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

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.

Web exclusives:

• Forest to Fork: Learn some of the major groups of wild edible plants.
• Answers: Did you take The Quiz? Get the winter 2013 answers.

Fall 2013

Articles featured in the fall 2013 issue include:

• Learn how to prepare dessert financiers two ways.
• Discover useful culinary resources that professional chefs rely on.
• 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.

Web exclusives:

• Recipes: Try these easy nonalcoholic drink recipes from Storefront Company, Chicago, and Rhona Kamar, chef/co-owner of Ramsi’s Café on the World, Louisville, Ky.
• Answers: Did you take The Quiz? Get the fall 2013 answers.

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.

Web exclusives:

• Recipe: Check out this recipe for Vegan Gluten-Free Lemon Poppyseed Ice Cream created by Sally Bowers.
• Answers: Did you take The Quiz? Get the summer 2013 answers.

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.

Web exclusives:

• Answers: Did you take The Quiz? Get the spring 2013 answers.

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.

• 2017 Sizzle archives
• 2016 Sizzle archives
• 2015 Sizzle archives
• 2014 Sizzle archives
• 2013 Sizzle archives