Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other.

We tested four chocolate cakes with natural and Dutch-process cocoa to see how each type affects flavor, color, texture, and rise—and when swapping actually matters.

All cocoa powders come from cocoa beans, but the difference lies in how they’re processed. Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with ...

Cocoa was first cultivated in ancient South America. During the Age of Exploration, the Spanish Conquistadors introduced it to Europe. In the 1850s, steam-powered machines allowed for the mass ...

Cocoa powder is rich in antioxidants and has several potential health benefits. These include helping to reduce blood pressure and decrease the risk of heart disease. The Maya people in South America ...

Whether it has a sharp snap or a melt-in-your mouth consistency, and whether it’s bright and fruity or deep and earthy, a good piece of chocolate is a thing of wonder. But when it comes to baking and ...

Suzie Glassman is a freelance writer specializing in health, wellness, fitness, mental health and parenting. She's also a part-time fitness and nutrition coach based in Denver, Colorado. Suzie loves ...