Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain a interesting list of artificial additives in the ingredient list: ...
How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...