The food journalists Michael Pollan and Michael Moss demonstrate that making a simple and nutritious meal isn’t the chore we’ve been led to believe.

The Brooklyn pizza restaurant opens Monday in a new, bigger place with a bigger menu.

Mathieu Palombino ventures outside New York City for the first time with his eight styles of pizza.

Help is coming in from all corners to help the damaged Coney Island pizza restaurant.

An unassuming neighborhood pizza spot proves worthy of a second — and third — glance.

Inside the Boerum Hill pizzeria, where a modest facade conceals remarkable pizza.

Sbarro is banking on a new pizza recipe and fresher ingredients to transform itself into a “fast casual” restaurant chain like Panera Bread and Qdoba.

Pizza Brain, a pizza parlor that is home to the world's largest collection of pizza memorabilia, opens Friday in Philadelphia.

Debate the virtues of a thicker, sturdier crust, which has fallen out of style in Neapolitan-mad New York in recent years.

A new pizzeria in the East Village, opened by the chef Michael White, offers pizzas as thick as the September issue of Vogue, with an abundance of toppings that would buckle an ordinary pie.