There’s something grounding about creating your own sourdough starter from nothing more than whole wheat flour and water.

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.

The gluten-free flour aisle is rife with choice these days, and among the plethora of options you might find cassava flour. This nutrient-dense ingredient is made from cassava, a starchy tuber that’s ...

Semolina flour and cornmeal are often listed as interchangeable when you want to add a little crunch to something baked or to make a pizza stop sticking to the pan, but don't let those uses convince ...

"Shelf life is very dependent on how recently the flour has been milled, when you bought it, and how it’s been stored prior ...

Not all flour is the same. Some are high in protein, fiber and more. (Getty Images) Choosing the right flour is a bit more complicated than it used to be. Before, there was essentially one go-to flour ...

These dual flatbreads are central to Mexican and Central American cuisine. Here’s everything you need to know about how they’re made, and when to use each in the kitchen. At first glance, the ...

Whether you’re making mochi cakes, mochi doughnuts, butter mochi, or…well, mochi mochi, the key ingredient for achieving that signature bouncy, chewy texture is mochiko, a type of Japanese rice flour.