Understanding what health benefits cake flour does – and doesn't – offer can help you be a more informed pâtissier.

France: T45 flour, a finely milled soft wheat flour, is used extensively in French patisserie for delicate pastries and cakes. Asia. India: Atta flour, a whole wheat flour, ...

A guide the using the right type of flour for cooking . Updated: ; Jun. 08, 2010, 5:00 a.m. | Published: ; Jun. 08, 2010, 4:00 a.m.

Have you ever found you don't have the right flour and wondered if you can substitute? We dive deep into cake and all-purpose, and how to use and swap them.

Soft durum wheat is used in all the bread, desserts, pasta, ravioli and other dishes, said Jessica Murray, Ph.D. student in the school of hospitality and business management.

The Pastry Flour is a T55 flour, a soft wheat flour that is milled to a finer texture than traditional all-purpose flour. Beyond traditional French pastry and viennoiserie, Ansel recommends using ...

1 tablespoon light brown sugar. Microwave the milk for 1 minute in a microwave-safe mixing bowl. Add the honey and butter and whisk just until the butter melts into the mixture.

“The Italian version of matzoh balls but better” is how acclaimed chef Marc Vetri describes his bread gnocchi in “Mastering Bread,” the newly released cookbook he co-authored with his ...