Years of grain-cooking assumptions down the drain! When I first started working at Serious Eats, I wrote an article that explored the effects of pre-soaking grains on their taste, texture ...

Sorghum oil, derived from the seeds of the sorghum plant, is the new kid on the block when it comes to healthy and versatile ...

Early farmers in all regions had similar interests in consuming wild plants, but they differed in how they cooked grains,' said Ang. 'Comparing this study with previous studies suggests that early ...

6. Sprinkle with cheese, drizzle with olive oil. Enjoy! Chef’s Tip: You can make you own ancient grain blend. Cook up some brown rice, quinoa, barley & farro. Blend together, put in storage bags ...

Fruits, vegetables, legumes, and cooked grains are examples of low-energy-density foods that give you plenty of water and fiber for very few calories. (High-density foods are the other side of the ...

Customize your mix based on your cravings and your pantry: Use any dark leafy greens and any cooked legumes. Use quinoa, rice or a mix of the two for a variety of textures; for other grains ...

They excel at making plump, perfectly cooked grains. They can either be incredibly simple, with just two settings to “cook” and “keep warm,” or they can be quite advanced, with presets for ...

Since I love the Mediterranean flavors of niçoise so much, I thought it would be fun to turn them into a grain bowl. You can use rice, wheat berries, farro or whatever cooked grain you like ...