Canadian Pizza Magazine

In the Kitchen


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In the KitchenNewsIngredientsTrends

November 7, 2023
Technomic forecasts 2024 year of the tomato

In the KitchenNewsProductsIngredientsNew Products

October 23, 2023
ICCO offers Toronto master class on flour types

In the KitchenNewsIngredientsTrends

October 20, 2023
Pepper X earns world record title as hottest pepper in the world

In the KitchenFeaturesIngredientsTrends

October 17, 2023
Fall pizzeria menus in Canada get a fresh twist with seasonal toppings

In the KitchenNewsIngredientsTrends

September 16, 2023
New production specifications released for Prosciutto di Parma PDO

In the KitchenNewsIngredientsTechniques

September 7, 2023
Creating consistent sourdough: Researchers identify and quantify 21 key compounds

In the KitchenFeaturesBusiness and OperationsMarketingRecipesTrends

September 5, 2023
The Pizza Chef: Halloween apples, bat guts and dough brains, oh my!

In the KitchenNewsBusiness and OperationsTools of the Trade

August 24, 2023
Rational Canada opens new headquarters and marks 50th anniversary

In the KitchenNewsBusiness and OperationsIngredientsRecipesTechniquesTrends

August 24, 2023
Baking demonstrations and seminars at first Great Lakes Grain Gathering

In the KitchenNewsProductsBusiness and OperationsNew ProductsTools of the Trade

August 15, 2023
New food-service equipment and supplies outlet opens in Toronto

In the KitchenProductsNew ProductsTools of the Trade

August 15, 2023
Turpone portable pizza oven features ceramic stone

In the KitchenNewsBusiness and Operations

July 5, 2023
Archaeologists discover painting of ‘pizza ancestor’ in Pompeii

In the KitchenNewsBusiness and OperationsTechniques

June 22, 2023
Save the date! Canadian Pizza Summit East and Chef of the Year Competition set for Oct. 30

In the KitchenFeaturesBusiness and OperationsRecipesTechniquesTrends

June 21, 2023
The Pizza Chef: Single bake versus double bake

In the KitchenFeaturesRecipesTrends

June 20, 2023
Recipe: 100% Whole Grain Buckwheat Sourdough with Sesame, Honey and Beer

In the KitchenNewsProductsIngredientsNew Products

June 19, 2023
(Un)Think Awakened Flour uses whole wheat kernel

In the KitchenNewsBusiness and OperationsIngredients

June 19, 2023
Cooking pizza in Italy is costlier as olive oil price jumps

In the KitchenNewsBusiness and OperationsIngredientsPodcast

June 1, 2023 | Brought to you by Lallemand Baking
Podcast: Dough Strengtheners and Gluten Replacers

In the KitchenFeaturesBusiness and OperationsIngredientsRecipesTechniquesTools of the TradeTrends

April 24, 2023
Canadian Pizza Summit West program at Bakery Showcase

In the KitchenNewsBusiness and OperationsIngredients

April 18, 2023
Prosciutto di Parma marks 60th anniversary

In the KitchenFeaturesRecipesTrends

April 10, 2023
Recipe: Pastiera Napoletana Sandwich Cookies

In the KitchenFeaturesBusiness and OperationsIngredientsTools of the Trade

April 6, 2023
Tweaking your pizza or bakery operation

In the KitchenNewsIngredients

March 17, 2023
Mexico group shares tips on cooking with avocados

In the KitchenFeaturesBusiness and OperationsTechniquesTrends

February 21, 2023
Trends in focaccia

In the KitchenFeaturesNewsBusiness and Operations

February 10, 2023
The circular economy of a recyclable pizza box: PPEC

In the KitchenFeaturesNewsTechniquesTrends

January 26, 2023
Italy’s pasta row: a scientist on how to cook spaghetti properly and save money

In the KitchenNewsStaffingTechniques

January 2, 2023
School of Italian Pizza adds New York style class

In the KitchenNewsTechniquesTrends

December 19, 2022
Pizza Expo 2023 offers discount to Canadians