In the Kitchen

Edmonton – Despite the increasing popularity of plant-based protein alternatives like Beyond Meat hamburgers, a new University of Alberta study suggests that changing attitudes about meat consumption is a slow and complicated process. The University of Alberta reports. | READ MORE
Never underestimate the importance of great dough. As few as five simple ingredients become the base of your pizza, and good or bad, it all starts here.  
Following a tasting event at the Après Wine Bar in Toronto featuring Parmigiano Reggiano in a fusion menu with cocktail and wine pairings, the Parmigiano Reggiano Consortium shared fun facts about what it calls “the King of Cheese.”
Sardinia – Delicate and impossible to replicate, su filindeu – or the “threads of God” – is a pasta made of hundreds of tiny strands by a single woman in a hillside town in Sardinia. Pocket/Saveur reports. | READ MORE
Denver, CO – The Annex by Ardent Mills will partner with Colorado Quinoa to clean, mill and market quinoa grown in Colorado’s San Luis Valley.
Do you build your pizzas with the cheese on the top of the toppings, or do you put the cheese on the bottom, meaning, underneath the toppings? What's the difference? Is there a difference?
Last year's Canadian Pizza Summit and Chef of the Year Competitions saw many great pizza moments. Here are a few – to whet your appetite for the next Summit on Oct. 21.
Las Vegas, NV – Canadian Pizza Chef of the Year Giuseppe Cortinovis, of Ignite Pizzeria in Vancouver, talks about his winning pizza and why he likes to compete. 
Las Vegas, NV – Canadian Pizza Chef of the Year Dean Litster, of Armando's Pizza in Windsor, Ont., talks about his winning pizza and why he likes to compete. 
Summer's coming! Here are tips for matching liquor with fruit to create delicious fruit cocktails, courtesy the Joey Restaurants.
Sofia Butera, owner of Il Sorriso Cafe & Pizzeria in Niagara Falls, Ont., since 2010, has a pizza on her menu called Fragoni (also pronounced Fraguni). It’s a light version of the pizza rustica loved by many of Italian heritage and traditionally enjoyed – hot or cold – by so many at Easter and on other family occasions.
Sofia Butera, owner of Il Sorriso Cafe & Pizzeria in Niagara Falls, Ont., has a pizza on her menu called Fragoni (also sometimes pronounced Fraguni). It’s a version of the pizza rustica loved by many of Italian heritage and traditionally enjoyed – hot or cold – by so many at Easter and other family occasions.
Saltair, B.C. – Retired Vancouver Island University baking instructor Martin Barnett has opened Seraphina’s Oven, a training centre for artisan baking that employs five red seal certified instructors. The Ladysmith Chemainus Chronicle reports. | READ MORE
Sault Ste. Marie, Ont. – City officials in Sault Ste. Marie, Ont., have their eyes on an asphalt-compacting technology that could eliminate small cracks that lead to potholes. Soo Today reports. | READ MORE
The wood-fired oven outside the Montgomery Inn Museum in Etobicoke, Ont., is a 19th-century tool used to teach 21st-century students.
Toronto – The Canadian pizza scene is different from any other. The Canadian Pizza Summit and Chef of the Year Competitions celebrates the tradition, diversity and passion of Canadian pizza. It is the only event in Canada dedicated to the art and business of making pizza.
Bainbridge Island, WA – A small pizzeria near Seattle, Wash., says it's maintaining a genuine piece of Klondike Gold Rush history – a sourdough starter that has been alive about 120 years. CBC News reports. | READ MORE
This week's episode of Bakers Journal This Week marks the launch of a new three-part series on sourdough baking. Part 1 features Karl De Smedt, communication and training manager at Puratos, who shares some key aspects of sourdough’s fascinating nature. Our sister magazine, Bakers Journal reports. | READ MORE
Considering opening a bakery café or adding house-made desserts to your menu? Looking to learn new baking skills to enhance your pizza dough? The new Artisan Baking Expo, held in conjunction with the International Pizza Expo, was the place to pursue those aspirations.
Troy, OH – Hobart, a manufacturer of commercial food equipment has announced the winners of both a custom-painted mixer and a food processor.
Troy, OH – Hobart will give away a Legacy HL662 mixer designed on a craft beer theme at the International Pizza Expo and, in a separate online giveaway, an FP150 continuous-feed full hopper food processor.
Today's marketing wisdom from Hilary Drago, marketing manager at Pizzeria Libretto in Toronto.
Here are the answers to Michelle Brisebois' Marketing Insights trivia:
Las Vegas, NV – Hobart has announced it will give away a custom-painted Legacy HL662 Pizza Mixer valued at $20,000 during the 2017 International Pizza Expo next week in Las Vegas.

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