By Tanya Bush For as long as humans have been making bread, we’ve been looking for ways to use up the leftovers. In medieval Europe, thrifty cooks began softening stale ends with boiling water ...

Or sign-in if you have an account. Our cookbook of the week is Babette’s Bread by Babette Kourelos, a Saint-Lazare, Que.-based artisan baker and baking instructor. Jump to the recipes ...