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 ...

Last week Colvin Run Elementary School and four other Fairfax County Public schools partnered with Bake for Good, the free outreach arm of the King Arthur Baking Company to teach students how to make ...

What are your dreams and goals for 2025? Are they on your calendar and have you had conversations with your family or friends about putting them into action? On cold days when it’s tempting to be less ...

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 ...

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 ...

Many would argue that the natural sciences and the fine arts are on completely different sides of the spectrum and require totally different approaches. The study of extinct animals seems to be as far ...

Fresh out of the oven, gleaming with the melted butter I had just slathered on with a pastry brush, they were irresistible. I couldn't wait to pull them apart and sink my teeth into one of them. Time ...

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 ...