Tagged With bread


The only thing sadder than opening your lunchbox to find a soggy sandwich is opening your kid's lunchbox at the end of the day to find a completely untouched one. Thankfully, you can prevent soggy, disappointing lunchbox sandwiches by making them with frozen bread.


Wholemeal, wholegrain, multigrain, sourdough, rye, white, high fibre white, low GI, low FODMAP, gluten free. With so many choices of bread available, how are we to know which is best for our health? Let's take a look at the science.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.


Once upon a time, Sizzler was everywhere. While nominally a steak-and-seafood restaurant, the chain was famous for two things: its all-you-can-eat buffet and the complimentary Parmesan bread that greeted you on arrival.

Sadly, Sizzler became a victim of the casual dining wars and there are now only a handful of outlets left in Australia. But don't despair: the recipe is surprisingly easy to make at home and it only takes a few minutes. Here are the steps!


If you live on a restricted diet, either for medical reasons or to simply prevent assaulting your flatmates with all manner of, uh, odours, finding edible substitutes for staples can be difficult. Those following a FODMAP regime, for instance, tend to avoid foods containing gluten, just to be on the safe side. But if you're OK with gluten, just not the sugars, Baker's Delight might be your salvation for doughy loaf goodness.


I've recently started making bread for myself, and it is one of the most nerve-wracking-yet-liberating experiences I've ever had in the kitchen. There are so many terrifying points of failure, all of which are immediately forgotten when you smell the deliciousness coming from your oven. Or, in some cases, from the grill.


There are two kinds of people in this world: Those who talk about gluten like it's the devil, and those who can't roll their eyes enough to show the world how sick of gluten-free labels they are. Does gluten deserve to be so controversial? Let's dig in.


Nothing is more mouthwatering than bread and pastries that are fresh out of the oven. They smell good, they look good, they taste good, they can do no wrong. But you might want to skip the corporate grocery story -- you'll find the best bread at your local bakery.


There are few things more satisfying than slicing into a big loaf of fresh, crusty bread. However, if the loaf is bigger than your bread knife, getting a uniform slice can be a slight challenge, especially when you hit that bottom crust. Luckily, there is a very easy solution: just flip the loaf on its side.