These vegan wontons are filled with tofu, shiitake mushrooms, ginger, and scallions, seasoned with soy sauce and sesame oil.

From light, tender cakes to chewy loaves of bread, the flour you use can completely change the texture of your baked goods.

If there’s one thing Ina Garten knows, it’s how to hone a fool-proof dessert recipe (especially if it involves chocolate).

Make the cookie dough. In a large bowl, use a hand mixer to beat an egg, then blend in brown sugar and melted butter. In a separate bowl, sift all-purpose flour, baking powder, and salt. Mix the dry ...

In a food processor, pulse together the flour, sugar, cocoa powder and salt. Add the butter and process until a smooth dough ...

In a small saucepan, heat the butter over medium heat until melted and flecked with darker brown bits, 5 to 7 minutes. Pour ...

Whitney Leavitt is shooting her first feature, 'All for Love,' amid work on breakout Hulu hit reality series 'The Secret ...

Mormon Wives' breakout Whitney Leavitt is officially an actor, starring in a holiday feature due out next year PEOPLE has ...

Sprinkle a tablespoon or so of all-purpose or instant flour (such as Wondra) into the pan. Gently shake, tap, and tilt the ...

"Shelf life is very dependent on how recently the flour has been milled, when you bought it, and how it’s been stored prior ...

Try these simple ingredient swaps, recommended by chefs, if you want to indulge over the holidays without sacrificing your ...

“Cooking is art—but baking is science,” Bill Nye the Science Guy once said. While a batch of freshly baked chocolate chip ...