I’m beginning to think it does. I had mine ignite while making a pita pizza. That was several years ago, and I’ve not had a toaster oven since then. Don’t miss it, either. (17 replies, last updated by emily June 3, 2007)

I am ashamed to admit, that I was once so annoyed over the poor performance of a shoddy toaster, that I smashed it with a sledge hammer. Since then, I have bought two others, both of which are also pieces of junk. Can any of you... (42 replies, last updated by exvaxman January 29, 2008)

I really like my toaster oven, it is great for appetizers such as stuffed mushrooms, roasting peppers, making mini pizzas from pita, reheating a slice of pizza and warming half a baguette. I also like to do test batches of... (58 replies, last updated by ccbweb May 11, 2007)

I am very excited to see that Olympic Pita has opened in Manhattan! Miss Needle, next time you get takeout, try crisping the fries up in toaster oven for a few minutes (no more than 5) at 325 degrees. Works like a charm... (8 replies, last updated by a_and_w December 12, 2006)

I don’t need to be able to cook a whole pizza, but i would like to be able to make toast and warm up leftover baguette or pita without heating up my whole oven. My countertop availability is limited. Can anyone recommend a... (2 replies, last updated by Jitterbug September 4, 2009)

We make a Thai Satay Chicken Pizza. Satay sauce spread over the pita and add on a ‘smallish’ amount of finely shredded monterey jack cheese, (cooked) cubed pieces of boneless skinless breast meat chicken, drop on some... (1 reply, last updated by Pylon February 22, 2009)

can handle breads (and other things) that could drip toppings onto the (foil protected?) floor. I like to use my toaster-oven to make a personal pizza on a souvlaki bread (pocketless pita). Just brush with olive oil, put on sauce,... (2 replies, last updated by pâté chinois September 25, 2007)

If I can’t get the absolutely fresh stuff from Damascus, I get Kontos Onion Naan, which I freeze and revive briefly in the toaster. I also agree with Dogstar and prefer the pocketless pita (again from Kontos) to the regular. (12 replies, last updated by ghbrooklyn September 7, 2006)

I have taken to making personal pizzas with my whole pitas, and love, love, love it. Generally I lightly toast the pita first with olive oil before topping with mozzarella and all the other fixins' before going back into the... (4 replies, last updated by hala July 24, 2007)

Hi I’m looking for a place to pick up some fresh pita and mezze for a gathering next week. I tried calling Ross’s Bakery near Silver Ave and haven’t been able to get an answer. Does anyone know if this place is... (8 replies, last updated by Humbucker December 11, 2006)

& Toasters (Jewish deli), Chicken Kitchen (fast food style roasted chicken), Pita Hut (Jewish Middle-Eastern), Le Provence (bakery). www.foodforthoughtmiami.com (2 replies, last updated by NakedDuck September 1, 2009)

the pita in the toaster so it is warm. What about a waldorf chicken salad? Antipasta salads are good for this too. I always have low cal yogurt, cans of pop the top soup, fruit, low cal granola bars, and oatmeal that I can grab any... (5 replies, last updated by Conleywd3 September 11, 2007)

fritters, fish sandwich; Schnitzel Haus for German ... Along 41st Street on the Beach there’s Pita Hut, Arnie & Richie’s (n/k/a Roasters ‘n’ Toasters), Chicken Kitchen in a pinch. (1 reply, last updated by Frodnesor February 6, 2009)

A hearty rye bread, topped with a layer of kippered snacks (in the can, kosher), then topped with a sharp cheddar, placed in the oven or toaster oven 'til the cheese is melted and the toast toasted. Top the whole thing off with a... (3 replies, last updated by moonlightgraham September 16, 2007)

take home several orders of eggplant salad, but when they were busy, it’s often impossible to cadge extra loafs of the wonderful pide. The best they could do for me Saturday night was some supermarket pocket pita bread. The... (0 replies, last updated by Dave Feldman August 1, 2001)