Sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious than other breads.

The growing demand for healthy alternatives to traditional wheat products has boosted the search for new functional ...

Greg Foot gathers the experts live at Cheltenham Science Festival, dives into the data and crunches the numbers to get answers for listener Elaine.

Generations of kids have grown up at Durham’s Museum of Life and Science. CEO Carrie Heinonen ’97 is working to expand the ...

Learn what biotechnology is with simple explanations and fascinating examples! Discover hands-on science project ideas for ...

The 88-year-old man had been dining at a Providence, Rhode Island, Italian restaurant in September 2019. Now he was ...

New research shows how wheat variety and baking methods affect the nutritional value of bread—from field to table.

“No waste. Ever.” “It is true that storage temperature does have an effect on bread staling,” Charlene Van Buiten Ph.D., an ...

A deep dive into the science of cold fermentation for pizza making as you learn the ideal temperatures and times for delicious pizza crust.

Bread in the Desert By Science News Magazine Issue: Vol. 17 No. #475, May 17, 1930 Having trouble viewing this? Open in a new window Questions or comments on this article?