March 20, 2018 Delicious recipes to celebrate National Chocolate Mousse Day April 3 is National Chocolate Mousse Day, so here are a few recipes to get you inspired to whip up something special.
March 20, 2018 Famous pastry shops around the world A trip to any of these extravagant pastry shops is a treat.
March 20, 2018 Gifts for meat lovers If you have a big-time foodie on your list who loves any and all meat products, take a look at the meat-centric gifts we’ve compiled for you this year.
March 20, 2018 America's 50 best bakeries From mom-and-pop shops to high-end patisseries, we present America’s best bakeries.
March 20, 2018 8 famous foods discovered by mistake Some of the greatest discoveries are made by accident and it’s no exception when it comes to food.
March 20, 2018 How to make McDonald’s fries at home Here’s how to replicate that irreplaceable taste at home.
March 20, 2018 America’s best chain steakhouses These casual restaurants aren’t just fun, they’re serious about steak.
March 20, 2018 What you should know before buying olive oil Olive oil fraud is probably one of the most concerning aspects of buying olive oil to consumers today, but armed with the right knowledge, you can make smart purchases.
March 20, 2018 Everything you need to know about flour All-purpose flour is called "all-purpose" for a reason — because it can be used to make everything from muffins to pizza, cakes to cookies, and quick breads to pie crust. Just because it’s all-purpose, though, doesn’t mean it’s the best choice for your baking. With lots of different varieties of flours out there, it’s no surprise that certain flours are best for certain types of baking projects. If you’re looking to fine-tune your baking skills, learning about other flours and which ones are best for certain types of baked goods can make your baking even better. When considering different types of flours, there is one very important factor that will greatly affect the outcome of your baking: the protein levels. Lower protein percentages give baked goods a more tender texture, and higher protein flours result in thicker, doughier consistencies. Most commercially available flour is made from hard winter wheat, which has a higher protein level, or soft winter wheat, which has lower levels of proteins. Understanding the wheat and protein levels of the flours you’re using to bake with will help you understand your baking better, too, and will help you get the results you desire. If you want to improve your baking, or just want to know why you should use something other than all-purpose, it’s time that you learn everything you need to know about flours. This guide will walk you through some of the most essential flours out there, and will help you to be more informed about your baking.
