Sizzle Magazine Archives - 2013

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

Winter 2013

Sizzle - Winter 2013

Articles featured in the winter 2013 issue include:

  • Learn how to prepare pommes chevreuse two ways.
  • Discover the fine points of foraging for menu ingredients.
  • See solutions for gluten-free items in five key menu areas.
  • Observe the exciting job possibilities available at resorts.
  • Writing with chocolate is the final touch on a cake. Learn how to do it in “By Degrees.”
  • Explore the cuisine of Egypt.
  • Learn from the passion of Minneapolis chef Isaac Becker.
  • Atlanta offers many great restaurants. Check out the local cuisine.
  • View the full issue.

Fall 2013

Sizzle - Fall 2013

Articles featured in the fall 2013 issue include:

  • Learn how to prepare dessert financiers two ways.
  • Discover
  • See how nonalcoholic beverages mirror food trends.
  • Observe all the job possibilities available in the senior-care venue.
  • Terrines are classical cold preparations. Learn how to make Duck Terrine with Pistachios and Dried Cherries in “By Degrees.”
  • Explore the cuisine of the Philippines.
  • Learn from the passion of New York chef Bill Telepan.
  • Austin, Texas, offers many great restaurants. Check out the local cuisine.
  • View the full issue.

Summer 2013

Sizzle - Summer 2013

Articles featured in the summer 2013 issue include:

  • Learn how to prepare carottes a la vichy two ways.
  • Discover the value of a restaurant garden in the new sustainable climate.
  • See how chefs apply their flavor signature to housemade ice cream.
  • Join the retail ranks by becoming a supermarket chef in charge of foodservice operations.
  • Bacon makes everything taste better. Learn how to make it yourself in “By Degrees.”
  • Explore the cuisine of China.
  • Learn from the passion of “Cake Boss” winner Dana Herbert.
  • Nashville offers many great restaurants. Check out the local cuisine.
  • View the full issue.

Spring 2013

Sizzle - Spring 2013

Articles featured in the spring 2013 issue include:

  • Learn how to prepare crêpes two ways.
  • Get a jump on your job search with a portfolio that will impress potential employers.
  • Pretzels are classic and approachable. Learn how to give them a gourmet spin in the article “New Life for Pretzels.”
  • Use your culinary career to make a difference in children’s lives. Consider the advantages of working in K–12 school foodservice.
  • Even those not focused on baking and pastry will benefit from knowing how to make focaccia in “By Degrees.”
  • Explore the cuisine of Guam.
  • Discover how famed chef Rick Tramonto got to where he is today.
  • Philadelphia offers many great restaurants. Check out the local cuisine.
  • View the full issue.

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.