Pizza always tastes better when it's homemade, but once you learn about par-baking, you'll find out how much more amazing ...

1) Warm milk to lukewarm. In a large bowl, combine lukewarm milk and lukewarm water. Stir sugar in. Sprinkle yeast on. Gently stir and cover. Let sit for 5 minutes while it gets foamy. 2) Stir in the ...

When we think of authentic Italian pizza, this is what we think of! It is what I make when I am craving a little piece of Italy. Margherita means red sauce, green basil, and white cheese. Think of the ...

Great food has a powerful nostalgia. It can come from the aromas, the taste, the places we ate those meals, traditions that ...

Here's why a well-done pizza that's crispy on the outside can elevate your dining experience, and how to achieve the perfect ...

In pizza heaven, it is always 950 degrees. The temperature required to make an authentic Neapolitan pizza is stupidly, unbelievably hot—more blast furnace than broiler. My backyard pizza oven can get ...

Her Restaurants: Coquine and Coquine Market Café, both in Portland, Ore. What She’s Known For: Applying the rigor of fine dining to casual, seasonal fare in a neighborhood setting. Drawing from her ...

Greg Baker is a chef, restaurant consultant, and writer with almost 40 years of experience in the industry. As an expert in outdoor cooking, Greg has written more than 30 articles on grilling and ...

A cook working for a frozen Chinese food company created pizza rolls in the 1960s while looking for new ways to use an egg roll-making machine. According to his 2011 obituary in The New York Times, ...