New York style, Detroit style or even grandma-style are all adequate pizza options. But the Chicago-born deep dish delivers the most cost-effective, compact bites of flavor for college students to ...

Chicago deep dish pizza, after all, has become a food type in its own right. While it's still part of the pizza family, it almost tastes entirely different from other versions. When ranking the ...

Supported by Photographs and Text by Simbarashe Cha Simbarashe Cha wrote the text and made these photographs for Style Outside, a visual column that explores street style around the world.

Chicago’s first pizzeria, Granato’s, opened in 1924 on Taylor Street, but pizza did not become popular among the local masses until the early ’40s, after the end of Prohibition. It was ...

This section was adapted from content contributed by Russell Harper, the editor of The Chicago Manual of Style’s Online Q&A. Here is an example of an author-date citation, as it would appear in the ...