A wheat variety introduced just 34 years ago shows great promise for United States wheat producers to better compete in world markets, if some challenges can be overcome. Hard white wheat was created ...

If you've ever come across a recipe that calls for "strong flour," you might've found yourself at a loss. Strong flour isn't a widely used term stateside, so Americans most likely won't find it in ...

The U.S. hard red winter wheat crop is going to be short, but it will probably be high in protein, says an industry official.

Wondering if that flour in your pantry is still good? Get the lowdown on whether flour expires before you make your next batch of cookies. You steered hard into the sourdough craze, and your starter ...

First, let’s take a step back and ask what happened to the never finalized, draft, 2006 FDA Whole Grain Labeling Guidance, and second, now let’s take a step forward and ask if the “whole grain versus ...