None of this surprises Stephen Jones. Jones is a wheat breeder and the director of Washington State University’s Bread Lab, located about six hours north of WSU’s campus. Jones and his team conduct ...

The chemistry of fermentation may explain how bread rises, but its persistence across cultures explains why it never falls from favor. Bread is one of those foods that seems eternal. For more than ...

"We have that lighter blanket of air over us which means less resistance on baking," Marisa Bunning, an associate professor of Food Science and Human Nutrition at Colorado State University, explained.

Don’t look now, but baking season is breathing down your neck. (I know, already?) This column will help you understand some of the science that goes into baking perfect cookies, cakes and breads. This ...

Journalist Bonnie Burton writes about movies, TV shows, comics, science and robots. She is the author of the books Live or Die: Survival Hacks, Wizarding World: Movie Magic Amazing Artifacts, The Star ...

At the age of 10, a red KitchenAid stand mixer and a bundle of baking ingredients was all I needed to whip up a sweet concoction for my family and friends. Though I have known the joy of baking long ...

Some baking enthusiasts swear by Alsa, a brand of baking powder from France, over American brands. Part of the reason some bakers prefer this ingredient can be tied to Alsa's composition and the ...