Word: breads
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...spending almost three years on a menu that's not just about low carbs, Hirshberg thinks he has the recipe for success. As he puts it, "It's about the food, stupid." And with more on-the-go diners already ordering salads and frequenting quick-casual alternatives like Panera Bread, Baja Freshand Pret a Manger, O'Naturals may soon be looking pretty smart. --By Daniel Eisenberg
...school laboratory lumped under the sprawling U.S. Department of Agriculture, ARS keeps pumping out high-tech solutions to a broad array of problems, ranging from the urgent (how to eradicate plant and animal diseases) to the less pressing (how to duplicate the tangy taste of San Francisco's sourdough bread outside the Bay Area). Along the way, the agency has won numerous patents for breakthrough mechanisms, like the one pending for turning peanut shells into hydrogen fuel and another for harnessing chicken manure to remove metals from polluted water...
...Wiggin, 48, an attorney from Columbus, Ohio, who's been baking artisanal bread for almost a year, has already reworked a sourdough recipe to match his tastes. "I like my sourdough fairly strong and chewy, with a fairly sour acidic taste, so I add wheat gluten to the flour," says Wiggin, who bakes about once a week. It takes him two days to prepare the dough, but the payoff, he says, is a sense of exultation when the bread comes out of the oven...
Daniel Leader, owner of Bread Alone bakery in Boiceville, N.Y., sees this response in his students at the Institute of Culinary Education, in New York City. "I get a lot of men--doctors and professionals--who use artisanal baking as way of relaxing and doing simple, satisfying work." There's pleasure in "touching the dough, doing something real...
...settle for nothing less than flawless, golden-hued, crackling crusts and varied-textured interiors that evoke the rustic bounty of Tuscan villages and French boulangeries. "There's a big difference between a pretty good loaf and a fabulous loaf," says Atlanta-based Maggie Glezer, author of A Blessing of Bread: Jewish Bread Baking Around the World (Artisan; 352 pages). A beginning baker producing a baguette, she concedes, "probably won't get those gorgeous big holes in it, it'll be a little squashed looking, and the cuts [along the top] won't open. But it's probably going to taste...