When the cream cheese is incorporated into the crust, the fat will coat each of the gluten strands, in turn preventing the crust from coming out with the consistency of a rubber tire. The key to ...

A new study challenges the notion that gluten-free foods are always healthier, revealing they often contain more sugar and calories while lacking essential nutrients like fiber and protein.

Technically, shortening is any fat that remains solid at room temperature. It shortens the gluten strands in dough, giving baked goods a flaky texture. In this case, Cantarovici is referring to ...