Paul Hollywood's new cookbook has arrived just in time to ensure handshakes from everyone on your holiday baking gift list.

Master old school Italian-American stromboli at home with Scott Conant's advice on layering, rolling, and baking for ...

Once baked, the golden crust gives it a warm, rustic appearance that pairs perfectly with your traditional Thanksgiving ...

Light, ultra-fluffy milk bread rolls meet scallion pancake in this dinner roll mash-up. A simple tangzhong technique keeps ...

Baking bread is truly a craft, and whether it's in the mixing, the kneading, or the proofing of the yeast and the dough, it takes experienced hands to make the perfect oven-baked bread. Practice will ...

This almost no-knead focaccia from developer Helen Goh uses confit garlic oil for deep flavor and an overnight rise for an ...

Did you know that the average American consumes about 53 pounds of bread annually Yet, few take the time to craft this staple ...

At Jersey Mike's, there's one category of sub sandwich that will likely come on bread made the day prior, but only if you order it at a certain time of day.

When it comes to baking bread, one two-phased step is both notoriously difficult and extremely important to get right: proofing. Proofing involves letting the bread dough rise before baking it, which ...