Explore the topic

Food

Ingredients, products and ways of preparing and using them.

193 summariesSorted by title

Food

Amaranth: why it is called pseudo-cereal

Amaranth does not belong to the botanical family of cereals, but its seeds have similar culinary roles. The small size and shape of the product are important for use.

Published22 Oct 2026

Food

American biscuits: small buns, not dry biscuits

In American usage, biscuits are small quick breads rather than the crisp cookies the word can describe elsewhere.

Published22 Oct 2026

Food

Angel food cake: the cake that cools turned

King Arthur’s traditional angel food cake relies on whipped egg whites, sugar and a little flour.

Published22 Oct 2026

Food

Apple crisp: fruit under a crumbly cover

King Arthur’s Classic Apple Crisp places apple filling in a dish beneath a crumbly mixture of flour, oats, sugar and butter.

Published22 Oct 2026

Food

Apple strudel: the thin dough envelops the filling

King Arthur’s Apple Strudel wraps stretched dough around an apple filling.

Published22 Oct 2026

Food

Apples: the purchase starts from the plan of use

A hard apple without soft sections is a suitable starting point. Consider whether the fruit will be eaten whole, in slices, or as part of a dish.

Published22 Oct 2026

Food

Aquafaba: chickpea liquid with foaming use

Aquafaba is the liquid drained from chickpeas, which can be whipped into a foam.

Published22 Oct 2026

Food

Arabica and Robusta: the type of coffee is not the whole story

Arabica and Robusta denote different biological groups, not two roast levels. The variety, growing conditions and processing complement the product information.

Published22 Oct 2026

Food