Overview of ACF Publications

Give The National Culinary Review and Sizzle to yourself, co-workers, family and friends.

Only $50 for a year subscription to The National Culinary Review.

Only $19.95 for a year subscription, four issues, to Sizzle.

Rates for new U.S. subscriptions only.

The National Culinary Review

Launched in 1932, The National Culinary Review is the flagship monthly magazine of the American Culinary Federation (ACF). Distributed to more than 22,000 chefs and culinary professionals, The National Culinary Review contains chef-tested recipes, industry news and culinary techniques, and is an educational resource for everyone interested in food preparation. The National Culinary Review is a benefit of membership in the American Culinary Federation, and is also available by paid subscription.

• Just A Taste…June 2009 (7.16 MB)

Sizzle: The American Culinary Federation Quarterly for Students of Cooking

Sizzle: The American Culinary Federation Quarterly for Students of Cooking, launched in 2004, is the only magazine in the United States dedicated to enhancing the education of the culinary student. Sizzle features food trends, recipes, tips and advice from successful chefs, culinary techniques and more. Sizzle is distributed quarterly to 340 culinary programs nationwide with more than 48,000 students enrolled, and is also available by individual paid subscription.

• Just A Taste…Summer 2009 (2.10 MB)

The Culinary Insider

The Culinary Insider is ACF’s electronic newsletter featuring the latest culinary news, events, continuing education opportunities and more. It is distributed every other week to approximately 14,000 readers. Read the latest issues in the archives or subscribe for free.

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