Different flours create different results. From tender cakes to chewy bread, here’s how using the right type of flour can make or break your baked goods.

Semolina flour and cornmeal are often listed as interchangeable when you want to add a little crunch to something baked or to make a pizza stop sticking to the pan, but don't let those uses convince ...

Don't turn your nose up at canned pizza dough. The versatile mixture is so perfect for garlic bread that you'll want to whip up a batch tonight.

It’s not uncommon for someone to ask me, “How’s John Hinterberger?” — the Seattle Times columnist who reigned as the voice of food and restaurants for 25 years before retiring in 1998. Sometimes I get ...

This step-by-step homemade sourdough pizza crust recipe carries with it a unique tangy flavor that melds delightfully with it ...

Here’s another way to use up that sourdough you have to get rid of every day if you have a culture going. Thanks to reader LW, who suggested Betty Sue as the name of my new sourdough. Betty Sue is ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. A couple of years ago, I ...

Is there any meal that gathers the family around the table more than a piping-hot pizza pie? A staple of children's diets (OK, we'll admit it, adults' diets too), there's just something comforting ...

Barrio Bread’s artisan loaves reflect their regional heritage—from the locally grown grains on the inside to the desert-inspired designs on the outside. Follow Don Guerra through his baking education ...