If you've ever grabbed the wrong cocoa powder in a rush—or found yourself with only one option in the supermarket—you've probably wondered if there's a big difference between cocoa powder types. When ...

Every season can be considered "baking season" if that means more chocolate cake. Obviously, the core ingredient of any chocolate-based dessert is a cocoa powder of sorts, and the recommended type of ...

From Pastry Chef Valerie Hill: Dutch-process cocoa dissolves more easily into an egg white batter and has a deeper, reddish-brown color, so the cake will look more chocolaty than it would with natural ...