Living in space is rife with challenges, among them, grappling with a gaping void of loneliness and dealing with a subpar food selection. Astronauts onboard the International Space Station (ISS) have the unique torture of being so close to Earth, yet so far away from all its tasty delights. But one German company is…
The world might feel like it’s ending, but that doesn’t mean researchers should give up the pursuit of establishing truths via evidence-based science. Nor should they give up the aromatic crusts of a fresh-baked loaf of French baguette. Ooh la la, happy Friday.
Welcome to planet Earth, little wheat berry. I know, you didn’t ask to be brought into the world…no one did. But you should know that you started fucking the planet over just by being here.
Every other day, someone writes a story about something causing or preventing cancer. Usually, it’s all hype or the explanation is a snooze, but sometimes, the research is just strange enough to grab our attention. That’s the case with a new study, which details how stale bread might help ward off colon cancer.
Most of the letters that chef Bruno Albouze says are vowels, and eeeeiiit souwnduhs ieencrayedaboulh.
Go on. You deserve more than a quarter portion.
Breakfast is the most important meal of the day, they say. But they don’t know how hard it is to make when you’re a zombie rushing to get to work. If only we had the time to carefully consider breakfast and start the day right. Peaceful Cuisine gives breakfast a healthy spin in this video with peanut butter and jelly…
More so than other sandwiches, a great po’ boy needs to have the best bread that’s made for a po’ boy. It needs to be light and crispy but also fluffy and without all that, a po’ boy wouldn’t really be a po’ boy then. Here is Mind of a Chef showing how John Gendusa Bakery makes their po’ boy loaves. It’s the same…
The smell of baking bread is like the universal language for neck-breaking, nose-enlightening deliciousness. It’s impossible not to smile to yourself at the idea of fresh bread. It’s everything good in the world, it’s possibility, and it’s just damn good to eat. And watching bread bake in a timelapse? Who knew that…
Do you keep your butter in the refrigerator? You do? Stop it. Stop it right this second. You’re ruining your butter experience and making your toast taste like failure. Let me tell you why.
Way, way back in 79 AD, a baker put a loaf of bread into his oven and then Mount Vesuvius erupted and buried the city. The oven was found and opened in 1930 during excavations and the recipe has been recreated by chef Giorgio Locatelli. He uses buckwheat flour, which was more readily available then, and re-creates the…
The phrase "edible foam" either conjures up images of overwrought and overplated kitchen chemistry experiments or the top layer of a freshly poured beer. But it also describes the most standard of foods: bread. Because bread is also a foam.
Do yourself a favor and watch the video below. It's such a joy to see someone enjoy his job so much. He bakes bread, tosses flour, massages dough, slices open holes and even cleans and takes out the trash with so much energy that he looks like a kid bouncing around in a playground after lunch. So much fun.
Here is the most fun way to make bread: Prepare a massive pile of dough, brightly colored with natural dyes; cut off a small section and flatten it out; place that pizza-like sheet on top of an industrial-strength blower and watch it inflate into a toasty, instantly edible balloon.
The bread and butter at Razza Pizza Artiginale is made by James Beard Rising Star Chef semi-finalist Dan Richer. He's the chef behind the restaurant and might be more obsessed with bread and butter than any person on the planet. This video shows how he made his restaurant's bread and butter the most delicious.
There's no incense, air freshener, or scented candle on earth that smells as good as freshly baked bread. So turning a loaf into a warm glowing lamp that probably smells amazing is worthy of some kind of award, right?. If not the Nobel Prize, then definitely your hard earned money.
Johanna Mårtensson's photo series Decor imagines life after people through the medium of bread. Mårtensson built herself a miniature bread city and then photographed it as grew moldy and collapsed.
Most foods deteriorate over time, but bread's a major culprit, often going stale after just a couple of days. Now, though, a US research company claims to be able to make your loaf stay fresh for up to 60 whole days.
Currently working on her Masters Degree in Industrial Design at Bezalel Academy of Arts and Design in Jerusalem, Israel, designer Nitsan Debbi's latest product combine two unlikely media: bread dough and electronics.
As a baby, I was diagnosed with celiac disease—my body is unable to process gluten, the protein found in wheat, barley, rye, and malt, that gives bread its elastic quality. If I eat it, I throw up, so I avoid gluten entirely. It's mostly easy; avoid breaded foods and, sadly, beer.