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 molass…

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.

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

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

For emergencies only?

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

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

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

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

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…

Can any come close to homemade?

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

We tasted six products, including four labeled as espresso powder and two labele…

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