You might think that bleached and unbleached flour are virtually the same thing, but when it comes to baking cakes, you'd be ...

It took moving across the world, culinary school, and restaurant jobs to realize flour varies wildly from one country to the next, with dozens of national and regional brands, in many categories.

If you’ve ever found yourself staring blankly at the rows of seemingly identical (but somehow impossibly different) bags of flour in the baking aisle, you’ve probably wondered: “What the ...

Whole wheat flour uses all three layers of the wheat grain: bran, germ and endosperm. It contains high amounts of nutrients including iron, magnesium and calcium. A one cup serving also contains ...

All-purpose flour is called "all-purpose" for a reason — because it can be used to make everything from muffins to pizza, cakes to cookies, and quick breads to pie crust. Just because it’s all ...

Ask professional bakers about flour, and you'll get a treatise about the time of year that... When it comes to flour, it's all about matching the type to the purpose ...

Bleached flour is typically refined, meaning that the nutrient-rich bran and germ of the wheat kernel have been removed, stripping the grain of many of its valuable vitamins and minerals and ...