Who knows, maybe jachnun is the next challah-, sourdough-, bagel-pandemic craze for home-bound bakers?

Using her tried-and-true challah dough as the base, Jessica gives detailed instructions on making Cinnamon-Swirl Raisin Bread and offers a no-knead suggestion.

Raspberry Maple Breakfast Cookies and an oatmeal-whole wheat-beer bread will clear the hametz out of the best-stocked pantries.

Inspired by iconic Manischewitz soup packets, this hearty barley stew—in either its meat or vegetarian form—will help battle the winter blues.

The American-born couple behind the Pat BaMelach bread bakeries In Israel extol the ancient virtues of wheat and its connection to Shavuot.

Everything you ever wanted to know about kneading, braiding and baking challah but were afraid to ask, including Jessica's perfect challah recipe.

French delicacies like éclairs and macarons are sharing bakery-case real estate with sponge strudels. Argentinian cookies are popping up in bakeries. Artisan bread is on the rise.