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

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.

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.

Articles featured in the summer 2012 issue include:

Learn how to prepare salmon a la nage, two ways.
Get a lesson in leadership in “What Makes a Leader?”
You’ll leave craving pies of all shapes and sizes after reading “Easy as Pie.”
Talk about a dream job. Find out what it’s like to work as a yacht chef.
Join us for a culinary tour of Spain.
Meet Faz Poursohi and find out how this Iranian-born chef built his California restaurant empire.
Wondering where to eat in San Francisco? Local culinary powerhouses offer their advice.
View the full issue.

Articles featured in the spring 2012 issue include:

Learn how to prepare bouillabaisse, two ways.
From wine lists on tablets to apps, find out how restaurants are embracing technology.
Learn about vegetarian and vegan cuisines and this growing dining segment.
Searching for the right career path? Consider catering.
Get a taste of Guadalajaran cuisine.
Meet Justin Bogle, the young chef at the helm of Michelin-two-star restaurant Gilt in New York.
Wondering where to eat in Boston? The city’s best chefs weigh in.
View the full issue.

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