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

Dear SOS: Help! The apple butter cake at Huckleberry is the most delicious thing I have ever eaten. I can’t stop thinking about the taste. I would do anything for the recipe, including washing dishes ...

OK, so it’s still a double-chocolate cookie, but if you indulge in one from Flour Bakery, you can feel a little better about it. Joanne Chang’s classic Tcho double-chocolate cookie, now made with rye ...

I’m intrigued by the white whole-wheat flour thing. Why is it so desirable, and what do I need to know about it? This is a question we received in our live weekly chat, where we help you level up your ...

To boost the fiber content of baked goods, I like to use a combination of whole-wheat flour and all-purpose flour. For snack cakes, cookies, muffins and quick breads, a general rule of thumb is to use ...

From cakes to cookies to bread, this widely available flour delivers the consistency on which bakeries and pastry chefs ...

Baking a cake may seem like a somewhat simple undertaking, but there are actually a number of mistakes you can make. One of those is choosing the wrong type of flour, which can cause your cake to turn ...

"Shelf life is very dependent on how recently the flour has been milled, when you bought it, and how it’s been stored prior ...