It's the chain letter of baking: a simple starter that you divvy up, keeping some for yourself and sharing the rest with others. It's an old tradition we'd like to see you revive in your community.
Around the holidays, many bakers pay extra attention to how pretty their baked goods look. Their new secret weapon? Gourmet sprinkles.
A handful of bakeries are pushing the envelope of what's possible — and palatable — by leaving the bran and germ in freshly milled grains from local farmers, who also help drive the menu.
A Bluegrass State specialty, this well-loved, sugary dessert is one of the most basic to make — and maybe that's part of what has made it so popular for so many years.
The remote Montana lodge could always be counted on for a soft cot and a hot meal. But the Sprague Fire, which is still raging, engulfed it. A silver lining: The kitchen and dining room may be spared.
On Earth, crumbs are harmless, but in orbit they can be perilous. But bread is a big deal in Germany, so scientists and engineers there are teaming up to create an oven and dough fit for microgravity.
So how did these prized threads from the crocus flower end up lacing through dark northern winters? It's a story of high-value seasonings, Sicilian saints and pagan rituals.
With tantalizing twists like liqueur, coffee and spices, kids may turn up their little red noses at these decadent delights — but that just leaves more for you and your adult friends.