We all know we should be consuming more whole grains and fewer products made from refined grains, but that doesn't make the bread aisle any less confusing. Is multigrain the same as whole grain? And where does whole wheat fit in? Here's a quick guide to these three common, sometimes confusing terms. More

I tend to go into hibernation mode at the first hint of fall. The looming cold weather inspires me to welcome people over and hole up for the night. Whether it's sitting around a fire pit into the late hours of the evening or to lingering over a hearty breakfast on a chilly weekend morning, I just can't think of a better way to spend time with my closest friends.
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Long gone are the days when our only choice for storebought bread was between the squishy whiteness of Wonder Bread or the somewhat kooky Roman Meal Whole Grain, with the occasional pumpernickel thrown in. Now the bread section takes up a good half aisle of your average grocery store and the choices are vast. In fact, some people don't even purchase their bread in the grocery store and instead seek out 'artisan' bakeries or they make their own bread. And of course, there is the gluten-free option or those who eschew bread altogether. What about you?

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I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so ephemeral and haunting that I had to eat several more just to fix it in my mind. Well, I'm in trouble now because I just discovered that these little cheese puffs? With their addictive cheesiness? They are super easy to make at home. More

If pictures aren't enough to get me excited about trying a new food, then a good story certainly is. That's the situation right now with injera, a crepe-thin bread that is a staple in Ethiopian cuisine. The book Cutting for Stone describes it like this: "The mark of a native is that your fingers are never stained by the curry; you use the injera as your tongs, as a barrier, while you pick up a piece of chicken or beef sopped in the sauce." Mmmm. You had me at curry and now I need to know more. More

Have you ever tried Dutch Crunch Bread? Inside, it's a regular white loaf of bread, fluffy and chewy, but outside it has crunchy spots — like a tiger! More

I recently had the chance to sit down and talk with Baker and Doughpuncher David Norman. David is a true artisan when it comes to baking breads, working each batch of dough carefully to achieve the consistency and quality he desires. I asked him about common misconceptions the public may have when it comes to baking and storing bread, and it turns out we may have been doing a few things wrong. More

Ah, potato rolls. Those old-fashioned, reliable, slightly squishy American treasures are making a slow comeback, satisfying bread cravings beyond crusty baguettes or sourdough slices. More

While visiting Tel Aviv a few weeks ago, I spent a few Thursday night hours in Bnei Brak, located in the Dan metropolitan region east of Tel Aviv, observing preparations for the Sabbath. One of my visits that evening included a trip to the area's largest challah bakery, which operates 24 hours a day, six days of the week (every day except Saturday). Here's a sneak peek into how that traditional Jewish braided loaf gets made on an industrial scale: More

I don't bake very much in the summer, and I'm guessing the same might be true with you. (When it's hot out, the last thing you want to gear up is your oven!) But the two things I do find myself baking are pies and loaves of bread, the latter of which is a staple all year-round. But when reaching for those trusty ingredients, what type of flour do you turn to? More