Monsoon cravings call for crispy pakoras, and the choice of flour is key! Rice flour delivers a light, crunchy coating, ideal ...

Pakoras are everyone’s favourite snack during monsoon. But getting that perfect crunch depends a lot on what flour you use.

The growing demand for healthy alternatives to traditional wheat products has boosted the search for new functional ...

Stepping away from traditional wheat flour opens up a world of culinary possibilities and a host of valuable nutrients. For ...

Maida is everywhere. From fluffy bhaturas and soft naans to bakery biscuits and cake rusk, this fine white flour quietly ...

Cricket flour is rich in protein, essential minerals, and healthy fats, offering a sustainable boost to the nutritional ...

How to use self-rising flour for fried chicken 1. Brine Whenever I fry chicken, I prefer to do a buttermilk brine if time affords it. Yogurt will work too, and that’s usually what I use.

Angel food cake is adored for its lofty height and angelic lightness - qualities that are directly influenced by the type of flour a baker uses.

A new study has found that defatted sunflower seed flour offers a ‘promising option’ for enriching bread products.

Wondering if flour or cornstarch is the better thickening agent for your next sauce? One expert adds her two cents on which is best.

1. Set the oven at 350 degrees. Butter a 9-inch springform pan, line the bottom with a round of parchment paper cut to fit it ...