There is something special about pulling a pan of warm wheat dinner rolls from the oven. The smell of freshly baked bread ...

“Pancakes or waffles?” That’s what my father asked me almost every Saturday morning of my childhood. I usually voted for the pancakes. They weren’t fancy: Dad simply added water, and sometimes an egg, ...

Dear SOS: On a recent trip to Silicon Valley, we went to breakfast one morning at a restaurant called the Country Gourmet in Sunnyvale. I had the whole wheat pancakes. These were some of the best I ...

Dear SOS: Help! The apple butter cake at Huckleberry in Santa Monica, Calif., is the most delicious thing I have ever eaten. I can’t stop thinking about the taste. I would do anything for the recipe, ...

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 ...

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 ...

Rye flour isn’t just for bread. Here’s how it can elevate your baked goods.

And you don’t have to completely replace wheat flour in your recipes; you can introduce some more unusual flours into your baking — for added flavor or nutrition — by substituting just part of your ...

Impress everyone at your Easter brunch this year with these delicious recipes—from crowd-friendly dishes to holiday classics.

With the new food guidelines/pyramid, whole-wheat products have become a healthy category almost separate from the previous and nebulous "grains." Several readers have wondered about substituting ...