In the Kitchen

Toronto – Two-thirds of food and beverages tested by a group of Ontario researchers, including baby foods and products marketed as healthy, were found to contain added sugar. CBC News reports. | READ MORE
France – A high dietary intake of cured and processed meats, such as ham and salami, is linked to worsening asthma symptoms, reveals research published online in the journal Thorax.
The Italian Chamber of Commerce of Ontario and Centennial College joined forces in November to showcase designated Italian foods by holding a week of chef workshops kicked off by a one-day food symposium.
Canada – A culinary byproduct generally considered to be nuisance waste has discreetly entered the menus of cutting-edge restaurants. Next year, there will be a whole lot more of it. Macleans reports. | READ MORE
When I was a child, my father told me to eat my vegetables first because they were the worst part of the meal and it was good to get them out of the way. I’m probably not alone. Many baby boomers have been raised to think of vegetables as a necessary evil instead of the main event.
Denver, CO – Ardent Mills will produce and sell a pasta made with a blend of semolina and its Ultragrain whole wheat flour through Armour Specialty Marketing.
This vegan, gluten-free winter pizza showcases butternut squash roasted along with a head of garlic and processed until it turns into a smooth, creamy sauce. One Green Planet has the recipe. | READ MORE
Here is a white pizza recipe featuring shiitake mushrooms from The Tiffin Box, courtesy Mushrooms Canada. | READ MORE
This pasta recipe, featuring pine nuts and farfalle pasta, appears courtesy of the Italian Chamber of Commerce of Ontario.
Toronto – If you're looking to add a fruit or dessert to your menu, check out this innovative recipe, which comes courtesy of 2013 Canadian Pizza Chef of the Year Rocco Agostino of Pizzeria Libretto in Toronto in co-operation with the Wild Blueberry Association of North America.
New York – The chefs at Wild, a farmhouse-chic eatery in New York City, offer a completely gluten-free menu (save for one ravioli dish) and specialize in pizza. Here is their recipe for Skinny Bitch Pizza. In-Style reports. | READ MORE
Carlo Raillo came to Canada from Italy almost five years ago and brought with him a passion for pizza. Raillo has twice been Canadian Pizza magazine Chef of the Year, first with a breakfast pie and then with a latté-inspired dessert pizza. Last October, he won our special Champion of Champions Challenge at the 2015 Canadian Pizza Show after presenting a delightful seasonal Pumpkin Pie Pizza.
Simcoe, Ont. – "Real" sourdough is relatively easy to make, maintain and work with, writes chef Alan Dumonceaux. Find out how in the latest issue of our sister magazine Bakers Journal. | READ MORE
Toronto – Chef Paolo Cacciani of Rome shares pasta-making tips at Centitalia, a food forum recently hosted by the ICCO and Centennial College's Hospitality, Tourism and Culinary Arts program in Toronto.
Are your customers tired of the same old vegetable toppings on your menu? Maybe they are asking for something new or a variation of something old? Perhaps they’d like something with a bit more flavour?
Toronto – Watch how Za Pizzeria in Toronto makes turkey and cranberry pizza.
Woodbridge, Ont. – Learn how to make a smooth pizza dough ball from professional pizza chef Roberto Federici.
In this video from Insider, bakers dive into an oven to bake lavash, a type of flatbread that originated in Armenia.
Spicing up pizza toppings with ethnic influences was a noticeable trend from ingredient exhibitors at this year’s Canadian Pizza Show, but it was simplicity that won over the judges in the Canadian Pizza magazine Chef of the Year competition, which saw a repeat champion showcasing a very modern-world pie.
I’ve had the honour and privilege of judging for the International Pizza Challenge and finals at the annual Pizza Expo in Las Vegas, and I’ve also judged in Italy and France.  I’m often asked about how a pizza is evaluated. While most competitions have their own distinct rules, after years of experience, I’ve incorporated my own methods into the guidelines for each event.
Charlottetown – An entrepreneur in Prince Edward Island has developed a fry-cutting machine that can cut 23 kilograms, or 50 pounds, of potatoes in less than a minute. CBC News reports. | READ MORE
Salinas, CA – California oven manufacturer Forno Bravo has updated the Intertek certification in Canada of its wood- and gas-burning commercial pizza ovens and wood-burning residential pizza ovens.
Canadian Pizza magazine’s annual pizza party, held Oct. 19 at the International Centre in Mississauga, Ont., provided a trifecta of attractions: a trade show tailored to the pizza industry, an educational program aimed squarely at helping operators thrive and a competition stage that delivered on excitement.
Toronto – A car that allows customers to order food from a restaurant through an integrated tablet is on display at Roy Thomson Hall in Toronto. The Globe and Mail reports. | READ MORE

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