The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

Baking releases endorphins and taunts your sense of self with a demand for perfection that, when it comes, feels effortless.

Using her tried-and-true challah dough as the base, Jessica gives detailed instructions on making Cinnamon-Swirl Raisin Bread and offers a no-knead suggestion.

As a yeast scientist, Sudeep Agarwala spends much of his time thinking about the single-celled fungi that allow bread to rise.

With her business, The Family Cookbook, photographer Sarah Arnoff Yeoman may be the first to personalize intergenerational recipes with luminous, high-quality portraits.

Hello Robin's design mimics a home kitchen, and patrons are invited to sit at the counter, sip coffee and share the latest news over cookies.

London's Challah Mummy is the baker behind some of the most imaginative and whimsical challahs on Instagram.

Everything you ever wanted to know about kneading, braiding and baking challah but were afraid to ask, including Jessica's perfect challah recipe.