This brown bread recipe, a staple of the Ballymaloe Cookery School in Cork, Ireland, is as satisfying and foolproof as they come. By Clare de Boer The first time I had brown bread from Ballymaloe ...

Not all brown foods are whole grain; colour can be misleading. Check if “whole grains” are listed as first ingredients on the label, not just check appearance.

Question One: One of my favorite bits I’ve seen you speak on is the egg yolk “bread” made in a pressure cooker. My memory is a little fuzzy: it was a happy accident, yes? What was the procedure? If I ...

THIS was one of those happy accidents. Strong brown flour was picked from the shelf at Morrisons instead of wholemeal. I’ve always been suspicious of brown flour. So what is it? According to my mother ...