A week of packed lunches with less plastic
Packed lunches make weekdays easier and can cost less than buying lunch out. Yet the row of scratched plastic boxes may be ready for a rethink. Here is...
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Bread School
Glass or plastic food containers: which work best?
Glass containers look appealing on the shelf: solid, easy to inspect and resistant to lingering food smells. But they are heavier and often cost more. Are they worth...
Everyday bread with dry yeast: a two-loaf recipe
Dry yeast in the cupboard makes home baking easier to plan: unopened packs often keep for around a year, depending on their date and storage. Here is an...
Cold packed lunches: simple ideas and how to pack them
Not every lunch can be reheated: a worksite may have no microwave, an outing no kitchen, and some days the office queue is simply too long. A good...
How long does crispbread last? The container makes a difference
Crispbread is a reliable cupboard staple, yet an opened packet can lose its crunch surprisingly quickly. Its usual enemy is moisture, though fat can also turn rancid and...
Storing Danish pastries, crescent rolls and bread rolls
Saturday's Danish pastry can become Sunday's disappointment: flaky at breakfast, then soft and chewy a day later. Crescent rolls and bread rolls change too. Here are ways to...
Storing freshly baked bread: cloth, bag or bread box?
The loaf is fresh from the oven and smells wonderful on the rack. What happens next affects how long it stays enjoyable. A tea towel, paper bag, plastic...
Bake a Swedish loaf: an easy recipe with an overnight option
Limpa is a Swedish everyday loaf: soft, gently sweet and as useful for breakfast as an evening sandwich. Here is a flexible basic recipe, an overnight method for...
Spiced malt bread for Christmas: recipe and storage
Spiced malt bread belongs on the Christmas table: dark, sweet and fragrant, made for ham and festive breakfast sandwiches. Here is a recipe using a bottled malt drink,...
Swedish syrup loaf: a traditional recipe and storage tips
Swedish syrup loaf is a familiar family bread: dark, gently sweet and moist, sliced generously for breakfast or evening tea. This yeast-free version mixes in about ten minutes....
Soft Swedish saffron buns: recipe and storage tips
Swedish saffron buns, or lussekatter, smell wonderful on Saint Lucia's morning, then can feel dry the next day. A few choices make a difference. Here is a recipe...
Swedish kavring: a traditional dark rye loaf and how to store it
Kavring is a traditional loaf from southern Sweden: dark, dense and sweet with syrup, especially good with butter and cheese. It needs no yeast or kneading, and its...
Christmas breads: varieties, keeping times and storage
Spiced malt bread, dark rye kavring, saffron loaves and Christmas rolls: the festive bread basket has its own traditions and storage needs. Here are the varieties, what makes...
Christmas baking ahead of time: a week-by-week plan
Christmas baking need not become one exhausting December weekend. Much of it can be made ahead: some recipes improve after a rest, while others keep beautifully in the...
Wax paper for food: what it is and which type to choose
Wax paper sounds like one product, but it is sometimes confused with a different one: the reusable beeswax-coated cloth. Traditional waxed paper is a disposable food wrapper; beeswax...
Cotton, linen or beeswax bread bags: which should you choose?
Fabric bread bags come in three familiar forms: a simple cotton bag, a traditional linen bag and a wax-lined bag that combines fabric with beeswax. All offer an...
Paper bags for bread: when do they work?
Bread comes home from the bakery in a paper bag, and it feels right: paper lets moisture escape and helps the crust stay crisp. Leave the loaf there...
Cheese paper: how to wrap different types of cheese
Cheese often comes home tightly wrapped in plastic and stays there until moisture collects on the surface or the cut edge dries. Cheese paper has a purpose: it...
Does sliced bread keep less well than a whole loaf?
Ready-sliced bread is convenient: straight into the toaster, without crumbs on the board or uneven slices. But does it keep as well as a whole loaf? Usually not....
How to store bread: keep it fresh and freeze the rest
Everything we know about storing bread, gathered on one page. Here you will find the basic principles, advice for every type of bread, and links onward to the...
Feeding a sourdough starter: how often and how much?
A sourdough starter is a little living culture in a jar: it needs feeding, and it responds to timing. Here is a straightforward routine, with easy quantities, plus...
Lunch boxes without plastic: which materials work?
The lunch box is one of the last places many kitchens still rely on plastic: it is light, inexpensive and everywhere. Over time, boxes can become scratched, stained...
How long do marzipan cakes and cream cakes keep?
The party is over and half a marzipan cake is left on the plate. How long will it keep? Here are storage guidelines for marzipan cakes, cream cakes...
Buying beeswax wraps: prices, sizes and what to check
Beeswax wraps have moved from a niche product into everyday shops, from discount stores to specialist online retailers. Prices vary widely between single sheets and larger sets. Here...