Other than being an essential building block for the best Reuben sandwich, what do we really know about rye bread, and how does it differ from whole wheat? As it turns out, the difference is really ...

Whole wheat, wholegrain, multigrain, sourdough, rye, white, high fiber white, low GI, low FODMAP, gluten-free. With so many choices of bread available, how are we to know which is best for our health?

The wisdom of the federal government has finally caught up with the wisdom of the ancients: Whole grains are good for you. The 2005 dietary guidelines, released earlier this month, advise Americans ...

OK, so it’s still a double-chocolate cookie, but if you indulge in one from Flour Bakery, you can feel a little better about it. Joanne Chang’s classic Tcho double-chocolate cookie, now made with rye ...

To boost the fiber content of baked goods, I like to use a combination of whole-wheat flour and all-purpose flour. For snack cakes, cookies, muffins and quick breads, a general rule of thumb is to use ...

This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

James Beard said it: “Good bread is the most fundamentally satisfying of all foods.” And almost no bread tastes better than a hot, crusty loaf pulled from your own oven, made by your own hands ...