There’s something irresistible about biting into a warm, crispy apple pie. The crackle of golden crust, the spiced apple filling, and the rush of nostalgic flavor all combine in a single satisfying dessert. Fried apple pies have held a special place in American food culture, beginning in home kitchens and rising to fast-food fame. But...

What do hot honey wings, chili-glazed donuts, and sriracha-laced maple fries have in common? They’re all part of the flavor wave that’s taking over menus: swicy. A fusion of sweet and spicy, swicy dishes are showing up everywhere, from food trucks to global QSR chains. And for operators, that’s a golden opportunity to crank up...

Across the globe, commercial kitchens are rethinking their approach to frying technology. Gas bans are gaining traction, utility costs continue to shift, and sustainability goals are influencing purchasing decisions more than ever. The choice between gas and electric fryers is no longer just a matter of preference. For many operators, it’s a strategic decision that...

Frying may be universal, but the way commercial kitchens approach it varies dramatically from region to region. Some markets rely on high-capacity fryers to keep up with fast-paced service. Others prioritize precision for specialty dishes. Understanding these differences helps foodservice operators make informed decisions when investing in fryers, ensuring they meet demand while maintaining quality...

Fried food is a universal crowd-pleaser. It appears everywhere, from bustling street markets in Bangkok to Michelin-starred restaurants in Paris. Whether it’s a crispy falafel, a delicate tempura, or a perfectly golden soft-shell crab, frying techniques transcend cultures and cuisines. Beyond tradition, fryers also drive culinary creativity. Chefs are reimagining classic dishes, experimenting with premium...

Chicken has taken over menus worldwide. Once considered just another protein option, it has surpassed beef as the most adaptable and profitable choice for foodservice operators. Higher beef costs, consumer preferences for leaner meats, and the global obsession with fried chicken sandwiches have driven this shift. For operators, this means one thing: investing in the...

In 2025, the demand for plant-based menu options is pushing restaurant operators to rethink their approach to frying. As health-conscious diners seek sustainable, crave-worthy alternatives to traditional proteins, mushrooms have taken center stage. With its rich umami flavor and meaty texture, this versatile veggie revolutionizes fried dishes. This shift transforms how operators craft their menus....

Oceania’s culinary identity is a mosaic of diverse cultures, each contributing unique flavors and traditions. Comprised of thousands of islands in the Pacific Ocean, the region’s many fried foods reflect a rich heritage. With options from Hawaii to French Polynesia, the fried dishes of Oceania captivate diners and offer commercial kitchens opportunities to stand out....

There’s a lot in store for 2025, particularly regarding commercial fried food programs. From new fryer innovations to figuring out how to help profitability, many of the trends we expect to see are all rooted in particular challenges. Operators are pressured to meet rising customer expectations for innovative menus while navigating challenges like labor shortages...