Pop open a bottle of Marsala wine and make Chef Santo Bruno's classic Italian-American dish that everybody loves.
Chef Brian Hernandez recently met with Bess Wightman of AutoFry at the NRA Show to demonstrate the incredible features of the MTI-10X fryer. "With these machines," Wightman says, "you can really just plug them in and start counting your profits." Watch this exclusive video interview and demo to learn more! … More
“If flour is the body of the pizza, yeast is the soul,” says Paul Bright, innovation manager at St. Louis-based AB Mauri North America. Who knew humble yeast could be described so poetically? But there are several reasons for its crucial place in dough making—and several different types available, from … More
Hello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because they don’t believe it’s cost-effective. Yes, caviar is expensive, but there are many types of caviar to choose from. Shop around, … More
Tasty finishing oils (also called anointing oils or condiment oils) work perfectly in a pizzeria because they can be used in so many ways, across the menu—think dipping oils, salad dressings, or drizzles atop your signature pies or side items. The possibilities are endless: High-quality extra-virgin olive oil (EVOO), truffle … More