The sheer variety of flours that sit on a supermarket shelf can throw anyone into a tizzy. There are self-raising flours that ...

It can be used to make homemade pasta, which will be chewier than pasta made with regular flour, or in some cakes, giving ...

Have you ever gone to make a recipe, only to discover that you don’t have some of the ingredients? It’s also possible that ...

for wheat flour using a 1-to-1 ratio. In the case of apple crisp, this works remarkably well for several reasons. It's not bread, so you don't have to focus on the gluten or the rising.

Flour: Bread flour is often labelled as 'strong ... but it is usually around 14-15g/½oz for one large loaf. When you want to substitute dried or easy-blend yeast for fresh, use half the quantity ...

Gluten-free bread is often nutrient-poor due to refined flour, making it a poor substitute for traditional bread.

Nathan Myhrvold, the founder of Modernist Cuisine, runs down everything you need to know about adding inclusions into your ...

Mr. Samuelsson is a chef who owns the restaurants Hav & Mar and Metropolis in New York City, among others.