Most foods deteriorate over time, but bread's a major culprit, often going stale after just a couple of days. Now, though, a US research company claims to be able to make your loaf stay fresh for up to 60 whole days. Read More >>
As a baby, I was diagnosed with celiac disease—my body is unable to process gluten, the protein found in wheat, barley, rye, and malt, that gives bread its elastic quality. If I eat it, I throw up, so I avoid gluten entirely. It's mostly easy; I just avoid breaded foods and, sadly, beer. Read More >>
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