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 ...

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 ...

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 ...

Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using zucchini. One of ...

Layers of chocolate and peanut butter cover the cake — but you’ll notice that in the pan my chocolate doesn’t quite stretch over all the peanut butter. The peanut butter layer went onto the cake when ...

Whole wheat refers to the entire wheat kernel, while whole grains include all types of grains in their original form. Both are equally nutritious as they contain all three grain components. When ...