Phyllo, filo or fillo — it’s all the same thing. The ultra-thin sheets of unleavened dough can be tricky to work with because of its delicate nature. But don’t let that dissuade you from enjoying the ...

Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are both doughs that can be used in sweet and savory applications to ...

There are plenty of times when I’m inspired enough by “The Great British Baking Show” to say, “I want to make that.” (And then I have!) Then there are the challenges that do exactly the opposite. “I ...

Around the world, weddings are synonymous with ceremonial foods, from Mexican wedding cookies to Italian wedding soup and even Christian-culture white-frosted wedding cakes. Today, we're talking about ...

CLEVELAND, Ohio (WOIO) - Athens Foods, housed in a 115,000 square foot production facility in Brook Park, is the world’s ...

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, ...

Since man mastered the use of a mortar and pestle (think back to about 10,000 B.C.) he’s been grinding some sort of grain into some sort of flour. Before yeast (think back to around 2,000 B.C., most ...