Hydration matters. Whole wheat flour absorbs more water than white flour, so you may need to add an extra tablespoon or two of lukewarm water if the dough feels too stiff. The goal is a slightly ...

Jacques Pépin is proof that beautiful cooking doesn’t need to rely on excess or luxury ingredients in order to be delicious. The renowned chef grew up in France during World War II's rationing, an ...

11:36, Fri, Aug 22, 2025 Updated: 11:37, Fri, Aug 22, 2025 Supermarket sliced bread is considered ultra-processed due to additives and preservatives used to extend shelf life and reduce production ...

Nationwide bakery and café chain Panera Bread is set to stop making its own dough and switch to using partially-baked bread made by a third-party supplier. The chain has locations across the United ...

From syrup-soaked kataifi sundaes to savory stuffed pumpkins, these flaky, crispy, golden recipes prove phyllo dough can do it all. Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, ...