Pillsbury doughs are the Sorcerer’s Stone for lazy cooks: they won’t make you live forever, but they will make you feel unnaturally powerful because you’re able to whip up incredible ...

Mardi Gras season is here, and that means it’s time to embrace the flavors of New Orleans. Time for king cake, shrimp po' boys, gumbo and, of course, beignets. You might be thinking beignets are the ...

MINNEAPOLIS — News that the Food and Drug Administration has defined “gluten-free” could not have come at a better time for General Mills, Inc., which on Aug. 6 introduced its first-ever line of ...

Karen Stuber admits she "force-fed my family and friends a lot of duds" on her way to developing the recipe that landed her a spot among the 100 finalists in this year's Pillsbury Bake-Off competition ...

Note: You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and ...

1. In a medium mixing bowl or food processor, blend yeast, water and teaspoon of flour. Foam should form on the surface in about 8 minutes (if not, yeast is past its prime; find new yeast and start ...