Baking is arguably the most scientific form of cooking. Not enough baking powder and your cakes could come out flat. Too much flour and your cookies might be rock solid. It’s enough to make you want ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." This is the most versatile of them all. Made from hard or soft wheat or a combination of both, the ...

You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all ...

Flour is the fundamental building block of baking, yet the sheer variety available can be overwhelming. From the all-purpose staple to specialized grains, each type of flour offers unique properties ...

TEST KITCHEN: Self-rising, cake, all-purpose and bread -- protein content makes all the difference By DANIELLE CENTONI Special to The Oregonian It happens all the time. You find a delicious looking ...

Q: My family doesn't care for regular whole-wheat flour. I've seen white whole-wheat flour at the store and am interested in using it to replace the all-purpose flour in most of my recipes. Does the ...

Indian kitchens often choose between multigrain atta and whole wheat atta. Whole wheat atta offers sustained nutrition and traditional benefits. Multigrain atta provides a wider nutrient profile, ...

But between sourdough vs. whole wheat bread, which is better for you? Meet the experts: Kathleen Garcia-Benson, R.D.N., C.S.S ...

Melissa Breyer was Treehugger’s senior editorial director before moving to Martha Stewart. Her writing and photography have been featured in The New York Times, The Guardian, National Geographic, ...