I answer a lot of baking questions that come in from our readers. One of the more frequent topics involves whether recipes can be adapted to use all or some whole grains. Often, the answer is yes, to ...

Whole-wheat penne rigate, a hefty meat sauce, and plenty of ricotta and mozzarella come together in this protein-packed dish of baked pasta. When the temperature drops, appetites veer toward heartier ...

hole wheat baking can be easy if you know the ins and outs of how to handle whole wheat flour. 100% whole wheat flour is a whole grain product that is made from the entire seed or kernel of a plant.

Muffins are like a baker’s delicious shorthand. Mixed in minutes, baked in about the time it takes to make a pot of coffee, the rows of little cakes can come out of the oven and straight to the ...

In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. Baking ...

There’s an episode of the late-’90s PBS series “Baking With Julia” that features Berkeley-based pastry chef Alice Medrich (in some circles, fondly referred to as the Queen of Chocolate) and one of her ...

The problem with whole-wheat flour is that despite its good-for-you image, it doesn’t always do good things for the palate. Whole-wheat flour tends to produce baked goods with a heavy, dense texture ...

Whole wheat delivers the most fiber and classic whole-grain nutrients for everyday eating. Sourdough’s fermentation can aid ...

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