These days, flour mills sift the product before bagging it, so home sifting is primarily done to aerate dry ingredients. In most cases, stirring with a fork will accomplish the same thing.

That's because the scooped flour was more compacted, while the spooned flour was airier. "This is important, because when you bake you're following a formula," she says.

KALAMAZOO — King Arthur Flour was popular in Kalamazoo on Friday. About 164 people showed up at Western Michigan University’s Fetzer Center for an afternoon class that taught how to make pie ...

Measuring cups absolutely suck at measuring flour—and when you mismeasure flour, things get weird. Consider this 2015 hamantaschen recipe in our archives—it’s perfectly lovely on paper, but ...