There is a lot of misinformation out there about gluten-free diets. A chef and recipe designer dispelled some of the most ...

To take the guesswork out of your holiday baking, we scoured the stores and picked up 10 bags of all-purpose flour that ...

Despite what wellness trends suggest, experts say gluten isn’t the villain it’s made out to be—and cutting it out without a ...

From light, tender cakes to chewy loaves of bread, the flour you use can completely change the texture of your baked goods.

Controlled heat treatment can provide a powerful and flexible tool to enhance wheat flour for cake production.

“Cooking is art—but baking is science,” Bill Nye the Science Guy once said. While a batch of freshly baked chocolate chip ...

Few food ingredients have been as unfairly villainized as gluten. Celebrity-endorsed diets and books like Wheat Belly turned the relatively unknown protein into a buzzword in the 2010s, with an ...

The use of gums, or hydrocolloids, in baked foods can provide several advantages to formulators, including helping with the freeze-thaw cycle, viscosity and crumb structure, assisting with shelf life ...

Pizza dough needs to be handled a certain way if you want it to turn out the right way which is why this common kitchen tool ...

Diets, Food Health Benefits, Diseases, Therapy Share and Cite: Menkovska, M. and Raza, S. (2025) Human Gut Microbiome in ...

Explore Colorado bakeries where high-altitude challenges become an advantage, producing standout breads, pastries and ...

From stews simmering on the Aga to twice-baked soufflés served by the thousand, Alison Niven reflects on family, farming and ...