Have you ever wondered how a handful of ingredients can make soft bread in one recipe, and chewy, crusty in another? It all ...

The chemistry of fermentation may explain how bread rises, but its persistence across cultures explains why it never falls from favor. Bread is one of those foods that seems eternal. For more than ...

None of this surprises Stephen Jones. Jones is a wheat breeder and the director of Washington State University’s Bread Lab, located about six hours north of WSU’s campus. Jones and his team conduct ...

W. Wayt Gibbs is a contributing editor for Scientific American based in Seattle. He also works as a scientific editor at Intellectual Ventures. More by W. Wayt Gibbs Steve Mirsky was the winner of a ...

Journalist Bonnie Burton writes about movies, TV shows, comics, science and robots. She is the author of the books Live or Die: Survival Hacks, Wizarding World: Movie Magic Amazing Artifacts, The Star ...

Food experts often say cooking is an art but baking is a science, which might be the reason why Betty Croker has teamed up with Barbie to launch a new online kitchen lab. The baking and toy giants ...