In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. Baking ...

Atlanta baker Sarah Dodge has worked as a caterer, photographer, food stylist and pastry chef, with stints at Octopus Bar, Little Tart Bakeshop, Ladybird Grove and Mess Hall and the Preserving Place.

I answer a lot of baking questions that come in from our readers. One of the more frequent topics involves whether recipes can be adapted to use all or some whole grains. Often, the answer is yes, to ...

This recipe is a scrumptious solution to a puzzle I face every year: What to do with all the leftover cranberry sauce from Thanksgiving? One answer I have come to rely on is to freeze it in ice cube ...

If you’ve got a big bag of whole-wheat flour and want to use it in more than that one recipe you found online, you might need a little help coming up with ideas. You could try a recipe designed ...

In their desire to appeal to the more health-conscious and/or guilt-ridden among us, numerous bakers compromise their products with whole-wheat flour, and the result is often reminiscent of chew toys ...

The problems with most real whole wheat muffins are multiple: They're heavy, dense and even slightly bitter, unless they contain a ton of sugar. Which explains why many “whole wheat” recipes call for ...