5 hours ago | King Arthur Flour

Almond flour might seem like an obscure ingredient to some, but it's actually a flour that's used in many traditional baked goods, like French Macarons and Mexican Wedding...
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Everything bagels and garlic knots: American Baking Down the Decades, 1980-1989

5 hours ago | King Arthur Flour | 2 articles

The King Arthur Flour Company marks its 225th anniversary this year. And we're celebrating by exploring some of America's favorite recipes, decade by decade, starting in 1900...
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Easy and delicious recipes to prep in advance: Make-Ahead Desserts for Fall

5 hours ago | King Arthur Flour | 2 articles

Today we're talking about the best make-ahead desserts. The arrival of fall means less time for baking. Lazy summer days are behind us, and everyone is back to school and...
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Substituting Eggs: Gluten-Free Baking Tips

5 hours ago | King Arthur Flour | 2 articles

We often get asked by our gluten-free readers how to replace eggs in some of our recipes, so we decided to take a deep dive into the topic. In this post, we explore the role...
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: How to substitute self-rising flour for all-purpose flour

5 hours ago | King Arthur Flour | 2 articles

You bought a bag of self-rising flour to make biscuits. And you made biscuits , and they were superior: moist, tender, high-rising, and REALLY easy. But you still have most of...
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Making biscuits with self-rising flour: Beyond plain buttermilk

5 hours ago | King Arthur Flour | 2 articles

What's YOUR idea of heaven on a plate when making biscuits with self-rising flour ? We recently asked a selected group of bloggers from around the country to answer that...
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5 fall recipes from Sift magazine.: Apple and spice and everything

5 hours ago | King Arthur Flour | 2 articles

What's more rewarding this time of year than baking with fresh, fragrant apples? If you happen to live in apple country, which we do, the trees by the road are laden these days...
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Use your oven for both baking and cooling: Keep your baking crispy

5 hours ago | King Arthur Flour

What's the best way to keep your baguettes crisp? Or your granola crunchy? What guarantees the snap in your gingersnaps? Simple: a long, slow cool helps keep things crisp. And...
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Chocolate Chip Cookie Smackdown: Fat substitutes in gluten-free baking

6 hours ago | King Arthur Flour | 2 articles

One of the most common questions we get from our gluten-free readers and bakers is how to make fat substitutes in gluten-free baking. Most of our recipes use either butter or...
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5 quick and easy makeovers: Pumpkin bread

6 hours ago | King Arthur Flour

'Tis the season for pumpkin bread. Moist, tender, and brilliant orange, it's the essence of autumn - and at the top of everyone's "must-bake" list these days. But what happens...
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Chicken Picatta

A simple pan sauce made with capers, butter, white wine, chicken stock and lemon juice envelop chicken cutlets in the traditional Chicken Piccata recipe made in episode 101 of... Read more ...

Burgers & Griddle Corn - Sound of Flavor

Burgers sizzling on the grill is the definitive sound of summer in America. Hamburgers with 80 lean meat and 20 fat, that are featured in this video, makes juicier, more... Read more ...

Beer Bread Tasting with Grandkids - FUNNY!

This is a tasting from the end of my Italian Beer Bread episode where I have two of my grandchildren tasting the bread with me. This is my favorite tasting! I've never... Read more ...

Going back to school: Bake for Good Kids

Those three little words: Back. To. School. Sure to get a reaction, right? Depends on who you say it to. The response might be a groan , a cheer , or a state of disbelief that... Read more ...

A special recipe for our 225th birthday: Cake pan cake

The King Arthur Flour Company marks its 225th anniversary this year. And in honor of that milestone, we decided to feature one particular recipe from our enormous, historic... Read more ...

We're in love: Fall pie recipes from Sift

It's that time of year. Time to dust off the rolling pin, come home from the orchard or farmstand, and choose which fall pie recipes will grace your table. Read more ...

Artisan bread comes home again: American Baking Down the Decades, 1990-1999

The King Arthur Flour Company marks its 225th anniversary this year. And we're celebrating by exploring some of America's favorite recipes, decade by decade. Join us on this... Read more ...

The fastest, easiest way to make dozens of holiday treats at once: Big batch...

When you get past the glitter and glam of holiday cutout cookies, what are you left with? Often, a rather insipidly sweet and undistinguished cookie. Which is why I just say no... Read more ...

Pretty delicious.: Holiday Sweet Breads from Sift

Sift magazine's holiday issue showcases all kinds of festive baking, food gifts, and inspiration. We'd like to share our Bread Board feature with you here. Read more ...

A sweet way to share for the holidays: A cookie swap from Sift

For generations, people have been getting together around holiday time to share and exchange their favorite cookies. A cookie swap is a great way to catch up with friends, have... Read more ...

A Mecca for Bread Lovers in Denver: Babettes Artisan Bread

Babettes Artisan Bread is a proud user of King Arthur Flour.This story was originally featured in the Holiday 2015 issue of Sift Magazine. Read more ...

The Perfect Comfort Food: Whole Wheat Banana Bread

Banana bread is not the belle of the bakery ball. Banana bread is plain and rustic. You can dress it up with chocolate and cinnamon sugar, but it's never going to stun the way... Read more ...

Fresh spring greens add color and crunch: Spring Baking Recipes

As the light gets stronger and our world tilts back toward the sun, we look forward to the first green and vibrant plants of spring. First we see chives, followed by hardy... Read more ...