Mold that can form on bread is a fungus that can't be safely eaten.
Salt absorbs water vapor from surrounding air and sometimes partially liquifies and clumps together in the process.
Trying to curb carbs? Processed sugar is more widespread than you think.
Don't try to store a loaf of bread in the refrigerator if you want it to stay fresh--refrigeration is the quickest way to make bread go stale.
It may seem incredible that people once willingly ingested radium.
Bread and wine have more in common than you might think... they both have yeast!
How do you keep bread fresh? Does it go on the shelf or in the fridge?
Where does the water go when you put bread in the oven?
We've all dropped a piece of food on the floor and ate it after thinking, "It's only been 5 seconds!" Is there any truth to this rule?