The first month of the new year has officially come to a close. Knowing full well you may still be stuck in some of those habits of 2019, you ask yourself what you can really do to make that change you’ve been wanting to make. Sometimes, it’s the small steps that count, and if you’re looking to make a difference in either your health, or your productivity, we have just the answer for you: PAM. It may come as a surprise at first, but the diverse uses of PAM, as well all the saved cholesterol and sodium, are a winning demonstration that PAM is not just your ordinary “flour” spray. As the undisputed leader in non-stick cooking sprays, PAM is committed to you spending more time enjoying meals, and less time cleaning up.

When the holiday season rolls around it’s time to whip out the aprons! Each year, the ladies in my family gather to bake dozens of cakes...flour and sugar is scattered on every surface, and we are all wearing big smiles full of holiday cheer. Each batch is carefully measured and stirred with love—just like the heart behind centuries of baking brilliance with King Arthur Flour.

Baking with joy since 1790, King Arthur Flour has created a proven recipe for high quality, consistent bakeability. An employee-owned and operated company, each one is a baker at heart. “Shaped by hand, powered by heart,” they’ve been creating the ultimate resource and inspiration for the pickiest of bakers throughout generations.

We all love the sugary, caramelized flavor of sweet potatoes,
but don’t let their sweet nature fool you. Behind their orange interior, sweet potatoes are chock full of nutrients from which you can easily benefit when prepared properly.

So what exactly makes sweet potatoes so nutritious?
Beta Carotene & Vitamin A: When eaten with the skin on*, a medium sweet potato has four times the recommended daily intake for beta carotene! Beta carotene is a precursor to vitamin A, meaning the body coverts it to vitamin A and it plays a vital role in vision, bone development and immune function. Vitamin A is a fat soluble vitamin, so be sure to eat your sweet potato with a little bit of fat, like a pat of butter, for maximum vitamin absorption.

VITAMIN C: Like citrus, sweet potatoes are a good source of vitamin C, which helps fight infections, heal wounds and absorb iron. A medium sweet potato provides 35 percent of your daily recommended amount of vitamin C.

MANGANESE: Sweet potatoes are a good source of manganese, which helps maintain normal blood sugar levels and optimal thyroid function.

America is drizzling, dipping and dunking more than ever with its absolute favorite salad dressing—ranch. This herbaceous, zesty dressing took the nation by storm three decades ago, and it still reigns supreme. Who better to tout its distinctive fresh flavors than the original creator—Hidden Valley? Along with most Americans, Hidden Valley Ranch takes its dressing seriously. “Hidden Valley has become more than America’s favorite ranch dressing, it’s a point of view—a proud, zesty stake in the ground that proclaims you can never take your love of ranch too far…”

It was around 1954 when Steve Henson, a cowboy from Nebraska, decided to create delicious dressing that mixed buttermilk, herbs and spices. While the dressing was originally intended for the guests of his Santa Barbara Dude Ranch named “Hidden Valley,” guests couldn’t get enough. They began requesting jars to take home to enjoy and share with friends and family. Word got out, and the rancher was inundated with requests for his salad dressing from all over the United States. Finally, in the 1980s, the dressing began being bottled, creating the tangy, delicious condiment we know today as Hidden Valley Ranch. And, we are forever thankful for it.

Fall has arrived, and along with it, football parties are in full swing with wonderful wafting scents of grilled meat and the sounds of friends and fellowship. And, who better to set fire to your grilling goals than the “King of the Grill”—Weber!

Made by grillers, for grillers, Weber is the world’s premiere manufacturer of charcoal, gas and electric grills and accessories, and they are top-rack when it comes to the best grilling recipes, techniques and maintenance tips. The man behind the signature kettle design was grill master and inventor George Stephen. Inspired by a buoy, he created the design in 1952 while working for Weber Brothers Metal Works in Chicago—all in the name of grilling the best steaks for his family. Along with his heritage and legacy, the passion for innovation and quality has lived on, as Weber continues to smoke the grill market, remaining a cut above. 

We’ve all heard the saying: “An apple a day keeps the doctor away.” In fact, you’re probably rolling your eyes now, preparing yourself for an unreasonable amount of apple puns. What you may not be prepared for is the truth behind the statement. An apple a day really can help keep the doctor away. How about them apples?

We teamed up with Superfresh Growers, the “Force Behind the Fresh,” to talk about these healthy, nutritious, juicy and delicious fruits! This leading grower and shipper of organic and conventional fruit is known for their appetizing apples like the Autumn Glory, a sweet and firm apple with hints of cinnamon and caramel, or the bright green Granny Smith, a citrusy-tart and crisp apple. Most of all, Superfresh Growers is known for 125 years of dedication to the apple, pear and cherry industries. “Our people, from the orchards to the loading docks, are the connected force behind innovation, flavor, and quality.”

America’s beloved little indigo-colored berry has been around for ages. 13,000 years to be precise. Who can resist that burst of blueberry flavor whether it’s picked fresh or in a muffin or a pie? Taste alone makes these violet-tinged poppers desirable; but now they’ve been anointed as a health food—full of antioxidants and part of a healthy brain diet. This month we invite you to include these delicious blueberry recipes as part of your entertaining agenda or everyday plans. The only thing better than serving delectable, healthy food is eating it!

Seafood tastes different in the South. It’s no rumor the shrimp is pinker, oysters juicier and fish flakier. Some attribute this to the magic of the South’s brackish water, or because it’s prepared using recipes passed down through generations. With sensational seafood in mind, we went to revered cookbook author and guru, Nathalie Dupree for a tasty peek at her Southern cuisine. We were lucky enough to interview Nathalie, who speaks with the unwavering voice of an expert, “Our seafood is just better. There’s no other way to describe it, it’s taste all the way. Fish are what they eat and here the shrimp just eat better things.”

Nathalie has become a household name for elevating the type of southern food we’ve grown up smelling in Grandma’s kitchen. From fresh shrimp and grits—Nathalie’s favorite—to fluffy biscuits smothered with butter and jam, she’s found a way to capture the soul of southern cuisine and bundle it into 750+ recipes and 14 cookbooks. She welcomes young, old, experienced and greenhorns to fearlessly tie on an apron, roll up their sleeves and get to it.

Despite her gift, Nathalie didn’t always consider being a chef, “You don’t wake up and say I have a talent for this,” she said. It wasn’t until she stepped in for the chef in her sophomore year college dorm that she unearthed a yearning. “You wake up and think gee, I love doing this, and I love feeding a crowd.” However, this realization was anything but easy. “I told my mother I wanted to be a chef, and she said, ‘Oh no, ladies don’t cook,’” Nathalie said, describing the culinary scene of the 60s.

 
May 2019 Issue

by Lindsay Gifford
Photography, Recipes and Information provided by Old El Paso

Whether it’s an annual Cinco de Mayo fiesta or Taco Tuesday, Mexican inspired meals are always on the radar. The ever-popular home ”taco bar” is a go-to for gatherings of family and friends, and it wouldn’t be the same without a spicy dose of Old El Paso’s incredible Mexican flavors. Fast and affordable, it’s easy to create a flavorful feast for the entire family! This month we’re celebrating Cinco de Mayo all month long with caliente recipes that will put the feast in your fiesta!

Old El Paso has been spicing things up for more than 80 years, bringing together families and friends to celebrate old and new traditions around delicious Mexican-inspired flavors. While building their expansive brand, Old El Paso has taken convenience to a new level—a one-stop shop for an unforgettable taco night, offering products including tortilla and taco shells, seasonings, sauces, rice, beans and toppings. An American based company, Old El Paso began as a canning company and 7-acre farm in New Mexico. One of the first companies to can tomatoes, they soon expanded the farm, and in 1938, Old El Paso was created. Known for its fiery taco sauce, the brand now brings Mexican-inspired cuisine to dinner tables all around the world.

Old El Paso takes tacos seriously and for good reason; in 2018 Americans ate 45 billion tacos. And, for National Taco Day, the company released a US map featuring each state’s favorite taco combination. You can find fun features, hundreds of internationally inspired recipes, and information about all their newest products at www.OldElPaso.com, or follow them on Instagram, Facebook or Pinterest. Their wide variety of spices and sauces give every cook the opportunity to put a fun, flavorful twist on family favorites. With Old El Paso, you can have a fiesta in your kitchen every day!

Layered Guacamole Dip
Total Time: 30 mins  |  Prep Time: 30 mins  |  Servings: 12

1 pkg (8 oz) Cream cheese, softened
1 container (8 oz) Sour cream
2 cloves Garlic, finely chopped
1 Tbsp Old El Paso™ original taco seasoning mix (from 1-oz pkg)
3 large Ripe avocados, pitted, peeled and mashed
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 Tbsps Lime juice
1/2 tsp Salt
1/2 cup (1 med.) Plum (Roma) tomatoes, diced
1/4 cup White onion, finely diced
1/4 cup Old El Paso™ sliced green jalapeños (from a jar), finely chopped
1/2 cup Queso fresco cheese, crumbled
2 Tbsps Fresh cilantro leaves, chopped
Tortilla chips, as desired

In medium bowl, mix cream cheese, sour cream, garlic and taco seasoning mix. Spread on medium plate or in low bowl.
In large bowl, mix avocados, green chiles, lime juice and salt. Spread over cream cheese mixture. Top with tomatoes, onion, jalapeños and queso fresco cheese. Sprinkle with cilantro. Serve with chips.

Expert Tips: 1) You can spread cream cheese mixture on platter, and prepare avocado mixture up to 4 hours ahead of time. Cover cream cheese mixture with plastic wrap, and refrigerate. Place avocado mixture in plastic container; press plastic wrap down on mixture to prevent browning, and refrigerate until ready to assemble dip. 2) For the prettiest chopped or diced tomato, remove seeds, and only use the flesh. Slice off top and bottom 1/4 inch. Cut down side of tomato, and lay it flat. Cut seed packs away from flesh, and discard. Chop or dice tomato flesh.

Spicy Mexican Shrimp Taco Bowls™
Total Time: 30 mins  |  Prep Time: 30 mins  |  Servings: 12

Slaw:     
1/3 cup Mayonnaise
1/4 tsp Salt
1 Tbsp Honey
3 cups Purple cabbage, coarsely shredded
1 tsp Lime juice
1/2 cup Green onions, thinly sliced and cut on the bias

Shrimp:
1 Tbsp Butter
1 lb. large Shrimp, uncooked, deveined peeled and tail shells removed
1 Tbsp Hot sauce
2 cloves Garlic, very finely chopped
1 pkg (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup fresh Cilantro leaves, chopped
Lime wedges, if desired

In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.

In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.

Expert Tips: 1) A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this recipe. 2) To save a few minutes of prep time, look for bagged preshredded purple cabbage.

Easy Elote Dip
Total Time: 10 mins  |  Prep Time: 10 mins  |  Servings: 6

1 bag (12 oz) Frozen corn
1/2 cup Mayonnaise
1 Tbsp Old El Paso™ taco seasoning mix
(from 1-oz pkg.)
1 can (4.5 oz) Old El Paso™ chopped green chiles
Make it FRESH toppings, as desired
(see tips below)
Food Should Taste Good™ chips, as desired

Microwave frozen corn as directed on bag. In medium bowl, mix mayonnaise, taco seasoning mix and chiles. In 8-inch nonstick skillet, cook corn and mayonnaise mixture over medium heat, stirring occasionally, until heated through and thickened. Pour into bowl, and add toppings. Serve with chips.

Ideas for Make it FRESH toppings: lime wedges, fresh cilantro leaves, crumbled queso fresco or cotija cheese.

Baked Smothered Chicken Burritos
Total Time: 1 hour 5 mins  |  Prep Time: 25 mins  |  Servings: 8

2 cups cooked Chicken, shredded
1 can (10 oz) Old El Paso™ enchilada sauce
1 Tbsp Old El Paso™ chicken taco seasoning mix (from 0.85 oz pkg)
1 pkg (11 oz) Old El Paso™ 8-inch flour tortillas for burritos
1 cup Old El Paso™ refried beans (from 16-oz can)
11/2 cups cooked rice
2 cups (8 oz) Colby-Monterey Jack cheese blend, shredded
2 Green onions, thinly sliced
2 Tbsps Fresh cilantro leaves, chopped
Lime wedges, if desired

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix. Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese. Roll up into burritos, and place seam side down in baking dish. Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.

To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.

Expert Tips: 1) To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge. 2) Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.

Recipe by Pillsbury Kitchens

Caliente Beef Spicy Tacos
Total Time: 30 mins  |  Prep Time: 30 mins  |  Servings: 10

1 lb. Lean (at least 80%) ground beef
2/3 cup Water
1 Avocado, pitted, peeled and diced (1 cup)
2 Tbsps Lime juice
2 Tbsps Serrano chiles, thinly sliced
1 cup Tomato, diced
1 cup (4 oz) Pepper Jack cheese, shredded
1/4 tsp Salt
1 pkg (1 oz) Old El Paso™ original taco seasoning mix
½ cup Sour cream
10 Old El Paso™ Stand ‘N Stuff™ bold spicy taco shells    
1/4 cup chopped Fresh cilantro
1 med. Habanero chile, seeded, finely chopped (1 Tbsp)

In 10-inch nonstick skillet, cook beef with 2 tsps of the habanero chile over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.

Meanwhile, make avocado cream. In blender or small food processor, place avocado, sour cream, remaining 1 tsp habanero chile, 1 Tbsp of the cilantro, the lime juice and salt. Cover and blend until smooth and creamy. Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado cream, tomatoes, remaining 3 Tbsps cilantro and the serrano chiles.

Expert Tips: 1) To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado. 2) A simple way to spread the cream topping is to spoon it into a resealable food-storage plastic bag, cut off one corner, and squeeze a zigzag on top of each taco.

Citrus Margarita with Smoky Chile Salt
Total Time: 10 mins  |  Prep Time: 40 mins  |  Servings: 1

Simple Syrup:        
1 cup Sugar            
1 cup Water
Smoky Chile Salt:    
2 Tbsps Fine sea salt    
1/4 tsp Ancho chile powder
1/8 tsp Chipotle chile powder

Citrus Margarita:
Lime wedge        
3/4 oz Simple Syrup
11/2 oz Blanco tequila    
1/2 oz Fresh lime juice
1/2 oz Fresh orange juice    
1/4 oz Fresh lemon juice
1/2 oz Clear orange-flavored liqueur

To Make Simple Syrup: Mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; let stand 30 minutes. Transfer to storage container. Cover and refrigerate up to 3 days. Makes 1 1/4 cups.

To Make Smoky Chile Salt: Mix sea salt, ancho powder and chipotle powder in small bowl until well mixed. Spread mixture on a small plate.

To make margarita: Rub outside rim of cocktail glass with lime wedge to moisten; roll in chile salt to coat rim of glass. To cocktail shaker, add 3/4 oz of the simple syrup, the tequila, orange-flavored liqueur, lime juice, orange juice and lemon juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Garnish as desired.

By Betty Crocker Kitchens

Everything Green Sauce
This magic green sauce is great on everything from burritos to eggs to bowls, salads and more!
Total Time: 10 mins  |  Prep Time: 10 mins  |  Servings: 12

1 Avocado, pitted, peeled        
1/3 cup Water
1/4 cup Salted roasted pepitas        
1/4 tsp Salt
2 Tbsps Lime juice            
1/4 cup Olive oil
2 cloves Garlic
11/2 cups Fresh cilantro leaves, lightly packed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 Tbsp Serrano chile, stem, seeds and membranes removed, finely chopped

In blender, place all ingredients. Cover and blend on high speed 30 to 60 seconds, scraping down blender once, until smooth.

Expert Tips: 1) Be sure to scrape down sides of blender with rubber spatula as needed to make sure all ingredients are incorporated. 2) Pepita is another name for pumpkin seed—a popular snack in Mexican cuisine found in most grocery and specialty stores.

Vegetarian Sweet Potato & Black Bean Whole Wheat Taco Bowls™

Total Time: 50 mins  |  Prep Time: 40 mins  |  Servings: 8

3 Tbsps Roasted pepitas (pumpkin seeds)    
2 Green onions, thinly sliced       
3/4 tsp Salt
1/2 tsp dried Oregano leaves            
1/4 tsp ground Chipotle powder        
2 Tbsps Lime juice
1/2 cup canned Black beans, drained, rinsed    
1/2 tsp ground Black pepper       
1 Tbsp Honey
8 Old El Paso™ whole wheat Taco Bowls™    
1 medium Red onion, chopped        
2 Tbsps Vegetable oil
1 1/4 lb. Sweet potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
2 Poblano chiles, stems and seeds removed, cut into 1/2-inch dice

Heat oven to 425°F. Place sweet potatoes on large rimmed baking sheet. Drizzle 1 Tbsp of the oil over potatoes, and season with 1/2 tsp of the salt and 1/4 tsp of the pepper. Toss to coat. Bake 20 to 25 minutes or until potatoes are tender and lightly browned.

Meanwhile, in small bowl, beat lime juice and honey. Set aside. In 12-inch nonstick skillet, heat remaining 1 Tbsp oil over medium-high heat. Stir in poblano chiles, onion, oregano, chipotle powder, remaining 1/4 tsp salt and 1/4 tsp pepper to combine. Cook 5 to 7 minutes, stirring frequently, until vegetables are just tender. Add roasted sweet potatoes and black beans. Continue cooking 3 to 4 minutes, stirring frequently, until mixture is heated through. Heat bowls as directed on package. Divide sweet potato and black bean mixture among bowls. Drizzle a little of the lime and honey sauce over each; garnish with green onion and pepitas.

Expert Tips: 1) To roast pepitas: Spread raw pepitas in a single layer on a cookie sheet. Roast in 325°F oven, stirring occasionally, 10 to 13 minutes or until golden. 2) For this recipe, look for sweet potatoes with a red skin and orange flesh.

While this cake looks pretty plain, it is a family favorite,
absolutely delicious and loved from coast-to-coast. It’s a crave food and a no-fail stand-by. My mother gets requests for this cake all the time. I gave her the recipe, but she is the one known for it. Her best friend, Stewart Bristow, used to ask her to bake it every time her brother-in-law, Dr. Melton Bristow, would visit from California. He would call in advance wondering if my momma was going to bake THE cake. He passed away last year, so this year Mom made Stewart one for her birthday instead. Moist, lemony and a delightful blend of flavors, this cake is a perfect accompaniment for Easter, brunch, lunch, bookclub, or as a scrumptious dessert served after dinner with a little vanilla ice cream.

When spring rolls around, I always see the quote: “I was clean for nine months and now my dealer is back...” floating around. Who may you ask is this dealer? Well, she’s dressed from head-to-toe in a green uniform, decked out in earned badges, smiling from ear-to-ear and holding an arm full of cookies. She is your local Girl Scout. Maybe it’s the limited availability, but there’s little better than a chilled Thin Mint, or tart Savannah Smiles cookie. And now... Pink is bringing you recipes that incorporate your favorite addiction. Mind blown!

Colorful and chic, A Moveable Feast is a delightful café that brings international flavors to the Golden Isles you’re sure to relish. With daily specials that span the world, owner Tanya Sergey’s globetrotting cuisine is a delicious way to enlighten your palate.

Meet Owner & Chef Tanya:
Chef Tanya Sergey’s culinary experience began at an early age. Raised in a multi-cultural family—her father a Russian-American and her mother with German, Polish and Czech roots—Tanya looked forward to well-rounded, Eastern European fare for supper each night in her suburban Illinois, childhood home. When her family moved to California, Tanya began her trek into the restaurant biz as a cashier at the tender age of 13. A true foodie before we used the term, she and high-school friends would host dinner parties just to learn more about cooking. Her desire to soak in knowledge took an international turn when she moved to France to study abroad in college. There she furthered her to cooking skills with only a hot pot and electric wok. “The markets in Paris were cheap and bountiful. Learning to cook was a necessity and delight,” said Tanya.

I’m shouting it for the world to hear: “I LOVE Asian food.” Quick, easy, and loaded with vegetables,  Asian dishes are a no-brainer when it comes to a flavor-filled, delicious dinner. For this month’s “#worldwidewomen” themed issue, we turned to the best-selling and most widely recognized soy sauce brand: Kikkoman.

All seasoned cooks have secret ingredients they use to add that last, elusive layer of flavor to their dish that brings everything together. Asian chefs have been using traditionally brewed soy sauce in this capacity for hundreds of years. During the 17th century, legend has it the original recipe for Kikkoman Soy Sauce was developed and brewed by a resourceful widow in Noda, Japan. And, during the 1600s in the same town, the founding families established the first commercial brewery, which eventually became the Kikkoman we know today. An indispensible part of Japanese cuisine, soy sauce’s popularity began to grow beyond the country’s borders, when Kikkoman started exporting to the U.S. in the 1800s. Today, Kikkoman is known for its harmonious combination and subtle balance of the five basic flavors of sweet, sour, salty, bitter and umami (savory).

I have to be honest about sports. I’m there for the good times: the World Series, the Olympics and, of course, the Super Bowl. Even then, for me it’s all about the food. I’m right there, front and center, on Super Bowl Sunday, cheering on the underdog, breathlessly waiting for the next commercial while enjoying some decadent party food.

Today, I want to share with you my most favorite, best-ever party dips. No one would consider any of these healthy food choices, and for that I do not apologize. After all, we don’t do this every day. So let’s lighten up and get ready to party!

Gold Medal Flour has been a staple in kitchens across America for more than 130 years. Milling flour is a skill requiring an expertise in blending art and science. Founder Cadwallader Washburn started the company in 1866 on the banks of the Mississippi River in Minneapolis. From the beginning, Washburn built the flour company on a solid foundation of commitment to larger production and superior quality. Controlling his own mills afforded the company almost immediate success.

Confident in his products, Washburn eventually entered his flour in an international competition, where the flour was awarded the top three prizes, including the gold medal. This win inspired Washburn to change the company name to the brand you know today—Gold Medal Flour. Gold Medal has stayed true to its commitment to quality all through its years, and now focuses their baking line on eight precision milled, premium-quality flours, including bread, organic, Wondra, whole wheat, and white whole wheat flour types, in addition to the standard self-rising, plain and un-bleached.