Home bakers have volunteered their sourdough starters to a team of American scientists who want to unravel the microbial secrets of sourdough.
I fold in fresh corn kernels and bits of charred hatch chiles, resulting in the muffins having awesome texture and a kick of spice.
These hand pies are very hard for anyone to resist: the dough is light and flaky as can be and the filling is cheesy and gooey.
Ryan Hines spends spring days in southern Indiana woods hunting for morels. He tells us about the research that goes into finding the best spots for 'shrooms.
The lightly seasoned meat and veggie pie, prevalent in the Upper Peninsula, is pure fuel. It's come to symbolize tenacity in the face of trying conditions.
I’ve been brainstorming ways to bake with grapefruit and kept coming back to the idea of an upside-down cake. It’s the perfect way to balance out the tartness.
For writer Diana Abu-Jaber, a special seasonal cookie is a reminder of that mainstay of all holiday activities, the family fight.
I can change the flavor of my granola as much as I like, and I control the ingredients completely. After about five months of eating it, I’m not sick of it yet.
Breathe new life into your leftovers with this flexible and flavorful chawt recipe.