We waste millions of tonnes of bread every year. New research shows how it could be turned into something delicious.

You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.

Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.

Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.

Viewed from Cairo, the war in Ukraine poses an existential threat to something Egyptians can’t do without: abundant, cheap bread.

Your local ducks (and other wild birds) will thank you.

Yeast is a single-celled organism that's everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.