Colleen Cross

Colleen Cross

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Wednesday, 30 January 2019
Giuseppe Cortinovis never fails to surprise me. In the past, our Traditional Chef of the Year has wowed me with his dough experimentation, amazed me with his travels around the world in search of ideas and impressed me with his capacity to learn.
Thursday, 14 February 2019
Canada’s Food Guide is an important tool but maybe not for the reasons you think.
Wednesday, 12 December 2018
A deliciously fresh pizza with warm baked dough, salty tomato sauce and gooey cheese is a delight for the senses. There are few foods that could satisfy me on a daily basis, but pizza is one of them. CNN looks at the addictive nature of pizza. | READ MORE
Tuesday, 04 December 2018
Forget Santa. We all know the holidays are about spending time with loved ones, showing kindness to others and sharing delicious food. I spoke with three pizza professionals who are helping unite their communities by making creative, delicious pizzas and serving them with love.
Monday, 31 December 2018
I recently watched an episode of CBC’s Marketplace that pitted three third-party delivery services in Toronto against each other to win over young food bloggers.
Friday, 09 November 2018
The pizza industry is no slouch when it comes to promoting and supporting good causes. Judging by the number of charity efforts linked to independents and chains, community giving is in its DNA.
Wednesday, 14 November 2018
The five-year mark is big for restaurants. That’s one reason The Catherwood and the Kiln threw a backyard party last spring to celebrate its milestone.
Thursday, 15 November 2018
We were recently asked by a loyal reader to include more “pizza love” in the magazine. So I am using this space to focus on the fun, creative side of pizza. (I’ll talk business next time.)
Friday, 28 September 2018
Pizza and bowling seem to go together. They are both fun, shareable experiences that are easily customizable. Bowlers can take their families, friends can join a league, folks young and old can enjoy a date night at the local lanes.
Friday, 28 September 2018
On the first day of my summer job at Andy’s Drive-In restaurant, several things were burned into my 14-year-old brain:

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