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 ...

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, ...

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 ...

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 ...