That’s right, it’s National Soft Pretzel Month – a time to twist, dip, and savor these doughy delights like never before. These delicious snacks are incredibly versatile, and therefore have enjoyed a rich history of captivating taste buds for centuries. Originating in Europe during the Middle Ages, pretzels were initially associated with religious symbolism, with […]
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Once Pecan A Time… it’s Pecan Day!
There’s one particularly delicious day to mark your calendars this April: National Pecan Day on April 14th! This celebration honors the nut that has captured the hearts and taste buds of people around the world. Native to North America, pecans have been enjoyed by indigenous peoples for thousands of years. Early European settlers embraced this […]
Baking History and Traditions: All About Ancient Grains
Ancient grains have stood the test of time, providing sustenance to civilizations for thousands of years. Amaranth, Teff, Sorghum, Millet, Quinoa, and Buckwheat are among these ancient treasures that continue to capture the imagination of food enthusiasts today. In this blog post, we’ll explore the rich history and traditions surrounding these grains and delve into […]
February is National Heart Health Month: Learn the Health Benefits of Whole Grains in the Diet
Whole grains have been a staple in the human diet for thousands of years and for good reason. They are packed with essential nutrients, fiber, and antioxidants that are important for overall health and wellness. February is National Heart Health Month, so here are just a few of the many health benefits of consuming whole […]
September Is Whole Grains Month
Every September, we celebrate the goodness of whole grains! The annual Whole Grains Month campaign brings whole grain recipes, health information, cooking tips, and much more to people around the world. Whole Grains Month is a great time for everyone to get on the whole grains bandwagon. Eating better is not an all-or-nothing choice. Every little improvement you make […]
September Baker’s Calendar
Autumn in American households is a busy time of year, brimming with excitement and new opportunities. It’s time to come home from summer vacations, Back-to-School, time to harvest the bountiful offerings from the garden, and time to begin preparing for the holidays! Indeed, there is much to do! That’s why we’ve developed our September Baker’s […]
Honey Wheat Bread
In 1973 the Kansas Wheathearts initiated a National Bake and Take Day promotion. In the same year, they published this hearty and delicious bread recipe. The original instructions were to mix ingredients in a bowl with a wooden spoon and knead the dough by hand. Feel free to update the recipe by using your timesaving […]
Inquiring Minds Want to Know…Can I Make Flour Safe to Eat in My Home Oven?
The HBA has explored and discussed this question with food scientists in milling, baking, food safety and university research for nearly two years because for several years the guidance on-line, on TV food shows and in cookbooks keeps on: If I heat flour in my oven or microwave, I then use it to make cookie […]
Home kitchen heat-treated flour doesn’t protect against foodborne illnesses, Purdue food scientist says
Home cooks have long known they run a risk of contracting salmonella from raw eggs when they lick the spoon after making cake batter or sneak a bite of cookie dough. In recent years, some have even heard that raw flour can also make them sick, leading to recommendations for microwaving or baking flour to […]
In the Kitchen with Black Walnuts: America’s Indigenous Baking Nut
Black walnuts, are a superfood native to the U.S. and one of the very few wild harvested foods commercially available today. For centuries Native Americans used the nut meats as a food source and the husks for medicine and dyes. Even today nothing is wasted! The shells are ground into an eco-friendly abrasive. Baking with […]
