Bread
The Israeli cheese that conquered France – and more surprises for Shavuot
Ahead of Shavuot, dairies and importers present: Boutique award-winning cheeses, stracciatella, truffle burrata, white wines, heart-shaped pasta, and sourdough bread made from beer.
Brand news: Who landed from Brazil and a 360-degree fashion experience
What really happens to the body when you eat white bread every day?
Archaeologist revives 2,000-year-old bread recipe in Pompeii after 18 years of experimentation
Looking at the whole picture - from planting to eating
They say we all have wisdom in hindsight after we have experienced the process from its inception to its culmination.
Challah-tinkering yeast scientist helps bread-bakers get a good rise
Every year after Pesach I buy a one pound bag of yeast and it lasts through the year and I use it to make challah. So I’m still pursuing the quixotic quest to make the perfect challah.
Discover the Israeli bakery deep in the heart of a US-Danish community
A taste of Israel in a Solvang bakery.
Naked Chef Jamie Oliver breaks bread in Jerusalem
The Naked Chef covered up to enjoy an Israeli breakfast in Jerusalem.
Shabbat breads - exotic style!
A relatively “new” Shabbat bread in the States is the pull-apart challa, resembling a flower with dough “petals” that are pulled off the challa and distributed among the diners.
Romancing the ciabatta
Few breads are especially suited to our hot, Mediterranean climate, but one country has perfected a light, summery bread – Italy – and it is called the ciabatta.
Sara Netanyahu drops traditional Ukrainian bread, prompting backlash
In Kiev, the Prime Minister's wife was unfamiliar with the 'korovai' ceremony: "She created a scandal and embarrassment when she dropped the traditional bread, which was honored at the airport."
Brexit consolation prize: Marmite peanut butter spread
One consumer tweeted: “This is more controversial than Brexit!!"
PASCALE'S KITCHEN: WHO KNOWS THREE?
The story begins with the smell in the air, the shape, the hue, the crunchy crisp texture, and especially the surprise that awaits us with the first bite.
In the Grain: Reminiscences of a baker
As I lovingly shape another NY rye bread, perhaps the 14,017th one since I started our artisan bakery 10 years ago, I contemplate my youthful folly of 1984.
