Phyllo, filo or fillo — it’s all the same thing. The ultra-thin sheets of unleavened dough can be tricky to work with because of its delicate nature. But don’t let that dissuade you from enjoying the ...

Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are both doughs that can be used in sweet and savory applications to ...

There are plenty of times when I’m inspired enough by “The Great British Baking Show” to say, “I want to make that.” (And then I have!) Then there are the challenges that do exactly the opposite. “I ...

If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so! It may seem fragile and tricky to work with the texture of phyllo—that feels more like crepe paper ...

Bread has been around for thousands of years. Some of the oldest date back 14,000 years. These breads, in particular, are the oldest known recipes in human history.

Since man mastered the use of a mortar and pestle (think back to about 10,000 B.C.) he’s been grinding some sort of grain into some sort of flour. Before yeast (think back to around 2,000 B.C., most ...