Beer and bread — two of the oldest recipes in the world — unite for the forthcoming South Perry bakery and brewery at The Grain Shed. The venture is a regional collaboration between a baker, a pair of ...

As craft beer drinkers, we buy into the importance of supporting something local. But do we care as passionately about the ingredients used in that beer, whether the brewer chose malt or hops from ...

Newcomer baker Catie Cohen of Demeter’s Kitchen in Denton has been doing something no one else in the area is: making bread with grains leftover from the brewing process. There are reasons people ...

First of all, no, it doesn’t taste like beer. But barley milk does have a “toasty, malty” note that works well in coffee, smoothies, baking and more, says Matthew Olsofsky, co-founder of Take Two in ...

Baking with whole grains is a win-win for health and flavor. One of the open secrets among the country’s leading bakers is that whole-grain baked goods offer the ultimate win-win scenario: better ...

According to a 2021 poll, the US drinks the second-most amount of beer in the entire world, a whopping 24 million kiloliters annually or 13 percent of the global market share. The American Malting ...

Whole grains, gluten-free grains and grain-free flours have transformed the baking landscape over the past decade or so — and it’s easy to add them into your homebaked foods. What exactly is a whole ...

Hearing Roxana Jullapat talk about grains is hypnotic, and reading her recipes makes you want to go out, buy some sorghum, and start baking. Expand your understanding of food systems as a Civil Eats ...

A LITTLE SNACK. HERE’S TED REINSTEIN. COME HERE BUDDY, YOU WANT A BISCUIT? COME ON. DID YOU KNOW THAT YOUR DOG CAN ENJOY A TASTE OF YOUR FAVORITE BREWERIES? ARE YOU DOWN? GOOD BOY. YES, YOU HEARD THAT ...

Keep baking bread. Small grain companies may suggest a better path for American business. Credit...Hilary Swift for The New York Times Supported by By Tim Wu Mr. Wu is the author of “The Curse of ...