July 2009

It may seem silly to grill a server about the contents of the pizza sauce or the brownie sundae, but to someone with a food allergy or intolerance, it’s a serious concern. Jennifer Parks, managing partner of Pizza Fusion in Mesa, Arizona, has two d...

A quick survey of appetizers on the restaurant landscape shows that many are still serving the old standbys. Indeed, Mintel Menu Insights, a leading market-research company, lists these as the most common listings: samplers; buffalo wings; nachos; mo...

An exhausted Justin Wadstein yawns after working 16 of the last 24 hours at Kianti’s Pizza & Pasta Bar in Santa Cruz, California. For the 23-year-old pizza maker, it’s payback time: In early April, he spent a week competing in the acrobatic d...

At any restaurant, the quality of the food served is the most important factor in a customer’s happiness. But it’s not the only thing that matters. Consciously or not, customers are forming an opinion about their dining experience from the moment...

From time to time I get requests from readers asking for a dough formula suitable for making calzones. The truth of the matter is that while you can use a specific dough formula for making calzones, your regular pizza dough will work just fine in thi...