I was at Whole Foods the other day, shopping for the birthday dinner I was hosting for my mom. On the list (among 150 other things): cake flour. My favorite birthday cake recipe from The Gourmet ...

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 ...

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 ...

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.

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 ...

Walk down the baking aisle of most grocery stores today and you'll find a lot more than plain white flour. Whole-grain options have been quietly taking over shelves, and for good reason. Including the ...

Add Yahoo as a preferred source to see more of our stories on Google. Don't let that open bag of whole wheat flour go to waste. Simply Recipes / Shilpa Iyer In many people's pantries, there are a few ...

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 ...