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 ...

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 ...

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 ...

Baking with whole grains is a win-win for health and flavor. One of the open secrets among the country’s leading bakers is that whole-grain baked goods offer the ultimate win-win scenario: better ...

Muffins are like a baker’s delicious shorthand. Mixed in minutes, baked in about the time it takes to make a pot of coffee, the rows of little cakes can come out of the oven and straight to the ...

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.

The problem with whole-wheat flour is that despite its good-for-you image, it doesn't always do good things for the palate. Whole-wheat flour tends to produce baked goods with a heavy, dense texture ...

Caring for a sourdough starter is one of those old-fashioned kitchen rituals that connects us to a simpler time. It’s a simple job, a routine of feeding, watching, and waiting, much like caring for a ...

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 ...