Located in a more upscale shopping plaza off the main drag of Kingston Pike, Hard Knox is just a postage stamp of a pizzeria. A wall of double split oak flanks the entrance, with the Earthstone Oven centrally situated just behind the counter. Would it add up to the right stuff to put some of my good-pizza-in-Knoxville skepticism to rest? More

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When chef Mike Garbs* took charge of the kitchen at Mohawk Bend he originally resisted the urge bring one of his favorite flavor combinations—the herbs and heat of a bánh mì—to the pizza menu (although he is not alone in this craving). More

Before leaping into a year of new pizza trends, recipes, openings, and chain restaurant shenanigans, let's take a look back at the most popular posts (according to our web analytics) of 2012. Here are the top ten most visited posts from the past year. More

Happy New Year, serious eaters. May your 2013 be filled with lots of seriously delicious food with people whose company you enjoy. That's in fact what we strive to do every day on Serious Eats, and to the extent that we succeed, it's largely because of the warm embrace we receive from the ever-growing community of serious eaters all over the world. Here's to a happy, healthy new year! And if you're throwing a party tonight, here are 60+ easy, tasty nibbles to prepare in a jiffy and tips for affordable bubbly to pop. More

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If you spend some time on Slice, then you know we run a lot of Daily Slice posts in a year. Each post highlights a particular slice or pie from a pizzeria and we keep 'em short and sweet. As we look back on 2012, here's a recap of the 10 most popular Daily Slices from the year. More

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We browsed through the archives of all of the Serious Eats sites and picked some of our favorite photos including sandwiches, cakes, ice cream, salads, bacon, fried chicken, pizza, and more. More

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Every year since 2009 I've compiled a roster of 8 pizzas and/or slices from the past year that I still crave weeks and months after the fact. Take a spin through the slides here for the rundown. More

We wanted to take this opportunity to wish all serious eaters happy holidays and a merry Christmas. It's the sixth holiday season we've shared together, and each year we have loads of fun at SE World HQ bringing you holiday recipes, entertaining tips, and more merrymaking on all of our blogs. May all of you eat lots of seriously delicious food this holiday season and be surrounded by people who love and care about you. More

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Merry My Pie Monday, Slice'rs! Things are taking new shapes around here with a santa, tree, turtle and much more! More

We catch up with Jay Jerrier of Cane Rosso on the state of pizza in Dallas and the shape of the pizza landscape there. More

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To create The Polish pizza at L'Asso, owner Robert Benenvenga drew inspiration from the surrounding Polish delicatessens in Manhattan's East Village. The Polish is loaded with slices of the kielbasa, pickles, mozz, and mustard oil; it's something like a deli sandwich in pizza form. More

A Nedroid guide to cutting pizzas for all sized pizza parties. More

Uncle Maddio's crust is nearly identical in every respect (shape, texture, taste, airiness, mouthfeel) to the round sourdough buns at Schlotzsky's. The stack of ready-to-go dough rounds drives home the point that you could have had a real pizza, but just chose not to this time. More

You'd be forgiven for being wary of a pizzeria that claims to be the best New York style pizza outside of New York and also has the word, "Fuhgeddaboudit!!!," emblazoned all over it, but I'm here to allay your skepticism. More

For so many of New York's food businesses that were the worst hit by the hurricane, the initial losses have been amplified by a prolonged struggle to move forward. The song remains the same at Totonno's. More