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 ...

On those days when you need something extra -- something a little more filling -- turning chicken noodle soup into a stew can ...

Whole grain crepes are a French classic that have embraced all sorts of creative twists. And look, what makes whole grain ...

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 ...

Whole wheat, just like other whole grains, is a rich source of dietary fibre and protein, which are two of three essential macro-nutrients required for a healthy body. Edited by Sakshita Khosla ...

I’ve long been planning a dream Christmas brunch. Our family of adventurous eaters has roots in five countries -- England, France, Russia, Canada and the United States -- and the ideal menu would have ...

You don't have to be a star baker to craft delicious foods from flour, but knowing the difference between certain flours will ...

Bread aisles make simple choices feel complicated. “Whole wheat” promises wholesomeness. “Sourdough” suggests old-world craft ...

As part of our series on healthy Diwali recipes, here is a low fat version of sheera, an all-time favourite Indian dessert made of jaggery and wheat. Jaggery is better for health than refined white ...

Wheat berries, unprocessed wheat kernels that are the primary source of many wheat flours, are delicious in their own right. They’re chewy and slightly sweet, a great substitute for nuts, which are ...