Researchers have developed a method to enhance bread by incorporating compounds from red dragon fruit peel, a commonly discarded by-product.

Industry experts and Michelin-starred chefs are shedding light on what makes bakery bread distinct from homemade loaves, from ingredient science to service presentation. Food consultant Ed McCormick ...

Homemade bread seems to go bad after only a few days, while store-bought bread lasts a week or more. What can science tell us ...

Making homemade sourdough bread may seem intimidating at the start, but the result of understanding some basic science of bread leavening to achieve that signature tangy taste, chewy interior texture ...

Everyone, it seems, has tried sourdough during the lockdown. But that ubiquitous jar of starter contains a dynamic microbial ecosystem that scientists are only beginning to understand. Natasha ...

If you've wanted to dive into the process of making homemade bread at home, you have a lot of different directions that are possible. Each type of bread comes with its own set of directions, ...