Sure, you could always pick up the phone…or go online…or text…or use your TiVo…to order a pizza from your favorite delivery joint. Or you could check out our Out-of-the-Ordinary variety of pizzas you can cook up in your own oven. Our chefs have created everything from breakfast pizzas topped with a fresh egg to French-style pizza and pies with rich dark chocolate. Plus you’ll want to have a look at our collection of pizza paraphernalia in a fun article called Pimp My Pizza Gadgets.

Big Game Party
Who do you like in the Big Game? More important, what do you like on your Big Bash Buffet? We’ve got a game plan for you, including recommendations that will prevent you from consuming calories like an offensive lineman.

New Year…New Recipes
		Tomato Blue Cheese & Bacon First Down Dip Bursting with big bold flavors of smoky-sweet bacon, crumbled blue cheese and toasted walnuts. You’ll need sturdy chips to stand up to this hearty stuff.
Tomato Parmesan Soup This is a chunky homestyle tomato soup loaded with the flavors of rich roasted tomatoes, basil and Parmesan cheese.	Master of the Universe 4-Meat Pizza Four kinds of meat served up on a cheese-stuffed crust. This one’s not for the faint of heart.	Goat Cheese Truffle Oil Crisp Here’s a tasty one-of-a-kind appetizer with goat cheese, cream cheese, crisp tortillas and truffle oil.
Get the very latest on what’s happening and what’s going to happen. • Pork Belly: Cheap Cut, Fine Dining • Caramel + Salt = Hot New Flavor • A “Lie Detector” for Decaf Drinks
Surfing the Channel
	Putting Passion Into Pizza VIDEO: Pizzeria owner and artist Pam Babcock demonstrates the passion she puts into her pizza. She also shows how she makes a super deluxe pizza the restaurant has dubbed The Grandiose.
	Fair Trade Wine Reviewed Food Channel chef Dennis Pitchford has praise for a fair trade Argentine Malbec now offered at Sam’s Clubs.
	Help! How Do I Get More Garlic Flavor in My Cooking? From our “Ask the Chef” series, four quick tips.
COMING SOON: Chocolate! Chocolate! Chocolate! Just in time for Val’s Day.
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