Sauerkraut adds a dose of probiotic goodness to dishes. Preserving it requires proper storage, but this is why freezing the ...

With so many pizza shops out there, some of them are bound to be shady. We asked pizzeria pros for telltale signs that you're ...

Nutrition trends not only impact people's eating habits, but can also influence daily food choices. The team of food and nutrition experts at the Good Housekeeping Institute have compiled a new list ...

Do you find yourself tossing away the crusts of your bread? You're not alone, but the scale of bread waste is staggering.

Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to ...

In this week’s new products gallery, Dave’s Killer Bread officially rolls out a snack previewed last year at Expo West, ...

Fermentation has been around for thousands of years. It is what makes beer and wine possible, and has long been used to whip ...

So what is it? Kimchi is being hailed as a 'must-have' item in your home. The Korean fermented cabbage dish is known for its high probiotic content and whilst cabbage is included in most varieties ...

New presenter Paddy McGuinness makes a nostalgic visit to the Warburtons bread factory in his hometown ... occurring sugars - a process called fermentation. This releases carbon dioxide gas ...