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.

It's always such a bummer when your loaf of bread goes stale, but don't throw it away just yet. Here's a clever way to repurpose and use it.

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.

But he's more than just a passionate imbiber. As the founder and CEO of Mammoth Distilling, he's spent over 10 years making rye whiskey in a nondescript two-story storefront mere blocks from the ...

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.