Jim Lahey, owner of New York City's Sullivan Street Bakery and author of several cookbooks, including "My Bread," offers his recipe for a delicious, long-fermented rustic bread. Advice: plan ahead!

The thing about bread baking is that it teaches one humility before all else. I owned my own café, baked professionally, and spent years turning out cakes, cookies ...

A classically trained opera singer wanted to become a baker, and King Arthur Bread Company rejected him. He applied again. Same answer. Three strikes and… you’re in! On his third attempt, former San ...

If you purchase an independently reviewed product or service through a link on our website, Rolling Stone may receive an affiliate commission. Why spend hours in the kitchen kneading dough to make ...

As a professionally trained baker, I can pretty much make anything from chocolate chip cookies to tiered wedding cakes. I have quite the sweet tooth, as do most of my friends and clients, so I’ve ...