Liangpi are often described as the weirdest Chinese noodles, and at first glance it is easy to see why. These wide, ...

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The good news is that you don't need flour or cornstarch to rescue a watery soup. With the right technique—and whatever pantry staples you have on hand—you can build body and richness in a way that ...

Researchers from the James Hutton Institute’s International Barley Hub (IHB) recently identified genomic evidence of ...

Buying gluten-free treats at the store can be a bit of a gamble. We took to Reddit to see which products gluten-free folks ...

The Shift Toward Modular and Ergonomic Kitchen Design The international landscape for Japanese dining is undergoing a transition from traditional, labor-intensive setups to “Modular Culinary ...

The global wheat starch market is poised for consistent growth, projected to rise from USD 4.6 billion in 2025 to USD 6.1 billion by 2035, reflecting a CAGR of 3.0%. Growth patterns highlight early ...

When individuals picture “flour” the most common example would be white, refined wheat flour used in a multitude of baking and cooking applications. While that is true, grain flours encompass a wide ...

Q: I have been hearing a lot about maltodextrin and its use as an additive in processed food and beverages. Is it safe to consume? A: Maltodextrin is a type of carbohydrate that undergoes processing ...

Whole wheat bread has more fiber, which helps prevent constipation and supports heart health. Sourdough bread can be easier to digest for some people due to its fermentation process. Both breads can ...

Starches are a type of carbohydrate and an essential source of energy. It's important to recognize that some starches are more nutritious and more slowly digested than others and offer more health ...