Everyone knows Chicago is passionate about pizza, but now there's a new city pass to bring that passion to the next level.

Tori Allen has been part of the restaurant world for more than 14 years, working in Atlanta, Buffalo, Chicago, D.C., Denver, and Los Angeles. She's a proud Buffalo native and current Chicago resident.

Pizzeria Uno introduced deep dish pizza in 1943, marketing a “buttery, ‘out-of-this-world’ crust that had a tall edge like a ...

"Home Run Inn Pizza topped with the savory spices of Vienna's Italian Beef, the Official Italian Beef of the Chicago Cubs, ...

The crust: Cracker thin on both, but Pat's crackled with baked bread goodness, while Pizza Hut's recalled cardboard in texture and taste. Cost: Pizza Hut 14" sausage, $10. Pat's 12" sausage, $16.75.

Each of our pizzas had eight slices, whereas the typical Chicago tavern style might have 16 to 20 pieces. Sure, the volume may be the same, but the brain doesn’t know any better. click to enlarge ...

A few weeks ago, sitting on my sofa, staring at the wall, I found myself craving Uno's pizza. It came out of nowhere, this craving. Part of it, I guess, was nostalgia. I don't think I've had pizza ...

Here's a look at the history and methodology of one of America's most talked-about foods: the Chicago deep-dish pizza. The culinary staple has been satisfying Chicagoans since 1943.