Note: We used Hodgson Mill Rye Flour, but any brand of labeled rye, light rye or medium rye will work. Do not use pumpernickel rye flour; it's more coarsely ground (from whole rye berries) for a more ...

We all became obsessed with sourdough bread last spring, and it’s no wonder. What better way to channel anxiety than by pummeling bread dough and then slathering the delicious, fresh-baked results ...

A star stuffing starts with your loaf. From sourdough to focaccia, these chef-approved breads for the classic Thanksgiving ...

We eat with our eyes. We’re not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food’s appearance and how much we enjoy it.

Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye ...

We eat with our eyes. We're not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food's appearance and how much we enjoy it.

Sliced bread—or "pane in cassetta" as it’s known in Italy—pops up in so many easy bread recipes, and you know why? Because it ...

Bread nerds, rejoice! This recipe for a loaf of Rene’s Rye comes from Chad Robertson‘s new book Tartine Book Number 3. Read the chart carefully below for precise measurements, and follow the “Master ...

We eat with our eyes. We’re not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food’s appearance and how much we enjoy it.