Carl Fowler is a retired professor of English at Amarillo College and lives in Amarillo.

Never sure when your loaf has finished baking? Checking the internal temperature is the best way to tell if your bread is done.

This vegetarian sandwich uses thin slices of smoked tofu, apple, Gouda and arugula on dark bread to hit tangy, sweet, earthy and peppery notes with little effort.

Bootleg Bagels, a bakery brand based in Yellow Springs, is planning to open a brick-and-mortar spot in Dayton on Wayne Avenue this fall. It will be located at 735 Wayne Ave. next to MADE Studio & Shop ...

The coleslaw provides a crisp, refreshing counterpoint to the richness of the sandwiches, with a dressing that avoids the too-sweet pitfall that plagues lesser slaws. And then there’s the matzo ball ...

Shapiro’s isn’t just a restaurant – it’s a landmark, a meeting place, a constant in a changing city. The location in downtown Indianapolis makes it accessible to everyone – locals and visitors alike.

This Shaw bakery, which mills its own flour and bakes its breads in a wood-fired oven, puts out a loaf made from einkorn (an ...

I eat a slice of bread a day, either for breakfast or lunch. That may surprise you, as bread doesn’t have the best reputation when it comes to our health – but it’s misunderstood. It’s one of the ...

Archaeologists in Turkey recently unveiled a 5,000-year-old loaf of bread from the Bronze Age, found in the province of Eskisehir. The find has inspired bakers to recreate it.

The bread was charred and buried under the entrance of a dwelling built around 3300 BC. A piece had been torn off, before the bread was burnt, then buried when the house was built.