The chef, who also co-edited "The Best American Food Writing 2020," spoke to Salon to explain the science of bread

So many pumpkin desserts, so little time!

Start training for Turkey Day now!

Whether you bake chocolate bourbon pecan or sweet potato pie, you can't go wrong. But the secret's all in the crust

Whether or not you’re going back to school, you need a good back-pocket loaf

It's the best thing since sliced bread

Swapping out some white flour is an easy way to bring flavor to the next level

No shortening, no problem. We're sharing our go-to ingredients to use in its place

How to get pro-level performance from a home appliance, the secret to crusts, and more answers to your queries

A versatile and economical breakfast

Salon Food talks to the brains behind Savannah's The Grey restaurant about deconstructed desserts and friendship

Ken Forkish, the James Beard Award-winning author of “Flour Water Salt Yeast,” gives a crash course in bread making

Sometimes it's just easier to pop a frozen 'za into the oven and call it a day

There's good stuffing — and then, there's the absolute best stuffing.

Is it possible to make bread without yeast? No, but don't forget that beer already has yeast in it