With the Anti-Terror Bill just one signature away from becoming law, Filipinos are finding new ways to protest from home and starting revolutions in their kitchens.
Sourdough bro season is here.
British-born Richard Hart is behind Hart Bageri, a new Copenhagen bakery opened in partnership with Noma. "René told me that I need to get the Danes by the ryebread," he says.
The "biga" dough, which gives the crust a complex, slightly sour flavor, takes this undeniably delicious pizza to a whole new level.
Wild Hearth Bakery in the southern highlands of Scotland occupies a corrugated steel Nissen hut that held high security prisoners during the Second World War.
"This is a caring place. I wanted to get back into work but not all workplaces care about you."
London baker Richard Snapes’ first loaf was an attempt to recreate the aroma of freshly harvested wheat—something he remembers from growing up in the country.