Sunken loaves can ruin your baking results. Learn what causes bread to collapse and how simple adjustments can improve its ...

You're probably already familiar with Michael Ruhlman. He's written many popular food-related books, and is a regular guest on a host of television cooking shows. Media-wise, he's everywhere. It ...

Costing as little as $4. Avocado’s toasty companion, olive oil’s dippable friend, the deli sandwich’s founding father — no matter how you view your bread, it’s probably an integral part of your diet.

This week on Knead to Know: We're diving into the rise of "little treat" culture, revealing a secret ingredient in pumpkin ...

The aroma of warm, buttery pastry saturated the air one sunny June morning in the crowded kitchen of the former Berkeley Adult School. Ten students and two instructors raced like crazed caterers to ...

The team of authors behind Modernist Cuisine: The Art and Science of Cooking, an epic six-volume, 2,438-page culinary encyclopedia published in 2011, have now written the most comprehensive tome on ...

Nathan Myhrvold gets really animated when discussing bread — pounding the table, waving his arms and breaking into excitable laughs or exuberant non-sequiturs. And after penning a five volume, 2,462 ...