Melissa Kravitz Hoeffner has spent over a decade working as a writer in New York City. She currently covers all aspects of food, dining, travel and lifestyle trends and the intersection of culture, ...

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 ...

Protein content determines how much gluten the flour will form, which in turn affects the textural quality of your baked good. Flours with a high protein content create more gluten, which provides a ...

Wheat flours are the building blocks we use to make our favorite breads, pastries, and other baked goods, but the array of available flours can get overwhelming. We’re lucky to live in a time of so ...

Go ahead. Lick your fingers. You know you want to. You know you’re going to. When you make pastry, licking your fingers is part of the deal. It’s the payment you give yourself for making it. If you ...

Renowned chef Joanne Chang shares her passion for baking with the world in her latest book, "Pastry Love: A Baker's Journal of Favorite Recipes." As she explains, the concept of "pastry love" is a ...

J&G Steakhouse. Have a question for Amy? Leave it in the comments section. Today’s question: Can you tell me about these different kinds of flour I see on the grocery shelf? The kind of flour you ...

QUESTION: A recent recipe mentioned how to substitute all-purpose flour for cake flour. But it was a bit confusing. How do you substitute flours? ANSWER: Not all flours are created equal. All-purpose ...

I remember a cobalt blue canister of Wondra flour sitting in the pantry of my youth. The packaging, which doesn’t seem to have changed much since (if at all), markets it as a lifesaver for the ...