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 ...

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 ...

Freezing bread slightly increases its resistant starch, which may offer minor digestive and blood sugar benefits, while toasting can modestly lower its glycemic index. A freeze-then-toast combo may ...