Sizzle Magazine Archives - 2016
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Winter 2016
Articles featured in this issue include:
- Learn how to prepare chocolate pot de crème two ways.
- Meet the farmers and chefs who prefer heritage breed meat and why they made the switch.
- Understand why a green restaurant design is good for business.
- Discover what it's like to work in the emerging food technology chef industry.
- Master the art of proper sushi rice technique in By Degrees.
- See what students at Flint Hills Technical College have to say about the food truck practicum.
- Learn from the experience and expertise of D.C. chef Ruth Gresser.
- View the full issue.
Web exclusives:
- Answers: Did you take The Quiz? Get the
winter 2016 answers.
- Watch a video of Andy Matsuda mixing sushi rice:
Fall 2016
Articles featured in this issue include:
- Learn how to prepare a Wisconsin-style fish fry two ways.
- Grasp how helping small farmers fits into a sustainability ethos.
- Explore the benefits of and best uses for root vegetables readily available this time of year.
- Discover the emerging home meal delivery industry and what it's like to work in this segment.
- Master the making of the perfect poelé in “By Degrees.”
- Explore Southwestern cuisine in American Regional Flavors.
- Learn from the experience and expertise of Atlanta chef Todd Ginsburg.
- Discover what it takes to run an ice-sculpting business from Julie Dupont in Industry Profile.
- View the full issue.
Web exclusives:
Summer 2016
Articles featured in this issue include:
- Learn how to prepare Central Texas barbecue brisket two ways.
- Gain insight into effective restaurant efforts to conserve water and energy.
- Explore the ingredients and sensibilities of Southern cuisine—menu trend.
- Discover the work-life balance of being a corporate training chef.
- Master the making of sweetbreads Grenoble in “By Degrees.”
- Explore California cuisine in American Regional Flavors.
- Learn from the experience of Nashville, Tennessee, chef Jeremy Barlow.
- Discover the ins and outs of life as a product development chef from Catherine Proper in Industry Profile.
- View the full issue.
Web exclusives:
Spring 2016
Articles featured in this issue include:
- Learn how to prepare tournedos Henri IV two ways.
- Foodservice establishments share best practices for curbing food waste.
- Hawaiian cuisine is on its way up, again. Discover the chefs bringing it back.
- Chefs are passionate about social causes and, for some, doing good works becomes a career.
- Learn how to prepare a vegetarian carpaccio in “By Degrees.”
- Explore America through its cuisine. Learn more about the food of the Ozarks.
- Chicago chef Sarah Stegner cares about people having access to good food. Discover what drives her.
- Chef-writer Andrew Friedmann shares his career advice.
- View the full issue.
Web exclusives:
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.