Flour is a basic ingredient in our kitchens; however, improper storage can affect its longevity. Discover simple ways to keep ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

Flour is used in many foods, from breads and pastas to cookies and snacks. Flour made from wheat is the most common type, but for people who can’t eat wheat because of allergies or dietary ...

Looking for a replacement for glutinous rice flour? There are many alternatives, whether you’re out... The post 11 Easy ...

what are these bugs? How do they get into flour? And what should you do if they infest your ingredients before your holiday baking season has even started? We tapped food safety expert Bryan Quoc ...

When it comes to bread making, the best way to measure out the amount of yeast you need is actually by percentage of weight ...

Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions. These chewy, lightly sweet, sesame-filled rice ...

A nutritionist says eating more nutrients like fiber and omega-3 fatty acids can support a healthy gut for more stable energy throughout the day.

Corn takes on myriad configurations, from the classic corn on the cob to popcorn to more processed options like corn syrup. So how do you classify it?

Hobby bakers are skipping their local grocery store and tracking down flour made in France at bakeries and online retailers. Many say the imported flour doesn’t trigger their sensitivity to ...