Bucking generations of tradition, some Neapolitan pizzaiolis are experimenting with new ideas, bolstered by a new flour that creates a charred, puffier and lighter crust. And the trend is catching on.
While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.
In 1864, a male scientist tried to "porridge-splain" how to make proper gruel to Norwegian women who had been making it for centuries. It caused quite a stir and didn't work out so well for him.
Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.
Most people know not to eat raw cookie dough. But now it's serious: 46 people have now been sickened with E. coli-tainted flour. Here's how contamination might be occurring.
