Water is already a key ingredient in cookies, because eggs and butter both contain it. Adding water to a cookie that uses shortening (or other pure fats) makes sense. Water helps distribute ...

Nearly every brand of ice cream offers a chocolate version, and for good reason. Chocolate is a classic flavor, making it a popular option among dessert fans. But not all chocolat ...

Our country farm grew a lot of vegetables, poultry products, pork, beef, dairy products and the usual straw, but no apples, peaches and berries. However, my mother’s family had fields of blueberries ...

Summertime is great, but if you're trying to serve a sweet treat outside in the heat, you need something that won't immediately melt. Try these easy ideas!

Ever since I got my Costco membership, I’ve only bought flour from the bulk retailer. A 20-kilogram bag that I can barely lift into the car lasts me more than a year, even with my weekly homemade ...

In this column, the author discusses best practices for controlling processing variables, from fermentation through baking and cooling, to ensure safe, high-quality, and scalable baked food production ...

If it’s been awhile since you last baked—or you’ve just unearthed a relic from the back of the pantry—you’ve no doubt wondered: Does flour go bad ...