Learn how to make pita bread, and why the flour you choose makes all the difference.
In Robert Dunn's new book, Never Home Alone, he explores our symbiotic relationship with food: Not only do we impact the bacteria in our food, but the microbes in our food imprint our bodies.
Breadcrumbs found at an excavation in Jordan reveal that humans were baking thousands of years earlier than previously believed. It may have even prompted them to settle down and plant cereals.
Companies in the US ad UK have found ways to recycle grains wasted to make bread and beer.
This recipe is sweet enough to serve for dessert but has ingredients you can feel good about -- almond flour, coconut sugar, honey and Greek yogurt.
Home bakers have volunteered their sourdough starters to a team of American scientists who want to unravel the microbial secrets of sourdough.
I fell in love with this spoonbread's pudding-like, spongy texture, and the flavor is out of this world.
Panzanella is a quintessential summer dish that lets the freshness of tomatoes shine. Crusty bread soaks up the juices from vegetables, olive oil and garlic.
Thanks to a generous dose of honey, this bun has a sweetness that balances out a salty filling.
Authorities control flour, and bakers say there isn't enough. But officials say bakers are diverting flour to more profitable brownies.
New research calculates the greenhouse gas emissions involved in making bread. The vast majority of emissions come from one step in the process: farming.
Creamy, mildly spicy and redolent of garlic, Rouille is the perfect French sauce to top off a slice of bread.
This banana bread is perfectly moist, thanks to some almond butter and Greek yogurt, and it’s sweetened with honey instead of sugar.
The rolled oats in this bread give it a perfect, chewy texture, while the honey makes it taste slightly sweet.
From the waste-not ethos behind Angel Food Cake, to the science fads that sparked chocolate cake, American Cake tells a story of immigration and ingenuity.
Many bakers treat their sourdough starters like a family heirloom. Now researchers want to analyze your starters to unlock their flavor secrets.
A small but growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.
It's time to start saving the heels from your loaves of bread.
Seed companies have poured billions into biotech soybeans and corn that raises more grain with less water. Now, there’s a push to grow wheat research.
Savory bonbons and cauliflower popcorn are great party snacks. Curtailing antibiotic use in livestock. And, a life of food and music for Freda Love Smith.