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 ...

We may receive a commission on purchases made from links. Have you ever wondered why cakes are made with cake flour, or what ...

Protein is an essential nutrient for building and maintaining healthy tissues such as muscle mass. Getting enough protein can also help you keep your skin, hormones, and metabolism healthy. You can ...

You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all ...

A protein in soybeans blocks the production of a liver enzyme involved in the metabolism of triglycerides and low-density lipoprotein, scientists found in a recent study. Consuming soy flour rich in ...

Combining pea protein with a proprietary form of chickpea flour could pave the way for a new generation of plant-based meat products with a meatier texture and a cleaner label, claim the makers of ...

Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of experience. She has authored a cookbook called "Big Delicious Life," in addition to ghostwriting, recipe development, and ...

Entomophagy, or the eating of insects, has a bad reputation. We get it — even survey results of over 400 people found that the biggest concern of eating insects was simply, “It just grosses me out.” ...

Can’t find all-purpose flour? Out of whole-wheat? Here’s what you can use instead. By Erin Jeanne McDowell Baking is a science, but that doesn’t mean it’s impossible to make substitutions. With some ...