Usually, when we need to get our wheat ground, we go to a flour mill. We pay the miller for the wheat along with the grinding fee, and the miller grinds our wheat and returns it to us. However, now a ...

To boost the fiber content of baked goods, I like to use a combination of whole-wheat flour and all-purpose flour. For snack cakes, cookies, muffins and quick breads, a general rule of thumb is to use ...

We've all heard the advice to eat more whole grains, and cut back on refined starches. And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole ...

I answer a lot of baking questions that come in from our readers. One of the more frequent topics involves whether recipes can be adapted to use all or some whole grains. Often, the answer is yes, to ...

Climate change is affecting our food, and our food is affecting the climate. NPR is dedicating a week to stories and conversations about the search for solutions. It’s a drizzly, cold spring day ...