This bold ingredient is a secret weapon of cooks and bakers. Does it matter whic…

Cyclones, theft, petrochemicals, market swings—vanilla is anything but boring. W…

With chocolate chips now coming in different shapes, sizes, and even cacao perce…

It’s easy to find a great snacking chocolate. But cooking is different: Choosing…

Terms like "mild," "full," and "robust" are meaningless when it comes to molasse…

For custard-based recipes in which vanilla is the star, we’ve found that vanill…

If you thought all whole-wheat flours are created equal, you were wrong.

We tested one brand of stone-ground oats. Could they please our tasters' palates…

For emergencies only?

Judging from the brands and styles cramming supermarket shelves, there's an oat …

We tasted eight boxed chocolate cake mixes, including options from big-name bran…

We tasted six oat milks, including ones from big-name brands such as Oatly and C…

We tasted jarred varieties to see if we could find an acceptable substitute for …

We always assumed all baking powders were created equal. Boy, were we wrong.

Just ¼ teaspoon of almond extract can perfume entire cakes with the unmistakable…

How do these packaged products compare to fresh egg whites—both in taste and per…

Can any come close to homemade?

Here’s everything you need to know about buying, storing, and baking with all-pu…

This creamy, white pork fat used to be America’s mainstream choice for baking an…

Vanilla comes in several forms: liquid, paste, powder, and whole beans. Here’s h…