There are many types of pizza in the U.S., with Chicago's deep dish an especially noted style. Thick, doughy, and cheesy, the decadent pie often receives the spotlight of the city's food scene, ...

· 1⁄2 lb Italian sausage (Chicago’s Pizza uses an Italian Sausages seasoned with a proprietary blend of spices, but you can use any store-bought sausage and add in select herbs and spices.) 2.

ST. LOUIS — A New York Times columnist and best-selling cookbook author spent five months learning how to properly make a Chicago thin-crust pizza. J. Kenji López-Alt’s article about the experience is ...

Every week on The Dining Table podcast, host David Manilow shares his own experiences from some of Chicago's best places to eat, drink and shop. Crain's reporters bring expert insight into all aspects ...

Crust Pizza Co. is set to open its second Baton Rouge location near the intersection of Burbank and Lee drives. The ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

Looking to change the flavor profile of your pizza game? Hook & Master is a new spot from Iron Chef Jose Garces and partner Steven Seibel, serving up a combination of Chicago and Brooklyn-style pizzas ...

New family-run, Jacksonville pizzeria Nick's Pizza Co. brings authentic Chicago tavern-style pizza and Italian Beef ...