I’ve always been a quick-bread kind of girl. You know, the pumpkin bread or banana bread variety, and all those loaves that rely on baking powder or baking soda to rise. And it isn’t because of the ...

Get the best rise out of your breads with these tips. Although the name Saccharomyces cerevisiae might sound ominous, it’s simply the name of the organism that makes our bread rise. But you won’t see ...

My introduction to baking started with the home-kitchen classic that cracks open the oven door for so many—Nestlé Toll House Chocolate Chip Cookies. It was the 1970s, and most of the moms in our ...

Of all the trendy/healthy/unusual ingredients I use regularly in my cooking, the one I get questions about most is nutritional yeast (which tastes way better than it sounds). Nutritional yeast — not ...

I love to talk and write about bread (oh, and bake and eat it), so I’m always excited to answer reader questions on the topic. They often center on the differences between instant and active dry ...

The pressure was high during Bread Week as the bakers vied for a Paul Hollywood handshake after making a variety of, well, bread. The signature challenge asked bakers to make a batch of monkey bread, ...