Americans love pasta. Whether it’s spaghetti and meatballs in grandma’s secret Sunday gravy or the classic macaroni elbow in cheesy cheddar, the numbers speak for themselves. As you’d expect, Italy leads the way in pasta production according to the most recent report from the International Pasta Organisation, but the United States isn’t that far behind. When it...

Frying oil is a must-have ingredient in every commercial kitchen. After all, some of our favorite foods tend to have that crisp, golden texture. As a result, deep frying has become a popular cooking method for restaurants and foodservice operations across the globe. If we can all agree on that — and I’m sure we...

A few years ago, Nashville-style hot chicken was rated one of the most important trends in all of foodservice. From fast casual to fine dining, different variations of this spicy favorite were popping up on menus across the country. And a few years later, they’re still there. So why do we love hot chicken? For...

Drums or flats? Runners versus fliers? Stems or flappers? Skateboard? Clothespins? Whatever words you use to describe the different parts of the chicken wing, it seems everyone has a favorite and is quick to defend that preference to the bitter end. But what about the beginning? As the story goes, there was a bartender in...

Introducing the Pitco ROV Rack Fryer. A riff on the original Legacy Rack Fryer, this new unit has some amazing benefits that can be summarized in just a few simple statistics. When compared to the Legacy units, the new ROV Rack Fryers have reduced the amount of oil used from 100 to 73 pounds of...