Everyone has their baking secrets, like Courtney Cox's flour combo for amazing cookies or Prue Leith's strategy for a perfect cake. There's one trick for making bakery-level goods that doesn't involve ...

The thing about bread baking is that it teaches one humility before all else. I owned my own café, baked professionally, and spent years turning out cakes, cookies, and desserts with confidence, but ...

The leaves are falling, the mercury is dropping, and everyone is seemingly preparing to hibernate for the colder months ahead. The only item that could make this experience even better, of course, is ...

For as long as I can remember, my mom has made bread by feel. Start with a little yeast, add some flour and water, maybe throw in the dregs of that morning’s oatmeal, and, finally, mix. As a recipe ...

The best part about marble rye bread isn't the nutty, softly sour taste or the way it completes a classic patty melt, it's the intricately swirled design that pops up ...

It’s almost fall, which means that my food cravings start to shift just a little bit. Roasted vegetables begin to supersede the delicate raw and thinly-shaved selections (like Chef Abra Berens’ ...

Wholewheat flour can add a nutty flavor and improve the nutrients, but the dense nature of this type of flour can interfere with gluten formation. As for specialty flours such as rye, spelt, semolina, ...