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Every once in a while, along comes a loaf of bread that's so rustic, so memorable, it ruins every other bread experience. Here's that loaf.

Seared steak. Caramelized onions. Warm ciabatta. Sounds like something we're not going to want to share. (And yes, this works perfectly with that leftover steak you have in the fridge.)

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.

The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.

With these bread recipes, which include everything from easy no-knead breads to the more challenging—and rewarding—sourdough and challah, we've got your carb craving covered.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.

This bread pudding is filled with bacon, peppers, spinach, and cheese making it a one-dish meal. It's ideal for Christmas and Thanksgiving, but it works for the remaining 363 days, too.

These kimchi bulgogi sandwiches are gonna disrupt your regular dinner rotation—in the best possible way. Think of it as a Philly cheesesteak with a different sort of accent.

Experience tastes as authentic as if you were really there, able to travel and revel in the traditions of the Italian countryside. Frugal to make yet they seem anything but cheap.

In this episode of our podcast, we chat with Andrew Janjigian, senior bread head at Cooks's Illustrated and America's Test Kitchen, about sourdough bread.

Because yes, a properly constructed tuna melt is reason to get pretty darn excited. This exquisite specimen makes a pretty compelling argument.

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it's melted and bubbles. Scoop it up with hunks of bread.

Just like the classic British sandwich—but better. So much better. A seriously hot, gooey mess of a sandwich.

Behind every unforgettable loaf of Italian bread you've daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

Yes, it has a sleek design and comes in an array of colors. But is it truly the best stand mixer? We tried the best-selling brands of stand mixers to compare and find out.

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that's essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

A classic. Bread stuffing filled with celery, onion, thyme, basil, and parsley that's synonymous with Thanksgiving (though honestly, it's equally welcome any time with roast chicken).

You know Yotam Ottolenghi, right? Those recipes that are simple yet stunning? Fast yet flavorful? Yeah, that guy. Here are some of our favorites.

There's something about a big old pot of beans--comforting, richly flavored, and filling. Tomatoes and rosemary add a little something special.