What’s so special about matzo? After all, it’s nothing more than flour and water baked to a cracker-like thinness. Not especially digestible either, especially after eating it as the default bread for ...

We’re all familiar with leaven. It’s an important ingredient in most breads, cookies and other baked goods. Yeast is a particular type of leaven, which makes dough rise in the oven. In antiquity, ...