This sourdough loaf is packed with everything bagel seasoning, cheddar, and mozzarella, developed through an 8-hour bulk fermentation and a 30-hour cold proof. Baked in a Krustic for a crisp crust and ...

Biomaterials derived from biological sources are increasingly used across sectors and can reduce dependence on fossil-based ...

Benne dosa is not just another dosa. It is a mood. Anyone who has eaten it at an old darshini in Bangalore knows the smell ...

Octopus and other cephalopods are good at hiding themselves—and are inspiring cutting-edge technologies that may help us do ...

University of Oldenburg's EcoPBS project seeks to develop cost-effective, biodegradable plastics from organic materials, ...

Most dough needs a warm, humid environment to allow the yeast to ferment quickly, and these simple covering solutions should ...

Octopus and other cephalopods are good at hiding themselves—and are inspiring cutting-edge technologies that may help us do ...

Sourdough may lead to a gentler rise in blood sugar compared with regular white bread, but factors like ingredients and portion size also play a role.

When neuroscientist Dr Jebelli was young, his father – formerly an engaging, passionate man – had a breakdown after working himself to the bone. Here, Jebelli explores the ­considerable body of ...

Discover how AI is transforming the food and beverage industry - from smarter supply chains to autonomous R&D - and what it ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

While the country’s cuisine certainly merits recognition, it shouldn’t become an unwitting participant in an ideological ...