When pursuing the perfect bean dip, you either end up with a claggy, dense, muddy brick, or a light, smooth, silky sprea...

No, not semolina flour. Salmonella in your flour. Or at least the potential of it. That’s what the food processing compa...

Wheat flours are the building blocks we use to make our favorite breads, pastries, and other baked goods, but the array...

The quest for tender biscuits always starts out the same—smashing butter, flour, and liquid together—and yet, it can end...

Learning a completely new-to-me use for a familiar ingredient is one of my favorite parts of cooking. It’s exciting and...

Even if you don’t bake all that much, you probably have a bag of flour in your pantry. Beyond bread and other baked good...

Flour made from chickpeas has more protein than regular white flour, and more fiber. But if you’ve seen headlines recent...