When cooking savory foods, you can often get away with substituting ingredients or loosely following a recipe (or foregoing one altogether). But when it comes to baking, experts know how important it ...

Protein content determines how much gluten the flour will form, which in turn affects the textural quality of your baked good. Flours with a high protein content create more gluten, which provides a ...

When it comes to baking, these flours serve very different purposes. Here’s what you need to know. I’ve never known my parents’ pantry to be without large (very large) bags of all-purpose flour and ...

Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they’re made from and their protein content, which is perhaps the most ...

When we’re little, we watch our parents work in the kitchen with awe. Flour, sugar, eggs, and a few other ingredients go into a bowl, and a little while later, a batch of cookies emerges from the oven ...