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 ...

For many people, spending more time at home over the past several weeks has opened up new opportunities to hone their domestic skills. As evidenced by Google's top recipe searches recently, one of ...

Home chefs are becoming more ambitious. Through food blogs and social media, we're all embracing a do-it-yourself attitude toward store bought items of old like ice cream, granola bars, pickles or ...

Posts from this author will be added to your daily email digest and your homepage feed. is a senior science reporter covering energy and the environment with more than a decade of experience. She is ...

Looking to make homemade bread? First and foremost: Good for you! Baking bread at home is one of the most satisfying kitchen projects. The smell of it baking, the first slice topped with good butter — ...

Welcome to Advice for Impatient Foodies, R29's new cooking column. Each week, our executive food editor and Impatient Foodie founder, Elettra Wiedemann, will tackle any and all questions you might ...

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, ...

We all have an Achilles heel, that slice of kryptonite so seemingly insurmountable, we are forced to concede defeat. For Christopher Tan, this once took the form of sourdough bread. Tan is an ...

You can, of course, make your own. One of the most interesting—and possibly one of the most accurate—barometers for how we’re all coping with the effects of the coronavirus pandemic has to be the ...