Your local ducks (and other wild birds) will thank you.
Aboriginal people once used native grasses to produce bread. So let's resurrect Australia's ancient breadmaking tradition.
Many home cooks have taken to baking sourdough as a show that they are OK in lockdown.
During the lockdown, baking bread can bring us together and help us articulate our fears.
An invisible organism with worldwide influence.
KATERYNA KON/SCIENCE PHOTO LIBRARY via Getty Images
Yeast is a single-celled organism that's everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
If you haven't already, join the sourdough revolution. Being home means you can tend to your starter, satisfy carb cravings, bake healthier bread and impress your friends on social media.
These foods are all dependent on microorganisms for their distinctive flavor.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
Sennedjem and Iineferti in the Fields of Iar, 1295–1213BC.
Charles K. Wilkinson/Met Museum of Art
What ancient crop genomes can tell us about our history.
An Egyptian street vendor selling bread walks past as a tear gas canister (background) fired by riot police during clashes with protesters near Cairo’s Tahrir Square on January 29, 2013.
In Morocco, bread is not only a symbol for wider demands but also the material basis of affordable and just living conditions.
With so many varieties, it’s hard to know which bread is the most nutritious.
With so many bread options it's a hard choice. Here's which bread you should choose and why.
So how do you like my brioche?
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
Loaves of fresh-baked bread line the shelves at a bakery.
THE CANADIAN PRESS/AP-Douglas C. Pizac
Canadian consumers could benefit from the Competition Bureau’s investigation into the so-called bread cartel, but not in a way they think. Here's how.
Increasing carbon dioxide is impacting some of our favourite foods.
Rising carbon dioxide may be a boon for crop yields, but at the expense of nutritional content and quality.
Val Handumon / EPA
The main source of global warming isn't baking or transport, but fertiliser used to grow wheat.