Pizza

No, your homemade pizza doesn't have to be beautiful. It just has to taste like a million bucks. Here's how to do it.

The recipe that might make you ditch tomato sauce for the rest of your pizza life.

There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.

How to avoid a sad, soggy situation when you're making pizza at home—and save a few bucks at the same time.

Leftover pasta. Leftover curry. Leftover fried chicken. We break it all down.

The oaky Chardonnays and trophy Barolos of yesteryear have given way to a natural-wine culture that’s fun, unfussy, and a little tipsy. Here’s how to join the movement—quick—before someone finishes that magnum of unfiltered Beaujolais over there.

How Daniela Moreira went from cooking for campers in Argentina to Eleven Madison Park to a D.C. pizza truck.

Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

Eat your heart out.

Even serious food people need fish sticks sometimes.

This recipe makes two white pizzas, but it can be easily halved.

It's gluten-free and ready to party.

A crucial list.

Extra cheese, arcade games, and fake wood panelling are all cool again.

Slices or pie? Fold or no fold? Perfect pizza beverage?

The simplest of all toppings adds the biggest flavor.

Pizzeria Beddia's Joe Beddia lets us in on his homemade pizza guidelines.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Let's just say that there aren't too many salads in here.

Garlic knots are, quite simply, a perfect food.

We tried this with a lot of different flours, but King Arthur was the best.

The pizza that'll make you want to eat your greens—even in the dead of winter.

These are 2017's hottest food trends.

Ben Schott catalogs the sweet, sour, and occasionally bitter culinary incidents of the 2016 presidential campaign.