Continuing flour shortages in supermarkets highlight a fundamental food security problem in distribution systems.
An invisible organism with worldwide influence.
KATERYNA KON/SCIENCE PHOTO LIBRARY via Getty Images
Yeast is a single-celled organism that's everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
A convenience store worker hands out candy to trick-or-treaters on Halloween.
AP Photo/Wong Maye-E
Which candies count as candy in the eyes of the tax law? The answer often depends on one ingredient.
So how do you like my brioche?
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
The US and Canada began fortifying flour with folic acid in the late 90s. More than 70 countries followed suit, but not the UK.
Take your spinach, Popeye. Fortified flour can deliver more of the iron we need.
In a World Series of nutrition, don't leave iron on the bench. Fortifying flour can prevent the iron deficiency anemia that affects hundreds of millions of women and children globally.