Bread

Researcher bakes 'delicious' Egyptian sourdough bread with 4,500-year-old yeast strain

The sourdough bread loaf was made using grains that existed at that time — barley, Einkorn & Kamut.

A tasty trail of breadcrumbs through time

The Goan bread is a testament to its Portuguese past and its culinary present

Researchers find 14,500-year-old flatbread at prehistoric site in Jordan

It was made by a culture called the Natufians, who had begun to embrace a sedentary lifestyle.

Our Daily Bread

From 'lavaas' to 'girda', Kashmir has a delicious array of local breads | #FirstCulture

After potassium bromate, FSSAI seeks to ban potassium iodade from bread

The chemical was used for whitening the flour and increasing pliability of the dough.

The case for baking your own bread: Keep chemicals away, and tradition alive

We need to bring back breads into our home kitchens, because that is the only way we can keep chemicals additives we see on commercial packs at bay

Potassium bromate and iodate: Why the presence of these chemicals in bread can harm you

Here's why potassium bromate and potassium iodate in bread can be harmful for you.

Decoded: Why does beer taste so good?

Beer yeasts produce chemicals that mimic the aroma of fruits in order to attract flies that can transport the yeast cells to new niches