Culinary Forecast Predicts Local Sourcing, Environmental Sustainability, Healthful Kids’ Meals as Top Menu Trends for 2015

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(Washington, D.C.) The National Restaurant Association (NRA) each year gets in the kitchen with chefs to reveal the top menu trends for the coming year. For its annual What’s Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages andMore »

Quick Tips December 3, 2014

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Industry Headlines for December 3, 2014   2015 Pizza Today Menu Guide is now available   It’s here! Our second annual Menu Guide is packed with seasonal recipes from the world’s premier pizza makers. It’s ready for you to start experimenting. Just like last year, we’ve broken the recipes down by season. You’ll find traditionalMore »

Villa Italian Kitchen hosts Facebook Holiday Wish & Win Sweepstakes!

For a Holiday Smothered in Goodness Fans Can Enter to Win Prizes Instantly, take the Holiday Quiz, and get a Chance to Win $3000 Beginning Today thru Sunday, January 4th   MORRISTOWN, N.J., Dec. 1, 2014 /PRNewswire/ — Villa Enterprises Management, celebrating 50 years in business, announced their popular pizza brand, Villa Italian Kitchen, isMore »

Pie Five Pizza unveils minty treat for the Holidays

Chocoholics get early Christmas present with Andes Mint Brownie Pie   DALLAS, Dec. 1, 2014 /PRNewswire/ — Everyone knows the best thing to pair with chocolate is chocolate. But what about chocolate upon chocolate topped with those craveable little Andes mints? Now that’s a combo even the Grinch would love! Just in time for theMore »

How To: Potato & Leek Pizza with Prosciutto di Parma Gravy with John Gutekanst

Potato & Leek Pizza with Prosciutto di Parma Gravy

John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, demonstrates how to make the Potato & Leek Pizza with Prosciutto di Parma Gravy. This how-to video series is part of the 2015 Pizza Today Menu Guide. For more great appetizer, salad, soup, pizza, sandwich, entree, pasta, dessert and beverage recipes, visit PizzaToday.com. John Gutekanst isMore »

How To: Guanciale and Fig Pizza with John Gutekanst

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John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, demonstrates how to make the Guanciale and Fig Pizza with cured guanciale (or thick-cut pancetta), fig jam, spinach and roasted almonds. This how-to video series is part of the 2015 Pizza Today Menu Guide. For more great appetizer, salad, soup, pizza, sandwich, entree, pasta, dessert andMore »

Places that Rock: Post Office Pies / Goat Mt. / All Star Pizza Bar

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Post Office Pies 209 41st St. South Birmingham, Alabama (205) 599-9900 www.postofficepies.com Recently named in Thrillist’s “33 Best Pizza Shops in America”, the wood-fired pizzeria’s chef and co-owner John Hall was also featured in the New York Times for taking his culinary talents back to the small southern city. With just over a handful ofMore »