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

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.

For emergencies only?

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

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

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

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 molass…

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

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

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

Can any come close to homemade?

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

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