Thirty-one years ago, Taste was suggesting that readers drop their Paas dye kits and embrace an easier, more time-honored way to create beautiful Easter eggs. The advice was simple: Follow the ...

John Melngailis, an engineering professor at the University of Maryland (and the father of Sarma Melngailis of Pure Food & Wine), missed the dense, dark, sourdough rye bread he ate growing up in ...