When you're taking on a baking project, there are many different types of flour at your disposal. But how can you tell which ...

If you don't bake cakes very often, chances are you don't have any cake flour on hand. But fret not: there's an easy ...

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground for microbiologists. The bread's chewy texture and tangy taste arise from ...

In this video, I prepare a Tropezienne, a traditional pastry from Southern France. This delicious sandwich features brioche, ...

Bacteria and yeasts shape the taste and structure of sourdough. A new study connects the choice of flour to those microbial communities. Researchers found that the same yeast shows up, no matter the ...

Just because flour is called all-purpose doesn’t mean it’s the most nutritious option. Consider swapping it for one of these alternative flour products to upgrade pancakes, cookies, bread, and more.

Sometimes the best treasures are hiding in plain sight, and Just Judy’s Restaurant in Indianapolis is the culinary equivalent of finding a twenty-dollar bill in your winter coat pocket.

For some businesses, targeting a smaller audience is the secret of their success. Louise Verity, owner of the British online ...

There’s a moment when you bite into perfectly prepared scrapple that transcends ordinary breakfast experiences – crispy on the outside, tender on the inside, with that distinctive savory flavor that ...

Learn how to make a sourdough starter from scratch with just flour and water. The bubbly, tangy starter is the base to ...