A teacher in the US state of Idaho is horrifying the internet with the "disgusting" — and effective — way she taught her students about the importance of classroom cleanliness. Jaralee Metcalf, a behaviour
A chemical compound related to taste and aroma may be a reason why people continue to prefer white bread even though it typically has fewer nutrients than whole wheat bread. Find out more in the video above. See also: Make bread softer with this
In this video you'll learn an easy life hack that will make your bread softer by using a microwave. It really works! See also: Five tips to keep your mushrooms fresh See also: Fun ways you can actually use the tops of
For a woman who’s strictly gluten-free, Gisele Bündchen is getting awfully close to bread. The model is featured in Loewe’s new fall 2017 campaign wearing a hat plastered with an image of a loaf. No, the bread doesn’t even look gluten-free or even seven-grain. It’s — gasp — white bread.
When you next find yourself with bread going stale, instead of throwing it away, try these creative ways to get more life out of it. See our stale bread recipes here Homemade bread crumbs are way better than store bought ones - and they are
According to Harold McGee’s book On Food and Cooking: The Science and Lore of the Kitchen, the reason that bread goes stale is “a kind of settling and strengthening” that happens to its starch molecules, resulting in “toughening effects that are undesirable” - AKA the bread going dry.
A new meme craze currently sweeping Japan invites social media users to post pictures comparing their babies’ adorably chubby arms to doughy bread rolls. No longer content with squishing their babies’ cheeks into the shape of rice balls (that’s another crackers craze, google it), Japanese parents have taken to Twitter to share images of their babies placed beside bread rolls and tagged with the Japanese equivalent of of #MyBabysGotTheBestBreadPhoto.
Consumers have been warned of price rises for bread and cakes after the wet spring reduced crop yields. Bakers are facing a £50-a-ton hike in the price of flour - equivalent to 13% of the cost of the raw material - and some of that increase is