If you thought all whole-wheat flours are created equal, you were wrong.
“Natural” peanut butter used to mean an oil slick on top and a texture so stiff you could stand a stick in it. Is the new breed of butters any better? And what exactly makes them “natural”?
Has trendy dark chocolate changed our taste for good old milk chocolate?
With no added sugar or dairy, 100 percent pure chocolate can be a clear route to rich chocolate flavor—or bitter proof that not all bars are created equal.
Is the right espresso powder the secret to intense chocolate flavor in brownies and other baked goods?
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or making salad dressing. But pick the wrong oil, and your food could taste like old fish.