Successful baking is the result of carefully mixing equal parts science and passion a balancing of flour and fat ratios with the sweet joy of creation. Sadly, too few cookbook authors manage this ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. No, kismet is not one of the terrific grains I discuss in today’s Get ...

If you've ever baked with whole-wheat flour and ended up with something nearly inedible, take heart. That is not unusual, even for professional bakers. Kim Boyce, a talented Los Angeles pastry chef ...

NORWICH, Vt. -- P.J. Hamel has spent the past year undoing the damage of the 1970s. That's when the nascent natural foods movement embraced whole grains -- and left everyone horrified. White bread ...

Even with the government's push for more whole grains in the American diet, and with companies featuring them in everything from Cheerios to Triscuits, whole grains still conjure images of dense ...

Hearing Roxana Jullapat talk about grains is hypnotic, and reading her recipes makes you want to go out, buy some sorghum, and start baking. Expand your understanding of food systems as a Civil Eats ...

Baking with whole grains is a win-win for health and flavor. One of the open secrets among the country’s leading bakers is that whole-grain baked goods offer the ultimate win-win scenario: better ...

NORWICH, Vt. — P.J. Hamel has spent the past year undoing the damage of the 1970s. That’s when the nascent natural foods movement embraced whole grains — and left everyone horrified. White bread ...

Higher altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

NORWICH, Vt. -- P.J. Hamel has spent the past year undoing the damage of the 1970s. That's when the nascent natural foods movement embraced whole grains -- and left everyone horrified. White bread ...