“Pancakes or waffles?” That’s what my father asked me almost every Saturday morning of my childhood. I usually voted for the pancakes. They weren’t fancy: Dad simply added water, and sometimes an egg, ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Ever wonder how all those flours are different? We sifted through the details to address those queries and other wheat flour conundrums. Medically reviewed by Kristy Del Coro, MS, RDN, LDN Medically ...

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 ...

For years, Kim Boyce, a pastry chef who sifted and stirred her way through some of Los Angeles' best kitchens — including Wolfgang Puck's Spago and Nancy Silverton's Campanile — worked only in white ...

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 ...