While hand-tearing croutons might take a bit more time than slicing up a loaf with a large knife, it’s totally worth the extra effort. Bread with a hearty crust and an open, irregular crumb is best ...

For as long as there has been bread, there has been stale bread. And for resourceful cooks, it can be just as delicious as its fresh-out-of-the-oven counterpart. This humble ingredient is transformed ...

I bake and eat bread so quickly that there’s usually very little opportunity for it to go stale, especially if I’ve stored it properly. But it happens to even the best of us. If you’re staring down ...

Croutons are great for adding a crunchy contrast to soft-textured dishes like simple salads, soups, eggs, or even roasted ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...