When we’re little, we watch our parents work in the kitchen with awe. Flour, sugar, eggs, and a few other ingredients go into a bowl, and a little while later, a batch of cookies emerges from the oven ...

Earning rave reviews from all five experts, the pastry chefs tell us that King Arthur Flour is worthy of the crown.

Thought flour was just flour? Think again! Not all flour is created equal and understanding what makes each one unique can open up a world of baking possibilities and yield some pretty impressive ...

TEST KITCHEN: Self-rising, cake, all-purpose and bread -- protein content makes all the difference By DANIELLE CENTONI Special to The Oregonian It happens all the time. You find a delicious looking ...

ALL-purpose flour, as it says on the tin/bag, is flour that can be used in the majority of recipes, from baking to thickening. All-purpose flour is a US term - but what should you be looking out for ...

We made three pie crusts—each with a different type of flour—to find the one that would make the crispiest, flakiest one.

All-purpose flour is made of both hard and soft wheat both, and has 12 percent gluten content. Commonly used for cookies, cakes, and muffins, all-purpose flour contains 8 to 11 percent protein, states ...

Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they’re made from and their protein content, which is perhaps the most ...