Sizzle

What is Sizzle Magazine?

Sizzle: The American Culinary Federation quarterly for students of cooking is a free quarterly digital magazine that features articles about the latest culinary trends and career paths, step-by-step demonstrations, recipes and interviews with leading chefs in the industry. Below are current and past issues.

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Enter your e-mail address below to subscribe for free. On the sign-up page, please make sure to select “Sizzle - Digital Magazine” as your interest. You’ll receive an e-mail alert when each issue is available. Please add sizzlemagazine@acfchefs.net to your contacts to make sure all email notifications are received.

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Looking for additional recipes and archived answers to Sizzle quizzes? If so, visit the Sizzle Extras page. And don’t forget to follow Sizzle on Facebook and Twitter.

Instructor Resources

Educators are encouraged to tell students about Sizzle and use it in the classroom as reading assignments or as a tool for discussions. In an effort to help you utilize ACF’s publication, please download our 2012 editorial calendar to see what topics will be covered this year. In addition, download this Sizzle flyer to print and distribute to students. Stay tuned to Sizzle in 2012 for new additions, such as our comprehensive quiz.

View Current and Past Issues

Winter 2011

Articles featured in the winter 2011 issue:

• Learn how to prepare choucroute garnie, two ways.
• Navigate the crowded culinary marketplace and land your dream job.
• Find out why so many chefs are choosing “nose-to-tail cooking.”
• Love sports and nutrition? Find out if a career cooking for athletes is right for you.
• Learn how to make emulsified sausage.
• Get a lesson in determination from Mexico native Juan Real Urbieta.
• View the full issue.

Fall 2011

Articles featured in the fall 2011 issue:

• Learn how to prepare steak au poivre, two ways.
• Get a lesson in sustainability.
• Find out how ethnic appetizers are livening up restaurant menus in “First-Course Adventure.”
• Hospital food is getting better and better. Consider a career in this segment.
• Learn how to make Neapolitan gelato.
• Travel to Singapore to get a taste of the country’s hawker-style cuisine.
• Meet the 2011 ACF National Convention student award winners.
• Find out how Ana Sortun, once a shy girl from Seattle, became one of the leading American chefs creating modern Arabic-influenced cuisine.
• View the full issue.

Summer 2011

Articles featured in the summer 2011 issue:

• Learn how to prepare vichyssoise, two ways.
• Get inspired to compete.
• Find out why brunch is becoming popular all day long in “Let’s Do Brunch.”
• Consider a career as a hotel chef.
• Learn how to make veal osso buco milanese.
• Visit the open-air markets of Shanghai.
• Find out how Gosia Pieniazek and Artur Wnorowski took a leap of faith with their first restaurant, and how it paid off.
• View the full issue.

Spring 2011

Articles featured in the spring 2011 issue:

• Get recipes for seafood and rabbit paella, two ways.
• Learn what it takes to run a restaurant.
• Find out why so many chefs are working with domestic cheesemakers in “Cheese Culture.”
• Love your country, food and adventure? Consider a career as a military chef.
• Learn how to fabricate geoduck.
• Learn about Chile’s fresh fruit industry and its cuisine in “International Flavors.”
• François Kwaku-Dongo, a protégé of Wolfgang Puck, tells of his journey to America and how his unlikely cooking career began.
• View the full issue.

2010 Archives

See all 2010 Sizzle issues.