A panade is one of those dishes that is way better than it has any right to be -- or than it looks to be. It's an assembly of day-old bread, shredded cheese, and handy pantry ingredients (in this case, cranberry beans, swiss chard, and sausage) that gets doused with broth and baked until bubbly. Not quite a soup and not quite a casserole, it's something more: the best of both worlds.

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Have you ever cut into a loaf of freshly baked bread and found a spot of gooey dough, right in the center? I have! I've also roasted rolls into dry, crumbly nuggets — never a good thing. The key, I've found, to baking really great bread and rolls is using my trusty kitchen thermometer to tell me precisely when the bread is ready. Read on for tips on using your thermometer to get just the right texture in your homemade bread and rolls. More

Bread has a bad reputation these days, but that doesn't mean we should overlook one of its most irresistible forms: toast! Whole wheat or brioche, sourdough or seeded, a slice of toasted bread is a base for all kinds of toppings that make a light yet satisfying meal any time of the day. If you're looking for some fresh inspiration, check out these 10 recipes, which top toast with combinations like sweet citrus butter, herbed goat cheese and smoked salmon, Stilton and pickled pears, and more. More

Q: I have yet to find really good gluten-free bread. I tried one carefully selected recipe I found online, and it didn't come out so hot. I don't care if I have to make it or buy it — I would just love some good bread. What is a really good, reliable recipe I should try? More

Once you catch the baking bug, there's no going back. First, you set yourself the goal of mastering basic sandwich bread. Next thing you know, you're flipping out tarte tatins and making batches of fresh pão de queijo at a Brazilian-themed dinner party. Whether you've already got the bug or are hoping to catch it, this round-up of our very best basic baking lessons from the past year is the place to start. More

There's big news today in the world of food development: a bread that can last up to 60 days before it develops mold. It could help cut food waste enormously. But would you eat it? More

My husband has been a banana bread-making fool lately and the other day he did something so simple it took me aback. Secretly I was mad at myself for not thinking of it first, but when I saw him pull the bread pan out of the microwave, I knew I owed the man a high five. More

A lot of cookbooks pass through my kitchen, each with their own specialness and things that make them lovable. But every so often, there is one cookbook that stops me in my tracks. That's what Home Baked did to me. This book of Nordic breads is something completely different and totally intriguing. Heavy rye breads crusted with seeds, ring-shaped loaves bursting with dried fruits, crispy coarse-grained flatbreads for piling with cured fish and herbs — can you blame me for carrying this book from kitchen to couch to bedside table like a new favorite toy? More

Oven space is always at a premium in the hours (and even the days) leading up to a big dinner like Thanksgiving. So here's a crazy idea: why not make make your dinner rolls in the slow cooker? More

Q: I bake my own bread, but I don't like the ends, and it seems like a big waste to lose so much of a homemade loaf to the birds. I'd like to turn the ends into breadcrumbs, but I'm not sure how to proceed. Do I need to let the bread get stale first? Should I toast it? Season it? And how long will they remain usable? More