When it comes to bread, staling is one of a cook’s worst enemies. Within only a couple of days, it can turn a perfect loaf into lead — and refrigerating that bread only makes things worse.

Staling is bread’s decay process, and it kicks in right after a loaf hits peak quality and reaches room temperature. “It happens almost instantly upon cooling,” says Francisco Migoya, ...

Crust staling is the process by which the outside of a loaf of bread goes from crisp to soft. Crumb staling is when the inside turns hard. In the science of staleness (yes, ...

Start by cubing your bread into bite-size pieces, then dry them in a 275℉ oven for 45 minutes, tossing with a spatula every 10-15 minutes to encourage even drying.

Intentionally staling your gummy candy removes some of the excess moisture and gives it a firmer body. Skip to Main Content. View our Bluesky Page (Opens in a new tab) View our Instagram Page ...