Is the Bread in Europe Better for You?

If you’ve noticed that certain baked goods are more tolerable abroad, it may not be all in your head.

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Parents in Gaza Are Running Out of Ways to Feed Their Children

A New York Times article last year described two families struggling to keep their malnourished children alive in Gaza. Now, as Israeli restrictions keep out most aid, that’s even harder.

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A New Book About Baking Bread Is Only Sort of About Bread

“Existential Bread,” a book by the poet and amateur baker Jim Franks, is only sort of about bread.

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A Traditional Ramadan Treat Gets a Modern Remake (but Good Luck Getting It)

Marook, a sweet bread eaten during Ramadan in Syria, used to be a simple loaf, but now the list of choices can be as long as the lines of customers.

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A Bakery, a Landlord and a Heated Fight About Back Rent

The Silver Moon Bakery on the Upper West Side is embroiled in a legal dispute. Loyal customers are worried about its fate.

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Colombia and Venezuela Have a Beef: Who Owns the, or Makes the Best, Arepa?

Both countries claim the cornbread as their own. But where does it really come from? And who makes it better?

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