Beyond flour, it’s good to sift ingredients such as confectioners’ sugar and cocoa powder that are almost always clumpy straight out of the package, especially for use in something like a glaze.

I’ll admit it: Every time a recipe demands that I sift an ingredient like all-purpose flour, I raise my eyebrows. Do I really have to break out an extra tool that’s notoriously tricky to clean?

Many of us keep a bag of flour in the pantry at all times, even if we don't use it that frequently. You never know when it'll ...

AP flour should have between 8 and 12% protein — strong enough to develop the gluten in breads, and soft enough to maintain a fluffy, delicate crumb in cakes. Do You Actually Need to Sift Your ...

To prepare almond flour at home, boil almonds until the husks float to the top of the water. Sift off the husks and let the almonds cool and dry. Once they’re dry, put them in a food processor ...

I’ll admit it: Every time a recipe demands that I sift an ingredient like all-purpose flour, I raise my eyebrows. Do I really have to break out an extra tool that’s notoriously tricky to clean? The ...