In many people's pantries, there are a few kinds of flour. All-purpose flour seems to take precedence over the others in everyday cooking and baking. Some of the other flours end up neglected until ...

When my kids get home from school, they're famished. It's been hours since they've eaten, and it's still a couple of hours until dinner. Sweet snacks will kill the initial craving, but many don't do ...

We have to admit that 'snacking' is a bit of a situation in many households. There are days you are willing to make do with anything that you find near you, but some days you cannot settle for ...

Caring for a sourdough starter is one of those old-fashioned kitchen rituals that connects us to a simpler time. It’s a ...

There’s something extraordinary about watching a fresh milled wheat sourdough starter come to life, especially when it begins ...

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

Deirdre Ortiz — or as her colleagues call her, Dr. Wheat — is shaping the way people eat breakfast and snacks by helping to develop Michigan's role in filling America's breadbasket. A global expert on ...

Wheat flour is a staple ingredient in most kitchens, used to make a variety of dishes including roti, paratha, sweets, and many other things. It is a common practice to purchase and store flour in ...

Ragi, a nutrient-rich grain, is gaining popularity as a healthy alternative to wheat. While wheat offers fiber, protein, and carbohydrates, ragi boasts benefits like blood sugar and cholesterol ...

PHILADELPHIA — Fermented pearl millet flour was shown to replace up to 20% of whole wheat flour in sandwich-style whole grain bread without affecting consumer acceptance, according to a study ...