Milk protein ingredients have good solubility above 6.0 pH, while whey protein ingredients have good solubility at 3.0 to 7.0 pH. Bread typically has a pH range of 5.0 to 6.0, making it slightly ...

If you're a fan of baked goods but find them going bad way too quickly, test out this former bakery owner's trick to keep ...

This flour delivers 6g of fiber per 1/4 cup with no major flavor or texture changes. It works as a 1:1 swap for all-purpose ...

Rope spoilage is caused by heat-resistant, spore-forming bacteria that grow in bread and baked goods. The bacteria can easily ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Every solstice ...

The manufacturer of 60 recalled baked food products says the recall was initiated over concerns of a potential listeria risk at one of its facilities. The voluntary recall was issued as a precaution ...

Forbes contributors publish independent expert analyses and insights. Chelsea Davis is a SF based journalist covering food, drink & travel. Go all out this season with this top-of-the-line gift basket ...

While shopping in the refrigerated section of a local grocery store, your eye may have been caught by desserts normally seen on the menu of many Hispanic families — desserts that are sometimes seen at ...

The Biloxi Police Department is investigating after several customers reported finding razor blades inside Walmart products.

A wild brawl broke out in a Whole Foods supermarket, leaving shoppers and online commenters stunned. In a clip captured by an ...