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Soup rewards patience but doesn’t demand constant attention, making it perfect for someone like me just getting comfortable ...

Good bacteria in foods that are heated or undergo several processing steps do not survive. Sourdough bread and wine fit into that category; they are fermented foods but not technically ...

Kalani Meckes is the culinary arts teacher and wrestling coach at Stewarts Creek High School. The Red Hawks wrestling team ...

USA TODAY’s 2025 Restaurants of the Year celebrates the South’s most exciting and storied dining destinations. Chosen by our ...

Only 44 restaurants were selected by USA TODAY for its list of top places to eat, and a Knoxville favorite once again made ...

Last year, Brithdir Mawr - an 80-acre (32-hectare) farm in Newport, Pembrokeshire, that has been home to an off-grid community for the past 30 years - was sold to a new owner who plans to turn it into ...

This step is what gives the bread its sour flavor ... many make the drive from Marana to Vail just for a loaf of sourdough. From artisan loaves to jalapeño cheddar, Duffy likes to experiment ...

People who cared about flavor weren’t supposed to eat frozen meals; in 2009, the chef Gordon Ramsay, who frequently ...

Add your sourdough starter (it should float if it ... wrap the balls of dough after their overnight proving (step 3). To defrost, transfer to the fridge 24 hours before you want to make pizza.

Welcome to Little Bread Company in Fayetteville, Arkansas. Nestled in the heart of Fayetteville, this unassuming bakery is a ...