Bakers are falling for rye, using the “it” grain in breads and pastries. Jennifer Lapidus of Carolina Ground, a flour mill in Asheville, North

If you have a baker on your holiday list, a baking guide will be a surefire hit. If you don’t already have one in

Pancakes are everyday magic. There is something about a puff of flour rising to the occasion of an otherwise dull morning that makes me

Malt is a fairly mysterious ingredient, but craft beer is about to change that. Like milling helps turn wheat into bread, malting helps turn barley

Regionally sourcing flour for 15,000 pounds of bread a week is the equivalent of a lunar landing, but in Vermont one bakery has found the way

“The world doesn’t want to know the truth about gluten,” graduate student Lisa Kissing Kucek joked last July under a tent at Cornell University’s

Soda bread is serious stuff. The Irish Heritage Society near me is having a contest, and people can enter in three categories: traditional white,

Sam Fromartz’s new book, “In Search of the Perfect Loaf, A Home Baker’s Odyssey,” is a departure. The journalist and editor began his career