Flour

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

Just because you prefer savory to sweet doesn't mean you have to give up pancakes forever. It's just a reason to get familiar with savory pancakes—and learn how to make them at home.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

It began with bakeries, but now restaurants all over the country are milling their own grains for the tastiest—and healthiest—grains for pizza, pasta, bread, and more.

Confused about the different types of flour? This guide will walk you through when and how to use AP, bread, pastry, whole wheat, gluten-free, and more.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

Senior food editor Alison Roman caught up with Zachary Golper of Bien Cuit to find out what’s inside of his stellar chocolate buckwheat cookies.

The decidedly grown-up flavor of buckwheat—tannic, earthy, nutty—pairs nicely with chocolate and is tempered by sugar. Store unused flour in the freezer, as it can turn quickly.

This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.

Is this birthday cake a project? Yes, it certainly is. But you can tackle it one component at a time and work well in advance of party day. Watch the video here.

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.

Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.