ways.
  • Learn more about the path to becoming an executive chef in “Foodservice Manager.”
  • Heirloom beans have become popular in the U.S. Read more about the unique fresh and dried ingredients that complement them in “Heirloom Beans Preserve History.”
  • The applications of sous vide are vast. Learn how to make Latin-style sous vide pork belly in “By Degrees.”
  • Explore the cuisine of Germany.
  • Meet Ryan Poli, a Chicago chef bringing Spain to the plate.
  • Chicago is their kind of town. Check out the Windy City’s best cuisine, as recommended by local chefs.
  • View the full issue.

Web exclusives:


Fall 2012

Sizzle - Fall 2012

Articles featured in the fall 2012 issue include:

  • Learn how to prepare Black Forest cake, two ways.
  • Get tips to manage your finances and minimize debt in “Money Management: 101.”
  • Gastropubs are trending across the U.S. Read more about the scratch-made dishes and updated favorites in “Pub Grub.”
  • You may consider becoming a cooking school instructor after reading “Making a Difference.”
  • Explore the cuisine of Italy.
  • Meet Sue Zemanick, a chef in New Orleans who is using her family roots to inspire her food in the Big Easy.
  • There’s more to Cleveland than rock ’n roll. Check out the local cuisine.
  • View the full issue.

Web exclusives:


Summer 2012

Sizzle - Summer 2012

Articles featured in the summer 2012 issue include:

Web exclusives:


Spring 2012

Sizzle - Spring 2012

Articles featured in the spring 2012 issue include:

Web exclusives:


Read Other Archived Issues

Read more interviews, get more recipes and learn more about interesting culinary career paths by viewing past issues and web exclusives.