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.
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
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
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.