A woman has shared her simple two-ingredient bread recipe that's perfect for anyone looking to make their own bread at home - ...

If you have Celiac disease, gluten is off-limits. It’s a type of protein that’s in a lot of baked goods, and it’s what gives them structure. If your doctor tells you to avoid gluten, you’ve still got ...

The days of staying inside baking and binge-watching Netflix because of the pandemic may be over, but our fascination with making bread hasn’t waned. Panasonic’s latest entry into the bread-making ...

Cooking is a science as old as time, but scientists are still figuring out cool ways to improve it. Scientists from the Institute of Food Technology of the University of Natural Resources and Life ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...

Looking for a delicious way to use up your zucchini crop? This chocolate chip zucchini bread is the perfect solution! This recipe is easy to follow and yields a moist, chocolatey loaf that everyone ...

Experts say there are important distinctions to keep in mind. Credit...Aileen Son for The New York Times Supported by By Alice Callahan At my grocery store, the bread selection stretches across an ...

After being diagnosed with Celiac Disease or a gluten-intolerance, one of the first things most people look for is a good gluten-free bread. But those of us who've done it know that it's easier said ...