Sandy Folsom, school director at the Wilton Sweet Studio, spoke with Food Republic to clarify exactly when it is necessary to ...

You may be tempted to try making bread with flour made from nuts or legumes such as lentils or chickpeas instead of wheat or rye. This is certainly an option, but any baker will tell you that it has ...

Sourdough expert and co-founder of Hart Bageri, Richard Hart, wants to debunk a major myth about sourdough starter. The professional baker says that it isn't actually precious and can easily be ...