Bread
Bread dead redemption: Scientists bake sourdough with yeast grown in 5,300-year-old mummy
Sarhan also told AFP the team would consider using the yeast to brew beer, but the published study focused on more serious uses for their discovery.
Summer hits the shelves: The products set to shake up your summer
The Israeli cheese that conquered France – and more surprises for Shavuot
Brand news: Who landed from Brazil and a 360-degree fashion experience
Passover: Don't forget to be happy despite the anxiety, humras - opinion
Of all the hagim, Passover is clearly the one that elicits the most anxiety and trepidation.
Pascale’s Kitchen: Focaccia & frena
This week, I chose to focus on flatbreads: focaccia from Italian cuisine and frena from North African cuisine.
Tour Israel: Har Hanegev
Agritourism has really taken off in the Har Hanegev region.
On Tu Bishvat, the new year of trees, try some new bread
Just as with life, baking bread can be a reminder that you are only partially in control – however much you want to feel otherwise.
In the grain: Festive food of routine
The Jewish year is filled with festivals, each with its own customary, hallmark food - here is a recipe for country bread.
Pascale's Kitchen: Start up your sourdough
Check out three new bread recipes, each made in a different and innovative way.
Grapevine September 17: Nasi jubilee
Movers and shakers in Israeli society.
How to be a better baker through understanding heat transfer
Anyone who studied basic physics in high school will remember that there are three forms of heat transfer.
Can baking bread teach us about society?
Most people do not regard bakers as philosophers but the principles of baking bread teach us much about building a viable, stable and moral society.
How did ancient Egyptians bake? After 54 loaves, scholar finds answers
The technique implies covering the inside of the conical bread moulds with a layer of fine sandy clay, heating the moulds up horizontally and shaping the dough in advance into elongated pieces.
