Flour

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Gluten-free but clearly not vegan, for whoever’s keeping track.

Biscuits and gravy meet loaded nachos.

This energy-sustaining bread makes beautiful toast.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

Use these to make amazing leftover turkey sandwiches.

If we had our way, we'd eat corn every at every meal. Oh, wait a second: With these 22 sweet and savory recipes with cornmeal, polenta, masa, and corn grits, we can—and will.

Oatmeal is so five minutes ago. Here's why we're cooking buckwheat porridge for breakfast.

To maximize the tangy flavor of the rye flour, use rye whiskey instead of bourbon.

As miraculous as all those "all-purpose gluten-free" flour blends are, they should really be called something like varied-and-useful-but-not-quite-all-purpose gluten-free flours. Here’s a cheat sheet for when you can sub out all-purpose, and when you should find a recipe that’s intentionally gluten-free.

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

Just because you prefer savory to sweet doesn't mean you have to give up pancakes forever. It's just a reason to get familiar with savory pancakes—and learn how to make them at home.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

It began with bakeries, but now restaurants all over the country are milling their own grains for the tastiest—and healthiest—grains for pizza, pasta, bread, and more.

Confused about the different types of flour? This guide will walk you through when and how to use AP, bread, pastry, whole wheat, gluten-free, and more.