Black Trumpet Pizza with Leeks, Pancetta, and Pecorino
The "biga" dough, which gives the crust a complex, slightly sour flavor, takes this undeniably delicious pizza to a whole new level.
How a Former Truck Driver from California Became a German Master Baker
Ben Tugwell never thought he'd be running one of the best bakeries in Berlin, especially after moving there without knowing a word of German or having any professional baking experience.
Anna Gyulai Gaál
Patty Melt Recipe
Move over hamburger, the hand-cut patty melt has won us over.
Grilled Hispi Cabbage Recipe
Charred cabbage is never a bad idea, especially when you cover it in cheese and hot sauce-soaked breadcrumbs.
This Baker's Bread Is Inspired by Childhood Memories
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.
Why This Noma Chef Is Obsessed with Sourdough
After Noma closes, his sourdough will live on.
Meet the Baker Making Bread Rise without Yeast
Danish baker Christoffer Hruskova proves (get it?) that you don’t have to play by the rules to make delicious bread. His recently opened London bakery produces sourdough, baguettes, and wholegrain loaves—all without yeast.
Step Inside This Bread Dough Hotel in Sweden
At the Arlanda airport in Stockholm, the bakery RC Chocolat runs a 24-hour hotel for sourdoughs. Anyone can store their dough there and be sure that it will be fed, massaged, and well taken care of.
Camila-Catalina Camila-Catalina Fernandez
Smoked Eel Sandwich with Pickled Onions Recipe
Move over PB&J, we're up-ing our sandwich game the only way we know how: with smoked eel.
How Jeremy Lee Made the Most Famous Sandwich in London
“It’s the strangest, simplest story out of necessity and frugality,” declares Lee in his warm, booming Scottish accent.
The Golden Rule for Serving Food to Drunk People at Festivals
We have a laugh but if someone starts slurring at us, we don’t take any shit. You’re at a festival enjoying it, we’re there working—don’t be rude.
What Happens When a Baker Decides to Start Making Chocolate
“After bread, to me chocolate seemed the next logical step,” says Chris Brennan, who runs Suffolk’s Pump Street Bakery and also produces his own bean-to-bar chocolate with rich Ecuadorian cocoa.