In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...

Other than being an essential building block for the best Reuben sandwich, what do we really know about rye bread, and how does it differ from whole wheat? As it turns out, the difference is really ...

With interest in black food – typically darkened using charcoal – reaching its peak, Mintel suggests turning to ingredients like black rye could deliver a boost in consumer interest. Black foods made ...

Over the past few years, New York restaurants have been serving higher-quality homemade bread: loaves that are naturally leavened, long-fermented, and chock-full of local grains and seeds. You might ...

As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring six East Bay bakeries. But with Passover over, I decided to cross the bridge to see what kind of rye ...

Uses: Toasted, use as a savory crouton; as a robust element to stuffing, or swirled into a pot of hot soup. Flavor: Earthy and, depending on the variety (pumpernickel rye, Jewish seeded rye), it can ...

Discussions about Jewish food traditions often focus on holiday meals and special occasions. This week, though, four cooks and scholars of Eastern European Jewish cuisine imagined what their ancestors ...