Step into a restaurant in Italy, and you may be surprised by the garlic bread -- or lack thereof. Garlic bread in Italy is distinct from the American version.

Not just bright yellow, but soft and gooey, unlike most other bread dough. Panettone is made with an Italian yeast called "lievito madre," which literally means "mother yeast." It's a very hard ...

fruit-filled Italian bread typically eaten around Christmas. “We’re looking for perfection,” said Rafael Morán, a pastry chef at Cossetta who works closely with Martinez on panettone.