Different flours create different results. From tender cakes to chewy bread, here’s how using the right type of flour can make or break your baked goods.

Sourdough and whole wheat are two healthy and widely available bread options. Picking out which bread is best for you depends ...

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground ...

Whole wheat and sourdough don't just differ in terms of flavor. They each have distinctive nutritional properties that could ...

This review dispels common myths about white and wholegrain bread by examining their composition processing and health ...

Gluten is a family of proteins found in wheat, rye, and barley (1). It improves the texture, flavor, and moistness of many baked goods, including bagels, breads, pastries, and noodles. The more gluten ...

Climate change is affecting our food, and our food is affecting the climate. NPR is dedicating a week to stories and conversations about the search for solutions. It’s a drizzly, cold spring day ...

That seemingly wholesome loaf at the supermarket might be more ultra-processed than it appears, surprising many who think they're making healthy choices. You grab what looks like nutritious multigrain ...

Learn Fry Bread I, a Native American flatbread recipe adapted with modern techniques. Prep 10 minutes, rest 30 minutes, cook ...