Food

Did you know that Hamilton Beach Commercial kitchen equipment is sold in more than 95 countries? We’re always amazed to discover how talented chefs use our culinary blenders, immersion blenders, rice cookers and more to put their distinctive stamp on local cuisine. Here are just a few of our favorite global dishes, with recipes and demonstrations.

Why does every restaurant kitchen need a commercial stand mixer? Here’s the simple answer: Power.

Compared to a hand-held mixer, a stand mixer brings unparalleled power to food preparation. The heavy-duty motor can handle demanding jobs like kneading sticky dough or beating airy batters. Choose your speed and attachment and just let the stand mixer do the work, hands free.

But not all stand mixers are created equal. We designed the CPM800 8-quart/8L stand mixer to meet the specific needs of professional chefs. Here’s what they wished for: the 10 features that define the best stand mixers for restaurant kitchens.

Continuing with our recap series, here are the top blog posts from the Food blog for 2021. These posts got the most views, regardless of when they were published. You can read more by visiting the HBC Food blog. 

Read on...and if you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

Continuing with our recap series, here are the top blog posts from the Food blog for 2020. These posts got the most views, regardless of when they were published. You will only see one of our Foodservice Hero Profiles listed here, but we profiled 10 different people in the foodservice industry who were nominated for recognition by their peers. You can see more of them by visiting the HBC Food blog. 

Read on...and if you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

Continuing with our recap series, here are the top blog posts from the Food blog for 2019. These posts got the most views, regardless of when they were published.

Read on...and if you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

Continuing with our recap series, here are the top blog posts from the Food blog for 2018. These posts got the most views, regardless of when they were published.

Read on...and if you see content you like, be sure to join the HBC Community for regular updates, whether it's Beverage, Food, Hospitality or Recipes.

Stewed tomatoes. Macaroni. Stir-fried cabbage.

Haute cuisine it's not; but in the hands of Chef Amory James and his army of volunteers in hairnets, home-style recipes like these change lives. Every day, FeedMore's Community Kitchen in Richmond, Virginia, dishes out more than 3,000 healthy meals for the region's needy children, elderly and homebound clients. We asked Chef James for a few pro tips and took a look behind the scenes of this innovative nonprofit.

The chefs spoke. And we listened.

Chefs in kitchens around the world told us they needed an advanced culinary blender at their side. They needed a blender that was versatile enough to allow them precise control, but had enough power to handle all the fresh ingredients that are the mainstay of modern kitchens. Most importantly, they needed a blender that could unleash their creativity and help them to put their signature of flavor in every dish, no matter what the style of cuisine. We took note of everything they said — and we delivered.

The days of plain roller dogs and two pots of coffee are over. In the realm of food and beverages, convenience stores can no longer stick to the tried and true.

For millennials, especially, it's all about customization, says Joe Chiovera, principal at XS Foodservice & Marketing Solutions and a 19-year c-store veteran: "It's not only in the ingredients, it's when I want it and how I want it." Toasted, pressed, cold, in a bowl, in a burrito or bunless? Young customers are accustomed to having options.

Here's what convenience store companies need to know about adding customized beverage and food offerings. 

Saddled with student loans, stuck in low-wage jobs, supremely geeked out and still living with their parents — millennials, at least as they are painted by the headlines, don’t appear to be the best prospects for restaurateurs. But look beyond the stereotypes and it’s clear that millennials, who were born between 1979 and 2000, love to eat out. They're dedicated foodies who eat in restaurants nearly 10 times per month — significantly more than Gen Xers or boomers. They currently account for 22 to 24 percent of restaurant spending in the US, and they are expected to account for 40 percent by 2020.