Alan Sytsma

Assistant Editor

Photograph by Romulo Yanes

Ground beef, wrapped in a flour tortilla, deep-fried until crisp, and smothered with electric-orange nacho cheese sauce. This is the "Crispito," and this is how Alan’s love affair with food began in his third-grade cafeteria-a love affair that remains strong nearly 20 years later. Alan attended New York’s French Culinary Institute before joining Gourmet. And don’t worry, we have no plans to update Alan’s "Crispito" recipe for future publication in the magazine.

Alan Sytsma on


Cooking Schools: Experiential Cuisine

Will Goldfarb, the innovative pastry chef, can be as whimsical as he is chemically precise.
May 2008
wine + spirits + beer

2 Guys: How to Make a Good Thing Better

Beer that’s been aged in a whisky cask has a deep viscosity and a velvety pour, and this stuff could keep a car running smooth for months.
food + cooking

2 Guys, 3 Balls

…And a liver, some kidneys, and a heart.
food + cooking

A Rooster’s Wake-Up Call

It’s that “delicious, spicy taste,” with its hint of exoticism, that sets Sriracha hot sauce apart.
food + cooking

Which Came First, the Chicken or the Pig?

With this week's review of Barbuto in the New York Times, the hottest dish in Manhattan today is… roast chicken?
food + cooking

Now You're Cooking With Power

The other day, our Web Editor handed me a copy of the anime-esque "Cooking Mama 2: Dinner with Friends," a video game.
food + cooking

The Endorsement: Fish for Breakfast

"What are you eating?" said my friend, entering the kitchen this morning. My mouth was full, and I didn't realize she had woken up yet.
food + cooking

Lined Up

Reynolds (as in, Reynolds Wrap) must have research somewhere that says I'm in some sort of purchasing minority in that 1) I don't generally want to cook my food in nylon and 2) I find slow cookers to be pretty easy to clean....
chefs + restaurants

My Beef with Lam

This is the restaurant that has, in my Midwestern opinion, the best C–SHD available anywhere.
wine + spirits + beer

Behold: The Bananimé

So what happens when you stick a bunch of circus peanuts into some cheap vodka and let it sit for a few days?
Subscribe to Gourmet