PARSED CONTENT

The site states the following, "The topic of no-knead bread reappeared in the Dining and Wine section of the New York Times last week in an article." I noticed that the web site said " The author of On Food and Cooking." They also stated " McGee baked loaves of differing wetness hydration with and without kneading and provided an explanation for why kneading isunnecessary to produce rustic style breads with irregular hole patterns. Recently, Ive created a new starter from a recipe in an article by James MacGuire in The Art of Eating. He writes a fascinating story." The meta header had home cooking as the first keyword. This keyword was followed by food science, food, and cooking which isn't as urgent as home cooking. The other words the site uses is eating.