The rise of “no-knead” bread baking, spearheaded by Jim Lahey of New York City’s Sullivan Street Bakery and New York Times food writer Mark Bittman, has made it possible for just about anyone to make ...

When it comes to crafting the quintessential roast beef sandwich, the choice of bread is paramount. For aficionados of this classic deli staple, rye bread emerges as the uncontested champion, ...

While many of us would jump at the chance to have the heavenly scent of freshly baked bread fill our homes every Sunday morning, the thought of making it all on our own can feel intimidating to say ...

Reminiscent of German pumpernickel bread, the Icelandic rye lava bread is a softer, sweeter slice that’s begging for some crème fraîche and smoked fish. Many European countries have a beloved version ...

This bread is Monika Walecka's ode to one of her favorite grains, rye, and has become her signature loaf at Cała W Mące in Warsaw. "Everything you sense while eating pure rye bread—lactic notes, ...

These days when you say rye in Kentucky most people think about whiskey, as they should. But some farmers, agricultural researchers, environmentalists, brewers, chefs and bakers are trying to broaden ...