Researchers have developed a method to enhance bread by incorporating compounds from red dragon fruit peel, a commonly discarded by-product.

Everyone, it seems, has tried sourdough during the lockdown. But that ubiquitous jar of starter contains a dynamic microbial ecosystem that scientists are only beginning to understand. Natasha ...

Industry experts and Michelin-starred chefs are shedding light on what makes bakery bread distinct from homemade loaves, from ingredient science to service presentation. Food consultant Ed McCormick ...

Homemade bread seems to go bad after only a few days, while store-bought bread lasts a week or more. What can science tell us ...

Researchers found that pigments from a little-used fruit peel can withstand baking — and still give everyday bread a ...