At 9:30 a.m. on a Saturday, the Kalamata olive bread is gone, but there are still olive rolls; cranberry-nut loaves and rolls ...

Helen Goh’s caramelized cinnamon doughnut cake combines mashed potatoes, brown sugar, and cinnamon for a caramelized, brioche ...

Sourdough bread is made from a fermented dough containing lactic acid and natural yeast. It is digested more slowly than ...

Forget the water bath or oven light—this simple trick for proofing doughs and batters is effortless, consistent, and ...

“Shortcrust pastry is usually baked for about 15 minutes in the oven. Once finished, the pastry should be light golden brown ...

Forbes contributors publish independent expert analyses and insights. I cover the living world, from microbes to ecosystems. Last month, a few lucky individuals got to taste history. Seamus Blackley ...

Department of Food Science and Technologies, University of Milan, Via Celoria 2, 20133 Milan, Italy, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland * To whom correspondence ...

What you do need is to stop making a few tiny mistakes that quietly sabotage the loaf before it ever hits the oven. I learned this the slow way—flour up my nose in a tiny apartment kitchen, calling ...

Celebrate World Bread Day with three beginner-friendly homemade bread recipes. Learn to craft a classic French baguette, a ...

Fermenting and proofing dough are both two different steps in the bread-making process that you should have a handle on ...

Anya Ptacek, the brains behind our homemade Funfetti sourdough, said that the Pillsbury version tastes like “bread that went wrong.” But she didn’t think it was awful and was seriously impressed by ...

Imagine the smell of freshly baked Scali bread wafting through your kitchen, a delightful aroma that promises a delicious treat. But what if that bread could be even better? That’s where proofing ...