"slice" news and stories

Sometimes you just want to eat your pizza with a knife and fork, especially jumbo-slices or those weighed down by extra toppings, which can be impractical to eat out of hand. But isn't using a fork AND a knife a hassle? Why not combine the two implements into one pizza fork?

Officially, the product is called a Nyfork ($12) and it can be used to cut anything you might normally use a knife for, including veggies and meat, leaving your other hand free. The package notes that the fork was "kept secret from the American public for years" (no doubt as some sort of two-handed cutlery conspiracy), but also has a warning that the cutter wheel is very sharp, and caution should be used when eating from the fork.

I'll give it points for aesthetics, but I'll stick to using a regular knife and fork for my pizza - or anything, for that matter.

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We already heard about the world's largest pizza party, but this gallery has pictures of some of the biggest pizzas in the world. It's not complete, since we don't know what some of you are doing in your homes when the record keepers aren't there to measure your creations, but it definitely gives you a reference point the next time you walk into a pizzeria that serves unusually large slices.

The world's record for largest pizza belongs to a 122.6-ft. pizza that was made in Norwood, South Africa in 1990. This monster pie used almost 10,000-lbs. of flour, 3,968-lbs. of cheese, 1,984-lbs. of tomato puree and 200-lbs. salt. For perspective, 4 cups of flour is the equivalent of one pound, and that would make plenty of dough for a large pizza. That means that the record setting pizza could have fed a slice or two to at least 40,000 people.

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Not all single-purpose kitchen gadgets are useless, but slicers are getting out of control. There are slicers for avocados, tomatoes, eggs, butter and mozzarella, just to name a few from Williams-Sonoma. While the avocado slicer has a slightly different look, the other four have the exact same design in slightly different shapes. And you don't need any of them. All of those foods are exceptionally easy to slice through with a sharp knife and the scooping function of the avocado slicer can be replicated with a spoon.

If none of your knives can handle tasks like slicing tomatoes or hard-boiled eggs, you don't need a gadget. You need a new knife. Trust me - you'll get a lot more use out of it.

Toasters have been around for more than 100 years and the Slate took on the task of testing eight toasters to see which one was really the toast of the town. Using a highly scientific scale which judged toasting quality, ease of use, cleanup and value, the toasters were put to the test. After too many loaves of bread to count, the results were in. The high-end toasters like the DeLonghi Aluminum 2-Slice and the KitchenAid Pro Line 2-Slice finished with the best scores, though they were low in the "value" category. Generally, the less expensive toasters, like the T-Fal Avanté Deluxe 4-Slice and Michael Graves 2-Slice, did not perform as well as their more expensive counterparts.

Their list is a great way to start a toaster search, but Cooking.com and Amazon.com's customer reviews also provide great feedback.

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 Slice NY, the blog that revolves around pizza, has featured an excerpt from Ed Levine's Pizza: A Slice of Heaven. This particular excerpt concerns the existence of the pizza belt, that swath of America along which the first and best pizzas in the country originated. Essentially, the "belt" seems to have spread along patterns of southern Italian immigrants, coming into Ellis Island in New York and gradually spreading over towards Boston. Stretching over a 33 year period, the American pizza timeline clearly shows the launch of some of the mainstays of pizza-dom. Slice also has a textual account of the history of pizza in America, contributed by Mr. Levine.

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